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Cocktails
Cocktails, America's own, and preeminently, her favorite beverage, are
prepared either shaken with ice, or stirred with ice, strained into chilled or
frosted cocktail glasses (2 ounce), a cherry or some other dainty added,
and served.
To chill a glass, place therein a lump of ice the size of a walnut and,
with a rotating motion, slide the glass so that the ice takes on a spinning
motion. When sufficiently cool, toss out the ke and excess water, strain
in the beverage and serve.
To frost a glass, first chUl it. Then wet the inside rim with a small
piece of lemon, dip into powdered sugar and toss out the excess. Strain
in the beverage, decorate and serve. (This method is used only for
"fancies" or the more elaborate cocktails.)
In the realm of cocktails the infinite variety is limited only by the
ingenuity of the master of ceremonies or host. The slightest substitution
of a cordial, bitter, flavor, etc., etc., in its preparation, ofttimes produces
a new and entirely delightful beverage. Some of the most famous cock
tails have been brought to light in this manner.
The judicious use of egg, white, yolk or both, and of cream, in the
compounding of these delicious beverages, again has opened the field to
a still wider choice for the connoisseur. Their use, however, is advised
only with caution, as many otherwise fine beverages may prove dis
appointing with these added.
As a general rule most gentlemen, and more than a few of the fairer
sex, prefer their cocktails "dry" or plain. Such are Manhattan, Martini,
Gibson and many other famous drinks. However, there are many excep
tions to this rule, so that the popular host would do well to be prepared
to serve any one of a dozen or more of the best-liked varieties, plain and
fancy.
It has been the effort of the publisher to present all recipes, including
varieties, in order that the wridest latitude of choice might be possible.