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MIXED DRINKS
AND THEIR INGREDIENTS
IN CONSIDERING the subject of mixed drinks, it is
essential first of all to distinguish between those which
are devised purely as thirst quenchers, and which should be
classified as beverages,and those which are commonly known
as appetizers.
Among theformer are included the various toddies,rickeys,
punches, cobblers, juleps, etc. It has been attempted to
communicate a food value to some of these beverages like
sherry-flips, egg-nogs, milk-punches, etc.,in addition to their
use as a stimulant.
The popularly known appetizers comprise all of the cock
tails and other mixed drinks that are designed particularly to
increase the desire for food, to promote the appetite and
stimulate the activity of the digestive organs.
It is evident that the use of bitters gave rise to the intro
duction ofthe cocktail,for without the bitter ingredient,these
drinks would notserve their purpose as appetizers.The bitters
act upon the saliva glands as well as upon the secretion ofthe
stomach, stimulating both to a greater degree of activity,
their effect being augmented by the aromatics, including the
alcohol.
The so-called "Old-fashioned" cocktail, with Dr. Siegert's
Angostura Bitters, sugar, and whiskey, is one of the most
desirable. The addition of sugar to alcoholic drinks adds
materially to their effect,so thatin thecocktail,the bitter taste
should always be modified by the addition ofsweetening. In
the same way,lemon and orange juices will improve certain
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