I clearly have not studied my classic cocktails enough or do not have the right ones ! It looks lovely. I do an ode to egg white foam these days with aquafaba, but it's not the same...although it is fun.
Fascinating post, Jolene! What fun you’re having in your research! Never would have thought of putting meringue in a drink, but it looks delicious, and the history is a total kick. I guess I’ll have to look up the definition of a gilI—I imagine it’s a lot of booze!🤣
This was fascinating, Jolene! I love how you always uncover serious history through food...it’s wild to think about Titanic passengers having punch romaine as one of their last drinks.
Also, this is random, but--have you ever read Joan Didion’s essay “In Sable and Dark Glasses”? In it, she talks about making “lettuce cocktails” as a child (a leaf of lettuce with crushed ice in a stemmed glass 😂) which is what I immediately pictured when I read the title “Punch Romaine,” ha! https://www.vogue.com/article/in-sable-and-dark-glasses-joan-didion
A lovely, informative read...as always, Jolene. I so love the title of Wondrich's book! And I agree with Amie in thanking you for taking us along on your research!
I’ll have to try this, even though I’ve been struggling with meringues lately. The last one I made just didn’t have the right height. It’s especially frustrating as I’ve successfully made them before. I have meringue yips.
I came to this essay via Emily Nunn’s thread on the new non-Twitter “Substack Notes”-- and I’m very happy to get a look at what you’re up to, Jolene! It feels especially Kismet-ish as I just read Edith Wharton’s THE AGE OF INNOCENCE, in which Roman Punch figures: “But a big dinner, with a hired chef and two borrowed footmen, with Roman punch, roses from Henderson's, and menus on gilt-edged cards, was a different affair, and not to be lightly undertaken. As Mrs. Archer remarked, the Roman punch made all the difference; not in itself but by its manifold implications--since it signified either canvas-backs or terrapin, two soups, a hot and a cold sweet, full decolletage with short sleeves, and guests of a proportionate importance.”
Roman Punch on the menu means you’re getting the whole shebang!
The whole punch topic is fascinating, and your look at the Roman/Romaine angle is really interesting and FUN.
That cocktail is 🤯
I clearly have not studied my classic cocktails enough or do not have the right ones ! It looks lovely. I do an ode to egg white foam these days with aquafaba, but it's not the same...although it is fun.
Fascinating post, Jolene! What fun you’re having in your research! Never would have thought of putting meringue in a drink, but it looks delicious, and the history is a total kick. I guess I’ll have to look up the definition of a gilI—I imagine it’s a lot of booze!🤣
Fascinating, Jolene!
I love everything about this.
So love reading your newsletters, Jolene -- the historical details!
This was fascinating, Jolene! I love how you always uncover serious history through food...it’s wild to think about Titanic passengers having punch romaine as one of their last drinks.
Also, this is random, but--have you ever read Joan Didion’s essay “In Sable and Dark Glasses”? In it, she talks about making “lettuce cocktails” as a child (a leaf of lettuce with crushed ice in a stemmed glass 😂) which is what I immediately pictured when I read the title “Punch Romaine,” ha! https://www.vogue.com/article/in-sable-and-dark-glasses-joan-didion
A lovely, informative read...as always, Jolene. I so love the title of Wondrich's book! And I agree with Amie in thanking you for taking us along on your research!
Bertha, a “whirlwind of contradictions.” I can totally relate!
Reading about your research for your book is so enjoyable. Thanks for bringing us along.
Fantastic, Jolene! I love how the ephemera and recipes of the time can be a window into history like this.
I’ll have to try this, even though I’ve been struggling with meringues lately. The last one I made just didn’t have the right height. It’s especially frustrating as I’ve successfully made them before. I have meringue yips.
Delightful. The meringue is so unexpected. I had to look up "gill" as a unit of measurement in Bertha's recipe.
I came to this essay via Emily Nunn’s thread on the new non-Twitter “Substack Notes”-- and I’m very happy to get a look at what you’re up to, Jolene! It feels especially Kismet-ish as I just read Edith Wharton’s THE AGE OF INNOCENCE, in which Roman Punch figures: “But a big dinner, with a hired chef and two borrowed footmen, with Roman punch, roses from Henderson's, and menus on gilt-edged cards, was a different affair, and not to be lightly undertaken. As Mrs. Archer remarked, the Roman punch made all the difference; not in itself but by its manifold implications--since it signified either canvas-backs or terrapin, two soups, a hot and a cold sweet, full decolletage with short sleeves, and guests of a proportionate importance.”
Roman Punch on the menu means you’re getting the whole shebang!
The whole punch topic is fascinating, and your look at the Roman/Romaine angle is really interesting and FUN.
What a yummy sounding concoction! It looks more like dessert than for in between courses.
I so love this post! Especially how your archival work resulted in a gorgeous cocktail!
I so enjoyed learning the history of this drink, Jolene ~ especially the Italian connection 😉 What a fun journey your research is taking you on!