When one pictures punch, they probably think of a big bowl of fruity drink languishing at a party. Maybe even cocktails like the Planter’s Punch or the Ti’Punch come to mind. But it’s highly unlikely that one pictures a semi-frozen, meringue-topped concoction when thinking of punch. And yet, that’s exactly what the Punch à la Romaine is — and once upon a time, it was one of the most popular dinner service cocktails in the world. Part cocktail, part sorbet, the Punch à la Romaine i...
