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    Roman Punch Cocktail

    Ingredients

  • 1 kg (2 lb) caster sugar
  • juice of 3 oranges
  • juice of 10 lemons
  • 1.2 litres (2 pints) Champagne
  • 1.2 litres (2 pints) dark rum
  • 1/2 measure orange bitters
  • grated rind of 1 orange
  • 10 egg whites, beaten
  • Dissolve the sugar in fruit juices in a large punch bowl.

    Add the Champagne, rum, orange bitters, orange rind and the egg whites.

    Add plenty of ice cubes and stir well.

    Keep the bowl packed with ice.

    Decorate with orange slices.

    15 to 20 servings.