1960 The U K B G Guide to Drinks (3 rd edition revised)

U. K. B. G. GUIDE TO DRINKS As to ingredients, the greater the number the greater the variety of drinks that can be made. A large number of ingredients are not always necessary, however, and a very successful party can be built up on a limited variety of ingredients. A check through the Cocktail Section in this book will give you a number of very simple recipes suitable for the private party that do not require many ingredients, some of these are such as the Dry Martini, Manhattan, Bamboo, Bronx, Dubonnet, Duchess, and there are also simple long drinks such as the Collins, etc. The following points will greatly assist in the better mixing of Cocktails:— (1) To obtain the perfect blending of cocktails accurate mixing is essential. Whilst the professional bartender can judge from long experience it is suggested that the "amateur"should use a measure. (2) Always leave room in the shaker for shaking—never fill more than four-fifths full. (3) Pour your Cocktails into chilled glasses if at all possible, this ensures that your cocktail is served cold. (4) Cocktails should be prepared and drunk as soon as possible after serving, whilst they are"smihng' at you, otherwise the blending of the ingredients will deteriorate. (5) Don't rock your cocktail to sleep ! A short, sharp, snappy action is sufficient. Remember,shake—and not rock. (6) Make your drink as attractive-looking as possible, because invariably when you please the eye you please the palate. For a party at home the finishing touch is always given byserving a few canapes,potato crisps,ohves,etc. Whilst on your"Bar"you need cherries, olives, slices of orange and lemon and small cut-up portions of orange and lemon peel, or the"zest"(skin only). Finally, after having read all this and feehng that such effort and preparations are too much for you—remember that the U.K.B.G. has a special service for the supply of professional Cocktail Bartenders for Private Parties !

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