Punch A La Romaine
A version of this sherbet-y cocktail appeared on the dinner menu on the Titanic.
1 egg white
1 oz. white rum
1⁄2 oz. simple syrup
1⁄2 oz. fresh lemon juice
1 oz. fresh orange juice
2 oz. Champagne or sparkling wine
crushed ice
Twist of orange peel, for garnish
Add the egg white to an empty cocktail shaker and shake until frothy. To the cocktail shaker add rum, simple syrup, the lemon juice and the orange juice and shake vigorously. Mound crushed ice in a coupe glass, and pour drink around it being careful to leave enough room for the champagne. Top with champagne, and garnish with orange peel. The cocktail should be liquid and frothy enough to drink without spoons
Greek Yogurt/Buttermilk Blue Cheese Dressing
The probiotic power team of Greek yogurt and cultured buttermilk make for a great salad dressing that’s also great for your gut. Not only is this a great dressing for your Wedge Salad, it’s also a great dipping sauce for wings & crudités
Ingredients
3/4 cup nonfat Greek yogurt
1 tablespoon mayonnaise
1/2 cup blue cheese, crumbled
2 fat cloves garlic, minced
1 tablespoon white vinegar (I like white balsamic for this)
1/4 cup buttermilk
Dash of Worcestershire
salt and pepper to taste
Mix everything together in a large bowl (always use one size larger than you THINK you need so you have plenty of room to mix everything properly) and adjust to taste. If you want a more “pourable” dressing, add more buttermilk or even a splash of water.
You can easily customize this recipe by changing up the variety of Blue Cheese and/or adding
things like smoked salt, hot sauce, different vinegars, etc. Don’t be afraid to experiment and
make it your own!