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to
whoni
it
is
naturally
répugnant,
tlie
délicate
flavor
of
the
Frencli
Vermouth
being
inadéquate
to
perf
orni
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
vermouths
constitute
an
inadvisable
mixture,
unless
a
highly
aromatic
bitters
is
used
as
a
génial
arbitrator
in
the
con-
test
between
the
two
opposing-
ingrédients.
The
combination
of
Italian
vermouth
with
gin
is
always
a
happy
one,
the
flavor
of
the
former
easily
taking
ûrst
place
in
the
mixture,
but
a
lib-
éral
use
of
Angostura,
as
in
the
popular
Barry
cocktail,
is
in-
évitable.
The
addition
of
five
drops
of
crème
de
menthe
and
a
pièce
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
ingrédient
to
Champagne,
claret
and
rhinewine
cups
or
punches.
On
the
other
hand,
this
constituent
should
be
sparingly
used
with
the
sweet
wines
of
Spain,
such
as
port,
sweet
madeira,
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
aromatics
should
be
not
too
liberally
used, as
thèse
volatile
constituents
are
rapidly
vaporized
by
the
beat,
and
the
flavor
is
therebv
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
ail
mixed
drinks,
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
ingrédient
should
stand
ont
promi-
nently
and
play
with
as
much
vigor
as
possible
the
part
assiged
to
it.
This
cannot
be
the
case
if
the
mixture
is
allowed
to
stand
so
as
to
become
stale,
even
if
bottled.