This book is not placed before the public as a “bar-tenders guide,” nor is it a list of all the fancy combinations of various liquors invented to advertise certain establishments, or for imposing on the ignorant. It is a recipe book compiled for private use. By following the directions given, it is hoped that any gentleman will be able to provide his friends with most of the standard beverages, mixed in an acceptable manner.
For the use of those who have not been in the habit of handling wines, some hints are given concerning the care, the serving, and the combining of the various kinds, so that the qualities of a good dinner will not be marred by an injudicious disposition of the liquids.
There are several ways of mixing of cocktail. Some prefer to shake it thoroughly; by doing this it is made very cold. The best way to make a cocktail in a mixing glass is to stir it with a fork rather than with a spoon. By this method the ice is melted faster, cooking the liquor faster, and diluting it a little more.
It is quite customary, in serving a dry cocktail, to put an olive, preferably stoned, in the glass. With a sweeter one a maraschino cherry, or a small preserved orange is generally given.
From the Book The Cocktail Book. A Sideboard Manual for Gentlemen by L. C. Page & Company, USA, 1925.
