Champagne Cocktail, no. 3
Choose a large tapering champagne cocktail glass; inside of this build a tower of 4 ice cubes, crown it with a lump of sugar saturated with 4 dashes of orange bitters. Against the sides of the glass lean 2 sticks of ripe fresh pineapple, encircle the ice tower with a spiral of green lime peel, and fill with well chilled champagne, medium dry, and not too acid in type. Now as the crowning gesture carefully float on 1 tbsp of Cointreau.
The Gentleman's Companion vol. 2 by Charles H. Baker (1939)
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Do you prefer aged or unaged Poire Williams in this drink? I wish I could find the Mozart Dry where I am, as this sounds rather interesting. Oh, and the twist in the drink as the garnish, correct?
Thanks,
Zachary