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Same recipe may be used for Rhine
wine Cup or Moselle Cup, using either
af tliese wines
inst~ad
of Sauterne.
put:
CHAMPAGNE CUP.
One large glass pitcher into which
One lemon sliced
One orange liced
Two pieces cucumber rind
One pony Brandy
One pony
Cura~ao
The juice of one lemon
One pint Apollinaris
Let stand in refrigerator an hour
or two. A few moments before serving
add one quart very cold Champag'ne.
Stir well and decorate with bunch of
green mint with a little powdered sugar
on top.
Serve these cups in small, thin
tumblers. The above cups are all made
dry
~
if you desire them sweet, add a
tablespoonful of powdered sugar to each
pitcher.
I