1933 Odell's book of Cocktails and Fancy drinks in English an Japanese (4th edition)

COCKTAILS

No. 42. Champagne Cocktail In a wineglass put 1 lump of Sugar saturated with Angostura Bitters, and 1 lump of Ice, fill the glass with Cham pagne, squeeze a piece of Lemon Peel on top.

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No. 43. Champagne Julep Use a large fancy wineglass, put in I lump of Sugar and I sprig of Fresh Mint, I lump of Ice, then pour your Champagne very slowly at the same time stirring gently all the tirne, and ornament the top in a tasty manner with fruit in season.

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