From Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich (Perigee, Nov.)
Source : Steward & Barkeeper’s Manual, 1869
It bears repeating that a “quart” bottle of wine or spirits was actually one-sixth of a gallon and a “pint” one-twelfth. Personally, I hate leaving Champagne to sit around in the bottle and go flat. When I make this, I pour the rest of the bottle in.
One quart bottle of brandy
1 pint bottle of Champagne
Two bottles of soda water
4 tablespoons of powdered sugar
2 slices pineapple, cut up.
Use Champagne goblets. Six Yale students will get away with the above very cleverly.
In a bowl, steep the pineapple in a 750-milliliter bottle of VSOP cognac for an hour or two under refrigeration. To serve, add 20 ounces soda water and 2 ounces superfine sugar, stirring until the sugar has dissolved, and then add 12 ounces cold Champagne.
Makes 8 cups.
