Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lowery Estate in Arlington, Texas in 1984.

Ingredients Edit

Directions Edit

  1. Pour champagne into a chilled fluted champagne goblet ¾ full.
  2. Pour crème de cassis over the champagne.
  3. Rub lemon peel around the edge of the goblet and add to the champagne and serve.

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