1911 Beverages de luxe

to whoni it is naturally répugnant, tlie délicate flavor of the Frencli Vermouth being inadéquate to perf orni the task imposed upon it. An attempt to remedy this defect was made by intro- ducing an equal proportion of Italian vermouth, thus giving rise to the Bronx cocktail ; but, generally speaking, French and Italian vermouths constitute an inadvisable mixture, unless a highly aromatic bitters is used as a génial arbitrator in the con- test between the two opposing- ingrédients. The combination of Italian vermouth with gin is always a happy one, the flavor of the former easily taking ûrst place in the mixture, but a lib- éral use of Angostura, as in the popular Barry cocktail, is in- évitable. The addition of five drops of crème de menthe and a pièce of twisted lemon peel makes this drink as delicious as any that can be offered to the most exacting epicure. In those mixed drinks which have been classified as simply beverages or thirst-quenchers, the bitter and aromatic principles should not be overlooked, for nothing will lend such a delicious flavor as a highly aromatic ingrédient to Champagne, claret and rhinewine cups or punches. On the other hand, this constituent should be sparingly used with the sweet wines of Spain, such as port, sweet madeira, Lagrima Christa, and others. Angos- tura, however, may be freely used with claret, to which it lends a substantial body, such as is found in old burgundy. In hot drinks, such as hot spiced rum and hot punches, the aromatics should be not too liberally used, as thèse volatile constituents are rapidly vaporized by the beat, and the flavor is therebv temporarily intensified. It is particularly imperative, therefore, that hot drinks should not be allowed to grow cold or to be re- heated. It is almost superflous to say that ail mixed drinks, whether hot or cold, should be served as soon as possible after mixing, for it is necessary that the constituents should not be allowed to blend. The flavor of each ingrédient should stand ont promi- nently and play with as much vigor as possible the part assiged to it. This cannot be the case if the mixture is allowed to stand so as to become stale, even if bottled.