1912 Dr Siegert's Angostura Bitters

CHAAIPAQNE CUP

For a four-gallon mixture put In a large punch bowl: 2 cans pineapple, quartered. 8 oranges, sliced. 4 lemons,sliced 1 quart cura?ao. 1 pint chartreuse. 1 pint abricotine. 1 quart Cognac brandy. 1 quart of Tokay or Catawba wine. H small bottle Dr. Siegert'e Genuine An» gostura Bitters. Stir up well and let it stand over night,and add, when ready to use,3quarts ApolUna^^ 6 quarts champagne; put a large pieoe of i(3e in the punch bowl; decorate with finite, and serve in champagne cups.

CHAMPAGNE JULEP

"Use mixing glass half full ofice. 1 lump of white sugar. 3sprigs of mint.

Pour wine into glass slowly; stir 0 fill up with ice; dress with fruits; brandy on top and serve with straw.

CHAMPAGNE PUNCH

Put in a large punch bowl. 4 quarts champagne. 2 quarts mineral water. ^ 2 jiggera Dr. Siegert's Genuine Angoeturs Bitters. 8 pieces cut loaf sugar. j 1 can pineapple, sliced and quarterea. 1 pint abricotine. Stir gently and place large square of Ice In bowl; serve in glass cups. 3 oranges, sliced. 3lemons, sliced.

CHAMPAGNE SOUR

Use fancy sour glass. 1 lump sugar.

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