Based on the boozy shaved ice recipes popularized in the early 1900s by French chef Georges Auguste Escoffier, the Punch Romaine is essentially a rum-spiked granita served over a mound of shaved or crushed ice. It was considered a high-end libation in its day and was even served to first-class passengers during the last dinner aboard the ill-fated Titanic. It combines rum with white wine, Champagne and citrus, for a drink that’s both classy and fun to drink.
- In the center of a coupe glass, create a mound of crushed or shaved ice.
- Add all ingredients, except for the Champagne and garnish, to a shaker and fill with ice.
- Shake and strain into a coupe glass around the mound of ice.
- Top with Champagne and garnish with an orange twist.
The New York Sour is what happens when a Whiskey Sour sneaks into the wine cellar. It’s essentially a Rye Whiskey Sour topped with a float of red wine; one of those rare feats of mixology magic that actually tastes as good as it looks. Ironically, the New York Sour does not hail from New York, but Chicago. First created in the 1880s by a Chi...