IN honor of a certain famously doomed vessel that went down 91 years ago yesterday, Citarella bar chef Stefan Trummer has concocted a haute float: Titanic, the cocktail (pictured).

As decadent as its fully rigged inspiration, the drink combines sweet, fresh muscat grapes, brown sugar, sour verjus grape juice, Austrian elderflower syrup and Christiana vodka. This mixture is poured over a scoop of Citarella pastry chef Bill Yosses’ elegant Champagne Sorbet and finished with a splash of Veuve Clicquot.

Titanic is available at Citarella Restaurant, 1240 Sixth Ave., at 49th Street; (212) 332-1515.