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DIRECTIONS
In preparing, for ihe readers, the recipes in this edi
tion, the author has endeavored to be concise and to pre
sent them simply.
The recipes listed, unless otherwise marked, are for
the preparation of two drinks. To prepare more, multiply
the portions to the number of drinks required.
To chill a glass use a cube of ice, slide the glass so that
the ice takes on a spinning motion; when chilled, toss out
ice and excess water, strain in the beverage and serve.
To frost a glass, first chill it, then wet the inside rim
with a small piece of lemon, dip into powdered sugar,
toss out excess ice and water, strain in the beverage, deco
rate and serve.
Measuring devices, as listed in the recipes, can be ob
tained at almost any glassware, novelty or liquor supply
store. These are:
Jigger—two ounces
Pony—one ounce
Spoon—a bar spoon, about half the size of a teaspoon.
A spoon of dry ingredient, such as sugar, should al
ways be level, never heaping.
Measurements should be carefully adhered to and ex
actly as set forth in the recipe. Other ingredients than
those called for may produce a good drink but not what
is called for in the recipe.
In many recipes, sugar syrup is called for. Here a sub
stitution of dry sugar can be made, using the dry sugar
spoon for spoon where the syrup is prescribed.
Lemons, too, may be substituted for limes, if the mixer
desires. However, avoid the use of lime peel as it has an
unpleasant taste.
In cutting peels to garnish drinks, cut as thinly as pos-