1895 The Mixicologist by C F Lawlor

'£HE ll'lIXICOLOG IST.

from breaking when ' the boiling water is suddenly introduced. 5. . In preparing cold drinks g reat discrimination should be observed in the use of ice. As a general rule, shaved ice should be used ,,·hen spirits form the principal ingredient of the drink, and no water is employed. vVhen eggs, milk, ·wine, ve rmouth , Seltzer or other mineral waters are used in prepar– ing a drink, it is better to use small lumps of ice, and these should always be removed from the g lass before serving to the customer. 5. Sugar does not readily dissolve in spirits; therefore, when making any kind of hot drink , put sufficient boiling water in the glass to dissolve the sugar, before yon add the spirits. 7. When making cold mixed drinks it is usually better to dissolve the sugar with a little cold water, before adding the spirits. This is not, however, necessary when a quantity of shaved ice is used . In making cocktails the use of syrup has almost entirely superseded white sugar. 8. When drinks are made with eggs or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured on the former g radually, and the ~ixture stirred briskly during the process; otherwise the eggs and milk will curdle. This is more particularly the case when large quantities of such mixtures are to be pre– pared. Such drinks as "English Rum Flip," " Hot Eggnog" and "Mulled Wine" are sure to be spoiled unless these precautions are observed .