The Titanic explored the human desire to indulge in food and drink. It has been identified from the wreckage the expansive selection of spirits carried onto the Titanic - vermouth, wine, champagne, brandy and whisky were all on offer. It is noted that during the last dinner on the Titanic, guests were served bountiful amounts of food with Punch à la Romaine as their appetiser.
The Army and Navy cocktail makes use of a well-known syrup - Orgeat.
Deriving from French origins, it was previously known as barley water. It began as a barley oil blended with water to create an emulsion and is now seen in many cocktail bars. Why not try it out in the Army Navy Cocktail Recipe found here using our very own Never.25 Strawberry Eau de Vie.