Champagne Cocktail
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
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 La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 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.