1934 Harry Johnson's new and improved Bartenders' Manual

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36. THE PROPER STYLE IN OPENING AND SERVING CHAMPAGNES. In serving champagne, the bartender, after being informed which brand the customer requires, places tlie champagne glass before him, takes the bottle from the ice, twists or cuts off the wire, and then cuts the string by which the cork is held in place just below the neck of the bottle; if cut otherwise, parts of the string, with some of the sealing wax attached to it, will remain fastened to the bottle, and particles of wax are lial^le to drop into the glass while the wine is being poured out. After the cork is removed, the mouth and neck' of the bottle should be wiped off with a clean towel or napkin. When a party of gentlemen enter your place and champagne is called for, as a matter of politeness, first pour a few drops into the glass of the gentleman who called for the wine, then fill the glasses of those he invited, before completely filling his glass. This rule of etiquette should be observed in serving any wine, whether champagne or not. If a party at a table calls for champagne, place the bottle in an ice-cooler; it is also not proper to uncork the bottle previous to placing it upon the table before the guests. If frozen champagne, which is often called for, is desired, place the bottle in the ice-cooler and then fill up the cooler with broken ice and rock salt to the top. Revolve the bottle backward and forward with both hands as rapid ly as possible; then cut the string and draw the cork and place a clean napkin over the mouth of the bottle. You will find that the wine will freeze much quicker in this way than if the cork is left in ,the bottle. This is what is called frozen wine or champagne frappe. In a place where there is a great demand for cham pagne and many cases of it sold, it is advisable to have an extra ice box made—which may be called "a