Lilias and Archie’s Wedding Punch

As you know, punch is one of my favorite things to make and this one takes inspiration from a couple of nineteenth-century recipes that are lovely fruit medleys! I have always wanted to develop a recipe inspired by Punch à la Romaine for many years and, thus I have taken it as my main source recipe, especially the whipped meringue topping!

INGREDIENTS

2 oz. genever
2 oz. acid-adjusted pineapple
1 ½ oz. crème de mûre
1 oz. strawberry syrup
½ oz. ginger syrup
8 drops saline
4 oz. sparkling rosé, divided, to top

Garnish: dollops of strawberry meringue, decorative flowers

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ABV LEVEL

Makes two servings.

Add all but wine to shaker. Add ice and shake well. Strain equally into two tea cups. Add a few ice cubes to each. Top with 2 oz. sparkling wine in each serving. Dollop strawberry meringue on top and decorate with flowers.