I tried this vintage Champagne-Cup recipe, expecting a simple, sweet punch, but I was charmed by the herbaceous note from the borage. The sprig of green borage is an old-school flavor that doesn't get much love today, but it really lifted the drink. The cucumber rind substitute was pleasant, but lacked the same herbal kick. I found that the powdered sugar dissolved beautifully into the bubbly mix, creating a delightful, fizzy sweetness. The pounded ice kept the drink chilled and refreshing, even as the brandy warmed the belly. This recipe is perfect for the modern entertainer who wants to impress with a unique, historic touch. It's surprisingly easy to make, and the ingredients are affordable, especially if you use the cucumber rind instead of borage. Just remember, the key to a great Champagne-Cup is the balance of flavors and the chill factor. So, keep that ice handy and enjoy your vintage tipple.