Here’s an authentic Gilded Age cocktail recipe that works just as well for this weekend as it did in 1901. You’ll find it on the pages of my manuscript-in-progress.

In the Gilded Age, Roman Punch was a popular palate cleanser served between courses during elaborate multi-course banquets, particularly among the upper class. It symbolized refinement and hospitality, combining elegance with a touch of theatricality. Roman Punch was often served as a semi-frozen or slushy mixture in ornate glasses. In this era, people were very interested in exotic flavors and indulgent dining rituals.

Today, modifications to the recipe help to simplify the cocktail a bit while retaining its charm.

Ingredients

• 2 cups lemonade (non-sweetened if possible)

• Juice of 2 oranges

• Spritz of lemon juice

• 8 ounces Champagne

• 8 ounces rum

• 2 large egg whites

• 2 cups confectioners' sugar

   

How to Prepare

Stir together the lemonade, orange juice, Champagne, and rum in a punch bowl. Chill. 

When ready to serve, make the meringue: whip the egg whites and lemon juice in a medium bowl until they hold soft peaks, then gradually beat in the confectioners' sugar. Pile into a serving bowl.

Fill punch cups (ideally, the cups will be frozen ahead of time) with ice, ladle over the punch, and top each with a dollop of meringue. Serve with cocktail stirrers. Optionally, garnish with a sprig of herb or decorative flower.