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Titanic Inspirations

This weekend marks the 100th anniversary of the sinking of the Titanic. The details of the grandeur of the ship and its passengers’ experiences are so intriguing.

With the Titanic exhibit currently at KC’s Union Station, Pierpont’s is offering a Titanic menu based off the last dinner served to first class passengers. It features dishes like Oysters a la Russe and pigeon and asparagus salad.

To honor the weekend, I might make this enticing cocktail inspired by the last dinner’s sixth course. It looks looks and sounds bright and refreshing!

Punch Romaine


1 egg white
1 oz. white rum
1 oz. white wine
½ oz. simple syrup
½ oz. lemon juice

1 oz. fresh orange juice
2 oz. Champagne or sparkling wine
Twist of orange peel, for garnish


In an ice-filled cocktail shaker, combine egg white, rum, wine, simple syrup, lemon and orange juice; shake vigorously until well mixed and frothy. Mound crushed ice in a large coupe glass, and pour drink around it. Top with champagne, and garnish with orange peel.


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