1936 Shaking in the 60's by Eddie Clarke

5- Stirring. Never shake recipes which call for stirring. The reason for this is that the gentle stir mixes the drinks crystal clear; if they are shaken the various cells are broken up and the cocktail looks cloudy. 6. Temperature. In the summer time chill the cocktail glasses, so that the drinks going into them will remain afew degrees above freezing. In the winter, warm the glasses keeping the drinks a stage below lava hotness. 7. Serving. Never let cocktails stand too long in the glass before drinking or they will become "tired" and the in gredients are inclined to separate—the heaviest will sink towards the bottom. This indicates another tip when pouring out. Line the glasses up like soldiers then com mence by halffilling the first and so on all down the line, arriving at the end. Return to the first in the rank and complete the operation. This will ensure that all the cocktails have the same potency. 8. Eye appeal. The eye is the alert watchdog ofthe palate, and if the drink looks good then that is half way towards pleasing the other organs "down under". So make the drink really attractive, and use plenty of fresh looking fruit when the recipe calls for it. 9. Sweetening. When a drink calls for additional sweeten ing, it is advisable to use gomme syrup if available, as it mixes instantaneously, but if sugar is especially stated, then on no account use confectioner's icing sugar. The two types to bank on are castor and granulated. It is quite simple to make a gomme syrup for home use. Just fill a container with granulated sugar, then pour on boiling water and stir thoroughly until completely dissolved, then allow to cool. Should honey be called for, always dissolve it before mixing. 10. Ingredients. Your tailor could never make you a good suit out ofcheap materials. This applies to cocktails. Poor


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