1927 Barflies and Cocktails

them. There are a certain number of men behind the bar, who think they know it all, and who turn out drinks irres– pective of the individual taste of the men most to be con– sidered - those who pay for them and drink them. It will not take a good bar-tender long to work up a big personal following which may be of great value to him late r on if he has a place of his own. When mixing, the wisest plan for the novice is to pour ingredients in the shaker first and afterwards add the ice, as then a mistake can easily be rectified. Great care should be taken to avoid using snowy ice, which dissolves too quickly and gives the beverage a watery flavour. How to bold your shaker, and strain. is better explained by tbc sketch on frontis– piece ·and Page 6 . As to stirring a cocktail this is done in a iarge bar glass (pint size) by st irring briskly with a long bar spoon. This practice was not in much .use in New York just before America went dry, in fact the only time it is necessary to stir a cocktail is when you arc mixing drinks containing an effervescent liquid. .The most practical article for measuring purposes ts a " gigger," which used to be in general use in America. The " gigger" is of silver plated metal. cone-shaped at both ends to contain 1/3 and 2/3 of liquor, in fact the Gcxdon Dry Gin Co., Ltd., used to supply a very useful " gigger" a few years ago.

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