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

COCKTAILS Cocktails,America'sown and,preeminently,her favorite beverage,are prepared either shaken vsrith ice, or stirred with ice, strained into chilled or frosted cocktail glasses (2 ounce), a cherry or some other dainty added, and served. To chill a glass, place therein a lump of ice the size of a walnut and, with a rotating motion, slide the glass so that the ice takes on a spinning motion. When sufficiently cool, toss out the ice and excess water, shake or stir the beverage, strain in and serve immediately. To frost a glass, first chill it. Then wet the inside rim with a small piece of lemon, dip into powdered sugar and toss out the excess. Strain in the beverage, decorate and serve. (This method is used only for "fancies" or the more elaborate cocktails, and never with dry cock tails, such as Manhattan, Martini, etc.) In the realm of cocktails the infinite variety is limited only by the ingenuity of the master of ceremonies or host. The slightest substitution of a cordial, bitter, flavor, etc., etc., in its preparation, ofttimes produces a new and entirely delightful beverage. Some of the most famous cock tails have been brought to light in this manner. The judicious use of egg, white, yolk or both, and of cream, in the compounding of these delicious beverages, again has opened the field to a still wider choice for the connoisseur. Their use, however, is advised only with caution, as many otherwise fine beverages may prove dis appointing with these added. As a general rule most gentlemen, and more than a few of the fairer sex, prefer their cocktails "dry" or plain. Such are Manhattan, Martini, Gibson and many other famous drinks. However, there are many excep tions to this rule, so that the popular host would do well to be prepared to serve any one of a dozen or more of the best-liked varieties, plain and fancy. When adding whole fruits, such as cherries, pickled onions, pimen tos, etc., to cocktails, pierce them with a toothpick and place them in the drink with the toothpick laying over the edge of the glass. Cocktails, to be served before a dinner at which wine is to be a part, should be much diluted (about one-half water) or of the milder sort, such as Dubonnet, Sherry, etc., etc., as the stronger varieties tend to destroy the fine flavors of the better wines as well as the appetite. It has been the effort of the publisher to present all recipes, including varieties, in order that the widest latitude of choice might be possible.