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CHOICE RECIPES
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iontally.
I
ever k eep more champagne
on ice than is n eeded for immediate
u se, and keep it at a t emperature near
freezing point until used. To cool
champagn e and allow it to get warm
again impaiTs the strength and flavor
of th e win e.
I n serving champagne, ascer tain what
bra nd th e customer desires. 'rhen place
the glass on the bar, take th e bottle
from the i ce; twist or cut th e wire off
a nd cut t he strin g below t he neck of
the bottle ; r emove the cork with t he
band and wipe the mouth of the bottle
w ith a cl ean napkin or towel. In ser v–
ing any kind of wine to a party always
pour a little first in to th e glass of the
customer who ordered it, t hen fill up
t he g lasses of his g uests, r eturnin g to
him last. ·when a d rink ing party is
seated at a t abl e and a bottle of win e
of any kind i s or dered, n ever un cork
th e bottle until it bas first b ceu set fo r
a moment on th e table so t hat th e cus–
t omer who ord ered the wine may see
th a t it is what he ordered.
Wb en champagne frappe i s called for
the quickest way to freeze the win e is
to place th e bottle in a cool er with
broken ice and torpedo salt on top;
th en, u sin g both )mn-ds, twirl the bottle
briskly and in such manner as to cause
the mouth to describe a circle whil e
a t th e same tim e th e bottle i s r evolv–
ing b ack and forth; then draw the cork ·
a nd cover the mouth of the bottle with
a clean napkin.
In drawing the
~ork
from all oth er
kinds of wine bottles cut off the top
of th e foil cap b el ow the groove in th e
n eck of the bottle; th en remove that
part of the foil above t he incision and
w ipe the mouth of th e bot tl e with a
cl ean towel to prevent any foreign