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U. K. B. G. GUIDE TO DRINKS
As to ingredients, the greater the number the greater the
variety of drinks that can be made. A large number of
ingredients are not always necessary, however, and a very
successful party can be built up on a limited variety of
ingredients. A check through the Cocktail Section in this
book will give you a number of very simple recipes suitable
for the private party that do not require many ingredients,
some of these are such as the Dry Martini, Manhattan,
Bamboo, Bronx, Dubonnet, Duchess, and there are also
simple long drinks such as the Collins, etc.
The following points will greatly assist in the better
mixing of Cocktails:—
(1) To obtain the perfect blending of cocktails accurate
mixing is essential. Whilst the professional bartender can
judge from long experience it is suggested that the
"amateur"should use a measure.
(2) Always leave room in the shaker for shaking—never
fill more than four-fifths full.
(3) Pour your Cocktails into chilled glasses if at all
possible, this ensures that your cocktail is served cold.
(4) Cocktails should be prepared and drunk as soon as
possible after serving, whilst they are"smihng' at you,
otherwise the blending of the ingredients will deteriorate.
(5) Don't rock your cocktail to sleep ! A short, sharp,
snappy action is sufficient. Remember,shake—and not rock.
(6) Make your drink as attractive-looking as possible,
because invariably when you please the eye you please the
palate.
For a party at home the finishing touch is always given
byserving a few canapes,potato crisps,ohves,etc. Whilst
on your"Bar"you need cherries, olives, slices of orange
and lemon and small cut-up portions of orange and lemon
peel, or the"zest"(skin only).
Finally, after having read all this and feehng that such
effort and preparations are too much for you—remember
that the U.K.B.G. has a special service for the supply of
professional Cocktail Bartenders for Private Parties !
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