1925 Drinks Long & Short by Nina Toye and A H Adair

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lO Drinks—Long and Short be allowed to destroy or even lessen the delicacy of its bouquet. By providing hors d'ceuvres with the cocktail, choosing the cocktail itself with regard to the dinner wines, and allowing a short interval to elapse between the cocktail and the serving ofdinner, the danger can be avoided. The cocktails selected for publication in this book have all been tested and approved. Some have been contributed by friends whose gener osity irr imparting their cherished recipes the authors gratefully acknowledge, the others are the original invention of the authors themselves. Recipes belonging to clubs have that fact men tioned in the name. For general convenience, recipes which in their originalform made cocktails for two,four, five, or more persons have been standardised, so that every cocktail in this book provides for six persons unless otherwise stated. In making punch the sugar should be melted in water, boiling water if the punch be hot, and added to the mixture as a syrup.