1930 The Savoy Cocktail Book

Many books have been written on the subject of what wines should be served with different foods, but the best and only real guide is the individual ex perience of each one of us. Remember always that there are certain people who cannot drink Burgundy, others that cannot bear Champagne or Port. It is always safest to ask your guests what they would like to drink. If they say they do not mind, it means that they want Champagne ; if they prefer any other kind of wine they will say so ; the psychology of this is quite clear ; Champagne is always expensive, so there IS a natural reticence about demanding it outright ; other wines are actually probably more expensive, but they can be cheaper, and there is therefore no hesitation in suggesting them. Wine is a solace and a consolation, and it has been given to man for his happiness. To deny oneself the pleasure of Vintage is to declare oneself to be a pessimist and a Kill-Joy. If this book should, by any mischance, fall into the hands of such an one, we can only hope that he will peruse it earnestly, with the end that when he has finished it he will take a cab to the Savoy Hotel, and will penetrate reverently into that sanctum where Harry Craddock plies the Art which is the main theme upon which this book, has been conceived. For without the ingenuity, know ledge and skill ofHarry Craddock it could never have seen the light of day.

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