1930 ABC of Mixing Cocktails (ninth impression)

49. C. F . H. Cocktail. i Grenad ine , t Ced erlund 's Swedish P unch , t\ Ca lvad os , t\ Lemon Juice,~ Gin. Sha ke we ll and stra in into cockta il glass with a cherry . 50. Champagne Cocktail. In a w ineglass put 1 lump of Su gar saturated with An gostura B it ters , add 1 lump of Ice. fill the glass with Champagne, squeeze a p iece of lemon peel on top, stir and serve . 51. Champagne Cup. P ut z or 3 lumps of Ice in a large jug and add 1 liqueur of B ra ndy, 1 liqueu r of Drioli i\la rasch ino , 1 liqueur of Cura~ao, 1 bottle of Cha mpagne , I bottle of Soda \\"a t er. Stir we ll , a nd decorat e w it h frui ts in season and tw o sprigs of fresh mint a nd a s lice o f cucumber peel. 52. Champagne Julep . Use a large fancy wineglass, put I lump of Sugar and I sprig of Fresh Mint , 1 lump of Ice, t hen pou r y our Ch ampagne very slowly, a t the same t ime stirrin g gently all the t ime, and orna men t t he top in a tasty manner w ith fruits in season . 53. Ch ampagne Pick-me-Up. I liqueur of Brandy, r liqueur of French Ver – mouth , r t easpoonful of Gomme Syrup. Shake well , strain in a wineglass, and add Cha mpagne. (Reci.pe by johnny L eajJo/d , Grand Circle , A i x - les -Bain.s .)