"Here's How To Mix The Perfect Cocktail"
HE:The Magazine for Men
vol. 1, no. 1 April 1953
"Whiskey, they say, is typical
American drink. This is true to the extent that Americans drink three times
as much whiskey as any other drink. But: real Americanism is cocktail,
so much so that in France, England, they are referred to as 'American cocktails.'
The task of mixing a proper
cocktail is an art. Very few know how to do it right: yet same ingredients
which produce masterpiece in the hands of experts can be poisonous with
mishandling. Point is this: well mixed drink goes down smoothly, warms,
not burns, stomach.
For the benefit of the average
drinker, who mixes only occasionally, HE presents some basic
rules, recipes, for proper cocktails.
Remember: good cocktail is blending,
not hodge-podge, of ingredients. Here are things to watch:
1: All utensils, glasses should
be clean. Nothing is as unpleasant as spots of dust, dirt, in a drink.
2: Cocktails, (with the exception
of toddies), are meant to be cool. Better to take extra minutes to insure
proper temperature, than serve guests warm drinks.
3: Measuring utensils, such
as jiggers, etc. are for a purpose. Good bartenders can measure with eye,
but average drinker is better off using glass.
4: Best ingredients will produce
best cocktails: but good drinks can be made with ordinary blends, less
expensive liquors. Schenley's a good one. This is important when budget
is small, party large.
5: Cocktails are for before
dinner, highballs for after. A dry Martini will not settle large meal.
6: Weird mixtures are waste
of time. Anyone who puts raspberry syrup, wine, brandy in the same drink
deserves to be sick as he will be. Skip experiments, stick to standards.
7: Last but not least: drinking
is for pleasure. Unless you enjoy throwing up over the balustrade, take
it easy. And not when you're driving, ever. Here are the drinks.
Martini: Probably the most famous of all,
Martini has as many variants as there are bartenders. Most books make them
two parts gin to one part vermouth: but who drinks them that way? Best
bet is four to one. Stir, don't shake ingredients with cracked ice, or
ice cubes. Either is okay: cracked will cool drink faster, but contrary
to common opinion, you'll get the same amount of water either way. Garnish
is a question of taste. Better to rub lemon twist around glass than dunk
it. Onion (cocktail size) is preferred by some, is usual in Gibson, 7 to
These are standards. Others, to
be tried only when the boys are by themselves, can be dangerous, but interesting.
Manhattan: Made 2 to 1, or 3 to 1. Bourbon is best,
but any reasonable blended whiskey is okay. Either sweet or dry Vermouth,
depending on taste. Serve sweet Manhattan with cherry, dry with olive or
lemon peel, as in Martini.
Whiskey Sour: Teaspoon of powdered sugar, juice
of 1/2 lime, juice of 1/2 lemon, two ounces of whiskey. Shake well in cracked
ice, decorate with lemon peel, cherry. Some bartenders skip the lime, but
it is a good idea. A good whiskey sour should be foamy on top. Recommended
Old Fashioned: 1/2 lump of sugar, 2 dashes of Angostura
bitters, whiskey to taste, 2 dashes Curacao if desired. Muddle, garnish
with slice of lemon and orange.
Tom Collins: Tablespoon of powdered sugar, juice
or lemon, gin as desired. Shake with cracked ice, add soda water, serve
in tall glass. Can be garnished with lemon slice, cherry, etc., but most
men prefer it without. Tom Collins is hot weather only drink. Another good
one for summer is Gin and Tonic. Two ounces of gin, quinine water, plenty
of ice. Variant of Tom Collins is French 75, where champaign is substituted
for soda water. Not recommended for your niece from Miss Amelia's School
for Girls. Whiskey or rum Collins is made the same way, with desired liquor
substituted for gin.
Singapore Sling: This is famous old man-killer,
but not as potent as claimed, although it will do a job. Jigger of gin,
followed by glass of shaved ice, followed by half jigger of cherry brandy,
followed by dash of Dubouchette Benai liquor. Garnish with orange peel,
cherry, peel of cucumber. Don't shake; the colors are pretty, and powerful.
Sea Breeze: This is the sneaker of all
time. College students specialize in this one because it is cheap, powerful,
and tastes innocuous. Just grapefruit juice, soda water, and gin, mixed
in equal parts. A shot of powdered sugar helps. If the date hasn't been
warned, it's a good bet.
One last word about highballs. When
you do not know company's preferences tall drink is best bet. But make
them strong. Ordinary bar drink, with one shot of whiskey, in not enough.
Two full ounces, three if guests like them potent.
Whiskey Slush: Another college favorite, invented
by famous bon vivant H. James Pratt, to be used where ice is not readily
available. Pack snow in old fashioned glass, cover with powdered sugar,
pour whiskey over all. Glass will take plenty of whiskey, even when full
of snow, but worth it.
Fish House Punch: A real tricky item, but worth
it. Mix juice of six lemons, 1/2 pound or powdered sugar, 1/2 pint brandy,
1/4 pint peach brandy, 1/4 pint Jamaica Rum, 3 quarts soda water. Cool
punch bowl with cake of ice. This is one that your Aunt Fanny will call
delicious-before they carry her out.
This article is a guide for
social drinker, not for drunks. Mixing automobiles and liquor is inexcusable.
If you drink don't drive."