Table of Contents Table of Contents
Previous Page  6 / 108 Next Page
Information
Show Menu
Previous Page 6 / 108 Next Page
Page Background

6

POLICE GAZETTE

In pn•pnring nny kind of

a.

h ot. drink, t.h \' gla;;s s hould

always be first rinsed rapidly with h ot. wal1·r; if t his is

not done, t he drink cnnnot be set·ved sufficie11t.ly hot. to

suit

a.

fast.idiuus customer. B es ide:-, 1.he h eating of tho

glass will prevent it. from breaking whon I.h e boiling

water

ls sudd<'nly introduced.

In

preparin~

cold drinks grPa.t discrimination should

?e ob&en•l•d in 1.ho usu of ice. A s

u.

g onond ru le, sbnvcd

1

~e

should be used when spirits

form

the princ ipal lngre–

diPnt or the drink,

1~nd

no wate1· ls on1ployed.

'Vhen

eggs,

ruilk, wino, \'CrraouLh , sel tzer,

01·

oth er minc r n.l watii rs are

used in preparing

a

drink, it ls bettor t.o uso small lumps

of icP, a.nd these should always be r emovt:d from

the

g lass

hefore SPn·ing

to

the custom er.

Sugar dut•s not r carlll y clissolve in spirits; therefore,

when rnaking anv klncl or hot ddnk, put s ufficient boiling

W~l~ r

in the glaSs to dis':!o' ,·e the sugar before you add the

spints.

Wh<'n making cold mixed drinks, it is u s ually better to

dissolve the sugar with a lit tle cold water befor e adding tho

spirits. This Is not, howevE>r, neces!'ary when a q uantity

~r

shaved ice is used.

In

making cock tai is the u se of syrup

as

al rnost entirely buper seded w hite suga.1..

b

When drinks arn macle with eggs 0 1·

milk,

01· b o t.h,

a nd

otw·

'

al

ine

Or

splrils

o.ro

to bo mixed with I.hem,

the latter 1mtSt

ways be

ed

·

t

·e

SLir

P01'r t<pon

the

former gradually,

and tho mix

111

ml!~ed

.briskly during tho process; othtirwise the eggs a nd

1

win curd lo. This ls more parLicularly the case when

d

arge

qua.nUti. s or such :nlxtures are to be prepni·od. Such

rinks us '

E

"

1

"ll!u

'

•nglish

Rum

F l ip," "Bot. Egg Nogg n.rH

tlons~ ed

Wine," nro s111;e tu bo spoilcu unless these pr·e,·au-

ui

e observed

In Pre

·

·

th

milk

Puring

milk

pt:nch or egg nogg in q uantity, o

or egg

·

·ts

very

s should bo poured upon the wine 01· spin

to

llJi~r;~~~lly,

and contiou..

lly

beat the mixture

rn

order

I

ingrcdlont s thoroughly.

n case b

d

t

b

drawn r

ran

y,

whlslrny, o r other liquor·s are o e

· · · oi; use direct from the woo!]? tho caf!k tihol!l q tie