2024年8月23日 · Punch Romaine is a classic cocktail that was famously served on the last dinner aboard the Titanic. It was created in the early 20th century and was a popular choice among the elite passengers. The cocktail is a mix of rum, citrus, and champagne, making it a …

2018年6月16日 · Punch Romaine, the Infamous Titanic Punch This palate cleanser was served to first class passengers during the fateful last dinner aboard the Titanic on April 14th, 1912. The famous french chef Auguste Escoffier, championed alcoholic shaved ices.

2024年7月20日 · 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...

Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the...

In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined. Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately. Got a question? Share it with the community!

Punch Romaine tastes like a frozen lemonade but with a grown-up twist. It’s a little sweet , a little tangy, and very refreshing, perfect for sipping on a sunny day. I personally adore Punch Romaine for its delightful combination of citrus and rum, which always seems to dance on my palate.

2017年2月15日 · Based on the boozy shaved ice recipes popularized in the early 1900s by French chef Georges Auguste Escoffier, the Punch Romaine is essentially a rum-spiked granita served over a mound of shaved...

2022年4月8日 · While the punch freezes, make the Italian meringue by combining the sugar and water in a saucepan. Set it over high heat and don’t stir it or swirl it. Bring it to 240°F (115°C), about 4 to 5 minutes. Meanwhile, beat the egg white in a very clean bowl until you get soft peaks.

Adapted from a recipe by the famed French chef Georges Auguste Escoffier, this granita was served to first-class passengers during the last dinner on the Titanic. Shake all the ingredients (except the champagne) vigorously with ice until well mixed and frothy. Mound crushed ice in a large coupe and strain the drink around it.

Punch Romaine was served after the 2nd entree as a palette cleanser on Titanic's 1st class dinner menu. Escoffier popularized this form of alcoholic ice which is similar to sorbet but has the consistency of a slushie. I really enjoyed this refreshing punch and will enjoy it even more come the summer when the weather is hot.