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THE EXOTIC DRINKING BOOK
A PLEA for LARGER GLASSES, and a LoWER HrGH-TIDE LEVEL
of PouRING
Use a larger glass rather than a smaller one. Much as we admire
some of the liquids in Sloppy Joe's and in other places attracting
trade through pouring drinks so full they slop over, a sound cocktail
should
never be poured more than three-quarters fell.
. . .
Skimpy
cocktails are an insult-hence graduate to oversize glasses.
STEMMED COCKTAIL GLASSES ARE BEST
Except for the Old Fashioned,
all
cocktail glasses should have stems.
Heat of hand takes chill from drink
if
no stem; something certainly
not to be desired. Now that the mad ignorance of the recent drouth
is happily past, let's get back to some of the historic nic;eties of our
national drinks, we urge.
EIGHT, or so, SHAPES of GLASSES NEEDED for
PROPER
ML'{ED
DRINK EQUIPMENT
Many people hold that
all
cocktails can be served
in
the usual two
ounce Manhattan type glass; _and just as rightly we contend that any–
one can wear a crimson bow tie with tails.
I.
The standard
2
oz Manhattan
type
glass, with stem. Must be on
all
bars.
2.
Tall, slender
type
with stem, holding around 3 oz; for Daiquiris, Alex–
anders, and so on. . . . Should be on large and average bars. Omit for
small bars.
3· The squatty, thick bottomed old fashioned glass, holding about 4 oz.
. . . Should be on all bars, regardless of size.
4· The tumbler-shaped sour or "star" glass, holding about six ounces.
Needed for large bars, mainly. Not needed for small ones.
5· Tall goblets for New Orleans and allied fizzes. They should
be
around
ro to r4 oz to our way of thinking. . .. Only needed for elaborate and
fairly complete bars.
6. Highball glasses, thin, tumbler shape, and holding 8 oz minimum,
10
is better, and
12
'will save a lot of pouring labour.. . . Some of these
are needed even on the smallest bars, which can find use fii>r Tom Col–
lins work as well.
7. Tall taper-sided goblets for champagne, and other really important
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