1912 The Buffet Blue Book bu John H Considine

51. CHAMPAGNE JULEP.

Use mixing glass half full of ice; 1 lump white sugar, 3 sprigs of mint. Pour wine slowly, stir gently, fill llll with ice, dress with fruit, dash brandy on top, and serve with straw. 52. CHAMPAGNE PUNCH. Put in large punch bow t, 4 quarts cham– pagne, 2 quarts mineral water, 8 pieces cut loaf sugar, 3 oranges, sliced; 3 lemons, sliced, 1 can pineapple, sliced and quar– tered; 1 pint abrlcotine. Stir gently and place large square of ice in bowl; serve in glass cups. 53. CHAMPAGNE SOUR. Use fancy sour glass; 1 lump sugar, 3 dashes of lemon juice. Fill the glass slowly with champagne, stir gently, dress with fruit, and serve. 54. CHAMPAGNE AND CLARET CUP. Use large punch bowl; 4 bottles of claret wine, 1 pint of curacoa, 1 pint of sherry, 1 quart of French brandy, 1h pint rasvt>erry syrup, 4 oranges, sliced; 3 lemon:s, sliced; 3 bottles carbonated water, 2 bottles sweet soda. Sweeten with granulated sugar, then let , it stand two hours; place large square of ice in bowl; it is then flt for use. This will serve 35 persons, usi11g glass cups. . 55. CHAMPAGNE VELVET. For this drink a bottle of champagne and a bottle of porter (both cold) must be used. Fill the goblet half full of porter and bal– ance ..with champagne; stir with a ~.pnon slowly and carefully, and serve.

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