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CHAAIPAQNE CUP
For a four-gallon mixture put In a large
punch bowl:
2 cans pineapple, quartered.
8 oranges, sliced.
4 lemons,sliced
1 quart cura?ao.
1 pint chartreuse.
1 pint abricotine.
1 quart Cognac brandy.
1 quart of Tokay or Catawba wine.
H small bottle Dr. Siegert'e Genuine An»
gostura Bitters.
Stir up well and let it stand over night,and
add, when ready to use,3quarts ApolUna^^
6 quarts champagne; put a large pieoe of i(3e
in the punch bowl; decorate with finite, and
serve in champagne cups.
CHAMPAGNE JULEP
"Use mixing glass half full ofice.
1 lump of white sugar.
3sprigs of mint.
Pour wine into glass slowly; stir 0
fill up with ice; dress with fruits;
brandy on top and serve with straw.
CHAMPAGNE PUNCH
Put in a large punch bowl.
4 quarts champagne.
2 quarts mineral water. ^
2 jiggera Dr. Siegert's Genuine Angoeturs
Bitters.
8 pieces cut loaf sugar.
3 oranges, sliced.
3lemons, sliced.
j
1 can pineapple, sliced and quarterea.
1 pint abricotine.
Stir gently and place large square of Ice In
bowl; serve in glass cups.
CHAMPAGNE SOUR
Use fancy sour glass.
1 lump sugar.
10
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