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CHAMPAGNE
PUNCH
(Use
punch
bowl.)
4
lumps
of
sugar
2
ponies
of
Curasao
1
quart
of
Ruinart
champagne
Bottle
of
club
soda
Juice
of
1
lemon
Stir
with
ladle
1
large
piece
of
ice.
Trim
with
fruits
in
season.
CHAMPAGNE
SOUR
1
lump
of
sugar
Juice
of
54
lemon
Fill
glass
with
champagne.
Stir
well,
ornament
with
fruits
in
season.
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
balance
with
champagne,
stir
with
a
spoon
slowly
and
carefully
and
serve.
CHOCOLATE
COCKTAIL
Yolk
of
1
egg
50%
yellow
Chartreuse
Yi
teaspoon
of
powdered
sweet
chocolate
Fill
glass
with
cracked
ice.
Shake
with
shaker,
strain
and
serve.
CHOCOLATE
PUNCH
Use
large
bar
glass
Yi
full
of
fine
ice
Vi
tablespoon
sugar
50%
port
wine
50%
Curasao
1
egg and
fill
glass
with
milk.
Shake
thoroughly,
strain
into
a
punch
glass
and
grate
a
little
nutmeg
on
top
and
serve.
CRIS
COCKTAIL
2
dashes
Maraschino
50%
French
Vermouth
50%
dry
gin
Fill
glass
with
ice.
Stir,
strain
and
serve.
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