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THE ART OF MIXING THEM
this ice a little rock salt to prevent it from melt
ing quickly. Let the ice reach over the rim of
the bowl and spread over a few leaves or ornament
it otherwise. In this way you can produce a fine
effect and always have your punch cool.
Where whiskey, brandy or other liquors are to
he drawn direct from the wood place the cask
upon a skid and keep it in a place where the tem
perature is moderate and uniform. All bottles
that contain liquor should be kept lying down.
This will keep the corks moist and there will be
no loss of strength by evaporation.
It requires more than ordinary treatment to
serve champagne. It is well not to place more
on ice at a time than you are likely to use because
after once having been removed from the ice and
allowed to become warmer the second icing will
likely impair both the strength and the flavor.
After champagne has been well iced particular
care is required in the handling of the bottle. The
glass is rendered brittle by the cold and is not so
well able to withstand the expansion of the con
tents. In serving champagne after having been
informed what brand is desired, take the bottle
from the ice, untwist the wire and carefully draw
the cork. Have a napkin wrapped around the
neek of the bottle and as soon as the cork is out
pour a little into the glass of the host first. Then
serve from the right. Care should be taken that
the wine flows out smoothly and if gently poured
on the side of the glass the ebullition of the wine
will be checked sufliciently so that the goblet can
be filled without overflowing. The napkin around
the bottle is to keep the wine from the heat of
the hands and to protect the tablecloth.
Where mineral waters are contained in siphons.