1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

SUGGESTIONS

' Cocktail

AS AN APERITIF

Dry Sherry Vermouth Dubonnet

Dry white wine such as Chablis: chilled

WITH OYSTER OR SHELL FISH

Medium bodied Sherry or Madeira

SOUP

Dry white Graves, Barsac, Moselle, Bur gundy or Rhine Wine: chilled

FISH

Claret or light red Burgundy: room temperature; or vintage Champagne: iced Chateau bottled Claret or red Burgundy: room temperature Heavy red Burgundy or Chateau bottled Claret: room temperature Vintage Champagne or Chateau bottled white Bordeaux: iced

ENTREES

ROAST

GAME

DESSERT

Port, rich Sherry, Madeira or Tokay

CHEESE

Fine Champagne, Cognac, Armagnac, Liqueurs, Eaux de Vie

COFFEE

82