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Cocktails
It is felt that the following ledpes will be of real
service,inasmuch as they put at private disposal the
same procedure as that followed professionally.
Hints:
Before proceeding to enumerate the various Cock
tails it would perhaps be advisable to mention one
or two hints which need to be followed for success
ful results.
For our instructions we have taken the"wine
glass" as a standard of measurement, and, as
wineglasses vary so much in size, it should be
understood that the term"wineglass"represents
2-ozs. ofliquid (this applies throughout this book).
An aluminium"Jigger"of approximately 2-oz.
capacity can be used for measuring if preferred.
The Cocktail glass itself must be sufficiently large
to permit the serving of a generous Cocktail and
at the same time not be more than three-quarters
full. In this way there is no danger of spilling—
and the participant is better able to enjoy the
"bouquet"in anticipation of the drink.
Ice, when obtainable, should always be used, as it
adds greatly to the excellence of the Cocktail.
Cracked ice is usually preferable to crushed ice,
as the latter is apt to dilute the ingredients.
The syrup referred to in many of the recipes is
sold by all chemists under the name of"simple
syrup." It is but sugar dissolved in an equal bffik
of water. It will keep good for any length of time
and anyone can make it. Sugar will do equally well,
but it is better to keep a bottle ofthe syrup handy,
as it saves the time and trouble of dissolving the
sugar(which will not readily dissolve in alcohol).
In dispensing Cocktail drinks—Gin, Scotch and
Irish Whiskies, Brandy, Runa and Vermouth are
generally used as the most important ingredients,
with Angostura Bitters as a necessary flavouring
component.
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