1929 Libro de Cocktail - The Cocktail Book by Juan A Lasa

COCKTAILS

In order for a cocktail to be at its best it should

be taken immediately after making.

If served tardily it loses much of its savor. By a dose or portion is understood a small glass

such as is usualy used in serving rum.

There are three ways of chilling a cocktail glass: FIRST. Filling it with ice well chopped which

IS thrown out just before pouring cocktail.

SECOND. By placing it in the ice box fri-

frigidaire or any other refrigerating apparatus.

THIRD. And best of ail, by placing the

glass, mouth down in well broken ice.

31