1914 Beverages de luxe

actei'istic being accentuated to tlie exclusion somewhat largely of the aromatic, and completely of the slightly acid and sweet constituents. The Martini cocktail evidently was the result of an abortive attempt to render the flavor of gin palatable to those to whom it is naturally repugnant, the delicate flavor of the French Vermouth being inadequate to perform 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 Vei'mouths constitute an inadvisable mixture, unless a highly aromatic bitters is used as a genial arbitrator in the con- test between the two opposing ingredients. The combination of Italian Vermouth with gin is always a happy one, the flavor of the former easily taking first place in the mixture, but a lib- eral use of Angostura, as in the popular Barry cocktail, is in- evitable. The addition of five drops of creme de menthe and a piece 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 ingredient to champagne, claret and rhinewine cups or ininches. On the other hand, this constituent should be sparingly used with the sweet wines of Spain, such as port, sweet maderia, 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 aromatlcs should be not too lilierally used, as these volatile constituents are rapidly vaporized by the heat, and the flavor is thereby 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 all mixed drinlvs, 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 ingredient should stand out promi- nently and play with as much vigor as possible the part assigned to it. This cannot be the case if the mixture is allowed to stand so as to become stale, even if bottled.