The Classic Collection

Punch Romaine 1870'S

The history of this punch can be traced back to the 1790s. Its popularity was such that it even featured in a Swedish cookery book published in 1808! We have famous French chef Auguste Escoffier to thank for this version, which was famously served as a stand-alone sixth course to first-class passengers on the night the Titanic sunk.

Cocktail served as part of

the first-class menu on the night the Titanic sunk

DISCOVER

INGREDIENTS

1 Egg White
25 ml White Rum
20 ml White Wine
10 ml Sugar Syrup
10 ml Lemon Juice
20 ml Fresh Orange Juice
75 ml Moët & Chandon Brut Impérial

METHOD

Add the egg white, rum, wine, syrup, lemon juice and orange juice to an ice-filled cocktail shaker and shake.
Mould some crushed ice into a ball and place in a large coupe.
Pour the drink around it and top with Moët Impérial.
Garnish with orange peel and serve with a smile.