Champagne Cocktail
The Champagne Cocktail is a Cocktail which consists of Sugar, Bitters, and Champagne.
Historical References
"Panama in 1855: An Account of the Panama Rail-road...", By Robert Tomes 1855
"A Champagne cock-tail -- the most delicious thing in the world -- let me make you one," was his response; and he suited the action to the word. A bottle of prime, sparkling "Mum" was brought, a refreshing plateful of crystal ice, fresh from Rockland by the last steamer, and rather a medicinal looking bottle, upon which was written in direct, brief terms, "Bitters." My friend, whose benevolent eyes expressed pity for my sufferings, while his lips were eloquent of prospective alleviation to myself, and of consciousness, the result of long experience, of his own anticipated enjoyment, pounded the crystal ice, with a series of quick, successive blows, pattered it into the tumblers like a shower of hail, dropped in the bitters, which diffused a glow like that of early sunrise, dashed in the sugar, which somewhat clouded the beautiful prospect, and gave what the artists call a dead tint to the mixture; then out popped the eager "Mum," and the Champagne cock-tail, this perfected, went whirling, roaring, foaming, and flowing down mine and the friendly concocter's thirsty throats."
"The Bartender's Guide" by Jerry Thomas, 1887 edition
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 Ideal Bartender" by Tom Bullock (1917)
Champagne Cocktail
- 1 lump sugar in tall, thin glass
- 1 small piece ice
- 2 dashes Angostura bitters
- 1 piece twisted lemon peel
Fill up with champagne. Stir 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 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.
