Mixed Drinks by Herbert W. Green (1895, p.64)
| 1 piece | lemon peel — twisted lemon peel | acid |
| 0.5 jigger | brandy | base |
| sugar — Adhered to the inside of the glass. | base | |
| 1 dash | Aromatic bitters — bitters | bitter |
| champagne — Cook's Imperial or other champagne | other |
- Rinse a star champagne glass with water and sugar so sugar adheres to the sides, then fill the glass with shaved ice.
- Add the bitters, brandy, and lemon peel, then fill with champagne.
Garnish: Twisted lemon peel.
Ice: Shaved ice
This is a useful sparkling-cocktail checkpoint because it preserves a sugared-glass treatment rather than the more common sugar-lump approach.
The sugar lining of the glass is central to the drink's service identity.