Tips for drink mixing

Press, 9 December 1981, Page 27

Tips for drink mixing

• If possible, pour your cocktails into chilled glasses for a 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 now readily available. @ 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 thoroughly. © 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 in a drink. However, concentrated juice is almost as good. Keep slices of orange, lemon or lime fresh, by covering with a damp cloth and placing 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 strips about 12mm to 20mm wide. © 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 be drunk as soon as possible after serving. ©Be sure that your glasses are clean and polished and have no chips or cracks.