1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another
bowl and add:

3 quarts Champagne.

3 pints Apollinaris Water.

1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and
serve in Champagne glasses.


CHAMPAGNE FRAPPE

Place a bottle in a Champagne cooler and around it a freezing mixture of
fine Ice and Salt. Twirl the bottle until it is about to freeze, when it
will be ready to serve.


CHAMPAGNE JULEP

Fill medium size Shell glass 1/3 full Cracked Ice.

2 teaspoonfuls Bar Sugar.

2 sprigs bruised Mint.