1937 Café Royal Cocktail Book Coronation Edition

Put several pieces of ice in the shaker. Shake until the outside of the shaker becomes moist with cold. Pour out the cocktails quickly and see that they are consumed while still quite cold. In order to measure the parts of a cocktail correctly, I suggest the following method: Assuming you are making four cocktails and the recipe reads: 1/2 Gin, 1/4 Liqueur, 1/8 Fruit Juice, 1/8 Fruit Juice. Having put the ice in the shaker, use one of the glasses as a measure and pour in the liquids thus: Two glasses of Gin, One glass of Liqueur, Half a glass of Fruit Juice, Half a glass of Fruit Juice, taking care not to fill the glass too full, as a certain amount of the ice will melt and mingle with the mixture. The method of pouring in liquids without measuring is apt to spoil and waste a lot of the cocktail unless the mixer has had sufficient experience to judge quantities by sight. In conclusion, I express my deep thanks to the many cocktail bartenders who have allowed me to use their own recipes which appear in this book. It is only with their co-operation that a unique book of this kind is possible. W. J. TARLING, American Bar, Cafe Royal.