1935 Fancy Drinks How To Mix Them

FANCY DRINKS—

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WINE TIPS

Various Temperatures That Wine Should he Served

White Wines—Chilled

Red Wines—Room Temperature

Port—Room Temperature

Sherry—Cellar Temperature

Champagne—Quite Cold

Sparkling Burgundy—Cool

CORRECT WINES FOR VARIOUS FOODS

Appetizer—Soup

Sherry

Oysters—Fish

Any Dry White Wine

Beef—Lamb—Steaks—Chops—Pork—Turkey—Pastes

Any Dry Red Wine

Chicken—Dishes with Creamed Sauce

Any Dry White Wine

Wild Game

Burgundy

Dessert—Coffee

Sparkling Wine or Any Sweet Wine

Many connoisseurs prefer Sherry, some Sweet Sauternes

After Dinner

Any Sweet Wine or Brandy

For Afternoons and Evenings

Any Wine

TECHNICAL MIXING TERMS AND TOOLS

DASH—As'much liquid as is thrown from a bottle with

1^-inch round hole in stopper, at one throw. Roughly, about

4-6 drops.

GUM SYRUP—Liquid rock candy.

JIGGER—A small measure holding 1 Yz ounces.

PONY—Small glass holding two ounces.

WINE-GLASS—A glass holding two ounces.

(Note: In mixing all drinks, unless otherwise indicated, use bar

glass.)