Champagne Cocktail.
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.
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.