Browse The Gjenvick-Gjønvik Archives Home Page

The Proper Style in Opening and Serving Champagnes

In serving champagne, the bartender, after being informed what brand the customer requires, takes the bottle from the ice, twists or cuts off the wire, and then cuts the string by which the cork is held in place, just below the neck of the bottle; if cut otherwise, parts of the string, with some of the sealing wax attached to it, will remain fastened to the bottle, and particles of wax are liable to drop into the glass while pouring out the wine. After the cork is removed, the mouth and neck of the bottle should be wiped off with a clean towel or napkin.

When a party of gentlemen comes into the place of business, and wine is called for, place the glasses before them, and as a matter of politeness first pour a few drops into the glass of the gentlemen who called for the wine, then fill the glasses of those he invited before filling up his own glass. This rule of etiquette should be observed in serving any wine, whether champagne or not.

If a party calls for champagne at the table, place the bottle in an ice cooler; it is also not proper to uncork the bottle previous to placing it upon the table before the guests.

If frozen champagne, which is often called for, is desired, place the bottle in the ice cooler and then fill up the cooler with broken ice and rock salt to the top, then revolve the bottle backward and forward with both hands as rapidly as possible; then cut the string and draw the cork and place a clean napkin over the mouth of the bottle; you will find that the wine will freeze much quicker in this way than if leaving the cork in the bottle. This is what is called frozen wine or champagne frappé.

Champagne Cocktails

CHAMPAGNE COCKTAIL - (Use a champagne Goblet.)
In mixing all the different cocktails, it is proper to fill the mixing tumbler with fine shaved or broken ice, before putting in any of the ingredients; as it has a much better appearance, but in mixing a Champagne Cocktail it is the proper way of having two or three lumps of clear crystal ice, place them on the bottom of your glass, and mix as follows:

  • 2 or 3 small lumps of crystal ice;
  • 1 or 2 slices of orange, placed on top of the ice;
  • 2 or 3 nice strawberries (if in season);
  • 1 fine slice of pineapple;
  • 1 lump of loaf sugar placed on top of the ice;
  • 2 or 3 dashes of bitters; (Boker's genuine only.  In all first-class bar rooms Boker's Genuine Bitters is still in demand as much as ever.)
  • Fill the Champagne Cocktail glass with wine, stir up well with a spoon and twist a nice piece of lemon peel on top of this, and serve. If it should happen, as it is often the case, that a party of two or three should enter the bar room, and call for a Champagne Cocktail, the proper way would be for a bartender to inquire what kind of wine they desire; a small bottle being sufficient for three cocktails, and also see that the sugar is handled at all times with a pair of tongues, and the fruit with a fork; this is strictly to be observed in mixing the above drink.

Champagne Sour | Brandy Crusta

CHAMPAGNE SOUR - (Use a fancy glass.)

  • 1 lump of loaf sugar;
  • 2 dashes of fresh lemon juice;
  • Place the saturated sugar into a fancy glass, also a slice of orange and a slice of pineapple, a few strawberries or grapes (if in season), fill up the glass slowly with Champagne, and stir up well, and serve it.

 

BRANDY CRUSTA - (Use a large bar glass.)

  • Take a, nice, clean lemon of the same size as a wine glass, cut off both ends of it, and peel it the same way as an apple, put the lemon peel in the wine glass, so that it will line the entire inside of the glass, and dip the edge of the glass and lemon peel in pulverized sugar, take a mixing glass and mix as follows:
  • 3 or 4 dashes of Orchard syrup;
  • 1 or 2 dashes of Bitters (Boxer's genuine only);
  • 4 or 5 drops of Lemon juice;
  • 2 dashes of Maraschino;
  • ¾ of the glass filled with fine ice;
  • 1 wine glass of Brandy;
  • Stir up well with a spoon, strain it into the glass, dress with a little fruit, and serve.

 Whiskey Daisy

 

WHISKEY DAISY - (Use a large bar glass.)

  • ½ tablespoonl of sugar;
  • 2 or 3 dashes of Lemon juice;
  • 1 dash of Lime juice;
  • 1 squirt of Syphon Selters, dissolve with the
  • lemon and lime juice;
  • ¾ of the glass filled with fine shaved ice ;
  • 1 wine glass of good Whiskey;
  • Fill the glass with shaved. ice;
  • ½ pony glass Chartreuse (yellow);
  • Stir up well with a spoon, then take a fancy glass have it dressed with fruit and strain the mixture into it, and serve.

Champagne Cobbler | Mint Julep

 
CHAMPAGNE COBBLER - (Use a large bar glass.)

  • ¼ of a tablespoon of sugar;
  • ¼ wine glass of Syphon Selters, dissolve well;
  • 1 or 2 pieces of Orange;
  • 1 or 2 pieces of Pineapple;
  • Fill the glass with ice;
  • Fill the balance with champagne, ornament the top in a tasty manner, and serve it with a straw. This drink is generally mixed where they have champagne on draught, by having the champagne faucet screwed into the cork of the bottle.

 

MINT JULEP - (Use a large bar glass.)

  • 1 tablespoon of sugar;
  • ½ Wine glass of water or Selters;
  • 3 or 4 sprigs of fresh mint; dissolve with sugar and water, until the flavor of the mint is well extracted, then take out the mint; add
  • 1 ½ wine glass, of Brandy;
  • Fill the glass with fine shaved ice; stir well, then take some sprigs of mint and insert them in the ice with the stem downward, so that, the leaves will be above in the shape of a bouquet; ornament with berries, pineapple and orange on top in a tasty manner; dash with a little Jamaica rum, and sprinkle with a little sugar on top ; serve with a straw.
  • This drink is known not only in this country, but in all parts of the world, by name and reputation.

