Champagne Cocktail
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*Champagne Cocktail. | *Champagne Cocktail. | ||
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Champagne Cocktail. | Champagne Cocktail. | ||
Revision as of 16:21, 26 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.
