1901 The Cocktail Book a Sideboard Manual for Gentlemen

kirsch punch; with roast meats or poultry, champagne; with entrees, champagne ; with game and salads^ champagne, or particularly rich claret or Burgundy; with dessert and coffee, a little burnt brandy is the most correct liquor, although any kind of cordial is largely served. The chief principle to be followed is that the choicer and heavier wines should follow the lighter ones.

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