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Where many cocktails are served, instead of mixing sugar for
each, dissolve a quantity of loaf sugar in hot water, strain and
bottle and use by dashing it from a bitters bottle.
All mb:ed-drinks containing an effervescent liquid should be
tirred with a spoon and not shaken.
When mixing hot-drinks use thin glass and by placing a spoon
- in the glass before pouring in the hot water you will save break–
age. Always rinse the glass with hot water before making the
drink in order to serve it hot.
THE MOST POPULAR DRINKS
Mixed drinks may be conveniently classified as
(a) Appetizers. Aperitifs ("Cocktails") served in 2 to
5-ounce stem glasses.
(b) Long drinks, served in tumblers, goblets, etc. of vary–
ing capacity.
Of the appetizers, the Martini, Manhattan, Bronx and Side Car
are the most popular and they will lead all others three to one.
For this reason we place them at the head of this list.
All should be shaken with jce, with the exception of the Martini
which
is
stirred in the glass. Alcoholic drinks should not be mixed
in metal receptacles, nor be allowed to stand in metal vessels.
CORRECT GLASSES TO
U~E
The size of the glass used for mixed drinks, bracers, appetizers
and aperitifs, varies. Two ounces is about right, but many have
introduced glasses of
1~
oz. capacity. The so-called cocktail glasses
are stem glasses, because the drink must be enjoyed cold, the glass
should be handled on the stem, so that the heat of the hand does
not affect the temperature of the drink. The capacity of these
glasses usually runs from 2 to 4 ozs.
OTHER GLASSES
For Beer, use goblets, Shell or Pilsner glasses or steins 8 or 14-
ounce capacity.
For Port, use wine glasses, stem 3-ounce.capacity.
For Sherry, Dessert Wines, use wine stem glasses, 2-ounce.
For Cordials, Liqueurs use 1-ounce stem glass, tall, slender.
For Creme de Menthe Frappe use 2-3 ounce stem bowl glass,
green color.