1943 Cocktail Digest by Oscar Haimo of the Hotel Pierre

The Drink Mixer's

TEN COMMANDMENTS

1. Wlien in doubt, MEASURE.. . . Measure with a JIGGER, not the eye. Mixin;: drink.s is, after all, a culinary art, and anyone can do it if he follows DIRECTIONS.

2. Use the best liquor you can afford.

3. Next to the quality of the liquor, the most essential ingre dient of any cocktail is ice. ... And he sure it is c/ean.

4. Never use the .same ice a second time.

5. Use only fresh fruit juices as a mixer—never canned.

6. Don't use squeezed juice which has been in the refrigerator for more than 24 hours as Vitamin C will have diminished.

7. For sweetening u.se powdered, not confectioner's sugar.

8. If shaking is called for, shake; don't rock. Contrariwise, if stirring is called for, stir; don't shake. ... Remember this: stirring makes a clear drink, shaking a cloudy one.

9. If possible, chill cocktail glasses before serving.

10. Doiit let cocktails stand; drink as soon as possible after mixing.

If