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milk, wine, vermouth, seltzer or other
mineral waters are used, it is better to
have the ice in small lumps. The ice
is generally removed from the glass be
fore serving.
Sugar does not readily dissolve in
whiskey.. When preparing a hot drink,
put sufficient hoiling water in the glass
to dissolve the sugar before the lic|uor
is added.
Fancy drinks are usually ornamented
with fruits in season. When the mix
ture is strained into the glass, fruit is
added afterwards, otherwise the fruit is
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