Punch a la Romaine
The Story:
Classic cocktails are classics for a reason. They’ve withstood generations of taste, culture, tragedy, and political change. Every classic cocktail we know and love deserves to be in that list.
Some cocktails deserve better. Punch a la Romaine is one of those cocktails. One of the world’s most popular cocktails in 1912 was unable to withstand the test of time. Punch a la Romaine was the 6th course of the first class banquet dinner on the Titanic the night the ‘unsinkable’ ship collided with an iceberg. That night also marked the end of Punch Romaine’s party with the world’s elite.
Back in 1912 the cocktail was a granita, a sorbe like dish to cleanse the palate between two savory dishes. We can revive the Punch a la Romaine by making it easier to make and turning it into a true cocktail you can sip.
The Goods:
1oz white Rum (Lassiter’s Distillery)
1oz orange juice
.5oz lemon juice
.5oz simple syrup
1 egg white
2oz sparkling wine
Zest of an orange
The How To:
Add all ingredients except orange zest and sparkling wine to shaker.
Shake without ice. This is dry shaking.
Add ice to shaker and continue shaking until chilled.
Crush ice and form a mount in the center of a coupe glass.
Strain drink around the ice mound. We are looking for structural integrity here people!
Top with sparkling wine over ice mount.
Garnish with orange zest.
