Around the World in 60 Cocktails: Punch à la Romainé
Lavish 10-course meals were the norm for first-class passengers aboard the transoceanic voyages of yesteryear. Drinks were meticulously paired, including this shaved-ice cocktail popularized by famed French chef Georges Auguste Escoffier.
The light and refreshing Punch à la Romainé is our interpretation of the Titanic’s classic palate cleanser. True to its origins, it features historic cocktail ingredients. Start with Pierre Ferrand Dry Orange Curaçao, a rich, complex and balanced French triple sec crafted in consultation with famed cocktail historian David Wondrich and based on a 19th century recipe. Jawbox Classic Dry Gin is produced just outside of Belfast in a vast 300-acre estate that is not only home to the distillery but also the fields where the grain for their spirit is grown and harvested. The final flourish of our champagne-based cocktail is, of course, Piper Heidsieck Monopole Champagne.
- 1/2 oz. Egg white
- 1/2 oz. Sugar syrup
- 1/2 oz. Fresh lemon juice
- 1/2 oz. Pierre Ferrand Dry Curaçao
- 1/2 oz. Jawbox Dry Gin
- 1/2 oz. Heidsieck Monopole Champagne
- 1/2 scoop cubed ice
How to Prepare:
- Prepare a lemon twist garnish
- Chill a coupe and put to one side
- Add all of the ingredients into a blender cup and blend for 30 seconds or until smooth
- Discard ice from the coupe
- Pour and express lemon zest over the top of the cocktail