1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

PERCENTAGE OE ALCOHOL IN BEVERAGES

Wines are produced by the spontaneous fermentation of fruits.

The strongest are Port, Madeira and Sherry, each of which contains about 20% of alcohol. Burgundy, Claret, Sauterne, Moselle and Rhine Wines contain about 8% to 14% of alcohol. Champagne is prepared by adding sugar to an ordinary wine, allowing the mixture to ferment in corked bottles, the carbon dioxide thus being retained. It contains 10% to 14% alcohol.

Whiskey is made by subjecting fermented grains to distillation.

Rum is made by distilling fermented molasses and sugar cane.

Gin is made by distilling fermented grain and adding oil of juniper berries to the distillate.

Brandy is a spirit produced by distillation of a wine.

Whiskey, Rum, Gin, and Brandy contain from 40% to 50% of alcohol.

Beer, Ale, and Porter are made from an infusion of malt— that is, fermented barley, flavored with hops. They each contain from 4% to 6% of alcohol.

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