1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

137

HOW TO OBTAIN BEST RESULTS ln getting up the collection of recipes which ap pear in this little booklet, it has been my aim to satisfy the palate of the most critical connoisseur. However, it should be understood, that no matter where these drinks may be made, at the club, cafe or your private house, it is only by using the best quality of goods that proper and satisfactory re sults can be obtained. Sugar, bitters, fruit juices, etc., are great agents of assistance in producing a palatable drink even out of inferior whiskies, gins and brandies. However, the man who cares for the welfare of his patrons, and wishes his goods to have the proper after effects, will use quality and honest materials at all times. HOW TO HANDLE AND SERVE WINES Having made wine culture and distillation a life time study and profession, with experience in dif ferent countries, the writer takes pleasure in saying a few words regarding the proper handling, con ditioning and serving of wines, also as to their therapeutic properties. Beginning with Champagne, I may say that the quality of this wine very often suffers greatly by being placed into the hands of inexperienced people. Upon receipt of a shipment of champagne or any other sparkling wine, the same should be promptly unpacked and every bottle inspected as to the soundness of the cork. All such that show signs of leakage should be be used first, while the others should be stored lying down and be given a rest for several> days.