6. 1. MIXING PUT ICE FIRST AND THE LIQUOR LAST WHEN FILLING A COCKTAIL SHAKER . THE LIQUIOR IS ADDED LAST SO THAT THERE WILL BE LESS DILUTION
7.
8. IF A CARBONATED DRINK IS USED IN A RECIPE, STIR GENTLY AND BRIEFLY TO RETAIN THE SPARKLE.
9. RECIPES WITH FRUIT JUICES, EGGS, CREAM OR OTHER HARD TO MIX INGREDIENTS SHOULD BE SHAKEN VIGOROUSLY, FOR THOROUGHLY MIXED MIXTURE. FOR ADDED FROSTHINESS, USE A BLENDER 2. STIRRING
10. 3.Chilling glassware STORE GLASSES IN A REFRIGERATOR FOR AN HOUR OR IN A FREEZER FOR 5-10 MINUTES TO CHILL THEM. GLASSES CAN ALSO BE CHILLED BY FILLING THEM WITH ICE AND WATER AND LETTING THEM SIT WHILE YOU ARE MIXING A DRINK
11. 4. FROSTING CAN BE DONE BY DIPPING THEM IN WATER AND PLACING THEM IN A FREEZER FOR HALF AN HOUR. MUGS WITH HANDLES ARE CONVENIENT TO HOLD AND ATTRACTIVE FOR SERVING. SILVER OR METAL MUGS WILL FROST BETTER THAN GLASS ONES
12. 5. COATING THE RIM OF A GLASS RUB THE RIM OF A CHILLED GLASS WITH A PIECE OF CITRUS FRUIT OR DIP THE RIN INTO CITRUS JUICE, THE DIP THE GLASS INTO A BOWL OF REFINED SUGAR. SHAKE OFF THE EXCESS GENTLY. SOME RECIPES CALL FOR DIPPING THE RIN OF THE GLASS INTO A LIQUOR BEFORE DIPPING TO SUGAR. SOME GLASSES ARE DIPPED LIGHTLY INTO SALT INSTEAD OF SUGAR AS IN MARGARITA COCKTAIL
13. WHEN MAKING A DRINK FOR THE FIRST TIME, BE PRECISE IN MEASURING THE INGREDIENTS CALLED FOR IN THE RECIPE. CALCULATING THE INGREDIENTS MAY RESULT IN A TOO WEAK, TOO STRONG, OR UNBALANCED MIXTURE. 6. MEASURING
14. STANDARD MEASUREMENTS: DROP=2-3 DROPS DASH=SAMLL QUANTITY TEASPOON=1/6 OZ TABLESPOON=1/2 OZ OR 3 TEASPOONS OUNCE=2 TABLESPOONS PONY= 1 OZ OR 2TABLESPOONS JIGGER= 1 ½ TO 2 OZ CUP=8 OZ POUND= 16 OZ OR 2 CUPS PINT = 16 OZ OR 2 CUPS QUART=32 OZ OR 4 CUPS GALLON =128OZ OR 4 QUARTS
