Champagne Cocktail
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| − | == | + | ==Historical Recipes== |
| − | + | =="The Bartender's Guide" by Jerry Thomas (1862)== | |
| − | * | + | *Champagne Cocktail |
| − | *1 | + | *(One bottle of wine to every six large glasses) |
| − | *2 dashes | + | *1/2 teaspoon of sugar. |
| − | *1 piece | + | *1 or 2 dashes of bitters. |
| − | *Fill | + | *1 piece of lemon peel. |
| − | + | *Fill tumbler one-third full of broken ice, and fill balance with wine. | |
| − | + | Shake well and serve. | |
| − | |||
| − | |||
| − | + | =="The Savoy Cocktail Book" by Harry Craddock (1930)== | |
| + | |||
| + | Champagne Cocktail | ||
| + | |||
| + | Put into a wine glass one lump of Sugar, and saturate it with Angostura | ||
| + | Bitters. Having added to this 1 lump of Ice, fill the glass with Champagne, squeeze on top a piece of lemon peel, and serve with a slice of orange. | ||
| + | |||
| + | |||
| + | =="The Old Waldorf-Astoria Bar Book" by Albert Stevens Crockett (1935)== | ||
| + | |||
| + | *Champagne | ||
| + | *One lump Sugar | ||
| + | *Two dashes Angostura Bitters | ||
| + | *One piece Lemon Peel, twisted | ||
| + | *Fill glass with chilled Champagne | ||
| + | |||
| + | |||
| + | =="Cafe Royal Cocktail Book" by W. J. Tarling (1937)== | ||
| + | |||
| + | Champagne | ||
| + | |||
| + | Put into a wine glass 1 lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice and 1/2 slice of orange, fill the glass with Champagne, squeeze on top a piece of Lemon Peel. A dash of Brandy as required. | ||
| + | |||
| + | |||
| + | =="The Gentleman's Companion" by Charles Baker (1939/1946)== | ||
| + | |||
| + | ===Champagne Cocktail, No. I, Known as the Maharajah's Burra-Peg=== | ||
| + | |||
| + | *2 jiggers well-chilled cognac | ||
| + | *lump of sugar saturated with Angostura Bitters | ||
| + | *Fill with chilled Champagne | ||
| + | *Garnish with a spiral of lime peel. | ||
| + | |||
| + | |||
| + | ===Champagne Cocktail, No. II, christened the Jimmie Roosevelt=== | ||
| + | |||
| + | *Fill large goblet with finely cracked ice. | ||
| + | *lump of sugar saturated with Angostura Bitters | ||
| + | *2 jiggers cognac | ||
| + | *Fill with chilled Champagne | ||
| + | *Float 2 tbs of green Chartreuse | ||
| + | |||
| + | ===Champagne Cocktail, No. III, in the charming style of the Jockey Club in Rio de Janeiro.=== | ||
| + | |||
| + | In a large cocktail glass stack 4 ice cubes crown with a lump of sugar saturated with 4 dashes of orange bitters. Lay 2 sticks of fresh pineapple along sides of glass. Encircle the tower of ice cubes with a spiral of lime peel. Fill with well chilled, medium dry, Champagne. | ||
| + | Float 1 tbsp Cointreau. | ||
| + | |||
| + | |||
| + | ===Champagne Cocktail, No. IV, aka. Imperial Cossack Crusta.=== | ||
| + | |||
| + | Using a large champagne cocktail glass | ||
| + | |||
| + | Cut a green lime, or lemon, lenghtwise and rub its combined oils and juices on the inside of the glass, and on 1/2" of the outside of the rim. | ||
| + | Dip the lip in sugar, then coat the insides with sugar. | ||
| + | |||
| + | In a mixing glass, combine: | ||
| + | |||
| + | *2 dashes of orange bitters | ||
| + | *1 jigger of cognac | ||
| + | *1/2 jigger Kummel | ||
| + | *Stir with ice, then strain into cocktial glass | ||
| + | *Fill with Champagne | ||
| + | *Garnish with a rose petal. | ||
| + | |||
| + | |||
| + | =="The Fine Art of Mixing Drinks by David Embury (1948)== | ||
| + | |||
| + | Champagne Cocktail. | ||
| + | |||
| + | This drink should be served in a pre-chilled saucer champange glass. Place a medium-sized loaf of sugar in the glass and saturate it with Angostura bitters - about 2 dashes. Fill with thoroughly chilled champagne. Add a twist of lemon or orange peel, or both. | ||
| + | |||
| + | The addition of cognac in the ratio of 1 part of cognac to about 4 of 5 of champagne converts this cocktail into the MAHARAJAH's BURRA PEG. The Burra Peg is also served as a long drink in a Highball or Collins glass, decorated with a spiral of lemon or lime peel, like a Horse's Neck. | ||
Revision as of 14:40, 24 May 2006
The Champagne Cocktail is a Cocktail which consists of Sugar, Bitters, and Champagne.
