25 / 112
placed into the glass at once, and should
always be handled with a small spoon or
fork, never with the hands.
Red Top Rye should be kept directly
on the ice, but brandy and other liquors
require only a moderate amount of cold.
All liquors should- be kept lying down
in order to keep the corks moist and
prevent the strength from being lost by
evaporation.
In case of wines and champagne, if
the bottle is set upright, the cork dries
and the gas escapes.
Champagne requires careful handling.
If removed from the ice once and al
lowed to get warm, it loses its finer
qualities. A second icing injures both
flavor and strength.
In serving wines, care should be taken
in pouring into the glasses. The bottle
should be steadily handled, so that any
sediment in the bottom will not be dis
turbed.
25