1926 The Cocktail Book (new and revised edition 3rd imp)

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IV

"^HERE are several ways of mixing a cocktail. Some prefer to shake it thor oughly; by doing this it is made very cold. The best way to make a cocktail in a mixing glass is to stir it with a fork rather than with a spoon. By this method the ice is melted faster, cooking the liquorfaster, and diluting it a little more. HT is quite customary, in serving a dry cocktail, top7it an olive, preferably stoned, in the glass. With a sweeter ofie a maraschino cherry, or a smallpreserved orange is gener- ally given.