Punch Romaine Cocktail Recipe

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Punch Romaine Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024


Punch Romaine is a classic cocktail that was famously served on the last dinner aboard the Titanic. It was created in the early 20th century and was a popular choice among the elite passengers. The cocktail is a mix of rum, citrus, and champagne, making it a refreshing and elegant drink.

  • Created in the early 20th century
  • Served on the Titanic
  • Popular among the elite

How Punch Romaine Tastes?

Punch Romaine has a refreshing, citrusy, and slightly sweet taste with a hint of rum and the effervescence of champagne. It is a well-balanced cocktail that is both light and invigorating.

Interesting facts about Punch Romaine

  • Punch Romaine was served as a palate cleanser during the Titanic's last dinner
  • The name 'Romaine' is believed to be derived from the French word for Roman, as the drink was inspired by ancient Roman punches
  • The cocktail is often served in a coupe glass, which was popular during the early 20th century


White Rum

White rum is the soul of the Punch Romaine, providing a smooth yet prominent alcoholic base without overpowering the other flavors. If you dare to skimp on rum, you'll end up with a rather dull drink, missing the kick that wakes up your senses. Using more could overshadow the delicate balance, leading to a rum-forward concoction that might as well be a relative to the daiquiri.

Emma Rose

Fresh Lemon Juice

Lemon juice is like that zesty friend who brightens up the party; it adds a vital, tart edge, which balances the sweetness of the other ingredients. Too much and the drink becomes a lemony slap in the face, too little and it's like a party without music — flat and unexciting.

Mary Mitkina

Fresh Orange Juice

Orange juice steps in with a hint of sweetness and a touch of acidity. It's the peacemaker between the strong personality of the rum and the tartness of the lemon. Get this balance wrong, and it's flavor anarchy in your glass.

Alex Green


This pomegranate syrup brings a touch of color and a whisper of sweetness, playing a supporting role without stealing the show. Overdo it, and the Punch becomes cloyingly sweet. Forget it, and you miss the subtle depth it adds.

Emma Rose

Simple Syrup

The jolly mediator, simple syrup makes sure that the sweet notes aren't overwhelmed by the tartness of the citrus. Get the amount right, or find yourself in a sweet sorrow if you add too much, or in a tart turmoil if you add too little.

Mary Mitkina

Crushed Ice

Crushed ice chills the cocktail and dilutes it slightly as it melts, softening the edges of the flavors and bringing the drink together. Ignore the ice, and every sip becomes a harsh conversation instead of a smooth dialogue among ingredients.

Alex Green


The effervescence of champagne lightens the drink, giving it an elegant lift and a celebratory feel. Using less may render your Punch timid and dull, while more might make the drink too vast and sophisticated for its own good.

Emma Rose

Orange Slice and Mint Sprig

The garnish acts like the perfect accessory to a well-tailored suit. The orange slice is a visual and flavorful nod to the citrus within, while the fresh aroma of mint invites the nose to partake in the festival of flavors about to unfold.

Mary Mitkina

Recipe. How to make Punch Romaine Drink

  1. In a shaker, combine the white rum, lemon juice, orange juice, grenadine, and simple syrup
  2. Fill the shaker with crushed ice and shake well
  3. Strain the mixture into a chilled coupe glass
  4. Top with champagne
  5. Garnish with an orange slice and a mint sprig

Pro Tips

  • Use freshly squeezed citrus juices for the best flavor
  • Chill your glass before serving for a refreshing cocktail
  • Shake the cocktail vigorously to ensure all ingredients are well combined

Perfect Pairings


  • Seafood: The citrus notes in the Punch Romaine complement the flavors of shrimp cocktail or ceviche elegantly. The acidity cuts through richness and refreshes the palate.
  • Cheeses: Pair with mild cheeses like brie or goat cheese. The fruity flavors of the cocktail create a nice contrast with the creamy textures.
  • Fruit-Based Desserts: Fruit tarts or lemon sorbet would be a delightful match, as the cocktail's sweetness pairs well with similar dessert profiles.

Foods to Avoid

  • Heavily Spiced Dishes: Bold spices can overshadow the delicate balance of the Punch Romaine. It's best to avoid pairing it with very spicy foods.
  • Very Bitter Foods: Bitter foods might clash with the cocktail's sweetness and acidity.

Best Served At

The Punch Romaine is also a standout on its own, served as a festive aperitif at a cocktail party or as a palate cleanser between courses at a dinner.

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What you could change in Punch Romaine

  • White rum can be replaced with dark rum for a deeper flavor
  • Champagne can be substituted with Prosecco or Cava
  • Grenadine can be replaced with a raspberry syrup for a different twist

Explore all drinks starting with P here

And of course - twists🍹

Ginger Romaine Punch

  • Ingredients: Like the original recipe, but add 0.5 oz of ginger syrup.
  • Recipe: Follow the original recipe adding ginger syrup to the shaker.
  • Taste: The addition of ginger syrup brings a spicy warmth, and a zing that cuts through the champagne's effervescence smartly. It’s a spicy sidewalk to the original's citrus boulevard.

Berry Romaine Punch

  • Ingredients: Replace grenadine with 0.5 oz of raspberry liqueur.
  • Recipe: Follow the original recipe, but use raspberry liqueur in place of grenadine.
  • Taste: The raspberry offers a touch of berry boldness that makes the drink feel like a walk through a summery fruit garden, adding a layer of sweet complexity.

Tropical Romaine Punch

  • Ingredients: Use 1 oz pineapple juice and 0.5 oz coconut cream instead of simple syrup and orange juice.
  • Recipe: Combine the rum, lemon juice, pineapple juice, coconut cream, and grenadine in the shaker. Proceed as usual.
  • Taste: This twist sails you away to a tropical island with its creamy coconut and pineapple charms; a sip might just require a little paper umbrella to complete the escapist fantasy.

In case you forgot basics how to make Punch Romaine

The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.

Learn everything about simple syrup

Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.

Learn everything on how to shake

Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.

Learn everything on how to strain

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on Punch Romaine

What other types of rum can be used in place of white rum in a Punch Romaine cocktail?

Besides white rum and dark rum, gold rum or spiced rum can also be used for a more complex flavor profile.

What kind of glassware is acceptable to serve the Punch Romaine cocktail if I don't have a coupe glass?

Though coupe glass is traditional for this cocktail, it can also be served in a wine glass or a highball glass.

Are there any alternative garnishes that can be used for the Punch Romaine cocktail?

Though the classic garnish is orange slice and mint sprig, you can also use a lemon slice or pineapple chunk for a different twist.

What sort of dishes pair well with a Punch Romaine cocktail?

Being crisp and citrusy, it pairs well with seafood, light pasta dishes, or cheese platter.

Can non-alcoholic substitutes be used in Punch Romaine for a mocktail version?

Indeed. Non-alcoholic substitutes for rum, such as rum extract or apple juice, can be used. Instead of champagne, you can use sparkling water or non-alcoholic sparkling wine.

What is the best time to serve a Punch Romaine?

The punch Romaine is a popular choice for brunches and afternoon gatherings. However, It's delicious and refreshing anytime.

Why is it called Punch Romaine?

Punch possibly refers to the combination of flavors and elements present in the drink. Romaine is believed to reflect both a Roman influence in the cocktail's formulation and French maritime history.

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