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
- 1⁄2 oz. simple syrup
- 1⁄2 oz. lemon juice
- 1 oz. fresh orange juice
- 2 oz. Champagne or sparkling wine
- Twist of orange peel, for garnish
- 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.