A champagne ice isn't such a high-roller refreshment as it sounds. To
begin with it's a rank solecism to freeze any but the most inexpensive
of champagnes, and then you don't require many other good things for
your ice--the champagne is enough in itself. You just make a very
strong and sweet lemonade--a quart of it and half freeze it; then pour
in the champagne and wholly freeze the mixture. Get the champagne into
the freezer as soon as you can after it is opened before its volatile
gas escapes. If you prefer a more hilarious refreshment just keep on
with your use of intoxicants by adding after the champagne a
wineglassful of brandy. Also, if you like, you may add the beaten
whites of eggs, _ad libitum_.