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

If frozen cliampagnc is desired, put the bottle in an ice cooler, and then fdl the cooler to the top with cracked ice and rock salt. Then revolve the bottle as rapidly as possible. After nianipidating in this manner for a few minutes remove the cork and cover the mouth of the bottle with a clean napkin, as wine will freeze mueh more rapidly if the cork is removed. This is sometimes c.dled champagne frappe. In the event of selling an untisual quantity of champagne, it would be a go(Kl idea to have an extra ice-box made, to be devoted entirely to wine. It is a difficidt matter to keep wine cold enough in the ordinary ice-box, wbich 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 tbis 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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