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MISCELLANEOUS REMARKS
When making any egg; milk, or cream
drink, wash shaker immediately.
When serving any kind of mixed drink, pre·
pare your service glass before mixing drink.
Never say: "What will you have for a wash
or chaser'", but "What do you wish on the
side".
Bitters when called for should be used with
the greatest of ca're. Too much will spoil a
drink; also, too little will spoil a drink.
To frost glass for certa1n cocktails. squeeze
lime, saving rind to wet edge of glass. Do
not hold glass up, but
tilt
down so that you
can get an even collar.
In
making any
drink
where a cube of sugar
is called for, just cover sugar with !)eltzer.
Where a drink calls for twist of lemon peel
over top, be sure you twist lemon peel direct–
ly over top of drink, then discard.
VERY IMPORTANT. Grenadine syrups vary
d
great deal, some are very heavy and oth–
ers light. Acquaint yourself accordingly.
Pousse Caies come
in
4-5-6-7
colors.
In
making a pousse cafe pour the cordial f!aving
the lowest alcoholic content
at
the bottom of
glass and graduate up, , Although cordials
vary in gravity weight, this
is
a
fair nile to
follow
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