The most practical is something on the order shown by design on outside cover. The best for those who wish to excel in the art of mixing is the old fashioned bar outfit as illustrated in designs 11 and 12, consisting of metal part (preferably silver) and a heavy mixing glass. Do not fill over half with liquor—then the third quarter with ice. This will leave room for shaking thoroughly. Long, slow, up and down strokes from right to left until shaker becomes frosted, will cool contents to perfection. Unless regular bartender’s outfit is used, wrap shaker in napkin or towel when shaking.
There are many kinds on the market. Design No.14 is made of glass and recommended for taking the juice from all fruits excepting limes. For large quantities an electric squeezer is desirable. Lime squeezer, as per design (No.15) is best for that purpose. A proper strainer is attached to it.
Either design, shown in cuts 18 and 19, are proper to be used with old fashioned bar shaker.
The difference one will find in using the proper glass for various mixtures, instead of “Any old glass handy,” is surprising. Each recipe states what experience suggests is the best to use (see designs 1-10). Clear thin crystal is better than metal—even silver—as the color of the contents is often pleasing to the eye. See note re Serving.
See design No.23, a very old and practical measure for determining portions. Silver or silver-plated is recommended.
Should be silver. Design No.20 illustrates kind recommended.
There are also many, kinds, shapes and designs. While silver is looked upon with favor—especially when heavily lined with gold—a good quality glass flask will be found safe and satisfactory. Cheap, metal flasks are dangerous. The lining may corrode and ruin the contents within a few hours, especially when warmed on the hip.
A wooden instrument for pulverizing sugar, mint leaves, etc. See design No.17.
Made of canvas for cracking ice or the equivalent to shaved ice.
Made of wood to be used with ice bag.
Note.—All accessories should be thoroughly washed clean and dried just before and after using.
Selections from the book “One Hundred Ways (1932)”