1934 Gordon's Cocktail & Food Recipes

COCKTAIL AND FOOD RECIPES

Mixing Measuring .-Measure deliberately and with care. Too much or too little of an ingredient may cause the drink to just miss its mark. Icing.-The mixture generally should be poured over the ice. In some instances this is immaterial, but it is the safe way. In a certain high-class hotel in Berlin a barman is dis– charged if he is detected dropping ice into a cocktail mixture. The meticulous Germans explain that pouring the liquid on a liberal quantity of ice, sets up an immediate chill which is an outstanding attraction of the cock– tail. The same school of mixing prohibits vio- _ lent shaking and insists that the drink be poured off the ice as quickly as possible after gentle, quick shaking. This is a professional method, and unless carefully done may result in "warm" drinks. The secret is, plenty of ice and quick, gentle movement. If the above method is used, the number of shakes provided for in the recipes in this book should be reduced one-half. Stirring.-Where stirring is prescribed, al– ways stir gently from the bottom, and prefer– ably with a glass rod. Shaking.-Do not shake vertically. Turn the shaker on its side and use a push and pull 41

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