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"I drink it when I'm happy and when I'm sad. Sometimes I drink
it when I'm alone. When I have company I consider it obligatory.
I trifle with it if I'm not hungry and drink it when I am.
Otherwise I never touch it. Unless I'm thirsty."

~ Lily Bollinger, on Champagne

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"Champagne, if you are seeking the truth, is better than a lie detector.
It encourages a man to be expansive, even reckless, while lie detectors
are only a challenge to tell lies successfully."

~ Graham Greene


Champagne Cocktail
The Good Cook – Beverages, Time-Life Books


To make 1 cocktail

1 sugar cube
Angostura bitters
1 ounce (30 ml) brandy
5 ounces (150 ml) Champagne, chilled
1 slice orange

Chill an 8-ounce (250-ml) wineglass. Put the sugar cube in the bottom
of the glass and saturate the sugar with a dash of Angostura bitters. Add
the brandy, then fill the glass with the Champagne. Serve garnished with
a slice of orange.


Poire William Champagne Cocktails
The Best of Gourmet 1999
The Editors of Gourmet, Condé Nast, Random House


Makes 4 cocktails

1/4 cup sugar
1/4 cup plus 4 teaspoons Poire William
(French pear brandy)
2  2/3 cups chilled Champagne
1 Seckel or small Bosc pear

In a small saucepan heat sugar and 1/4 cup Poire William over moderate
heat until sugar is dissolved, about 5 minutes. Remove pan from heat and cool syrup. Spoon 1 1/2 tablespoons syrup into each of 4 Champagne
glasses and add 1 teaspoon Poire William to each glass. Add 2/3 cup Champagne to each glass and stir well.
Cut pear lengthwise into thin slices and add 1 slice to each drink.


 Holiday Mimosa
Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu,
1997, William Morrow and Co., Inc.

Makes 6 servings

6 tablespoons Grand Marnier or
other orange-flavored liqueur
2 tablespoons granulated sugar
1 bottle chilled Champagne
1 cup fresh orange juice

Pour the Grand Marnier in a small bowl. Put the sugar in a saucer.
Dip the rims of Champagne glasses first in the Grand Marnier, then in
the sugar to form a crust. Fill each Champagne glass with three parts
Champagne and one part orange juice.


Poinsettia Cocktail
Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu,
1997, William Morrow and Co., Inc.

Makes 1 cocktail

1/4 cup vodka
1/4 cup Champagne
1/2 cup cranberry juice
Crushed ice
2 strips orange zest, each about
1/4 inch wide and 2 inches long

Combine the vodka, Champagne, and juice in a large-stemmed red
wine glass. Add crushed ice and stir until the mixture is well chilled.
Twist the orange strips over the glass, drop them in, and serve.


 Royal Cup
Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow and Co., Inc.

Makes 1 serving

1/2 ounce Grand Marnier
3 drops Peychaud bitters
4 ounces chilled Champagne

Pour the Grand Marnier into a Champagne flute, a wine glass,
or a large martini glass, add the bitters, and then slowly add the
Champagne. Serve immediately.


 Black Velvet
The Good Cook – Beverages, Time-Life Books


To make 1 tall drink

4 ounces (125 ml) stout, chilled
4 ounces (125 ml) Champagne, chilled

Tilt a chilled tall, narrow 10-ounce (300-ml) glass and pour the stout
slowly in a thin stream down the side of the glass to prevent the
formation of too much froth. Fill the glass with the Champagne.


 Creole Champagne Punch
The Good Cook – Beverages, Time-Life Books


To make about 5 1/2 quarts

(This recipe appeared originally in "The Picayune Creole Cook Book".)

2 cups sugar
2 cups fresh lemon juice
1 quart dry white wine
1 quart Champagne
2 quarts soda water
1/4 cup Curaçao
1 pineapple, peeled, quartered and cored,
half of the flesh grated, half sliced
36 strawberries, hulled

In a large punch bowl, combine the sugar, lemon juice, white wine, Champagne, soda water, Curaçao and the grated pineapple. Mix together well. Put in a large block of ice and decorate with the sliced pineapple and
the strawberries. Let the mixture chill and serve in small glass cups.

"There comes a time in a woman's life when the only thing
that helps is a glass of champagne."
~ Bette Davis

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