The Times

Thursday, March 9, 1961, page 55 (of 84)

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tips from the Experts

...IE MAGIC FORMULA TO SUCCESS = MEASURING!

The best drinks are the result of exact measurements of the finest ingredients. Not even a highball should be mixed by the "eyeball" method. Here're the figures you can count on: pony = 1 oz. one jigger = 1 1/2 oz. dash = 1/6 teaspoon.

WHAT KIND OF SUGAR IS BEST?

Some prefer the way powdered sugar blends with ingredients in certain drinks, even though it "clouds up" a bit. Finely granulated sugar makes a clearer drink. Take your choice, but put sugar in the shaker ... first!

DON'T SKIMP ON THE ICE!

Use cracked ice for shaker drinks, lots of cubes for highballs. Avoid "stale" ice, with that "icebox taste."

CHILLED GLASSES — BETTER COCKTAILS!

Before mixing cocktails, fill glasses with cracked ice to cool 'em. When mixture's ready, dump ice, dry glasses — and pour.

WHEN TO SHAKE — WHEN TO STIR?

If a drink is made only with clear liquors, it requires only stirring with ice for proper mixing (the Stinger is one of few exceptions). Shake drinks with hard-to-blend ingredients like: fruit juice, eggs, cream or sugar ... and give it all you've got!

SECRET OF THE FROSTED GLASS!

For "frosted" drinks, put wet glasses in the icebox, or bury in shaved ice. For the "sugar-frosted" glass, dampen rim of pre-cooled glass with slice of lemon, then dip rim in powdered sugar for a few seconds. Knock off excess.

INDEX order in which drinks appear in guide