1954 Practical Bar Management by Eddie Clarke

THE heART OF A PARTY

cocktail glasses—although with a view to avoiding spilling, it is advisable to let each glass contain no more than two ounces of liquid. Several factors will determine how far our supply will go. One is the amount of stirring it is given, another could be the quality of the ice, and even the bartender's having extra warm hands could affect the temperature of the mixing glass. Anyway, taking all these points into consideration we should be able to make roughly loo cocktails from these quantities, which gives us something to work on, and we can now form some sort of a table as a guide:— will make roughly 300 Martini Cocktails 8 bottles Gin plus 3 litres Vermouth plus 3 litres Orange Juice 300 Bronx Cocktails 8 bottles Gin plus 4 bottles Cointreau plus 4bottles Lemon Juice 300 White Ladies 8 bottles Brandy plus 4 bottles Cointreau plus 4 bottles Lemon Juice .. .. .. .• • • n • 300 Sidecars Cups and Punches These should be served in 6-ounce goblet glasses containing about 4^ ounces of mixture. 45-50 bottles Champagne will make roughly 6 drinks per head for 50 guests. Cocktail Quantities 12 bottles Gin plus 3 litres Vermouth

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