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The Art of Mixing Them.
'•The Art of Mixing Them" is presented with
the hope that it will find a welcome hoth from tho
man at home and the one who dispenses drinks
behind the bar, and is submitted with the hope
that it will prove thoroughly acceptable. You
will find in this little volume most of the drinks
that you will ever have occasion to use; many of
them you will never have a call for, but if you
need them they are here.
The highest perfection in mixing drinks ^ds
its attainment in the individual or single mixed
drink; yet he who is called upon to make a puncli
or a cooler for a large party need not be dis
concerted, because by a simple calculation he can
make a drink for twenty or a hundred as well as
for one.
The first aim of an efficient bartender should
be to please his customers. He can pay a deli
cate compliment to those individuals whose tastes
he has ascertained by being careful to meet their
wishes, and for those whose whims and peculiari
ties he has had no chance of learning, can do his
best by making a polite inquiry as to how they
wish to he served, using of course his best judg
ment in his endeavor to please them. The bar
tender who does this will not fail to be popular.
Always wash the ice and see that it is clean
before using. Never touch it with the hand and
in placing it in the glass use either an ice scoop
or tongs.
Fruits in season are usually used for the orna
mentation of fancy drinks. Where the drink
requires straining into the glass, add the fruit
after straining; if otherwise, introduce the fruit
into the glass first. Never handle the fruit; pick
it up with a silver spoon or fork.