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I think it's time for another jazz-era cocktail. This one is again from The Savoy Cocktail Book:
Chicago Cocktail
1 dash Angostura Bitters
1 dash Curacao
2/3 glass Brandy
Shake well and strain into cocktail glass. Frost edge of glass with castor sugar and fill with Champagne.
Of course, I don't have any Champagne chilling at the ready, so it will have to wait for another evening. (Also, I suggest you sugar the rim of your glass before pouring anything in—I typed in the directions as the book listed them.)
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