1930 Shake'Em up by Virginia Elliott and Phil D. Stong



If you happen to like your guests and wish to talk to them it is an excellent idea to have the liquid elements of the first cocktail mixed and cooling in the refrigerator before they arrive. Ice cubes or finely cracked ice will-be placed in the service bucket and left on the bottom shelf of the refrigerator at the last possible moment, since in order to chill drinks quickly, the ice should be reduced to such small fragments that it will melt with rather disconcerting speed if allowed to stand long. The bottom shelf of the refrigerator is always coldest, of course. There is more than convenience as an advan tage in pre-mixing. It gives the non-alcoholic gin,rye or what-not time to get acquainted with the rest of the cocktail. For the same reason, a cocktail should be shaken beyond the time required for mere chilling. Gentlemen who have been disappointed in their youthful aspira tions to become orchestra conductors or Indian Club swingers on the vaudeville stage will oblige, without admonition, particularly if you


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