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FOREWORD
When preparing lemon or orange peel, trim very thin so as to
avoid, as much as is possible, the white pulp immediately underlying
the rind. Unless called for in recipe, do not place either in the bever
age—merely twist over the completed cocktail after it has been poured
and is about to be served.
Ice, for cooling or chilling beverages, is used in three forms, viz.:
shaved—cut from a block with an ice shaver; cracked—rolled in a
towel and crushed into half-inch lumps with a mallet or potato masher;
lump—the size made in an electric refrigerator, or slightly larger.
Ice chills beverages in direct proportion to the rapidity of its own
destruction (melting). Therefore the more area (surface) of ice ex
posed, the more rapid will be its action.
This would seem to point to the use of shaved ice exclusively,
but another element enters into the calculation.
The action of shaking being much more violent and rapid than
that of stirring, a satisfactory result may be attained, with much less
dilution to the final product, by following the general rules set
forth below:
For shaking, two or three lumps are used in the shaker;
for stirring, a half glass of cracked ice is preferable.
Shaved ice is used in preparing frappes (freezes), juleps,
etc., and after-dinner liqueurs. It is also used in the prep
aration of absinthe beverages, which should be very cold.
When shaking or stirring cocktails, highballs, etc., do so vigorously,
so as not to mix too much water with them. Shaking or stirring is
solely for the purpose of thoroughly mixing and chilling the beverage,
not diluting it. The recipes are figured at the correct strength and any
appreciable quantity of water will render them weak and insipid.
Keep in mind that gentlemen, as a general rule, prefer their bever
ages dry, or of the less sweet variety. Such cocktails as Manhattan,
Martini, Gibson, etc., etc., are most pleasing to them. While many of
the fair sex follow closely with the men folks in this regard, there are
many others who prefer the richer preparations, such as those con
taining portions of egg, much cordial or syrup. Again, when men only
are to be served, decrease slightly the amount of sugar, syrup or
liqueur called for, or increase the lemon content slightly.
All recipes herein are prepared for the average taste and the
exact amount of ingredients depends finally upon the individual taste.
"Bits of |ruits" or "segments", as used herein, are small por
tions of pineapple,orange, etc., as called for, torn into shreds and tossed
into the finished drink. Two or three pieces to the drink are sufficient.
Beverages to which egg is added are generally termed as follows:
where white only is used—Silver; where yolk only is used—Golden;