CORRECT MEASUREMENT:

Have a jigger (1-1/2 oz.) or a measuring glass on hand. A dash is equal to seven or eight drops. The quantities mentioned in the recipes refer to one drink except where otherwise specified. From them you can easily calculate the amounts to use for mixing any number of drinks.

TYPE OF SUGAR:

Always use fine granulated sugar to avoid caking and to assure thorough dilution. Do not use confectioners' sugar.

ICE IN COCKTAILS:

Do not allow a shakerful to stand too long with ice - for drinks go flat from excessive dilution.

WHEN TO SHAKE:

Shake all cocktails that contain fruit juices. Others should be stirred.

SERVE DRINKS ICE COLD:

Some hosts pre-cool both liquor and glassware. It's a good practice.

PREPARING FRUITS:

Be sure to slice or squeeze fruit just prior to use. If left to stand, fruit and fruit juices go stale, even under refrigeration.

PROTECT VERMOUTH FROM AIR:

It's actually a delicate, fragile wine. Keep cool, tightly corked.

KEEP GLASSWARE RIGHT SIDE UP:

Otherwise soap fumes, which are liable to be retained after washing, may easily ruin a drinks flavor.

MIXING INGREDIENTS:

To insure satisfaction, follow recipes exactly.