“Never let go” were the three iconic words spoken in Titanic, and audiences have followed suit by doing just that: never letting go. On this day 20 years ago, Titanic was released into the world and made a big impact on viewers around the world. The film is still beloved to this day, breaking hearts with every re-run.
On the film’s 20th anniversary, we toast to its success and the love story it forever cemented into our hearts. This Rosemary Punch a la Romaine cocktail is inspired by the actual drink that was served to first class passengers on board the Titanic, the Punch a la Romaine. This cocktail is based famed French chef Georges Auguste Escoffier’s recipe. Chef Escoffier championed alcoholic shaved ices during the early twentieth century.
The twist? Rosemary simple syrup to add a subtle earthiness. Rose DeWitt Bukater influenced the use of rosemary (adding rose water just wouldn’t have been as punchy). The result is a light, frothy, colorful drink with enough rum and bubbles to keep you warm.
This lovely drink represents commonality and luxury, just like Jack and Rose. When you combine rum and champagne, you end up with a match made in cocktail heaven.
Rosemary Punch a la RomainePrint Recipe
- 1 egg white
- 2 oz. white rum
- 1 oz. rosemary simple syrup (*see ingredients and methods in Notes below)
- 1 oz. fresh lemon juice
- 2 oz. fresh orange juice
- Rosemary sprig
1. Combine egg white, rum, rosemary simple syrup, lemon juice, and orange juice in a cocktail shaker.
2. Shake the ingredients without ice. Then, add ice to the shaker and shake again until chilled.
3. Strain the liquid into a snifter filled with crushed ice and top with champagne. Garnish with rosemary.
*Rosemary Simple Syrup* // [Ingredients] ½ cup sugar, ½ cup water, and 4 tablespoons chopped rosemary leaves. // [Method] 1. Heat the water, sugar, and chopped rosemary leaves in a small saucepan. Stir occasionally until the mixture is hot and the sugar is dissolved. 2. Remove the liquid from heat and let it cool completely. Strain the rosemary syrup into a bowl/cup/jar, and refrigerate until ready to use.