1936 The Artistry of Mixing Drinks by Frank Meier

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sized Cocktail are of six centilitres, or of two fluid ounces two drams; divided into halves, fourths, eighths, etc... One eighth equals one teaspoon or six dashes, or about seventy drops. The"Gigger" in use in America is a very practical double measure: the bigger size holds one ounce two and a halfdrams, or three and a half centilitres; the small size about half of the above-mentioned amount. The"Gill ", an English measure, holds five fluid ounces and can be divided, when mixing Cocktails, in halves, thirds,fourths, fifths, sixths, eighths, etc... Great care should always be taken when mixing drinks; a little too much or not quite enough of the proportions indicated often changes the entire taste,there by spoiling the result expected. To have a perfect blend and smoothness use only the finest ingredients in making your drinks. A Cocktail Is one of the last words in the"artistry of mixing ". Follow closely the formulas given herein and always refer to the pages of advertisements when replenishing your supplies. Aged whiskeys in Manhattans, "that supreme Gin", which is "The Heart of a good Cocktail", in Martinis and Bronx, and specially selected Vermouths in both. Mix with infinite care and the result will be the Miracle-Cock tail which has made the Ritz Bar famous. My book would not be complete without a word to the younger generation. Now, as in the past, the art of rational drinking is an accomplishment as indispensable as dancing or bridge, and a fair knowledge of wines and liqueurs, their prove nance, characteristics, best years, etc., etc., forms part of a gentleman's culture. The passing generation of Englishmen knew wines, and it is my sincere hope that this knowledge be increased, throughout the world.

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