Champagne Cocktail
A historical recipe from The Ideal Bartender, by Tom Bullock (1917).
A historical recipe
The Ideal Bartender, by Tom Bullock (1917). Project Gutenberg eBook #13487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Ideal Bartender, by Tom Bullock (1917). Digitised by Project Gutenberg, eBook #13487 (https://www.gutenberg.org/ebooks/13487). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 dashes Angostura Bitters
- 1/2 pint Chartreuse
- 1/2 pint Abricontine
- 1 pint Curacoa
- 1 pint Cognac Brandy
- 1 pint Tokay Wine
- 3 quarts Champagne
- 3 pints Apollinaris Water
- 1 lump Sugar
- 1 piece twisted Lemon
Method
- 1 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.
- CHAMPAGNE CUP (2-gallon mixture) For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
- 1/2 Pineapple, sliced.
- 1/2 pint Chartreuse.
- 1/2 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.