Champagne Cocktail

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

"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 Gentleman's Companion" by Charles Baker (1939/1946)

Champagne Cocktail, No. I, Known as the Maharajah's Burra-Peg

• 2 jiggers well-chilled cognac
• lump of sugar saturated with Angostura Bitters
• Fill with chilled Champagne
• Garnish with a spiral of lime peel.

Champagne Cocktail, No. II, christened the Jimmie Roosevelt

• Fill large goblet with finely cracked ice.
• lump of sugar saturated with Angostura Bitters
• 2 jiggers cognac
• Fill with chilled Champagne
• Float 2 tbs of green Chartreuse

Champagne Cocktail, No. III, in the charming style of the Jockey Club in Rio de Janeiro.

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. Float 1 tbsp Cointreau.

Champagne Cocktail, No. IV, aka. Imperial Cossack Crusta.

Using a large champagne cocktail glass

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. Dip the lip in sugar, then coat the insides with sugar.

In a mixing glass, combine:

• 2 dashes of orange bitters
• 1 jigger of cognac
• 1/2 jigger Kummel
• Stir with ice, then strain into cocktial glass
• Fill with Champagne
• Garnish with a rose petal.

"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.

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.