83 / 90
VERMOUTH CASSIS
Use Collins glass
2 cubes ice
I jigger French Vermouth
1:h
jigger Creme de Cassis
Fill with Club Soda
Stir and Serve.
WHICH WINES TO SERVE Wll'H FOOD
WITH APPETIZER: Pale dry Sherry, chilled
or not - Plain or mixed Vermouth,
with
or without Billers - A Dry Cocktail.
WITH OYSTERS, CLAMS OR CAVIAR: A dry,
flinty wine, such as Cablis, Moselle, or
Champagne.
WITH FISH: Dry White Burgundy, Claret or
Champagne.
WITH LIGHT MEATS - CHICKEN, LAMB OR
PORK: Light Red Burgundy, Claret. or
fine While Burgundy.
HEAVY RED MEATS - STEAKS. GAME, DUCK,
BEEF: Full bodied Burgundies, Claret, or
Champagne.
''
WITH DESSERTS: Classified Sauternes, Demi.
Sec Champagne. Full bodied Port, Sherry,
Madeira, Hungarian Tokay well chilled.
Sparkling Moselle.
WffH CHEESE: A glass of fine old Port.
Wrl'H AFTER DINNER COFFEE: Fine old
Cognac or any
Li~eur.
AFTER A HEAVY DINNER: A glass of Creme
de Menthe.
WITH FRUIT A.ND NUTS: Old Tawny Port,
Toka'y, Muscatel, Malaga or Madeira.
81