1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

INTRODUCTION TO MIXED DRINKS.

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in their respective glasses only; never do it in whiskey tumblers. For shaking drinks with the shaker, use only a mix– ing-tumbler; by using goblets you will soil your clothes, and the goblets might break. Shake your drink well; without that you never will get a first-class drink. This has special reference to such drinks as fizzes, milk punches, egg-noggs, frappes, and similar drinks, con– taifling sugar. Good. mixing is a hard work; but with– out good mixing you spoil the best liquor. As we mention syrup or gum so often, we think it a necessity to call your attention to the way of making and using it. Take an enameled pot, of about half a gallon; pt.it in this one and a half quarts of water and two pounds of loaf-sugar; let this boil over a slow fire; stir now and then, and skim well; if too thick, add a little boiling water, and strain into a bottle. It ought to be kept in a cold place. Do not prepare too large quantities, as it is best to have it fresh. Rock - candy gum is prepared in the same way. Cocktail gum should be absolutely white.