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'£HE ll'lIXICOLOG IST.
from breaking when ' the boiling water is suddenly
introduced.
5. . In preparing cold drinks g reat discrimination
should be observed in the use of ice. As a general
rule, shaved ice should be used ,,·hen spirits form
the principal ingredient of the drink, and no water
is employed. vVhen eggs, milk, ·wine, ve rmouth ,
Seltzer or other mineral waters are used in prepar–
ing a drink, it is better to use small lumps of ice,
and these should always be removed from the g lass
before serving to the customer.
5. Sugar does not readily dissolve in spirits;
therefore, when making any kind of hot drink , put
sufficient boiling water in the glass to dissolve the
sugar, before yon add the spirits.
7. When making cold mixed drinks it is usually
better to dissolve the sugar with a little cold water,
before adding the spirits. This is not, however,
necessary when a quantity of shaved ice is used .
In making cocktails the use of syrup has almost
entirely superseded white sugar.
8. When drinks are made with eggs or milk, or
both, and hot wine or spirits is to be mixed with
them,
the latter must always be poured on the former
g radually,
and the
~ixture
stirred briskly during
the process; otherwise the eggs and milk will
curdle. This is more particularly the case when
large quantities of such mixtures are to be pre–
pared. Such drinks as "English Rum Flip," " Hot
Eggnog" and "Mulled Wine" are sure to be
spoiled unless these precautions are observed .