1879 Facts About Champagne and Other Sparkling Wines

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Champagne and Other Sparlding Wines.

H ere is a recipe for a cup made with chablis and sparkling reel burgundy:- With a bottle of cbablis mix a liqueur-glass of chartreuse and then dis– solve in it some powdered sugar. Add two pounds of ice in largish lumps, a slice or two of cucumber, and a sprig of lemon-scented verbena, or substitute for these a few slices of pine-apple. Pour in a quart bottle of Apollinaris water, mix well together, and add a bottle of sparkling burgundy just before serving. The following refer to sparkling hock and moselle CU})S :– To a bottle of sparkling bock add a quarter of a pint of lemon water ice and a liqueur glass of pine-apple syrup. After mixing them add a slice of cucumber, a lump or two of ice, aud a bottle of Apollinaris water. Add to the strained juice of a couple of lemons an ounce anci a half or more of powdered loaf sugar and a wineglass of maraschino. Mix well, and pour in a couple of bottles of iced sparkling hock and a large bottle of iced Apollinaris water. Dissolve a couple of ounces of sugar in a gill of dry sherry, add the thin peel of half an orange, a few slices of pine-apple, peaches, or apricots, with some pounded ice, and then pour in a bottle of sparkling moselle and a bottle of Apollinaris water. With half a pint of lemon water ice mix a bottle of iced sparkling moselle, add a few drops of elder-flower water and a bottle of iced Apollinaris water. Instead of the lemon ice half the quantity of pine-apple ice may be used with the juice of half a lemon, and the elder-flower water may be dispensed with.