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actei'istic
being
accentuated
to
tlie
exclusion
somewhat
largely
of the
aromatic,
and
completely
of
the
slightly
acid
and
sweet
constituents.
The
Martini
cocktail
evidently
was
the
result
of
an
abortive
attempt
to
render
the
flavor
of
gin
palatable
to
those
to
whom
it
is
naturally
repugnant,
the
delicate
flavor
of
the
French
Vermouth
being
inadequate
to
perform
the
task
imposed
upon
it.
An
attempt
to
remedy
this
defect
was
made
by
intro-
ducing an
equal
proportion
of
Italian
Vermouth,
thus giving
rise to
the
Bronx
cocktail;
but,
generally
speaking,
French
and
Italian
Vei'mouths
constitute
an
inadvisable
mixture,
unless
a
highly
aromatic
bitters
is
used
as
a
genial
arbitrator
in
the
con-
test
between
the
two
opposing
ingredients.
The
combination
of
Italian
Vermouth
with
gin
is
always
a
happy
one,
the
flavor
of
the
former
easily
taking
first
place
in
the
mixture,
but
a
lib-
eral
use
of
Angostura,
as
in
the
popular
Barry
cocktail,
is
in-
evitable.
The
addition
of
five
drops
of
creme
de
menthe
and
a
piece
of
twisted
lemon
peel
makes
this
drink
as
delicious
as
any
that
can
be
offered
to
the
most
exacting
epicure.
In
those
mixed
drinks
which
have
been
classified
as
simply
beverages
or
thirst-quenchers,
the
bitter
and
aromatic
principles
should
not be
overlooked,
for
nothing
will
lend
such
a
delicious
flavor
as
a
highly
aromatic
ingredient
to
champagne,
claret
and
rhinewine
cups
or
ininches.
On
the
other
hand,
this
constituent
should be
sparingly
used
with
the
sweet
wines
of
Spain,
such
as
port,
sweet
maderia,
Lagrima
Christa,
and
others.
Angos-
tura,
however,
may
be
freely
used
with
claret,
to
which
it
lends
a
substantial
body,
such
as
is
found
in
old
burgundy.
In
hot
drinks,
such
as
hot
spiced
rum
and
hot
punches,
the
aromatlcs
should
be
not
too
lilierally
used,
as
these
volatile
constituents
are
rapidly
vaporized
by
the
heat,
and
the
flavor
is
thereby
temporarily
intensified.
It
is
particularly
imperative,
therefore,
that hot
drinks should
not
be
allowed
to
grow
cold
or
to
be
re-
heated.
It
is
almost
superflous
to
say
that
all
mixed
drinlvs,
whether
hot
or
cold,
should
be
served
as
soon
as
possible
after
mixing,
for
it
is
necessary
that
the
constituents
should
not
be
allowed
to
blend.
The
flavor
of
each
ingredient
should
stand
out
promi-
nently
and
play
with
as
much
vigor
as
possible
the
part
assigned
to
it.
This
cannot
be
the
case
if
the
mixture
is
allowed
to
stand
so
as
to
become
stale,
even
if
bottled.