1905 The Gorham Cocktail Book

are constrained as to the use of sweets. Cocktails should always be made in a glass with cracked ice, stirred with a spoon, and suffi– cient ice should be used so that when the drink is served the melting of the ice will cause the drink to be at least one-third I water. The finer the ice the quicker it dissolves in the liquor, and hence the colder the drink. A cocktail should never be bottled and should always be made at the time of drinking. A bottled cocktail might be likened unto a depot sandwich -neither are fit for use except in case of necessity. 8