1934 Cocktail Bill Boothby's World Drinks and how to mix them

FOREWORD Alcoholic beverages, in one form or another, have played a goodly part in the daily life of a large percentage of the human race from the days of the Pharaohs. Man began in Egypt, with a species of wine termed arack, later he invented spirituous, or distilled, liquors, and yet later discovered that by the intelligent blending of one liquor, or beverage, with others the product resulted in a concoction more pleas ing to the average palate. Thus, step by step, was handed down to modern mankind so-called "mixed drinks". Slowly these have been evolved into what is now known as "Cocktails", by all odds the favorite, and decidedly the most fashionable beverage of all times. Among other popular mixed bev erages, each of which has its quota of devotees, are the highball, fizz, rickey, julep, cobbler, punch and many others. The policy of the publisher, in compiling this publication, has been, not to pick and choose from among the many recipes emanating from sections throughout the world,but to place before the public all available recipes so that it might choose that which most appeals to its taste. It also has been the policy of the publisher to refrain, for obvious reasons, from specifying trade names of whiskies, gins, etc., etc. Suffice it to say that rye whiskies are preferred by most in the preparation of beverages containing whisky. However, bourbon or Scotch may very well be used, and after one or two trials, the other ingredients be modified to suit the individual taste. No beverage selected for a gathering may be expected to please all tastes. Therefore it must be the duty of the host to select that certain one which in his opinion is most likely to meet with the favor of the majority present. This is best determined by diplomatic inquiry, either when inviting guests or following their arrival. All recipes in this work, with such few exceptions as are noted, have been figured for the preparation of one drink. By this standard ization of recipes the home mixer will be aided greatly in the serving of any number of guests, as it is but a simple problem to multiply each ingredient by the total number of those present. The home mixer should bear in mind a few general hints necessary to the proper preparation of mixed drinks, or cocktails. Measurements should be exact and close attention paid to the in gredients called for in the recipes. Other ingredients may produce a wonderful beverage, but they will not produce that called for in the recipe.