1930 The Home Bartender's Guide and Song Book

SOME HINTS ON MIXING

12 I'd - - - .. .

'1'

I

I J

I

I

JL

.

DRY cocktail is one with very little or no sweetening in it. Cocktails should always be made in a glass with fine ice. The finer

•

the ice, the colder the drink. Cocktails must be drunk at once. They are not made to be bottled, and will lose much of their tang and flavor if you try to do so. A mixing glass holds 12 ounces, 6 jiggers, or 24 tablespoonfuls. The jigger referred to in this book holds 2 ounces, or 4 tablespoonfuls. A pony holds I ounce, or half a jigger, or 2 tablespoonfuls. A maraschino cherry or small green olive is often dropped into the cocktail. Some people also prefer pickled onions. This is never done, however, unless the drinker desires it. Angostura bitters are often used in place of Boker's bitters, but never more than half the quantity.

The correct highball glass holds 6 ounces, and ~ pony of the liquor is served with the highball.

6