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INTRODUCTION TO MIXED DRINKS.
in their respective glasses only; never do it in whiskey
tumblers.
For shaking drinks with the shaker, use only a mix–
ing-tumbler; by using goblets you will soil your clothes,
and the goblets might break. Shake your drink well;
without that you never will get a first-class drink. This
has special reference to such drinks as fizzes, milk
punches, egg-noggs, frappes, and similar drinks, con–
taining sugar. Good mixing is a hard work; but with–
out good mixing you spoil the best liquor.
As we mention syrup or gum so often, we think it a
necessity to call your attention to the way of making
and using it.
Take an enameled pot, of about half a gallon; put in
this one and a half quarts of water and two pounds of
loaf-sugar; let this boil over a slow fire; stir now and
then, and skim well; if too thick, add a little boiling
water, and strain into a bottle. It ought to be kept in
a cold place. Do not prepare too large quantities, as
it is best to have it fresh.
Rock - candy gum is prepared in the same way.
Cocktail gum should be absolutely white.