1936 Shaking in the 60's by Eddie Clarke

coctions that her guests will probably be living with pink elephants for the remainder of their lives. So now it's settled. An experienced barman will watch her flock carefully, and will adjust the strength of drinks accordingly as the evening progresses. Also there will be two waitresses for the 50 guests. Theirjob will be to hand round the cocktails and various bits and pieces, and her old faithful "daily" is installed behind the scenes to ensure a steady flow of clean glasses. Now a little thought as to what she will give her guests to drink. There will be supplies for the gin and tonic, whisky and soda diehards, and a few bottles of dry and medium sherry, not forgetting the fruit juice for the sick, slimming and unsociable. Before deciding on a particular blend of cocktail she will firstly consider the time of the day. If it is an afternoon affair then drinks for leisurely consumption will be given—like Cobblers, Collins, Rickeys, etc., and not shortsnappy types as for an evening party. Next she will consider the type of guests that are expected, because there will be the champions of the dry cocktail, and to these stalwarts the merest sip of a sweet concoction will compel them to pull a face like a schoolboy taking castor oil, whilst the lover of sweet flavours will clutch his throat in agony as though being rasped with the roughest sandpaper, at the very sight ofthe purest gem of the dry collection. Therefore the cocktails chosen must suit both camps, and the easiest way is to give two contrasting types, one very dry for the Martini character, and another for the sweet-tooths, which comes from the fruitier section, such as a Bronx or a White Lady. The drinks will look attrac tive but not too coloured or highly flavoured. Should the party run to champagne cocktails, then the glasses will be prepared beforehand and into each glass

35