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THE ART OF MIXING THEM
When preparing a hot drink he sure to first
rinse the glass rapidly with hot water. The drink
cannot be served sufficiently hot to suit the par
ticular customer if this is not done. Incidentally,
by heating the glass in this manner you prevent
it from breaking when the boiling water is sud
denly poured into it.
Use particular discrimination in using ice for
the preparation of cold drinks. Shaved ice should
generally be used when the principal ingredient
of the drink is spirits and in the case where no
water is employed. It is best to use small lumps
of ice where eggs, milk, wine, vermouth, seltzer,
or other mineral waters are used in the prepara
tion of the drink and always be sure to remove
them from the glass before serving the customer.
In mixing any kind of a hot drink where sugar
is used be sure to put sufficient boiling water
into the glass before adding the spirits, because
sugar does not readily dissolve in spirits.
In preparing cold mixed drinks it is best to dis
solve the sugar in a little cold water before add
ing the spirits. This will not be found necessary
if a quantity of shaved ice is used. The use of
syrup has almost entirely superseded white sugar
in the preparation of cocktails. In the prepara
tion of drinks requiring eggs, or milk, or both,
or where hot wine or spirits are to be mixed with
them, be sure to always pour the latter upon the
former gradually and while doing so stir the mix
ture in a brisk manner, as otherwise the eggs
and milk will curdle.
To correctly prepare and cool a punch bowl,it is
best to use a metal dish sufficiently large to hold
the bowl containing the punch and inside of this
place the bowl and fill the space between bowl
and dish with finely shaved ice and sprinkle on