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Titanic Anniversary: Punch Romaine – Last Meal Recipe

Punch Romaine

Punch Romaine

Ninety-nine years ago – on April 14th 1912, the Titanic sank – and at the last dinner service the first class passengers were served for their sixth course: Punch Romaine.

I tilted my head when I read this because I had never heard of “Punch Romaine” before. Is it romaine lettuce served with a “punch” of spices? A green lettuce punch drink?..

So I googled and found that Punch Romaine actually has nothing to do with romaine lettuce. Rather, it is a palate cleansing style frosted beverage that is blended with citrus, champagne, ice, sometimes egg whites as foam. Get my Punch Romaine recipe..

Punch Romaine

Punch Romaine

Titanic is my favorite movie of all time. I know, I know kinda cliche. But I saw it when I was in high school and then saw it about 5 times in theaters. It was my “Twilight” of the time. I loved it. So the actual event of the Titanic sinking has a very special place in my heart. So I wanted to pay tribute to that by recreating one of the first class menu recipes from the infamous last meal. On the menu – you can see a wide variety of dishes: cold asparagus vinaigrette, lamb with mint sauce, oysters, foie gras – and Punch Romaine.

Punch Romaine stood out and I knew I had to give it a try. See the complete menu from the Titanic here.

Where does the name come from? I think it is describing “Roman Punch” which is a frozen fruit ice punch.

I found that Punch Romaine is a champagne-infused citrus-y drink with a foamy white layer on top. I believe it is almost as thick as a slushee or soft sorbet. It is a cool, frosty palate cleanser. So really to me that meant: smoothie! I whipped out my blender and started playing with ingredients to try and replicate the look of the drink while still serving the purpose of “palate cleansing” and tasting frothy-fabulous. ..too bad they didn’t had a Vitamix on the Titanic.

Punch Romaine Recipe. There are several recipes to be found online. But I tweaked the recipe while keeping the basic properties of the drink. My recipe below was fabulously refreshing!

Instead of raw egg whites (because who really wants to eat those) I used coconut milk. Creamy, frothy, white, perfect.
And instead of champagne I used ginger kombucha. Or you can use champagne or even a fizzy lemon lime soda.
This drink is beyond refreshing! I think the folks in first class on the Titanic would have been pleased…

Cheers to them.

Punch Romaine

Punch Romaine

Punch Romaine 2011
vegan, serves 4

frothy white foam:
1 1/2 cups coconut milk
2 cups ice
1/4 cup fizzy beverage from below

Orange Base:
1 cup orange juice
1 cup frozen pineapple
2 Tbsp lemon juice
1 cup fizzy beverage (champagne OR kombucha OR fizzy lemon-lime soda)
1/4 cup coconut water (or tap water as a sub)
1/2 tsp orange peel zest
1 1/4 cups ice
garnish: orange peel

Directions:

Blend the orange base. Pour into glasses.
Blend up the white foam – top off each glass.
Add orange peel.
Serve immediately.
Hope the ship doesn’t sink before you get to finish your Punch Romaine.

Punch Romaine

Punch Romaine

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