1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

one oz. o£ Noilly Pratt French Vermouth and an ounce of rye whiskey with a twist of lemon peel right in the mixing glass; I believe it was better than the Manhattan of today. The martini was a sweet cocktail and was made with Martini and Rossi Italian Vermouth. Then came the Dry Martini and became the most popular of all. At one time these were made 50-50 gin and vermouth, now 80-20 with gin leading.Some places use a twist of orange peel in place of orange bitters —very aromatic if fresh. You will find the planters punch made in glasses all the way from 8 ozs. to 16 ozs.and you will find orange juice in some and grena dine in others and in some places both, but not in the original. The Singapore Sling is another drink that is misunderstood and some places make it cheap to cheapen the price. Where bottles are mentioned it's always a quart or a fifth. In these recipes you will find the ingredients in the order that they should go into the mixing glass and where it says shake you go for the fine ice and the mixer. The beginner should be very careful with the electric mixer because if a drink is left on too long it will be too big for the glass and will be watery. Egg and milk drinks need more time on the mixer than the smaller drinks.If making more than one drink at a time the ice should be used in proportion. Get in the habit of putting just so much ice in for each drink.This is the only way you can get uniformity in your drinks.Thesame goes when stirring a drink.Three cubes of ice are enough for one cocktail but you must add at least one cube for every extra drink and don't try to make too many in one glass. In a service bar it is easier to drop your twists of orange and lemon peel in the mixture, but if you like service it is best in front of the customer to twist the oil out over the drink and throw the peel away. When you finish with a mixing glass or mixer, dump the

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