1879 Facts About Champagne and Other Sparkling Wines

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Concluding Facts and Hints.

Soyer's elaborate recipe for champagne cup for a large party is as follows :- Prepare three ounces of oleo-saccharine by rubbing some lumps of sugar against the outside of n. lemon or eville orange aud scraping away the sugar as it absorbs the essential oil contained in the rind of the fruit. Put the oleo– sacchariue with the juice of fom lemons in a vessel, add a quart bottle of .A.pollinaris water (Soyer says soda-water, but Apolliuaris is certainly prefer– able), and stir well together until the sugar is dissolved. Then pour in one quart of syrup of orgeat and whip the mixture up well with an egg whisk in order to whiten it. Next add a pint of cognac brandy, a quai·ter of a pint of J amaica rum rrnd h alf a pint of maraschino; strain the whole into a bowl, rrdding plenty of pounded ice if tl1e weather is wai·m, and pour in three bottles of champagne, stirring the mixtui·e well with the ladle while doing so in order to render the cup creamy and mellow. A less potent and pret entious bevei·age, and better suited for a ~ummer drink, is the subjoined:- Dissol ve two tablespoonfuls of powdered sugar in a quart of Apollinaris 1 water. Add a wine.,.lass of cma9oa, a sprig of green borage or a couple of slices of cucumber ,~ith the juice and fine shavings of tbe outside peel of a lemon, an d a pound of bruised ice. After the whole has been well stirred pour in the champagne and serve. Other r ecipes ar e as follows :- Prepa~·e an ounce of ol eo-saccharine, add to it a large wineglass of maraschino, :t liqueur glass of cognac, and the juice of half a lemon . Mix well together, and add several slices of pine-apple, and a large lump or two of ice. Ou to tI:is pour first a laJ·ge bottle of Apollinaris water, a.nd next a bottle of spa.rk}.ing wme. Mix with the contents of a bottle of chablis or sauternes a liquem glass of chn.rti·euse and tt tablespoonful or two of powdered loaf sugar. \.\Then the latter is dissolved throw in a pound and a half of pounded ice and a sprig of bornge. Pour over these a quart of Apolliunris water and a bottle of sparkling saumur. For the chablis or sauternes half a bottle of light claret may be substituted. To a gill of good pale sherry add a liqueur glass of marascl1ino irnd a few lumps of sugar which have been well rubbed over the rind of n SP.ville orange, the juice of which is a.lso to be added to the mixture. After the sugar is dis· solved throw in a sprig of borage or a slice or. two of cucumber and some pounded ice Then add a qunrt bottle of Apolhnaris water and a bottle of champagne or some other sparkling wine. The. followin g cup for a party of twenty is said to be of Russian inspiration :- Pour on to some sprigs of borage or a f~w slices of i:ucumber a pint of sherry and h alf a pint of brandy, then rub ~ff the fine ?utsic;le. peel .of a lemon with a few lumps of sugar, and add thes.e with the stra1~ed JlllCe of the le1;ion and of three oranges. Pour into the mixture half a pmt of curayoa, a wme– "'lass of noyau a couple of bottles of German seltzer-water, three bottles of ~oda-water, au'd three bottles of champagne. Sweeten and ice to taste.