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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-preview-image
Cocktail served as part of
the first-class menu on the night the Titanic sunk
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.

Play Instructions
« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët