1914 the Art of Mixing Them by A Connoisseur

The Art of Mixing Them. '•The Art of Mixing Them" is presented with the hope that it will find a welcome hoth from tho man at home and the one who dispenses drinks behind the bar, and is submitted with the hope that it will prove thoroughly acceptable. You will find in this little volume most of the drinks that you will ever have occasion to use; many of them you will never have a call for, but if you need them they are here. The highest perfection in mixing drinks ^ds its attainment in the individual or single mixed drink; yet he who is called upon to make a puncli or a cooler for a large party need not be dis concerted, because by a simple calculation he can make a drink for twenty or a hundred as well as for one. The first aim of an efficient bartender should be to please his customers. He can pay a deli cate compliment to those individuals whose tastes he has ascertained by being careful to meet their wishes, and for those whose whims and peculiari ties he has had no chance of learning, can do his best by making a polite inquiry as to how they wish to he served, using of course his best judg ment in his endeavor to please them. The bar tender who does this will not fail to be popular. Always wash the ice and see that it is clean before using. Never touch it with the hand and in placing it in the glass use either an ice scoop or tongs. Fruits in season are usually used for the orna mentation of fancy drinks. Where the drink requires straining into the glass, add the fruit after straining; if otherwise, introduce the fruit into the glass first. Never handle the fruit; pick it up with a silver spoon or fork.