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

BOOTHBY'S WORLD DRINKS

Implements for measuring, used herein, are: jigger—two fluid ounces; poay—one fluid ounce; spoon—a bar spoon holding about one- half teaspoon. An ordinary tablespoon holds half an ounce. A spoon of dry ingredient, such as sugar, should be level, not rounded. Sugar syrup is called for in many recipes. This is for the conven ience of the mixer, but dry sugar, one spoon to one of water, may be substituted, if wished. Sugar syrup is prepared as follows:

Stir 4 pounds of cane sugar into 1 quart of boiling water and allow to boil for a few minutes. Remove from stove, add enough hot water to make two quarts and bottle for

use.

Sweet-sour likewise is very frequently named. This preparation also is for convenience, but should none be available, equal parts of sugar and strained lemon juice may be substituted. Sweet-sour is prepared as follows:

To one tumbler of sugar syrup add one-half tumbler of strained lemon juice. Stir well and the preparation is ready for use, or To one tumbler of strained lemon juice add sufficient sugar to double the quantity. Add one tumbler of water and stir well.

Either sweet-sour, or sugar syrup, as described above, may be prepared in advance, as either will keep indefinitely if stored in a reasonably cool place. Pineapple syrup is prepared as follows:

To one tumbler of unsweetened pineapple juice add one tumbler of sugar syrup, or one-half tumbler sugar with one-half tumbler water. Stir well and store in a cool place for future use. The juice from canned pineapple

already sweetened may be substituted. For orange syrup, proceed as follows:

To one tumbler of juice, from well-ripened oranges, add one-quarter tumbler of sugar and stir well. Into this mix ture place three or four strips of very thin orange peel, twisted, strain into a bottle and store in a cool place.

In many recipes lime juice is specified, while in others, lemon. This is in accordance with the original recipe, but lemon may be used in either case, with substantially the same result. Never, however, use lime peel in place of lemon peel, as the former has a decidedly acrid flavor and is very distasteful to many.