Fancy Brandy Smash

FANCY BRANDY SMASH - (Use a large bar glass.)

  • ½ tablespoon of sugar;
  • ½ wine glass of Water or Selters;
  • 3 or 4 sprigs of fresh mint, dissolved well;
  • ½ glass of shaved ice;
  • 1 wine glass of Brandy;
  • Stir up well with a spoon, strain it into a fancy bar glass, and ornament it with a little fruit in season, and serve.

Fancy Brandy Sour

Fancy Brandy Sour

   Mississippi Punch | Curacao Punch

Mississippi Punch | Curacao Punch

MISSISSIPPI PUNCH - (Use a large bar glass.)

  • 1 tablespoon of sugar;
  • ½ wine glass of Water or Selters
  • 2 dashes of lemon juice, dissolved well;
  • ½ wine glass of Jamaica rum;
  • ½ wine glass of Bourbon whiskey;
  • 1 wine glass of Brandy;
  • Fill the glass with shaved ice; shake or stir the ingredients well, ornament in a tasty manner with fruit in season, and serve with a straw.

CURACOA PUNCH - (Use a large bar glass.)

  • ½ tablespoon of sugar;
  • 2 or 3 dashes of lemon juice;
  • ½ wine glass of water, dissolve well with a spoon; Fill up the glass with fine shaved ice;
  • ½ wine glass of brandy;
  • ½ wine glass of curaçoa; (red)
  • ½ pony glass of Jamaica rum; stir up well with a spoon, ornament with grapes, pineapple, orange and berries (if in season) and serve with a straw.

Champagne Julep | Roman Punch

Champagne Julep | Roman Punch

ROMAN PUNCH - (Use a large bar glass.)

  • ½ tablespoon of sugar;
  • ½ pony glass of Raspberry syrup;
  • 2 or 3 dashes of Lemon juice, dissolve with a little water or Selters;
  • ¼ pony glass of Curaçao;
  • ½ wine glass of Brandy;
  • ½ pony glass of Jamaica rum;
  • Stir up well with a spoon, ornament the top with grapes, oranges, pineapple, etc., (if in season,) and serve with a straw.  This is one of the oldest drinks known.

 

CHAMPAGNE JULEP- (Use a fancy Champagne Julep glass.)

  • Take the sugar tongues and place 1 lump of loaf sugar into the glass, add 1 long sprig of fresh mint, then pour champagne into the glass very slowly, and while doing so, keep on stirring gently all the time; place a piece of orange and a few strawberries (if in season) on top, and serve. The above drink does not require to be stirred up as much as other Juleps, or else the Champagne will lose "its flavor and natural taste, and foam too much.

Morning Glory Fizz

 MORNING GLORY FIZZ - (Use a large bar glass.)

  • In all first-class bar rooms, it is proper to have the whites of eggs separated into an empty bottle, provided you have a demand for such a drink, and keep them continually on ice, and by doing so, considerable time will be saved; mix as follows:
  • 1 fresh egg (the white only);
  • ¾ tablespoon of sugar;
  • 1 or 2 dashes of lemon juice;
  • 2 or 3 dashes of lime juice;
  • 3 to 4 dashes of absinthe, dissolved well with a little water;
  • ¾ glass filled with fine shaved ice;
  • 1 wine glass of Scotch whiskey;
  • Shake up well with a shaker; strain it into a good sized bar glass; fill up the balance with Syphon Selters or Vichy Water, and serve.
  • The above drink must be enjoyed as soon as prepared so as not to lose the effect and flavor.

 

 

Pousse Café

p 84 Pousse Café - (Use a Sherry wine glass.)

  • In mixing the above drink, which is a favorite drink of the French, and also has become a favorite in this country, great care must be taken. As there are several liquors required in the preparation of this drink, it should be made in a manner that the portions will be perfectly separated from each other, therefore, a sherry wine glass should be used for pouring in these different Cordials, instead of a teaspoon, or the original bottles, as it has a better appearance and takes less time; mix as follows;
  • 1/6 glass of Parfait d'Amour or Raspberry syrup;
  • 1/6 glass of Maraschino;
  • 1/6 glass of Vanilla, (green);
  • 1/6 glass of Curaçoa, (red);
  • 1/6 glass of Chartreuse, (yellow);
  • 1/6 glass of Cognac (or Brandy;)
  • The above ingredients will fill the glass.

Pousse L'Amour

POUSSE L'AMOUR - (Use a Sherry wine glass.)

  • This delicious French drink is somewhat similar to the Pousse Café, and also has to be carefully made ; mix as follows :
  • ¼ sherry glass of Maraschino, drop in 1 yolk of a fresh Egg;
  • ¼ glass of Vanilla, (green);
  • ¼ glass of Cognac;
  • Proper attention must be paid that the yolk of the egg does not run into the liquor, in order to have it in its natural form.

Brandy Champarelle

P 84 BRANDY CHAMPARELLE - (Use a Sherry wine glass.)

  • ¼ wine glass of Curaçao (red);
  • ¼ wine glass of Chartreuse (yellow);
  • ¼ wine glass of Anisette;
  • ¼  wine glass of Kirschwasser or Brandy; whichever the customer desires, and serve.
  • Attention must be paid to prevent the different liquors from running into each other, to have them perfectly separated and distinct.

  Sherry Flip

 

SHERRY FLIP - (Use a large bar glass.)

  • 1 Fresh Egg;
  • ½ tablespoon of sugar;
  • ½ glassful of shaved ice;
  • 1 ½ wine glass full of Sherry wine;
  • Shake it well, until it is thoroughly mixed, strain it into a fancy bar glass, grate a little nutmeg on top and serve.
  • This is a very delicious drink and gives strength to delicate people.
Return to Top of Page

Epicurean Wine & Spirits Articles