1936 Shaking in the 60's by Eddie Clarke

vagrants, ashtrays are adorning every conceivable table and shelfin the room. The battleground now set up accordingly, the hostess turns her attention to the refreshment side. There will be a certain amount of blotting paper, and a careful selection of canapes, chips, olives and gherkins scattered on small plates round about. And to add the touch of generosity, small goblets containing cigarettes will also be placed on convenient tables or shelves. (It is better this way as it is easier to watch a guest fill his cigarette case from the glass goblets,than to catch him slippingapacketinto his pocket.). Let us return to the V.I.P.—The Bar. There will be plenty of room for the "Mixer" behind it, also a good supply of ice, and the budget for the amount of glasses required is two per person. This should be ample because a guest loathes to relinquish his grip on an empty glass until a fresh drink is brought along. In regard to the actual liquor stock,ifit is to be seen by the guests the choice will be those of the best brands otherwise the next day,if her guest's hangover persists, he will tell all her friends that the reason is because he was fed on "hootch" the night before. Not a very nice boost to her prestige. Therefore a slogan well worth remembering is that"a cocktail is only as good asits poorest ingredient". What about staff? Our hostess will engage a good professional bartender for the evening. Her favourite club or hotel bar will always gladly recommend someone. It saves moneyin the end,also endless worry.For remember ing the first time she tried mixing the drinks herself, all her guests were sadly neglected, and half of them were like camelslookingforadrinking oasis.Then there wasthe other party when she let the family friend, good old Jack, tend the bar. His ego became so inflated trying to gain the repu tation of being the hit ofthe party with his terrifying con-

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