1898 Mixology; the art of preparing all kinds of drinks ..

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FLIP — Is a mixed liquor consisting of beer and spirits sweetened, and warmed by a hot iron. RUM. — A spirit distilled from molasses. The best qualities come from the West Indies, and are distilled from the cane di- rect. This liquor when old is the most wholesome distillation known. No other liquor will induce perspiration so freely. It has a great diversity of color and flavor. Exceptionally fine lots are only obtained by the exercise of great care and judg- ment. RUM. (HOT.) — Use small bar glass. Dissolve in hot water two lumps of sugar, add one lump of butter, one wine glass of iamaica rum; fill with hot water, mix thoroughly, grate a little nutmeg over the top and serve. SANGAREE — Is wine and water sweetened and spiced. SAUTERNE. — White wine produced in a large district known as Graves, on the right bank of the Gironde, above Bordeaux. A most excellent wine, varying in style from dry to rich. The finest is from Chateau Yquem. As a dessert wine it is delicious. Treat this wine the same as claret. SCOTCH ALE. — Sweeter and not as heavily bodied as the English ale, consequently it is more lively, requiring care in opening and serving. Claret, Rhine wines, sherry, port, etc., require special atten- tion. Their temperature should not be too cold; and, when poured into glasses, the bottle should be steadily handled, so that any sediment that may be in the bottom of the bottle is not disturbed. Bottles containing these wines, when laid away should be placed on their sides to keep the corks moist. Whiskey is usually kept directly on ice, but brandy and other liquors require only a moderate temperature. Fine old Cog- nac loses its "velvet" when chilled. The refreshing qualities and flavor of Lager Beer depend very largely on the manner of keeping and handling. Casks or kegs containing it should be kept at a temperature of about 40 degrees. Lager is always in its best condition when it comes from the brewer's ice house. When beer is carted through the streets on a hot summer's day, its temperature rises very rapidly, and it must again be cooled to bring it to a proper condition for use. The old style of drawing beer was by the faucet and bung vent. The objection to this was the escape of the carbonic acid gas whenever the vent was opened, or beer drawn through the faucet. The modern air pressure, which has come into al- most general use, obviates this fault, and when properly ap-