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are constrained as to the use of
sweets.
Cocktails should always be
made in a glass with cracked ice,
stirred with a spoon, and suffi–
cient ice should be used so that
when the drink is served the
melting of the ice will cause the
drink to be at least one-third
I
water. The finer the ice the
quicker it dissolves in the liquor,
and hence the colder the drink.
A cocktail should never be
bottled and should always be
made at the time of drinking.
A bottled cocktail might be
likened unto a depot sandwich
-neither are fit for use except
in case of necessity.
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