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COCKTAIL AND FOOD RECIPES
Mixing
Measuring
.-Measure deliberately and with
care. Too much or too little of an ingredient
may cause the drink to just miss its mark.
Icing.-The
mixture generally should be
poured over the ice. In some instances this is
immaterial, but it is the safe way. In a certain
high-class hotel in Berlin a barman is dis–
charged if he is detected dropping ice into a
cocktail mixture. The meticulous Germans
explain that pouring the liquid on a liberal
quantity of ice, sets up an immediate chill
which is an outstanding attraction of the cock–
tail. The same school of mixing prohibits vio- _
lent shaking and insists that the drink be
poured off the ice as quickly as possible after
gentle, quick shaking. This is a professional
method, and unless carefully done may result
in "warm" drinks. The secret is, plenty of ice
and quick, gentle movement.
If the above method is used, the number of
shakes provided for in the recipes in this book
should be reduced one-half.
Stirring.-Where
stirring is prescribed, al–
ways stir gently from the bottom, and prefer–
ably with a glass rod.
Shaking.-Do
not shake vertically. Turn
the shaker on its side and use a push and pull
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