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RAWIRING'S MIXED DRINKS
ice bowl. For cocktails a mixing glass,
or heavy-bottomed tumbler holding
about a pint, is the best; and a metal
shaker large enough to fit about one-
quarter way over the glass is indispen-
sible for punches, fizzes, etc., which re
quire a shaken mixture.
Always use thin glassware for serv
ing drinks; even water tastes better
with dainty service; the thin glass also
takes more readily the temperature of
the liquor poured into it.
When making cocktails in advance
of a dinner party carefully measure
the exact amount of each ingredient
in the proportion given for a single
drink. Remove the ice at once after
a good stirring, and decant the mix
ture into a thoroughly cleaned bottle
Cork lightly and set in an ice pail
packed with fine ice and rock salt. This
bottle should not be brought to the
table, for this method of making is in
tended only as a time-saver.
When .ordering supplies always get
the best; inferior brands of liquors and
cheap wines are a false economy. A