Successful drink mixing

Press, 20 April 1979, Page 19

Successful drink mixing

If possible, pour cocktails into chilled glasses, because warm cocktail is undrinkable. Chill the glasses either in the refrigerator or by putting three cubes of ice in the glass while you are mixing the drink and then discarding these ice cubes just before serving the drink. Equipment for chilling glasses is available in shops. Almost all drinks taste better when served ice cold, therefore have plenty of clear, clean ice on hand when you entertain. The ice should be shaved, cracked or in cubes. Ice should always be placed in the mixing glass, shaker or glass before liquor is added for this chills the

drink quickly and thor oughly.

If only cubed ice is available, place ice in a tea towel and hit with a mallet on hard surface to obtain cracked ice. Do not use glass bottle for crushing ice.

Wherever possible, use fresh lemon or orange juice drink. However, concentrated juice is almost as good. Keep slices of orange, lemon or lime fresh by covering with a damp cloth and placi: ; in the refrigerator.

When cutting lemon, orange or lime peel, never include the white membrane of the rind. Shave off only the coloured surface peel.

Do not fill the shaker so full that there is no room for shaking. Use a short, sharp shaking action (do not rock) when mixing cocktails. Cocktails should he drunk as soon as possible after serving. Be sure that your

glasses are clean and polished and have no chips or cracks.

Always handle glasses by the stem or base.

Cherry or peel is always added to the cocktail after it has been shaken or mixed.

Where a twist of orange or lemon ped is stated the oil of the peel should be squeezed on top of the cocktail and the peel is then dropped in the drink unless otherwise requested.

Always bear in mind that bad mixing and bad presentation will ruin any cocktail or mixed drink no matter how good the recipe or the ingredients.