The Maharajah's Burra-Peg

  • 1 Sugar cube
  • Several dashes Angostura bitters
  • 2 oz. Cognac
  • Champagne

Place sugar cube in a chilled balloon wine glass and saturate with bitters, then add cognac and fill with champagne.

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Princess's Punch
  • 1 750-ml. bottle of Benedictine
  • 1 750-ml. bottle of Cognac
  • 1 pt. Lemon juice
  • 2 oz. Sugar syrup
  • 4 750-ml. bottles of Champagne
  • Lemon Slices
  • Maraschino cherries

Mix ingredients in a chilled punch bowl, adding champagne just before serving. Garnish with lemons and cherries. Serves about 40.

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