2-1/2 pints aerated Water.
2-1/2 tablespoonfuls Bar Sugar.
Stir well and serve in Punch glasses.
CHAMPAGNE
Serve off the Ice very cold. Ice should never be put in the Wine.
CHAMPAGNE COBBLER
1 teaspoonful Bar Sugar in large Bar glass.
1 slice Lemon Peel.
1 slice Orange Peel
Fill glass 1/2 full Shaved Ice and fill up with Champagne. Decorate with
Fruit and serve with Straws.
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.
CHAMPAGNE CUP (2-gallon mixture)
For mixing use a large Punch bowl or other suitable vessel of glass or
porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
1/2 Pineapple, sliced.
1/2 pint Chartreuse.
1/2 pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.
Stir well and allow mixture to stand three hours. Strain into another
bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
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