1899 The Mixicologist by C F Lawlor

THE jMIXICOLOGIST.

from breaking when the boiling water is suddenly

introduced.

5. In preparing cold drinks great discrimination

should be observed in the use of ice. As a general

rule, shaved ice should be used when spirits form

the principal ingredient of the drink, and no water

is employed. When eggs, milk, wine, vermouth.

Seltzer or other mineral waters are used in prepar

ing a drink, it is better to use small lumps of ice,

and these should always be removed from the glass

before serving to the customer.

5. Sugar does not readily dissolve in spirits;

therefore, when making any kind of hot drink, put

sufficient boiling water in the glass to dissolve the

sugar, before you add the spirits.

7. When making cold mixed drinks it is usually

better to dissolve the sugar with a little cold water,

before adding the spirits. This is not, however,

necessary when a quantity of shaved ice is used.

In making cocktails the use of syrup has

entirely superseded white sugar.

8. When drinks are made with eggs or milk, or

both, and hot wine or spirits is to be mixed with

them, the latter must always be poured on theformer

gradually, and the mixture stirred briskly during

the process; otherwise the eggs and milk will

curdle. This is more particularly the case when

large quantities of such mixtures are to be pre

pared. Such drinks as"English Rum Flip,'"Hot

Eggnog" .and "Mulled Wine" are sure to be

spoiled unless these precr utions are observed.