Punch Romaine

  • egg white
  • oz white rum
  • oz white wine
  • oz simple syrup
  • oz lemon juice
  • oz orange juice
  • oz sparkling wine
  • orange twist
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. Top with champagne, and garnish with thin strips of orange peel.