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Put several pieces of ice in the shaker.
Shake until the outside of the shaker becomes moist
with cold.
Pour out the cocktails quickly and see that they are
consumed while still quite cold.
In order to measure the parts of a cocktail correctly,
I suggest the following method: Assuming you are making
four cocktails and the recipe reads:
1/2 Gin,
1/4 Liqueur,
1/8 Fruit Juice,
1/8 Fruit Juice.
Having put the ice in the shaker, use one of the glasses as a
measure and pour in the liquids thus:
Two glasses of Gin,
One glass of Liqueur,
Half a glass of Fruit Juice,
Half a glass of Fruit Juice,
taking care not to fill the glass too full, as a certain amount
of the ice will melt and mingle with the mixture.
The method of pouring in liquids without measuring is
apt to spoil and waste a lot of the cocktail unless the mixer
has had sufficient experience to judge quantities by sight.
In conclusion, I express my deep thanks to the many
cocktail bartenders who have allowed me to use their own
recipes which appear in this book. It is only with their
co-operation that a unique book of this kind is possible.
W. J. TARLING,
American Bar,
Cafe Royal.