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This drink is liked by the French and by the Amer
icans; it is an elegant beverage and a splendid ap
petizer; but see that you always have the genuine
absinthe only for mixing this drink.
CHAMPAGNE JULEP.
(Use a fancy julep glass.)
Take the sugar tongues, and place 1 medium-sized
lump of loaf sugar into the glass, add 1 sprig of fresh
mint, then pour your champagne (Piper-Heidsieck)
into the glass very slowly, and, while doing so, keep on
stirring gently all the time; place some slices of
oranges, pine-apples, and a few strawberries; ornament
the top in a very tasty manner; then serve.
The above drink does not require to be stirred, up
as much as other juleps, else the champagne will lose
its flavor and natural taste, and foam too much (see
illustration, plate No. 14).
BRANDY SHAMPARELLE.
(Use a sherry wine glass.)
i wine glass of curaqoa (red);
J wine glass of chartreuse (yellow);
i wine glass of anisette;
i wine glass of Kirschwasser or brandy (Martell),
wbichever the customer desires.
Attention must be paid to prevent the different
liquors from running into each other, to have them
perfectly separated and distinct. Use a sherry glass
for pouring in your different cordials instead of a tea
spoon, for the reason that it looks better and accom
plishes the work much quicker (see illustration, plate
No. 6).