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THE EXOTIC DRINKING BOOK
such as grated nutmeg, cinnamon, and the like. . . .
Approximately
Ys
tsp, or a trifte less,
depending on how well we pinch.
PLEASE MEASURE EXACTLY, not CARELESSLY, LAVISHLY, or
STINGILY!
Just as in cookery, the amateur often fails because he approximates
measurements.
All
amounts given here are level
foll,
unless otherwise
noted.
...
No matter what certain skeptics may say good cocktail
and other fancy drink mixing is an exacting chemical art-just as
modern music is an art.
If
we are lemonade squeezers at heart better
not bother to mix at all, or else be graceful enough to approach the
subject in a professional manner.
A FINAL NOTE,
en
PASSANT,
on the QuANTITY UsE of ANGos–
TURA BITTERS, as well as SoME SLIGHT ADVICE on !Ts GENERAL
EM–
PLOYMENT
Most amateur mixers, including ourself, squirt in bitters more or
less by the touch system. We know too that whereas I dash does for
a single cocktail, what to do for a gallon? Standing before a large con–
tainer making 60 dashes would be rather silly, and slow, and would
send the usual mind to psychopathic wards before the night was
pinned back. The answer is, allow
1
tsp of Angostura per
I
qt of
mixed cocktails or drinks.
LIQUIDS NECESSARY to BRIGHT BARRING, either on a
SMALLER or a LARGER SCALE
There are two sides to this business.
If
we go and list what an elabo–
rate outfit can afford, those with a 3 by 6 alcove equipped to brew 8 or
IO
of the simple standbys, and with neither inclination nor gold to
play with more, will shout bloody murder... . Those readers with
increment enough to stock a fair to unusual bar also have their say.
And if we
can
buy things why not get money into circi+lation and
really make an elaborate cocktail book something to use, not merely
to read and skip between Old Fashioned, Martini, and Manhattan?
The first-chop bar should have every single thing on this list; the
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79.