1914 Rawling's of Book Mixed Drinks by E P Rawling

RAWLING'S MIXED DRINKS

9

reputable dealer is the best authority in the matter of your special require ments. When only a small quantity of table wine is kept in the home it is better to get it ready bottled, either pints or quarts. Many people, how ever, prefer to do their own bottling, for buying in bulk is more economical. The advice in No. 150 will simplify the work. Red table wine, claret, Zinfandel, Burgundy, Chianti, etc., should never be iced; in fact, the bottles should be taken from the cellar and brought to a warm kitchen an hour or two before serving. Only in this way can the full flavor of the wine be obtained. White table wine, such as Hock, Chablis or Sauterne should come to the table about cellar temperature. With the coffee good cognac brandy or rum is served. A simple method of preparing either of these liquors, when it is desired to moderate the alcoholic strength, is to burn it previ ously (see No. 115) and bring to the table with the coffee in a very small decanter. Kirschwasser may be