1908 The Hoffman House Bartender's Guide by Charles S Mahoney

HOW TO SERVE CHAMPAGNE

Many serious mistakes have been made in serving champagne, for the simple reason that it is not, as a rule, ordered often enough, in the average saloon, for the bartender to become familiar with handling it. After finding out what brand is desired, place the glass before the guest, take the bottle from the ice, twist or cut the wire, cut the string just below the neck of the botle by which the cork is held in place in order that no part of it will remain attached to the bottle, then remove the cork easilj' and neatly. When the cork has been taken out wipe carefully the mouth and neck of the bottle with a clean towel or napkin which has been provided for that purpose. It is customary and proper when the wine is served, to a party to pour a few drops first into the glass of the one who has ordered the wine, and then fill the glasses of the others,, before filling his. This rule should be observed in serving all wines, and should not, under anj' circumstances, be overlooked Remember that champagne should ahvaj's be un corked in the presence of the man ordering it

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