Historical Recipes
"The Bartender's Guide" by Jerry Thomas (1862)
- Champagne Cocktail
- (One bottle of wine to every six large glasses)
- 1/2 teaspoon of sugar.
- 1 or 2 dashes of bitters.
- 1 piece of lemon peel.
- Fill tumbler one-third full of broken ice, and fill balance with wine.
Shake well and serve.
"The Savoy Cocktail Book" by Harry Craddock (1930)
Champagne Cocktail
Put into a wine glass one lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice, fill the glass with Champagne, squeeze on top a piece of lemon peel, and serve with a slice of orange.
"The Old Waldorf-Astoria Bar Book" by Albert Stevens Crockett (1935)
- Champagne
- One lump Sugar
- Two dashes Angostura Bitters
- One piece Lemon Peel, twisted
- Fill glass with chilled Champagne
"Cafe Royal Cocktail Book" by W. J. Tarling (1937)
Champagne
Put into a wine glass 1 lump of Sugar, and saturate it with Angostura Bitters. Having added to this 1 lump of Ice and 1/2 slice of orange, fill the glass with Champagne, squeeze on top a piece of Lemon Peel. A dash of Brandy as required.
"The Gentleman's Companion" by Charles Baker (1939/1946)
Champagne Cocktail, No. I, Known as the Maharajah's Burra-Peg
- 2 jiggers well-chilled cognac
- lump of sugar saturated with Angostura Bitters
- Fill with chilled Champagne
- Garnish with a spiral of lime peel.
Champagne Cocktail, No. II, christened the Jimmie Roosevelt
- Fill large goblet with finely cracked ice.
- lump of sugar saturated with Angostura Bitters
- 2 jiggers cognac
- Fill with chilled Champagne
- Float 2 tbs of green Chartreuse
Champagne Cocktail, No. III, in the charming style of the Jockey Club in Rio de Janeiro.
In a large cocktail glass stack 4 ice cubes crown with a lump of sugar saturated with 4 dashes of orange bitters. Lay 2 sticks of fresh pineapple along sides of glass. Encircle the tower of ice cubes with a spiral of lime peel. Fill with well chilled, medium dry, Champagne. Float 1 tbsp Cointreau.
Champagne Cocktail, No. IV, aka. Imperial Cossack Crusta.
Using a large champagne cocktail glass
Cut a green lime, or lemon, lenghtwise and rub its combined oils and juices on the inside of the glass, and on 1/2" of the outside of the rim. Dip the lip in sugar, then coat the insides with sugar.
In a mixing glass, combine:
- 2 dashes of orange bitters
- 1 jigger of cognac
- 1/2 jigger Kummel
- Stir with ice, then strain into cocktial glass
- Fill with Champagne
- Garnish with a rose petal.
"The Fine Art of Mixing Drinks by David Embury (1948)
Champagne Cocktail.
This drink should be served in a pre-chilled saucer champange glass. Place a medium-sized loaf of sugar in the glass and saturate it with Angostura bitters - about 2 dashes. Fill with thoroughly chilled champagne. Add a twist of lemon or orange peel, or both.
The addition of cognac in the ratio of 1 part of cognac to about 4 of 5 of champagne converts this cocktail into the MAHARAJAH's BURRA PEG. The Burra Peg is also served as a long drink in a Highball or Collins glass, decorated with a spiral of lemon or lime peel, like a Horse's Neck.
