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

THE EXOTIC DRINKING BOOK such as grated nutmeg, cinnamon, and the like. . . . Approximately Ys tsp, or a trifte less, depending on how well we pinch. PLEASE MEASURE EXACTLY, not CARELESSLY, LAVISHLY, or STINGILY! Just as in cookery, the amateur often fails because he approximates measurements. All amounts given here are level foll, unless otherwise noted. ... No matter what certain skeptics may say good cocktail and other fancy drink mixing is an exacting chemical art-just as modern music is an art. If we are lemonade squeezers at heart better not bother to mix at all, or else be graceful enough to approach the subject in a professional manner. A FINAL NOTE, en PASSANT, on the QuANTITY UsE of ANGos– TURA BITTERS, as well as SoME SLIGHT ADVICE on !Ts GENERAL EM– PLOYMENT Most amateur mixers, including ourself, squirt in bitters more or less by the touch system. We know too that whereas I dash does for a single cocktail, what to do for a gallon? Standing before a large con– tainer making 60 dashes would be rather silly, and slow, and would send the usual mind to psychopathic wards before the night was pinned back. The answer is, allow 1 tsp of Angostura per I qt of mixed cocktails or drinks. There are two sides to this business. If we go and list what an elabo– rate outfit can afford, those with a 3 by 6 alcove equipped to brew 8 or IO of the simple standbys, and with neither inclination nor gold to play with more, will shout bloody murder... . Those readers with increment enough to stock a fair to unusual bar also have their say. And if we can buy things why not get money into circi+lation and really make an elaborate cocktail book something to use, not merely to read and skip between Old Fashioned, Martini, and Manhattan? The first-chop bar should have every single thing on this list; the • 1 79. LIQUIDS NECESSARY to BRIGHT BARRING, either on a SMALLER or a LARGER SCALE