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INTRODUCTION
"Il ne Jaut jainais abuser de bonnes chases,"
says
the Frenchman, and though he is undoubtedly right
in stressing the "too much of a good thing" theme,
it is essential to know exactly bow the "good thing"
may be acquired before you can start to abuse it.
/ /
And that is what this book is for I Not-as the
/
title may suggest-to promote excessive drin 'ng,_ •
,
liut
to
·snow you liow o prepare any rink-from an
innocent lemon-squash to a high-power, mule–
kicking cocktail.
It
is possible that certain terms and measurements
used in these recipes may be unfamiliar to a few
readers, and so we offer these notes of explanation
and advice.
First and foremost, it is essential that the ingre–
dients, whether alcoholic or not, be of the finest
grade. An inferior article may rob the drink of its
true flavour and qualities.
All quantities should be carefully measured out
although, of course, they may be varied on experi–
ment to suit individual tastes.
To "shake" a drink naturally implies the use of a
shaker.
To "stir" a drink means to mix with a spoon–
usually a long barspoon.
Always use clean ice and handle with a scoop or
tongs.
~
Except where sugar is actually recommended, use
only syrup.
It
mixes better.
vii