Champagne Cocktail

Revision as of 16:21, 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 (1887)

• 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.