1895 Mixed Drinks by Herbert W Green

164

MIXED DRINKS.

It is a custom in many cafes, when serving old champagne,for the waiter to place the cork upon the table as a guarantee of its matui-ity. Some think they can judge the age of the wine by the appearance of the eork, besides the year of the vintage is frequently stamped on the cork. Checks should be sent in with each order or a memorandum of charges. The efiervescence of champagne depends much upon the form and condition of the glass used. It spai'kles much more freely when poured into a glass that is pointed than in one that is round or flat at the bottom. The presence of a little dust left a careless waiter will greatly increase the development of the gas; and the glass which after being rinsed is wiped with a cloth, will cause the champagne poured into it to sparkle; but the same wine will be comparatively still if poured in a glass which has been merely rinsed. Champagne should he kept at a temperature of about 50° until nearly time to use it, when it should he 32°. Whiskies, etc., 40°; Hocks and Sauternes, 40°; Clarets and red Burgundies, 65° and 70°. Beer in summer 40°; winter, 50°. Bottled goods should lie on their sides until placed in position for use. It will sometimes be necessary to know the kinds