1926 The Cocktail Book (new and revised edition 3rd imp)

kirsch punch; with roast meats or poultry, champagne; with entries, champagne; with game and salads, champagne, or particularly rich claret or Burgundy; with dessert and coffee, a little burnt brandy is the most correct liquor, although any kind of cordial is largely served. The chief principle to be followed is that the choicer and heavier wines should follow the lighter ones.

'A4

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