Drinks
Punch Romaine
Based on legendary chef Escoffier’s boozy palate cleanser, this citrusy rum- and Champagne-based cocktail couldn’t be more refreshing.
- Serves
Makes 1 cocktail
- Prep
5 minutes
Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first-class passengers during the fateful last dinner aboard the Titanic on April 14, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early 20th century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.
Follow our easy instructions to make your own simple syrup. Use a channel knife to create thin strips of orange peel for the garnish.
Ingredients
- 1 egg white
- 1 oz. white rum
- 1 oz. white wine
- 1 oz. fresh orange juice
- ½ oz. fresh lemon juice
- ½ oz. simple syrup
- 2 oz. Champagne or sparkling wine
- Orange zest, for garnish
Instructions
Step 1
To a cocktail shaker filled halfway with ice, add the egg white, rum, wine, orange and lemon juices, and simple syrup. Shake until well mixed and frothy, then strain into a large coupe glass mounded with crushed ice, being careful to pour the drink around the ice. Top with Champagne and garnish with orange zest.
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