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MENU SUGGESTIONS

MENU SUGGESTIONS
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With Oysters or Clams – Dry Manhattan

With Fish – Sauterne

With the Roast – Burgundy

With the Game – Champagne

After the Dessert – Cognac

A Starter – Sherry and Bitters

With the Fish – Rhine Wine

With the Meat – Claret

With the Game – Champagne

After the Dessert – Creme de Menthe

RUSSIAN BUFFET.

A Starter – Scoteh Whisky and Soda

With Fish – Rhine Wine or Sherry, or Sauterne.

With the Meat – Claret or Burgundy

With the Game – Champagne

After Dinner – Cognac

TEMPERATURES SERVE.

Cocktails, very cold.

Sherry, chilled.

Sauterne, chilled.

Claret, temperature of room.

Burgundy, temperature of room.

Champagne, very near frapped.

Creme de Menthe, iced


Selection from the book “Applegreen’s Bar Book or How To Mix Drinks by John Applegreen, Formerly of Kinsley’s, Chicago and Holland House, New York. Published by the Hotel Monthly, Chicago, 1909”

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The latter group are often referred to as “mixologists,” a term given to practitioners of “mixology,” which is really just another way of referring to the practice of making good cocktails. Mixology might seem like a newfangled term, but it’s actually pretty old, like mid-19th century old, and was only revived as a way to describe the recent renaissance of bartenders caring (a lot) about their craft.

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Recent Posts

THE EIGHT IMMORTAL DRINKERSJuly 26, 2019
Cheerio! A book of Punches and CockJuly 26, 2019
Here’s HowJuly 26, 2019

Categories

  • Bar Equipment
  • Bartending Tips
  • Brands
  • Glassware
  • History
  • Ingredients for Mixed Drinks
  • Magazine Ads
  • Menus
  • Mixed Drink Recipes
  • Vintage Books