Fill medium size Shell glass ⅓ full Cracked Ice.
2 teaspoonfuls Bar Sugar.
2 sprigs bruised Mint.
Pour Champagne slowly into the glass, stirring gently at the same time.
Dress with fruit; dash with Brandy and serve with Straws.
Posts Tagged ‘champagne’
Champagne Julep
Wednesday, December 31st, 1969Tags: brandy, champagne, mint
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Champagne Frappe
Wednesday, December 31st, 1969Place a bottle in a Champagne cooler and around it a freezing mixture of fine Ice and Salt. Twirl the bottle until it is about to freeze, when it will be ready to serve.
Tags: champagne
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Champagne Cup
Wednesday, December 31st, 1969(2-Gallon Mixture)
For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.
Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.
Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.
Tags: abricotine, apricot brandy, brandy, champagne, Chartreuse, cognac, curaçao, lemon, orange, pineapple, punch, seltzer, Tokay, wine
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Champagne Cocktail
Wednesday, December 31st, 19691 lump Sugar in tall, thin glass.
1 small piece Ice.
2 dashes Angostura Bitters.
1 piece twisted Lemon Peel.
Fill up with Champagne.
Stir and serve.
Tags: Angostura bitters, bitters, champagne, lemon peel
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Champagne Cobbler
Wednesday, December 31st, 19691 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel
Fill glass ½ full Shaved Ice and fill up with Champagne. Decorate with Fruit and serve with Straws.
Tags: champagne, lemon peel, orange peel
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