What They Ate and Drank on the Titanic's Last Night-- Part 1: Lots and Lots of Booze

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

Before it sank to the bottom of the Atlantic Ocean 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, this 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 the 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 its hold, and the bartenders were well-versed in the hottest cocktails of the era-- the stirred, strained, bracing Manhattan and the gin and sparkling lemonade Tom Collins.

Enough Alcohol?  --Cooter