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THE GENTLEMAN'S COMPANION
cognac and
Yi
that of kiimmel, stirring for a moment in a bar glass
with 3 ice cubes. Empty this into the goblet, fill with chilled dry
champagne, toss in a scarlet rose petal and think of slender, pliable
Russian Princesses and things!
ILE de FRANCE
SPECIAL, BEING CHAMPAGNE CocKTAIL No. V
The bar
maitre,
one Reynauld, on this somewhat amazing craft has
found that picker-uppers have to be even better than putter-downers
the night before. Long devotion to his art has evolved this delicate
appeal to the intellect, thus causing the numbed nerve centers to nod
closer and closer together until they, at long last, touch-and the day
is begun!
Into a large champagne glass put a half teaspoon fine sugar, a half
pony of good cognac, fill with very cold dry champagne, and top off
with a dash or two of yellow Chartreuse. The pungent herbs greet the
nostrils, then the cool quenching of the viney bubbly.... This being
passed along by an Ile de France habitual crosser, and not from the
usual personal imbibition, naturally arouses our suggestion that two
dashes of any good bitters would help tone the inner man-orange
preferred-and not injure flavour or bouquet in any manner.
WORDS to the DRINKING WISE No. VI, EMPHASIZING the
SPECIAL NEED for the CHILLING of GLASSES in MAKING
any CHAMPAGNE COCKTAIL
. One of the sharp charms of this drink is its icy coldness. The g!ass
itself makes an efficient radiator, drawing much more heat agamst
the liquid than the ordinary sized cocktail glasses. Therefore let's al–
ways chill our glasses. Warm champagne is a foetjd thing, of brassy
taste, astringent to the throat, an insult to the nostrils. Also never use
tumblers for champagne cocktails, use stemmed goblets or
ch~pagne cocktail glasses. The heat of the hand soon warms a tumbler s
contents.
t HAMP
AGNE VELVET No. I, BEING the "MERIVELES" from the
MANILA PoLo CLUB
Meriveles is an extinct volcanic peak cooling its heels across Manila
. 24.