Punch A La Romaine
A version of this sherbet-y cocktail appeared on the dinner menu on the Titanic.
1 egg white
1 oz. white rum
1⁄2 oz. simple syrup
1⁄2 oz. fresh lemon juice
1 oz. fresh orange juice
2 oz. Champagne or sparkling wine
crushed ice
Twist of orange peel, for garnish
Add the egg white to an empty cocktail shaker and shake until frothy. To the cocktail shaker add rum, simple syrup, the lemon juice and the orange juice and shake vigorously. Mound crushed ice in a coupe glass, and pour drink around it being careful to leave enough room for the champagne. Top with champagne, and garnish with orange peel. The cocktail should be liquid and frothy enough to drink without spoons
