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Titanic’s Punch Romaine

downtonabbeycooks · June 16, 2018 ·

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 to be served between courses.

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.
Print Recipe Pin Recipe
Cook Time 1 min
Total Time 1 min
Course Side Dish
Cuisine French, Titanic

Ingredients
  

Punch

  • 6 cups crushed ice
  • 1 cup simple syrup
  • 2 cups champagne or sparkling wine.
  • 1 cup white wine
  • 1/3 cup freshly squeezed orange juice
  • 2 tbsp. lemon juice
  • 2 tbsp. White rum (optional)
  • 1 medium Orange peel slivered (optional)

Simple Syrup

  • 2 cups sugar
  • 1 cup water

Instructions
 

Punch

  • In a blender combine the crushed ice, 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 orange peel.

Simple Syrup

  • In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.
  • Makes 2 cups-Syrup can be stored in a sterilized container in the refrigerator for up to one month

Notes

 
 
Keyword Titanic
Tried this recipe?Let us know how it was!

Filed Under: 1st Class, Holiday/Occasion, Official Downton Abbey Cookbook, Side Dish, Titanic Dishes, Upstairs with the Crawleys Tagged With: 1st class Titanic menu, Downtown. Abbey recipes, English cuisine, Healthy recipes, palate cleanser, Punch Romaine

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