Punch Romaine

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

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.

Yield: Makes 1 cocktail Time: 5 minutes

• 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

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.