1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

When preparing a hot drink he sure to first rinse the glass rapidly with hot water. The drink cannot be served sufficiently hot to suit the par ticular customer if this is not done. Incidentally, by heating the glass in this manner you prevent it from breaking when the boiling water is sud denly poured into it. Use particular discrimination in using ice for the preparation of cold drinks. Shaved ice should generally be used when the principal ingredient of the drink is spirits and in the case where no water is employed. It is best to use small lumps of ice where eggs, milk, wine, vermouth, seltzer, or other mineral waters are used in the prepara tion of the drink and always be sure to remove them from the glass before serving the customer. In mixing any kind of a hot drink where sugar is used be sure to put sufficient boiling water into the glass before adding the spirits, because sugar does not readily dissolve in spirits. In preparing cold mixed drinks it is best to dis solve the sugar in a little cold water before add ing the spirits. This will not be found necessary if a quantity of shaved ice is used. The use of syrup has almost entirely superseded white sugar in the preparation of cocktails. In the prepara tion of drinks requiring eggs, or milk, or both, or where hot wine or spirits are to be mixed with them, be sure to always pour the latter upon the former gradually and while doing so stir the mix ture in a brisk manner, as otherwise the eggs and milk will curdle. To correctly prepare and cool a punch bowl,it is best to use a metal dish sufficiently large to hold the bowl containing the punch and inside of this place the bowl and fill the space between bowl and dish with finely shaved ice and sprinkle on