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1940s Champagne Julep

4 oz champagne
1 cube sugar
2-4 fresh mint leaves
 shaved ice
dash brandy

In a medium size thin glass, half filled with shaved ice add one lump sugar and mint. Pour champagne slowly until full and stir gently. Decorate with fruit, add a dash of brandy and serve with a straw.

From the book: Here's How Mixed Drinks compiled and edited by W. C. Whitfield (1941, Three Mountaineers, Inc.)