1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

VALUABLE SUGGESTIONS.

In opening a bottle of any wine or liquor of any description, always strive the contents as little as2>ossible so that,should there be any sediment in the bottle, it will not be seiwed with the drink, but will remain at the bottom. A bottle of old Burgundy or fine claret is unfit for use after having been shaken just before serving; and any connoisseur's appetite for a good drink of wine or liquor is always more or lessimpaired by being compelled to drink any bever age which has been poured from an almost empty bottle of any wine or liquor. The ieeing of wines is of great importance; but how few bartenders pay attention to this subject? Clarets and Burgundife should never be cooled in any manner,butshould be kept and drank at a temperature of about sixty degrees Fahrenheit. Hocks, Beislings and Sauternes can be kept at any temperature without injury, but it is advisable to keep them cool. Ice may be served in the glass with these wines, and the flavor will not be impaired thereby; but the flavor of champagne is always injured by serving in this manner. The proper way to treat effeivescent wines is to ice the bottle well before uncorking. Cognacs should always be kept at an even temperature, as extreme heat or cold is very injurious to them ; but whiskies of all kinds are much more palatable when iced, and the liquor is not impaired thereby. Malt liquors of all kinds should be served at a temperature as near fifty degrees Fahrenheit as possible.

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