1932 One Hundred Ways by Stafford Brothers

Water,etc. There are many good ginger ales (dry) and charged or e£Eer- vescent waters to be had. In preparing drinks to which they are to be added, hold bottle when pouring five or six inches above the glass. This will mix the drink without losing the sparkle, as will be the result in stirring too much with a spoon. For drinks that are shaken and require squirts o£ charged water after being prepared, unless bottle is cold, dash amount needed into cold shaker and pour off into drink. Ice The proper handling of ice is important, if superlative results are desired. Whether manufactured or natural, it should be well frozen and clean. If refrigerator, the cubes should be as large as possible and hard. Before using, cubes or broken ice should be washed to free it from particles which will melt into unde sirable water. After washing, ice should be handled with tongs or a scoop—not with the hands.

CUBES OR broken ice

Is the best for highballs, Tom Collins, rickeys, etc.

ONE LARGE CHUNK OF ICE Is best when mixing in glass or

tumbler. Stir well with a long spoon (see design No.20) for about one-half minute and then strain into glass.

shaved or FINELY CHOPPED ICE Is best for frappees, juleps, etc. Stir with spoon until glass becomes frosted.

page Eight