1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

If frozen champagne is desired, put the bottle in an ice cooler, and then fill the cooler to the top with cracked ice and rock salt. Then revolve the bottle as rapidly as possible. After manipulating in this manner for a few minutes remove tbe cork and cover the mouth of the bottle with a clean napkin, as wine will freeze much more rapidly if the cork is removed. This is sometimes called champagne frappe. In the event of selling an unusual cjuantity of champagne, it would be a good idea to have an extra ice-box made, to be devoted entirely to wine. It is a difficult matter to keep wine cold enougb in tbe ordinary ice-box, which is being open from time to time, and champagne, to be served properly, should be very near the freezing point. Ice may be kept a long while in a box of this kind by the use of rock salt, and another and very important consideration is that when the wine is kept at an even temperature it always keeps its full flavor.

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