1931 The Art of Drinking More by Dexter Mason

BRUT CHAMPAGNE COCKTAIL

Put the number of stem cocktail glasses that you will need on a tray. Pack each glass with shaved ice. Place the tray in the ice-box, and let it stand until you are ready for the cocktails. Be sure that the outsides of the glasses have been wiped dry before you fill them with ice, and afterwards do not touch them with your fingers. If these directions are followed carefully, the glasses will frost. When you are ready, shake the ice from the glasses, place in each one a lump of sugar, and squirt onto this a dash of Angostura bitters. Now fill the glasses with well chilled champagne. Roasted unsalted almonds, crushed, mixed with anchovy paste, and spread upon thin unsalted crackers develop the luxury of this cocktail.

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