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CAPTAIN
COCKTAIL
50%
Brandy
50%
Italian
Vermouth
Fill
glass
with
cracked
ice.
Stir,
strain
and
serve.
CATAWBA
COBBLER
1
teaspoon
of
sugar
2
wine
glasses
of
Catawba
wine
Fill
glass
with
fine
ice.
Dress
with
fruits
in
season,
and
serve
with
straws.
CHAMPAGNE
COBBLER
Yi
tablespoon
of
sugar
1
slice
of
orange
1
piece
of
lemon
peel.
Fill
glass
one-third
full
of
fine ice
and
fill
with
champagne,
dress
with
fruits
in
season.
Serve
with
straws.
CHAMPAGNE
COCKTAIL
y^
lump
of
sugar
2
dashes
of
Angostura
bitters
Yi
pint
of
Ruinart
champagne.
Stir
well
with
spoon,
twist a
piece
of
lemon
peel
on
top
and
serve.
CHAMPAGNE
CUP
1
quart
champagne
1
pony
of
brandy
1
pony
of
Curasao
1
pony
of
Maraschino
1
sliced
orange
1
sliced
lemon
Place
large piece
of
ice in
punch
bowl.
1
bottle of
club
soda
or
syphon.
Stir
well
together,
add
mint
and
serve.
CHAMPAGNE
FRAPPE
Place
the
bottle
in
a
Champagne
cooler,
fill
with
shaved
ice
and
salt.
Turn
the
bottle
for
twenty
minutes
or
until
the
wine
becomes
almost
frozen.
CHAMPAGNE
JULEP
1
lamp
of
sugar
1
sprig
of
mint
Fill
glass
with
champagne.
Ornament
with
fruits
in
season
and
serve.
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