1933 Fine Beverages and Recipes fo Mixed Drinks by J & C Sasena

MIXED DRINKS AND THEIR INGREDIENTS

IN CONSIDERING the subject of mixed drinks, it is essential first of all to distinguish between those which are devised purely as thirst quenchers, and which should be classified as beverages,and those which are commonly known as appetizers. Among theformer are included the various toddies,rickeys, punches, cobblers, juleps, etc. It has been attempted to communicate a food value to some of these beverages like sherry-flips, egg-nogs, milk-punches, etc.,in addition to their use as a stimulant. The popularly known appetizers comprise all of the cock tails and other mixed drinks that are designed particularly to increase the desire for food, to promote the appetite and stimulate the activity of the digestive organs. It is evident that the use of bitters gave rise to the intro duction ofthe cocktail,for without the bitter ingredient,these drinks would notserve their purpose as appetizers.The bitters act upon the saliva glands as well as upon the secretion ofthe stomach, stimulating both to a greater degree of activity, their effect being augmented by the aromatics, including the alcohol. The so-called "Old-fashioned" cocktail, with Dr. Siegert's Angostura Bitters, sugar, and whiskey, is one of the most desirable. The addition of sugar to alcoholic drinks adds materially to their effect,so thatin thecocktail,the bitter taste should always be modified by the addition ofsweetening. In the same way,lemon and orange juices will improve certain ISl