Champagne Cocktail
From La cuisine creole (1885).
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A historical recipe
La cuisine creole, by Lafcadio Hearn (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
Method
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- One glass of wine, two dashes of Angostura bitters, and two bits of lemon peel.
- Put the bitters and lemon peel in the glass first, then pour in the wine, after which put in one small spoonful of sugar, and stir.
- MINT JULEPS.
- MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.
- One-half tablespoonful of powdered sugar, one wineglass of water, one of whiskey, brandy or gin, etc., and one-half dozen sprigs of mint.
- Use plenty of fine ice, and decorate with strawberries and pineapples, or any fruit in season.
- squirts — Use Large Glasses Whiskey, brandy, gin, white wine, claret or catawba make good “squirts.” Fill the glass half full of fine ice, put in one tablespoonful of white sugar, a little raspberry syrup, strawberries and pineapple ;
- pour in your liquor, and fill up with seltzer water.
- Stir all rapidly.
Plating
Cookware for this recipe
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Whisk
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Vegetable peeler
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Wooden spoon