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'Secause
we feel that so many of the present day cocktails
are needlessly unpalatable and banal, special atten'
tion has been given to proportions and piquant
combinations.
We give recipes that have as the base, ingredients
most neighborhoods have to offer. It is an effort
to help the cocktail hostor hostess serve a palatable
drink of right proportions and materials usually
on hand in the house. It is also hoped that there
will be suggestions appealing to those having a
knowledge of old time combinations, who have
ceased mixing their favorite drink because some
ingredient is unobtainable.
In substituting syrups for cordials the general
character of that particular cocktail has been pre'
served.
By rubbing a quarter of a lemon around the edge
of the glass, then dipping the glass in granulated
sugar, an interesting and appealing way of serving
dry cocktails is obtained.
These recipes are balanced for either non'alcoholic
or alcoholic base.