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*7^HERE are several ways of mixing a
cocktail. Some prefer to shake it thor-
. o^ghly; by doing this it is made very cold.
The best way to make a cocktail in a mixifig
glass is to stir it with a fork rather than
with a spoon. Ey this method the ice is
melted faster, cookifig the liquor faster, and
dilutirig it a little more.
fT is quite customary, in serving a dry
cocktail, toput an olive, preferably stoned, in
the glass.
With a sweeter one a maraschino
cherry, or a small preserved orange is gener-
ally given.