1954 King Cocktail Shake Again with Eddie

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WHAT TO DRINK AND WHEN

As an Aperitif: Dry or Medium Cocktail—Sherry— Vermouth—Aquavit.

Caviare or Hors d'oeuvres :

Vodka.

Oysters : Dry White Wine, Chablis or Graves, Dry Champagne, Moselle or Stout.

Soup : Medium Sherry or Madeira.

Fish :

Dry Champagne, Graves, Chablis, Hock or Moselle.

Entree Roast or Bird: Claret,

Light Burgundy, Chianti (all room temperature) or Vintage Champagne iced.

Gatne : Heavy Red Burgundy or Claret (room temperature).

Sweets : Sauternes or Vintage Champagne (iced).

Cheese : Burgundy, Port, Rich Brown Sherry, Marsala.

Dessert : Vintage Port, Sweet Madeira, Rich Brown Sherry, Muscatel.

Coffee : Vintage Brandy or Liqueurs.

(Champagne or Sparkling Wines can be served with any course)

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