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Chapter I
How To Mix Cocktails
W^HAT better start can a bon vivant ask of a book
than that it immediately tackle the mysteries of the cock
tail family?
For the cocktail usually starts the meal as an appetizer,
and can be served most informally before the call to table or
moreformally at table before the first course.
So it has first place of honor in this hiunble effort to help
others solve the riddles of mixing its several varieties.
May I suggest that you buy a graduate glass,showing on
its outside surface the hquid weightsof one ounce,two ounces,
three,and four,and five ounces. The cost is insignificant. Or,
you might buy a "pony" glass of standard two-ounce capa
city, from which you may readily measure any ounce-mix
tures. Some call a "pony" a "jigger"; others call a "jigger"
half a"pony," or one ounce. In some sections a "jigger" is a
"stiff" drink.
Let us, then, agreeing on a 2-ounce "pony," begin the
pleasant task of mixing a Manhattan, probably the most
popular member of the entire Cocktailfamily.
MIXING A MANHATTAN FOR TWO
First, have at hand a shaker containing cracked or cubed
ice sufficient to chill thoroughly the ingredients. Into this
pour a cocktail glass three quarters full of Rye Whisky
(don't use Scotch).
Add an equal portion of Italian Vermouth(not the"dry"
type). Sweeten to taste with "gum". Into this mixture
squirt two dashes of Angostura Bitters. (If your bitters
bottle isn't equipped to use this dash method, measure out
not more than ten drops of its contents).