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Il8
INTRODUCTION
TO
MIXED
DRINKS.
in
their
respective
glasses
only;
never
doit
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.
In
serving
your
guest,
be
pleasant,
but
quiet.
Never
commence
to
converse,
only
answer
questions.
Never
listen
to
conversation
held
between
your
guests,
nor
hold
any
conversation
behind
the
bar with
your
co-
workers.
In
receiving
money,
avoid
mistakes;
in
re-
turning
change,
be
careful.
Observe
who
orders
drinks,
and,
if
you
give
a
check,
hand
it
to
the
right
person;
mistakes
in
this
respect
will
often
lead
to
disputes.
Treat
every
one
respectfully,
but
do
not
lose
your
dig-
nity
in
the
proper
place.
You
can
do
this
only
by
using
good
and
selected
language,
and
be
conservative
in
your
actions.
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