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THE EXOTIC DRINKING BOOK
fill
the glass with chilled champagne, finally floating on very care–
fully
2
tbsp of genuine green Chartreuse-no pineapple, no mint
sprig, no cherry garnish. It
is
cooling, refreshing, invigorating, a de–
light to eye and palate.
CHAMPAGNE COCKTAIL No. III, in the CHARMING STYLE of
the JocKY CLUB in R10 de JANEmo
Choose a large tapering champagne cocktail glass; inside of this
build a tower of 4
ice
cubes, crown
it
with a lump of sugar saturated
with 4 dashes of orange bitters. Against the sides of the glass lean
2
sticks of
ripe
fresh pineapple, encircle the ice tower
with
a spiral of
green lime peel, and fill with well chilled champagne, medium dry,
and not too acid in type. Now as the crowning gesture carefully float
on r tbsp of cointreau.
CHAMPAGNE COCKTAIL No. IV, the CoRRECT NA:rvIB of which
Is the IMPERIAL CossAcK
CRUSTA.,
and ONE of the MosT STARTLING
&
INTRIGUING DRINKS in the FAR EAST
We stumbled into this classic, as we did several other items of
precious interest, in the French Concession of Shanghai long before the
days of undeclared wars, and at the house of a friend whose name it
is not seasonable to mention. It
is
an expensive cocktail as cocktails
march, but now and again we find occasion to celebrate this thing or
that, and no guest can fail to be favourably impressed by the appear–
ance, size and taste of this formula-which came out of White Russia
when Russia was Russia-and Kolchak wasn't retreating in Siberia
ahead of that breaking tide of Reds; the prey of cowardice, politics
and corruption.
Take a large champagne cocktail glass, and ice it well. Split a green
lime, or lemon, lengthwise and rub its combined oils and juices over
the whole inside of the crystal, and then on out and down a full
Yz"
below the rim. First dip this lip into powdered sugar, then fill the
whole glass with the sugar-emptying it out and permitting what
sticks to remain.... Now add
2
dashes of orange bitters, r jigger of
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