1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

kind of drink, when properly served. The following are the glasses used almost universally in first-class places: For whiskey,a three-ounce size tumbler. Side tumblers for water,large enough to fit a piece of ice. The old fashioned cocktail or toddy glass should be of the - same shape and style, preferably heavy bottom, and from seven to nine ounces in capacity. Whiskey sour, highball, lemonade and Tom Collins, straight tumblers in their proportionate sizes should be used, from six to eighteen ounces. The same pattern should be strictly adhered to in all the tumblers, as uniformity is a prime requisite. The stemware line must necessarily be of a different pat tern, but should be uniform throughout. For Port and Sherry wine a two-ounce glass; Burgundy wine, a three-ounce glass; Claret wine, a four-ounce glass; goblets of seven or ten ounces could also be used. For Champagne,the hollow-stem round bowl glass,offrom four to six-ounce capacity is recommended. The bead and sparkle given to the wine by the hollow stem is obtained in no other shape, therefore leaves the other style glasses out of consideration. The Rhine wine glass should be of the round bowl shape, but standing on a higher stem. The Cordial,Pousse Cafe and Pony Brandy glasses, are in the three-quarter-ounce size. The cocktail glass has its own particular shape,standing on a high stem,with a low, wide taper bowl and of three-ounces capacity. For beer glasses, shells, tulips, goblets, mugs, steins and seidels of different sizes and patterns may be used. Bar bottles, bitter bottles, cordial cruets and decanters should conform in quality and pattern. A glass for every need should be the constant rule. CHAMPAGNE CHAMPAGNE,the King of all the wines, is mostly used on gala occasions, and should be served properly. Upon receipt ofa shipment ofany sparkling wine,it should be promptly unpacked and every bottle inspected as to the soundness of the cork, and should be stored lying down. 148 1