1949 Bottoms Up, Guide to Pleasant Drinking

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1. Ice is nearly always an absolute essential for any cocktail. If pos sible, ice your glasses before using them. 2. All cocktails should be strained before serving. Use a wire strainer — not silver. 3. Never use the same ice twice. 4. Remember that the ingredients mix better in a shaker somewhat larger than is necessary to contain them. 5. No drink containing spirits should stand for long in a metal container. 6. Shake the shaker as hard as you can; don't just rock it; you are trying to wake it up, not send it to sleep. 7. Because of the fact that sugar is not easily dissolved in alcohol, it is best,especially in drinks that are'to be stirred rather than shaken, to dissolve the sugar before adding the liquor. Always use pow dered sugar when available. 8. The rim of a glass may be "sugar-frosted" by rubbing pre-cooled glass with lemon and dipping in powdered sugar. Glasses for "frosted" drinks should be stored in a refrigerator or buried in shaved ice. 9. When mixing a batch of four or more drinks, set all glasses on bar,edges touching. Pour each drink halfway, then go back to the first and level off. Poured this way all drinks have the same con sistency. 10. For a well-mixed highball, remember the order of ingredients: whiskey first, sparkling or plain water second.