Champagne is the old-fashioned sugar, bitters, lemon peel, and chilled Champagne formula.
The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.43)
| 1 piece | lemon peel — Twisted. | acid |
| 1 lump | sugar | base |
| 2 dashes | Angostura bitters | bitter |
| champagne — Fill the glass. | other |
The Artistry of Mixing Drinks by Frank Meier (1936, p.27)
| 1 slice | lemon peel — Lemon Peel | acid |
| 1 dash | Angostura bitters — Angostura Bitters | base |
| champagne — Fill the glass | other | |
| 1 piece | ice — Ice | other |
| 1 small lump | sugar — Sugar | sweetener |
Café Royal Cocktail Book by W. J. Tarling (1937, p.54)
| 1 piece | lemon peel | acid |
| 1 lump | sugar | base |
| saturate | Angostura bitters | bitter |
| 1 slice | Orange — orange slice | garnish |
| fill | champagne | other |
| 1 lump | ice | other |
Tratado Practico de Cocteleria, Pasteleria y Afines by Enzo Antonetti; Mario Kardahi (1966) — International cocktails
| 10 g | cognac — Cognac | base |
| 10 g | sherry — Jerez | modifier |
| champagne — Champagne seco | other |
See also: Cubano, Cuba Libre