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OF
MIXED
DRINKS
137
HOW TO OBTAIN BEST RESULTS
ln
getting up the
collection
of recipes
which
ap
pear
in this little
booklet,
it
has
been
my aim to
satisfy
the palate of the most
critical
connoisseur.
However,
it
should
be
understood, that no matter
where these
drinks
may
be
made, at the club, cafe
or
your private
house,
it
is
only
by
using
the best
quality of
goods
that
proper and
satisfactory
re
sults can
be
obtained.
Sugar, bitters,
fruit
juices,
etc.,
are great agents
of assistance
in producing
a palatable
drink
even
out
of inferior whiskies,
gins and brandies.
However, the man
who
cares
for
the
welfare
of
his
patrons, and wishes his goods to have the
proper
after
effects,
will
use
quality
and honest
materials
at
all
times.
HOW TO HANDLE AND SERVE WINES
Having
made
wine culture
and
distillation
a
life
time study and profession,
with
experience
in dif
ferent
countries, the
writer
takes pleasure in
saying
a
few
words regarding
the proper handling, con
ditioning
and
serving
of wines, also
as
to
their
therapeutic properties.
Beginning with
Champagne,
I
may say
that
the
quality of this wine
very often suffers
greatly
by
being placed
into
the hands of inexperienced people.
Upon
receipt of
a
shipment
of
champagne or any
other
sparkling
wine, the same should
be
promptly
unpacked and every bottle inspected
as
to the
soundness of the cork.
All
such
that
show signs
of
leakage should
be be
used first,
while
the others
should
be
stored
lying
down and
be
given
a
rest
for
several>
days.