1934 The Mixer of Beverages

~ HINTS ~

FOR COLD DRINKS When making cold mixed drinks it is usually better to dissolve the sugar with a little cold water, before adding the spirits. This is not, however, necessary when a quant ity of shaved ice is used. In making Cocktails the use of syrup has a lmost entirely superceded white suga r. DRINK (with eggs or milk) 'When drinks a re made with eggs, or milk, or both, and hot wine or spirits is to be mixed with them, (the latter must always be poured upon t he former gradually), and the mixt ure stirred briskly during the process ; otherwise the eggs and milk will curdle. This is more particularly the ca se when large quantities of such mixtures are to be prepared. Such drinks a s "English Rum Flip," a nd "Hot Egg Nogg," are such to be spoiled unless these precautions are observed. . In preparing Milk Punch or Egg Noggin quantity, th~ milk or eggs should be poured upon t he wine or spirits, very gradually, and continually beating t he mixture in order to mix the ingredients thoroughly. PREPARING COLD PUNCHES When preparing cold punch, t he bowl should be placed in a tin or metal vessel about the same depth as the height of the bowl, the space between the bowl and the vessel being packed with ice, and a little rock-salt sprinkled over the surface, which has the effect of producing a freezing mixture, much colder than the plain ice. T owels may be pinned around the exterior of the ves sel, and the exposed surface of the ice trimmed with fruit or leaves, giving the whole an attractive appearance. COOLING SPARKLING WINES During the process of cooling sparkling wines, the bottles should not be placed in direct contact with the ice, because that port ion of t he bottle which touches the ice cools more rapidly causing uneq ua l contraction and consequent tendency to crack. 2