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quantity of water. To a very large extent syrup has
taken the place of sugar in making cocktails.
When drinks which call for eggs, or milk, or
both, are to be made, and hot wine or spirits are to
be mixed with them, the latter must always be poured
upon the former gradually and stirred briskly all the
while, else the milk and eggs will curdle. This is
especially the case when large quantities are to be
made.
Bottles containing liquors must be kept lying
down, as this keeps the corks moist, and prevents
evaporation.
Never place any more champagne at a time on the
ice than is likely to be used at once, as a second icing
injures the flavor and quality. Iced champagne re
quires careful handling, as cold renders the glass
brittle.
Tn cooling .sparkling wines, never allow the bottles
to come in contact with the ice. They should be
served m an ice pail and the space between the bot
tles filled with cracked ice.
Mineral waters in syphons should be cooled grad
ually, and not allowed to come in contact with the
ice. This rule also holds good in the case of cord
ials, bitters and syrups, which, however, should be
only moderately cool.
Claret, Rhine wines, sherry, port, etc., should not
e ept too cold, and in serving, the bottles should
teadily handled, so as not to disturb any sedi-
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