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people who are constrained as to the use of
sweets.
Cocktails should always be made in a
glass with cracked ice, stirred with a spoon,
and sufficient ice should be used so that when
the drink is served the melting of the ice
will
cause the drink to be at least one-third
water. The finer the ice the quicker it dis–
solves in the liquor, and hence the colder
the drink.
A cocktail should never be bottled and
should always be made at the time of drink–
ing. A bottled cocktail might be likened
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