1945 Chicago Bartenders and Beverage Dispensers Union

VERMOUTH CASSIS Use Collins glass 2 cubes ice

I jigger French Vermouth 1:h jigger Creme de Cassis Fill with Club Soda Stir and Serve.

WHICH WINES TO SERVE Wll'H FOOD WITH APPETIZER: Pale dry Sherry, chilled or not - Plain or mixed Vermouth, with or without Billers - A Dry Cocktail. WITH OYSTERS, CLAMS OR CAVIAR: A dry, flinty wine, such as Cablis, Moselle, or Champagne. WITH FISH: Dry White Burgundy, Claret or Champagne. WITH LIGHT MEATS - CHICKEN, LAMB OR PORK: Light Red Burgundy, Claret. or fine While Burgundy. HEAVY RED MEATS - STEAKS. GAME, DUCK, BEEF: Full bodied Burgundies, Claret, or Champagne. '' WITH DESSERTS: Classified Sauternes, Demi. Sec Champagne. Full bodied Port, Sherry, Madeira, Hungarian Tokay well chilled. Sparkling Moselle. WffH CHEESE: A glass of fine old Port. Wrl'H AFTER DINNER COFFEE: Fine old Cognac or any Li~eur. AFTER A HEAVY DINNER: A glass of Creme de Menthe. WITH FRUIT A.ND NUTS: Old Tawny Port, Toka'y, Muscatel, Malaga or Madeira.

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