1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

this ice a little rock salt to prevent it from melt ing quickly. Let the ice reach over the rim of the bowl and spread over a few leaves or ornament it otherwise. In this way you can produce a fine effect and always have your punch cool. Where whiskey, brandy or other liquors are to he drawn direct from the wood place the cask upon a skid and keep it in a place where the tem perature is moderate and uniform. All bottles that contain liquor should be kept lying down. This will keep the corks moist and there will be no loss of strength by evaporation. It requires more than ordinary treatment to serve champagne. It is well not to place more on ice at a time than you are likely to use because after once having been removed from the ice and allowed to become warmer the second icing will likely impair both the strength and the flavor. After champagne has been well iced particular care is required in the handling of the bottle. The glass is rendered brittle by the cold and is not so well able to withstand the expansion of the con tents. In serving champagne after having been informed what brand is desired, take the bottle from the ice, untwist the wire and carefully draw the cork. Have a napkin wrapped around the neek of the bottle and as soon as the cork is out pour a little into the glass of the host first. Then serve from the right. Care should be taken that the wine flows out smoothly and if gently poured on the side of the glass the ebullition of the wine will be checked sufliciently so that the goblet can be filled without overflowing. The napkin around the bottle is to keep the wine from the heat of the hands and to protect the tablecloth. Where mineral waters are contained in siphons.