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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.