1931 Cuban Cookery by Blanche Z de Baralt

Same recipe may be used for Rhine wine Cup or Moselle Cup, using either af tliese wines inst~ad of Sauterne.

CHAMPAGNE CUP.

One large glass pitcher into which

put:

One lemon sliced One orange liced Two pieces cucumber rind

One pony Brandy One pony Cura~ao The juice of one lemon One pint Apollinaris Let stand in refrigerator an hour or two. A few moments before serving add one quart very cold Champag'ne. Stir well and decorate with bunch of green mint with a little powdered sugar on top. Serve these cups in small, thin tumblers. The above cups are all made dry ~ if you desire them sweet, add a tablespoonful of powdered sugar to each pitcher. I