Basic Ingredients
The name Gin seems to be an abbreviation or contraction of the English word Geneva (F. Genievre, L. Juniperus) or Juniper. The berries of the Juniper tree contain properties which, when blended with a distillation of various grains, yield an aromatic liquor esteemed beneficial to the human system. And, when properly mixed with other ingredients, produces very palatable and harmless beverages.
DRY GIN Is absolutely free from any sweetening matter.
OLD TOM Contains a percentage of sweetening—pure granulated sugar.
PLYMOUTH Is the same as dry gin with the addition of flavoring and a very little sweetening.
HOLLAND Made in Holland, is excellent plain or with bitters but not satisfactory for cocktails, juleps, etc.
SLOE and DAMSON GIN Are dry gins assimilated with specially selected fruits and granulated sugar, producing full, rich liquors.
Secondary Ingredients
Flavoring
ABSINTHE Interdicted, but when obtainable Pernod Fils is the best.
AMER PICON G. Picon (French) is an excellent flavoring.
ANGOSTURA BITTERS Dr. Siegert’s are the best.
ANISETTE The best is Anis del Mono (Spanish).
APRICOT BRANDY There are many good imported brands.
COINTREAU The best is Anger’s (French).
CREME DE CACAO Use any good imported brand.
CREME DE MENTHE P. Gamier (French) is very good.
CURACAO TRIPLE SEC (Orange) An excellent flavoring. The best is imported (Dutch or French).
DUBONNET An excellent French Vermouth (sweet).
FIVE FRUIT A good American flavoring.
GRAPE JUICE Any good brand is satisfactory.
GRENADINE Cusenier’s (French) is the best.
MARASCHINO CHERRY Especially good flavoring. Any good brand will do.
MARASCHINO (White) When imported and full strength it is the best, but non-alcoholic types are good.
MINT When freshly picked it is the best.
NUTMEG (Ground) An excellent spice for flavoring.
ORANGE BITTERS Any good brand will give satisfaction.
ORGEAT SIROP A delicious French almond flavor.
PORT WINE All brands are good for flavoring.
RED WINE Many home-made qualities will prove satisfactory.
RASPBERRY SYRUP Use imported or domestic.
ROCK CANDY Obtainable at any candy store.
VANILLA (Extract) A very good flavoring.
VERMOUTH (French) Noilly Pratt’s (imported) is the best, but other brands are good. (dry.)
VERMOUTH (Italian) Martini & Rossi’s (imported) is the best, (sweet or dry.)
Note.—All Bitters, Curasao, Maraschino, Anisette, Absinthe and Gum Syrup should be kept in a decanter. These bottles are equipped with a shake-stopper. When not over three-quarters full, the proper number of dashes or drops can easily be added. They are obtainable at many stores and will add to your outfit. When not in use bottle should be corked.
Juices
In the preparation of juices (lemons, oranges, pineapple or grapefruit) a great difference in the richness can be effected. These juices should not be run through too small a strainer. The holes should be sufficiently large to let the good meat of the fruit pass, but withhold seeds and coarse particles. If a quantity is to be used for a week-end, enough juice may be squeezed at one time. If kept on ice it will remain fresh for two days. Lime juice should not be prepared in advance. They should be washed and the juice taken as wanted. Better results will be obtained if a proper lime squeezer is used. See note re Squeezers.
Sweetening
SUGAR (Granulated) Is the best to use when drinks are shaken.
SUGAR (Powdered) Is better for compounding smashes, juleps, fizzes, etc.
SUGAR (Loaf) Use in old fashioned cocktails and when called for in recipes.
SYRUP (Gum) Is made from loaf sugar melted in boiling water until a sticky syrup is formed. This is the best sweetening for drinks to be stirred in mixing glass or tumbler. Also after drink is made, if not sweet enough, a few dashes can be added to suit the taste.
MAPLE SYRUP Is good to use as a sweetening when called for.
HONEY (Strained) Is excellent when called for in drinks that are shaken.
Water, etc.
There are many good ginger ales (dry) and charged or effervescent waters to be had. In preparing drinks to which they are to be added, hold bottle when pouring five or six inches above the glass. This will mix the drink without losing the sparkle, as will be the result in stirring too much with a spoon. For drinks that are shaken and require squirts of charged water after being prepared, unless bottle is cold, dash amount needed into cold shaker and pour off into drink.
Ice
The proper handling of ice is important, if superlative results are desired. Whether manufactured or natural, it should be well frozen and clean. If refrigerator, the cubes should be as large as possible and hard* Before using, cubes or broken ice should be washed to free it from particles which will melt into undesirable water. After washing, ice should be handled with tongs or a scoop—not with the hands.
CUBES or BROKEN ICE Is the best for highballs, Tom Collins, rickeys, etc.
ONE LARGE CHUNK of ICE Is best when mixing in glass or tumbler. Stir well with a long spoon for about one-half minute and then strain into glass.
SHAVED or FINELY CHOPPED ICE Is best for frappees, juleps, etc. Stir with spoon until glass becomes frosted.
Selections from the book “One Hundred Ways (1932)”
