1914 Rawling's of Book Mixed Drinks by E P Rawling

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RAWIRING'S MIXED DRINKS

ice bowl. For cocktails a mixing glass, or heavy-bottomed tumbler holding about a pint, is the best; and a metal shaker large enough to fit about one- quarter way over the glass is indispen- sible for punches, fizzes, etc., which re quire a shaken mixture. Always use thin glassware for serv ing drinks; even water tastes better with dainty service; the thin glass also takes more readily the temperature of the liquor poured into it. When making cocktails in advance of a dinner party carefully measure the exact amount of each ingredient in the proportion given for a single drink. Remove the ice at once after a good stirring, and decant the mix ture into a thoroughly cleaned bottle Cork lightly and set in an ice pail packed with fine ice and rock salt. This bottle should not be brought to the table, for this method of making is in tended only as a time-saver. When .ordering supplies always get the best; inferior brands of liquors and cheap wines are a false economy. A