1912 Hoffman House Bartender's Guide by Charley Mahoney

quantity of water. To a very large extent syrup has taken the place of sugar in making cocktails. When drinks which call for eggs, or milk, or both, are to be made, and hot wine or spirits are to be mixed with them, the latter must always be poured upon the former gradually and stirred briskly all the while, else the milk and eggs will curdle. This is especially the case when large quantities are to be made. Bottles containing liquors must be kept lying down, as this keeps the corks moist, and prevents evaporation. Never place any more champagne at a time on the ice than is likely to be used at once, as a second icing injures the flavor and quality. Iced champagne re quires careful handling, as cold renders the glass brittle. - In cooling sparkling wines, never allow the bottles to come in contact with the ice. They should be served in an ice pail and the space between the bot tles filled with cracked ice. Mineral waters in syphons should be cooled grad. ually, and not allowed to come in contact with the ice. This rule also holds good in the case of cord ials, bitters and syrups, which, however, should be only moderately cool. Claret, Rhine wines, sherry, port, etc., should not be kept too cold, and in serving, the bottles should be steadily handled, so as not to disturb any sedi 124

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