1891 Cocktail Botthby's American Bar-Tender

VALUABLE SUGGESTIONS.

Iu opening a bottle of any wine or liquor of any description, always strh·e to jar the contents a8 little a8 poB'fible so that., should there be any sediment iu the bottle, it will not be served with the drink, but will remain at the bottom. A bottle of old Burgundy or fiue claret i!i 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 less impaired by being compeller.l to urink any bever– age which ha!! been poured from an almost empty bottle of any wine or liquor. The iceing of wine8 is of great importance; but how few bartenders pay attention to this ~Jubject 'I Clarets and Burgundies should never be cooled in any manner, but should be kept and drank at a. temperature of about sixty degrees Fahrenheit. Hocks, Reislings 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 impaireu thereby; but the flavor of champagne is always injured by serving in this manner. The proper way to treat effervescent wines is to ice the bo!tle well before uncorking. Cognacs should always be kept at an even temferature, as extreme heat or cold is very injurious to them ; but whiskies of al kinus 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.