During the sixties wine was no big deal. I remember that the only acceptable wines were the French ultra expensive wines, with bottles of Puligny (white)or Chasagne Montrachet (red) for $28 & $50. or more dollars each. No wonder we were reluctant to enjoy wine. During those years the Baron Rothchild began producing, besides his world acclaimed wines, Chateau Mouton-Rothschild, Chateu Laffitte-Rothschild, the Muton Cadet (red & white) for reasonable prices. At boarding school we were taught that good wines were those preceded by a Chateu in their names (besides the two previously mentioned), the Chateau Haute Brion and the less expensive but still (at $20 or $30 during those years) the Chateau Margaux.

I loved Champagne & my mother & father loved it too. I remember that a good bottle of Veuve Clicquot (Widow of Clicquot) was only $20. at a restaurant. Ah,...and the unforgettable Dom Perignon (Brut of course)at $42. a bottle. Those were the times.

In my home, my parents loved to entertain, but our budget was not unlimited. Therefore, during my youth, I learned the importance of enjoying a good Spanish Sherry, a reasonable B&G Blanc de Blancs and a fashionable cocktail! Here I want to share some cocktails that seem to be back in fashion. Now we have learned the convenient & prudent decision to limit the cocktail hour to just that, 1 hour before dinner. Also, we have discovered the Tapas, that can carry us through the cocktail hour with ease & elegance.

For your enjoyment, some ancient & now favored again cocktails:

KIR ROYALE:

Champagne
creme de cassis.

In a champagne stemmed glass you add 1 ounce creme de cassis & you add champagne up to the rim of the glass.

KIR IMPERIALE:

Champagne
Framboise

Add the 1 ounce of Framboise or Chambord to the glass. Fill the glass with champagne.

Both drinks should be served very cold.

LONG ISLAND ICED TEA:

gin
rum
vodka
tequila
triple sec
lemon juice
coca cola

Add all the spirits to a long parfait goblet. Fill the remaining space in the glass with coca-cola. It is an Atomic Bomb!!!!

MARTINI:

2 ounces vodka or gin
1 drop Martini & Rossy dry white wine
lemon peel or olive

Shake the vodka & Martini & Rossi in a cocktail shaker with ice. Use a Martini glass, adding a lemon peel or olive. Serve very cold. If you want to serve it with ice, it will be known as on the rocks.

COINTREAU ROYAL

Pour 1/10th Cointreau into a Champagne flute. Add a few drops of Creme de Cassis and fill the glass with champagne.