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TAKE FOUR BEFORE MEALS
If
you happen to like your guests and wish to
talk to them it is an excellent idea to' have the
liquid elements of the first cocktail mixed and
cooling in the refrigerator before they arrive.
Ice cubes or finely cracked ice will be placed in
the service bucket and left on the
bottom
shelf
of the refrigerator at the last possible moment,
since in order to chill drinks quickly, the ice
should be reduced to such small fragments that
it will melt with rather disconcerting speed if
allowed to stand long. The bottom shelf of the
refrigerator is always coldest, of course.
There is more than convenience as an advan–
tage
in
pre-mixing.
It
gives the non-alcoholic
gin, rye or what-not time to get acquainted with
the rest of the cocktail. For the same reason,
a cocktail should be .shaken beyond the time
required for mere chilling. Gentlemen who
have been disappointed in their youthful aspira–
tions to become orchestra conductors or Indian
Club swingers on the vaudeville stage will
oblige, without admonition, particularly if you
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