This is, arguably, one of the toughest drinks I've ever made. I still am experimenting with the crushed ice portion.
  1. This drink was a variation from a granita recipe created by famed French chef Georges Augustes Escoffier in the 1920's, who championed the use of shaved ice in both cocktails and desserts.
  2. What is a granita, you may ask? Simply put, it is a layer of a sheet of ice gently scraped with a knife to make a textured ice mound. In other words, a very, very old-school snow cone.
  3. Speaking of snow cones and ice, the Punch Romaine was ironically served on the first class passenger menu on the fateful voyage of the Titanic on April 14th, 1912.
    Yes, the irony on many levels was not lost upon me.
  4. Here you go:
  5. 1 egg white.
  6. 1 oz. of white Jamaican rum.
  7. 1/2 oz. of simple syrup.
  8. 1/2 oz. of lemon juice.
  9. 1 oz. of orange juice.
  10. Combine all of this into a metal shaker, until the mix gets a tiny bit frothy.
  11. Put a mound of shaved ice into a goblet or coupe glass. As side note, this is where I fail miserably at this drink. I struggle with the ice being over or under-compacted.
  12. Additionally, the delicate, layered, finely chopped ice of the granita may be ideal here, but I really think that it melts far too quickly in the drink. I've considered freezing the ice a little in the glass for a few minutes to maintain the ice's structural integrity, but I gave up after realizing that the alcohol's solubility melts it faster.
  13. Moving on.
  14. Take the ingredients in the shaker, and pour them in a spiral fashion over the ice mound to evenly distribute the liquid.
  15. Now, my favorite part: fill the glass with champagne. I have tried very dry champagne (Gloria Ferrar's Blanc de Blanc is a personal favorite), but prosecco also adds a beautiful sweet component as well.
  16. Garnish with a lemon peel.
  17. This drink, albeit it's morbid history, reminds me of an amazingly gorgeous snow cone/frozen punch. The rum and the juices are perfect with the ice. You can start by eating it with a spoon, but I just wait a few seconds until it melts and drink the whole thing.
  18. I'm an absolute sucker for champagne, kids. Champagne and I have a (ahem) rather semi-sordid history. When we get together, however, whew. Yeah.
  19. Mental note: Your old friend Erik is a really "cheap date" when he has champagne at parties. Clothes are mysteriously discarded. He may or may not be found floating on a pool raft in someone's swimming pool with a bottle and glass. You never can tell.
  20. Too much information. I know.
  21. Ta-da. Enjoy!