Classic Mixology: Cocktail & Mixed Drink Recipes

Champagne Cocktail

Source:  Modern American Drinks page:  34
1 lump loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

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Peychaud bitters

Ingredient: Peychaud bitters

What it is:  Bitters
Substitution:  bitter

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to saturate sugar
1 lump ice

Ingredient: ice

What it is:  Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).

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1 piece lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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peel
Champagne

Ingredient: Champagne

Also Known As:  Sparkling wine What it is:  Wine
Sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation. It is produced exclusively within the Champagne region of France.

(More about Champagne)

Put into a long thin glass one lump cut-​loaf sugar saturated with Peyschaud or Angostura bitters, add one lump of ice, a small piece of lemon- peel; fill the glass three-​fourths full cold champagne. Stir with spoon and serve.