THE VANCOUVER BRIDE 87

Most of the sediment will by time time have fallen to bottom of crock,

but the liquid will not be quite clear.

Syphon off into bottles through a rub-

ber tube, taking care that tube is not nearer the bottom than 3 inches, other-

wise it will draw off the mud.

Before capping bottles, put on half teaspoonful berry sugar in each bot-
tle. Store in cool dark place. for at least 21 days before use.

Beer thus made will be not froth unduly, as do so many home-brewed
beers, but will be lively and sparkling. In pouring, take care to decant care-
fully, as there will be a sediment at bottom of bottle. Leave about an ounce
in the bottle, and you should have a crystal clear glassful. A good way is to
pour off say three bottles into a glass jug, and to fill the glasses from that.

Cocktails

The Most Important Point to Remember

When making a Cocktail or other mixed drink, always use the very best

ingredients obtainable.
waste the others.

If you include one inferior ingredient you merely

One or Two Points

A Cocktail glass should contain %-gill of liquid—=2% ounces.

In shaking a drink, the cap and cover should be placed on the shaker,
which should then be taken in both hands and shaken up and down until the
contents are thoroughly mixed and cold enough.

A dash of Bitters=% of a teaspoonful.

RECIPES

A few lumps of ice to be put into shaker
in every case unless otherwise stated.

MANHATTAN COCKTAIL

Fill mixing glass with fine ice.
1 dash Angostura Bitters
1 oz. Italian Vermouth
2 ozs. Scotch Whisky
1 piece lemon: peel.
Stir, strain into cocktail glass, and serve.

ADONIS COCKTAIL
1% Sherry
*, Italian Vermouth

ASTORIA COCKTAIL
%3 Gin
% French Vermouth
Serve with stuffed olive, add Bitters if
required dry.

BRONX COCKTAIL
% French Vermouth
¥g Italian Vermouth
¥ Gin
Juice of % orange

BAMBOO COCKTAIL

Fill shaker half-full of broken ice, and
add:
A little orange juice
1% Pale Dry Sherry
Y% French Vermouth
Shake well, and strain into a cocktail
glass and squeeze lemon peel over top.

BIJOU COCKTAIL
Fill shaker half-full of broken ice, and
add:
¥% Gin
¥% Italian Vermouth
% Green Chartreuse