1908 Jack's Manual by J A Grohusko

CHAMPAGNE COBBLER

tablespoonful of sugar

I slice of orange I piece of lemon peel

Fill glass Yi full of fine ice. and fill with champagne, dress with fruits in season. Serve with straws.

CHAMPAGNE JULIP

CHAMPAGNE COCKTAIL

1 lump of sugar 2 dashes of Angostura bitters Vi pt. of Ruinart champagne. Stir well with spoon, twist a piece of lemon peel on top and serve.

I lump of sugar I sprig of mint

Fill glass with champagne. Ornament with fruits in sea son and serve.

CHAMPAGNE PUNCH

(Use punch bowl.)

4 lumps of sugar 2 ponies of Curacao I qt. of Ruinart champagne Bottle of club soda Juice of I lemon Stir with ladle I large piece of ice. Trim with fruits in season.

CHAMPAGNE VELVET

CHAMPAGNE SOUR

I lump of sugar Juice of Yz lemon Fill glass with champagne. Stir well, ornament with fruits in season.

For this drink a bottle of champagne and a bottle of por ter (both cold) must be used. Fill the goblet half full of por ter and balance with cham pagne, stir with a spoon slov/ly and carefully and serve.

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