What They Ate (and Drank) on Titanic's Last Night

From the October 16, 2019, Chicago Tribune by Amy Bizzarri.

Before it sank to the bottom of the ocean in the wee hours of the morning on April 15, 1912, the "floating mansion" that was the Titanic set the bar for luxurious dining.

Four city blocks long and as tall as an 11-story building, the mega-ship spoiled its first-class passengers with exquisite 10-plus course meals prepared by top chefs using state-of-the-art cooking equipment, including toaster and the electric sorbet maker, served in airy cafes and lavish dining halls that rivaled the finest restaurants in Paris.

More than 1,000 bottles of wine, 850 bottles of spirits and 20,000 bottles of beer were stocked in the ship's hold and the bartenders knew the latest and fanciest drinks.  That included the stirred, strained and bracing Manhattan and the gun and sparkling lemonade Tom Collins.

If you've always wanted to know what they ate and drank, author Veronica Hinke has a book to tell you just that, titles "The Last Night on the Titanic:  Unsinkable Drinking, Dining & Style."

--CootDrinker