The following list of equipment represents the minimum necessities of the home sideboard or bar:

Ice Tub or Bowl--Glass preferred.

Ice Breaker

Ice Tongs

Measuring Glass--2 oz.

Mixing Spoons--One with long handle; one with short handle.

Mixing Bod--Made of glass.

Bitters And Syrup Bottles

Decanters

Shaker, made of glass, with graduate scale for measuring.

Glasses

The choice of glassware is important. Much of the pleasure of drinking is influenced by "atmosphere," and appearance is a most important phase of atmosphere. Most drinks are colorful, and suitable glassware adds much to the natural beauty of the liquid.

Clear Glass.--Colored, or even tinted, glasses are no longer considered practical or proper. Clear, sparkling glass is the mode.

Shape.--Shapes in glassware for beverages are quite standardized. Shapes have evolved largely from practical needs, and it is wise to follow the established shapes for each type of drink. As an aid to selection and use, the following list will serve as a reliable guide:

Ale Beer

Brandy

Champagne, flat Champagne, hollow stem Cocktail Claret Cordial Highball Hot Mixtures Pousse Cafe Rhine Wine Sherry Wine Whiskey

Mixing

Measuring.--Measure deliberately and with care. Too much or too little of an ingredient may cause the drink to just miss its mark.

Icing.--The mixture generally should be poured over the ice. In some instances this is Immaterial, but it is the safe way. In a certain high-class hotel in Berlin a barman is discharged if he is detected dropping ice into a Cocktail mixture. The meticulous Germans explain that pouring the liquid on a liberal quantity of ice, sets up an immediate chill which is an outstanding attraction of the cocktail. The same school of mixing prohibits violent shaking and insists that the drink be poured off the ice as quickly as possible after gentle, quick shaking. This is a professional method, and unless carefully done may result in "warm" drinks. The secret is, plenty of ice and quick, gentle movement.

If the above method is used, the number of shakes provided for in the recipes in this book Jhould be reduced one-half.

Stirring.--Where stirring is prescribed, always stir gently from the bottom, and preferably with a glass rod.

Shaking.--Do not shake vertically. Turn +he shaker on its side and use a push and pull stroke. A shake is counted for each single stroke, thus to and from is two strokes. The shaker should never be more than three-quarters full.

The figures as they appear preceding the ingredient, mean Paets.

Glass means 2 ounces, a standard whiskey glass.

Jigger means 1 ounce.

Dash means 3 or 4 drops.