Friday, March 11, 2016

Art Deco cocktail shaker, with martini glasses. I don't know of anyone who uses metal cups any more. It would seem low-class, but I don't know why.

Duck-shaped greenglass and metal aperitif dispenser, with glasses.

I find it odd today that serving cocktails is about having tons of different things on hand..... not about making a pitcher of cocktails and serving them.

It's almost -- if I can use the word -- selfish. That may not be the right word, but it is the only one I can find in my head at the moment. It's treating your host like a restaurant. "I expect to be served my own preferred drink, not what the host has on hand."

In the past, the guests would all drink what the host had to offer. It was quite a communal thing. Everyone drank from the same pitcher, everyone had the same glass. If a person really did not like martinis or Old Fashioneds or Manhattans, or whatever was being served, they politely demurred and said "No, thank you."

Aperitifs were also common. Dinner had a rhythm to it. Portions were not intended to stuff a person. Portions were intended to be high-quality and high-flavored. A person would leave the dinner table full, and then coffee would be served as a final course. After an hour or two of conversation, an aperitif would be served. Aperitifs were designed to aid the digestion, settle the stomach, and provide a means for guests to bond again.

Again, most everyone was expected to partake of the aperitif. It was communal.

In some ways, such communal events could be an imposition. A person could feel immense pressure to participate, even if they didn't like the drink or did not want to drink.

But it seems to be that a gracious host would be able to ensure that this did not happen.

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