12. Champagne cocktail

27 Jul

Then he found himself downstairs in the American bar, with a champagne cocktail before him. Jones was an abstemious man, as a rule, but he had a highly strung nervous system and it had been worked up. The unaccustomed whiskey and soda had taken him in its charge, comforting him and conducting his steps, and now the barkeeper, a cheery person, combined with the champagne cocktail, the cheeriest of drinks, so raised his spirits and warmed his optimism, that, having finished his glass, he pushed it across the counter and said, “Give me another.”

— H. de Vere Stacpoole, The Man Who Lost Himself (New York: John Lane, 1918), pp. 12-13.

I sat and watched my gaunt, lanky, bright-eyed friend mix a cocktail—a wonderful, fascinating operation when the concocter is an earnest man, and you feel a hankering after a pick-me-up. “Guess there ain’t no sickness of any kind under the sun, on sea or land, that won’t give way to a judicious treatment of champagne cocktail. Here we go!”

— Joseph Hatton, The Old House at Sandwich (New York, Appleton, 1887), p. 174.

This is a cocktail in the original nineteenth-century sense of that word: any mixed drink that, in contradistinction to juleps, cobblers, punches, slings, etc., is made with bitters. Its preparation could not be simpler.

Place a sugar cube soaked in Angostura bitters at the bottom of an appropriate glass.

Fill said glass with champagne. Champagne, mark you.

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