1912 The Buffet Blue Book bu John H Considine

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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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