One bottle rum, 1 bottle champagne, 2 glasses curacoa [sic], 1/2 lb. pounded sugar, 1 large lemon, 1 pint iced water.
Method: Put sugar into bowl with water, into which slice lemon. When sugar has dissolved add spirit, liqueur and water and chill. Just before serving add the champagne previously iced.
Source: contributed by Mrs. T. Brown in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947; n.p.)