Punch "Á la Romaine" - Roman Punch

Make a quart of lemon ice, and flavour it with a glass or 2 of each, of rum, brandy, champagne, and Maraschino;
when it is frozen, to each quart take the whites of 5 eggs and whip them to a very strong froth;
boil half a pound of sugar to the ball, and rub it with a spoon or spatula against the sides to grain it;
when it turns white, mix it quickly with the whites of eggs, stir it lightly together, and add it to the ice;
when cold, mix it well together, and serve it in glasses;
less sugar must be used in the ice, so as to allow for that which is used in making the meringue.
Adapted from Eleanor Parkinson (1844) - The complete confectioner, pastry cook and baker.

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Ingredients - Yield: 12 portions

1.5 Cups superfine Sugar
4 Lemons
Water

Whites of 2 Eggs
0.75 Cup Sugar
3 oz Water

8 oz Aged Rum
8 oz Champagne

Lemon Water Ice
Peel the lemons, taking as little of the pith as possible
Add the peels to a bowl and completely cover with the sugar, letting sit 1 hour
Add 1 cup of lemon juice (which 4 large lemons should produce) and stir to dissolve sugar
Strain out peels
Add enough water to make 1 quart of liquid
Freeze in an ice cream maker or pan until only partially frozen

Italian Meringue
Beat the 2 egg whites to stiff peaks, set aside
Combine the 0.75 cup sugar and 3 oz water in a sauce pan
Bring sugar mixture to a boil over medium-high heat, stirring occasionally to dissolve sugar
Heat to “small ball” candy stage (use a candy thermometer for this), which is 236-238 degrees F
Remove syrup from heat and, in a very slow trickle, fold into beaten egg whites
Stir until all syrup is added and mixture is smooth

Combine
In an ice cream maker or chilled bowl, add meringue to lemon ice, stirring gently until combined
Just before serving, slowly add rum and champagne, stirring constantly
Mixtures should be thick and creamy but drinkable
Serve immediately (and we mean it)

Lorsque l’on prépare les cocktails directement dans le verre, verser toujours les alcools les moins forts en premier, sauf indication contraire.
Utiliser de la glace préparée en gros cubes, que ce soit pour agiter ou pour servir.
Les cocktails doivent être servis glacés. Placer les verres vides dans le réfrigérateur ou dans le freezer 1 h avant de servir.
Ne pas oublier que les cocktails, s’ils doivent être bons, doivent aussi être agréables à l’œil. Décorer avec des cerises à cocktail qui sont le plus souvent au marasquin, des olives farcies, des tranches de fruits frais, des brins de menthe, et des oignons à cocktail : petits oignons au vinaigre blanc.
Utiliser des oranges et des citrons non traités.
Afin d’améliorer encore la présentation de vos cocktails, givrer les verres : passer le bord des verres dans du jus de citron, puis les retourner sur une soucoupe contenant du sucre ou du sel fin pour les cocktails à base de tequila.
1 trait correspond généralement à  3 à 5 gouttes de liquide