Punch Romaine

  • Serves

    makes One Cocktail


Punch Romaine, a rum-spiked shaved-ice palate cleanser served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912, was based on a recipe from famed French chef Georges Auguste Escoffier, who championed alcoholic shaved ices during the early twentieth century. The original recipe, essentially a granita, is updated here as a drinkable, citrusy cocktail poured over an iceberg of crushed ice.


  • 1 egg white
  • 1 oz. white rum
  • 1 oz. white wine
  • 12 oz. simple syrup
  • 12 oz. lemon juice
  • 1 oz. fresh orange juice
  • 2 oz. Champagne or sparkling wine
  • Twist of orange peel, for garnish


Step 1

In an ice-filled cocktail shaker, combine egg white, rum, wine, simple syrup, lemon and orange juice; shake vigorously until well mixed and frothy. Mound crushed ice in a large coupe glass, and pour drink around it. Top with champagne, and garnish with orange peel.

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