1935 Fancy Drinks How To Mix Them

40 FANCY DRINKS— iiiiiiiiiiniiiiiniiiiiMiiii[iriiiiiiiiii)iitiiiiiiiiii(iiiiiiiiiiiimiiiiiiuiiiiiiiuniuininiiiiiiiiiiiiiiiiiiiiiiiiiiniuninnniiimmitiiiiiuiiiiuni

WINE TIPS Various Temperatures That Wine Should he Served White Wines—Chilled Red Wines—Room Temperature

Port—Room Temperature Sherry—Cellar Temperature Champagne—Quite Cold Sparkling Burgundy—Cool

CORRECT WINES FOR VARIOUS FOODS Appetizer—Soup Sherry Oysters—Fish Any Dry White Wine Beef—Lamb—Steaks—Chops—Pork—Turkey—Pastes Any Dry Red Wine Chicken—Dishes with Creamed Sauce Any Dry White Wine Wild Game Burgundy Dessert—Coffee Sparkling Wine or Any Sweet Wine Many connoisseurs prefer Sherry, some Sweet Sauternes After Dinner Any Sweet Wine or Brandy For Afternoons and Evenings Any Wine TECHNICAL MIXING TERMS AND TOOLS DASH—As'much liquid as is thrown from a bottle with 1^-inch round hole in stopper, at one throw. Roughly, about 4-6 drops. GUM SYRUP—Liquid rock candy. JIGGER—A small measure holding 1 Yz ounces. PONY—Small glass holding two ounces. WINE-GLASS—A glass holding two ounces. (Note: In mixing all drinks, unless otherwise indicated, use bar glass.)