Champagne Cocktail
A historical recipe from The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscen, by Edward Spencer (1903).
A historical recipe
The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences, by Edward Spencer (1903). Project Gutenberg eBook #57179.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- One teaspoonful of sugar
- a slice of pine-apple
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- One teaspoonful of sugar, ten drops of Angostura bitters, a slice of pine-apple, and a small shred of lemon-peel.
- Fill up with champagne, mix, and strain.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve