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INTRODUCTION TO MIXED DRINKS.
viting. To keep them clean, use egg-shells, salt, paper,
or chopped ice. It should be remembered that shot is
very poisonous and scratches the glass. Soda ought
also to be avoided. Use only plain but good glass–
ware, it being the best.
Fruzls.
L emons.-Lemons
intended for squeezing should be
peel ed before using. The juice ought not to be
old~r
than a day. It must be strained thoroughly. Lime–
juice may be mixed with lemon-juice; the mixture is
cheaper and better. The fresh lemon-peel is very
useful for flavoring and decorating the drinks.
Oranges.-A
medium size of dark-colored ones is
the best for squeezing, as well as cutting up. Use from
six to twelve oranges, according to the demand of the
business; peel them and take them apart carefully;
place them_in a punch-bowl, add some fine sugar, pour
either Rhine wine, sherry wine or brandy over it;
let it stand in a cold place from three to six hours, and
serve a piece to your customer after the drink, and you
will find it will be appreciated.
T!te DeNcious Pineapple.-Pineapple
may be used in
the same way as oranges, the juice or syrup being al–
most indispensable.
Choz"ce Grapes.-To
make a drink of inviting appear–
ance choice grapes are necessary, for decorating as
well as simply presenting.
In
addition to these fruits, a few others ought to be