1933 The Bartender's Friend by a Mixer

GENERAL DIRECTIONS

Use only the best of liquors, cordials, and other ingredients. They hold customers and make new ones.

Be sure to use clean ice only.

Do not touch with your fingers ice or fruit going into a drink. Use a spoon, tongs, or a scoop. Use fine or shaved ice in making juleps and frappes. In mixing cold drinks which contain no water but principally spirits, fine ice is to be preferred. Use cracked or small lump ice in mixing cold drinks in which any substantial amount of milk, egg, wine. Vermouth, water, or effervescent is used. Do not put ice into the glass when serving a milk drink. Do not put ice into the glass when serving wine. Syrup is preferable to sugar in mixing cocktails. It saves time. Granulated sugar is to be preferred when plain sugar is to be used in any drink which is to be shaken. Fine, powdered, pulverized, or confectioner's sugar is to be preferred in fizzes and stirred drinks. 1^92