XX / 84
,»; •
IV
"^HERE are several ways of mixing a
cocktail. Some prefer to shake it thor
oughly; by doing this it is made very cold.
The best way to make a cocktail in a mixing
glass is to stir it with a fork rather than
with a spoon. By this method the ice is
melted faster, cooking the liquorfaster, and
diluting it a little more.
HT is quite customary, in serving a dry
cocktail, top7it an olive, preferably stoned, in
the glass.
With a sweeter ofie a maraschino
cherry, or a smallpreserved orange is gener-
ally given.