1934 Tom and Jerry's Bartender's guide

Where many cocktails are served, instead of mixing sugar for each, dissolve a quantity of loaf sugar in hot water, strain and bottle and use by dashing it from a bitters bottle. All mb:ed-drinks containing an effervescent liquid should be tirred with a spoon and not shaken. When mixing hot-drinks use thin glass and by placing a spoon - in the glass before pouring in the hot water you will save break– age. Always rinse the glass with hot water before making the drink in order to serve it hot. THE MOST POPULAR DRINKS Mixed drinks may be conveniently classified as (a) Appetizers. Aperitifs ("Cocktails") served in 2 to 5-ounce stem glasses. (b) Long drinks, served in tumblers, goblets, etc. of vary– ing capacity. Of the appetizers, the Martini, Manhattan, Bronx and Side Car are the most popular and they will lead all others three to one. For this reason we place them at the head of this list. All should be shaken with jce, with the exception of the Martini which is stirred in the glass. Alcoholic drinks should not be mixed in metal receptacles, nor be allowed to stand in metal vessels. CORRECT GLASSES TO U~E The size of the glass used for mixed drinks, bracers, appetizers and aperitifs, varies. Two ounces is about right, but many have introduced glasses of 1~ oz. capacity. The so-called cocktail glasses are stem glasses, because the drink must be enjoyed cold, the glass should be handled on the stem, so that the heat of the hand does not affect the temperature of the drink. The capacity of these glasses usually runs from 2 to 4 ozs. OTHER GLASSES For Beer, use goblets, Shell or Pilsner glasses or steins 8 or 14- ounce capacity. For Port, use wine glasses, stem 3-ounce.capacity. For Sherry, Dessert Wines, use wine stem glasses, 2-ounce. For Cordials, Liqueurs use 1-ounce stem glass, tall, slender. For Creme de Menthe Frappe use 2-3 ounce stem bowl glass, green color.