1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book

THE EXOTIC DRINKING BOOK

A PLEA for LARGER GLASSES, and a LoWER HrGH-TIDE LEVEL of PouRING Use a larger glass rather than a smaller one. Much as we admire some of the liquids in Sloppy Joe's and in other places attracting trade through pouring drinks so full they slop over, a sound cocktail should never be poured more than three-quarters fell. . . . Skimpy cocktails are an insult-hence graduate to oversize glasses. STEMMED COCKTAIL GLASSES ARE BEST Except for the Old Fashioned, all cocktail glasses should have stems. Heat of hand takes chill from drink if no stem; something certainly not to be desired. Now that the mad ignorance of the recent drouth is happily past, let's get back to some of the historic nic;eties of our national drinks, we urge. EIGHT, or so, SHAPES of GLASSES NEEDED for PROPER ML'{ED DRINK EQUIPMENT Many people hold that all cocktails can be served in the usual two ounce Manhattan type glass; _and just as rightly we contend that any– one can wear a crimson bow tie with tails. I. The standard 2 oz Manhattan type glass, with stem. Must be on all bars. 2. Tall, slender type with stem, holding around 3 oz; for Daiquiris, Alex– anders, and so on. . . . Should be on large and average bars. Omit for small bars. 3· The squatty, thick bottomed old fashioned glass, holding about 4 oz. . . . Should be on all bars, regardless of size. 4· The tumbler-shaped sour or "star" glass, holding about six ounces. Needed for large bars, mainly. Not needed for small ones. 5· Tall goblets for New Orleans and allied fizzes. They should be around ro to r4 oz to our way of thinking. . .. Only needed for elaborate and fairly complete bars. 6. Highball glasses, thin, tumbler shape, and holding 8 oz minimum, 10 is better, and 12 'will save a lot of pouring labour.. . . Some of these are needed even on the smallest bars, which can find use fii>r Tom Col– lins work as well. 7. Tall taper-sided goblets for champagne, and other really important

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