Champagne Cocktail
(→"The Fine Art of Mixing Drinks by David Embury (1948)) |
(→"The Bartender's Guide" by Jerry Thomas (1862)) |
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=="The Bartender's Guide" by Jerry Thomas (1862)== | =="The Bartender's Guide" by Jerry Thomas (1862)== | ||
| − | *Champagne Cocktail | + | *Champagne Cocktail. |
| − | *( | + | *(Pint bottle of wine for three goblets.) |
| − | *1 | + | *(Per glass.) |
| − | *1 or 2 dashes | + | *Take 1 lump of sugar. |
| − | *1 | + | *1 or 2 dashes Angostura bitters. |
| − | + | *1 small lump of ice. | |
| − | + | ||
| − | + | ||
| + | Fill the goblet with wine, stir up with a spoon, and serve with a thin piece of twisted lemon peel. A quart bottle of wine will make six cocktails. | ||
=="The Savoy Cocktail Book" by Harry Craddock (1930)== | =="The Savoy Cocktail Book" by Harry Craddock (1930)== | ||
Revision as of 16:19, 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.
- (Pint bottle of wine for three goblets.)
- (Per glass.)
- Take 1 lump of sugar.
- 1 or 2 dashes Angostura bitters.
- 1 small lump of ice.
Fill the goblet with wine, stir up with a spoon, and serve with a thin piece of twisted lemon peel. A quart bottle of wine will make six cocktails.
"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 champagne 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.
