Champagne Cocktail

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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.
 
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.
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=="The Gentleman's Companion" by Charles Baker (1939/1946)==
 
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===Champagne Cocktail, No. I, Known as the Maharajah's Burra-Peg===
 
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*2 jiggers well-chilled cognac
 
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*lump of sugar saturated with Angostura Bitters
 
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*Fill with chilled Champagne
 
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*Garnish with a spiral of lime peel.
 
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===Champagne Cocktail, No. II, christened the Jimmie Roosevelt===
 
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*Fill large goblet with finely cracked ice.
 
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*lump of sugar saturated with Angostura Bitters
 
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*2 jiggers cognac
 
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*Fill with chilled Champagne
 
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*Float 2 tbs of green Chartreuse
 
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===Champagne Cocktail, No. III, in the charming style of the Jockey Club in Rio de Janeiro.===
 
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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.
 
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Float 1 tbsp Cointreau.
 
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===Champagne Cocktail, No. IV, aka. Imperial Cossack Crusta.===
 
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Using a large champagne cocktail glass
 
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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.
 
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Dip the lip in sugar, then coat the insides with sugar.
 
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In a mixing glass, combine:
 
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*2 dashes of orange bitters
 
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*1 jigger of cognac
 
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*1/2 jigger Kummel
 
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*Stir with ice, then strain into cocktial glass
 
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*Fill with Champagne
 
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*Garnish with a rose petal.
 
  
  
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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.
 
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.
  
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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.
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Revision as of 16:15, 24 May 2006

The Champagne Cocktail is a Cocktail which consists of Sugar, Bitters, and Champagne.


Contents

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 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.

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