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.
- Contributed by Catsrecipes Y-Group
- Pour champagne into a chilled fluted champagne goblet ¾ full.
- Pour crème de cassis over the champagne.
- Rub lemon peel around the edge of the goblet and add to the champagne and serve.
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