GIVING A COCKTAIL PARTY
Today it is the Cocktail Party which is the mark of economic affluence. It is a “vertical relaxation” and is often the target of sarcastic comment. Nevertheless we should give it its due. A cocktail party is stimulating and gay, provided one knows where and when to hold it. The characteristic feature of the cocktail party is that the invitation is limited to the two hours before dinner and that the guests walk around or stand. Once this is kept in mind, the reason for holding a cocktail party is almost self evident. It is, for example, very appropriate for introducing a friend to a larger circle of acquaintances or a business friend to the more important co-workers. The cocktail party is also useful as a birthday celebration.
Thus the Cocktail Party remains outside the “intimate sphere”. The relaxed disorder, stimulating drinks, the pleasant bar music, records or a band, and last but not least the right choice of guests take care of the many and constantly changing conversational groups, so that the host does not have to worry about the success of his party. it is advisable to receive the guests at the door. The head of the house has the duty of looking after the drinks and the guests before anything else. A good host will take the new arrivals and guests standing alone by the arm, introduce them to other groups and get them talking about matters of mutual interest.
Once they have a cocktail in their hand, he can leave them and turn to other things. In the meantime the lady of the house sees to it, that trays of hors d’oeuvres from which the guests can serve themselves, are made available after the first drink.
However, one must make sure, that those so-called cocktail savouries are not a substitute for dinner — just as the cocktails them-selves should only stimulate the appetite. One should also think of such extras as cherries, olives, lemons and, of course, cigarettes, nuts and salted tid-bits must be put out and ready on time.
SAVOURIES FOR THE COCKTAIL HOUR
Cold hors d’oeuvres for the buffet: Savoury Smoked Salmon Bismarck Herring Salmon Caviar Tuna Fish Puree Lobster Caviar Ecrevisse Anchovies Sardine Shrimp Crab Legs Roquefort and Anchovies Mid inette Ham Bacon and Cheese Salami Liverwurst Gauloise Sausage The canapes must not be arranged symmetrically.
FROM BREAKFAST THROUGH TO EVENING
It is best to drink non-alcoholic fruit juices before breakfast. They have the same effect on the “inner man” as a refreshing bath on the whole person. Had the previous evening been a long one and a hang-over is felt, an Egg Nog or a strong “Bloody Mary” are indicated. After strong physical exertion during the morning “Billy’s Double Flip” is particularly good. Should you be giving a morning reception the choice is Champagne Cocktail. In the hour before dinner an aperitit should be taken, it “unlocks” the stomach and stimulates appetite.
After the meal an “After Dinner Cocktail”, liqueurs, port or cognac are served. There is quite a choice in the afternoon. You mix a really strong drink for the gentlemen, such as “Old Fashioned”, Manhattan, Mai Tai, Ayers Rock or Flying Doctor, the ladies prefer to take something lighter, e.g. a “Down Under Fizz”, “Brandy Crusta”, “Pink Elephant” or “Dame Nelly”. For dear friends and guests you prepare “Who Daddy Cool”, “10 Furlongs”, “Tasman Devil”, “Moon Walk”, “Nickel Fever”, “Blow Up”, “Light Fingers”, “Rose and Fammo Special”, “Mountain Cocktail”, “Petite Fleur”. During cocktail hour – between five and seven in the afternoon — the Cocktail of course reigns supreme. There is nothing else like it and according to preference you give your guests “Martini”, “Golden Butterfly”, “Galaxie”, “Dunk Cocktail”, “Golden Dream”, “Grasshopper”, “Photo Finish”, “John McKilligan on the Rocks”, “St Kilda Marina”, “Surfie” and many more.
Finally in the evening, the occasion and the time of year will determine the drink. If you have a large number of guests you could prepare Champagne Cocktail “Australian Glory”, “See Through”, “Sweet Lovebite”, “Night Star”, “Sex Pot”, “Pass-ing Out”, “Smuggler’s Gold”, “Dizzy Blonde”, “Blue Negligee”, “Purple Heart”, “A Taste of Honey”.
MIXING IN THE GLASS
Drinks such as e.g. Martini on the Rocks are simply poured together into the glass and cooled with ice cubes.’ The ice is served separately.
MIXING IN THE MIXGLASS
Mixing in the shaker is the quickest way of cooling but some mixtures become cloudy in the process and lose their aroma. It is therefore recommended to stir the aromatic Vermouth Cocktails in the mixglass.
MIXING IN THE SHAKER
Several pieces of ice are placed in shaker, ingredients added, the closed shaker taken in both hands thumbs on lid, so that it does not come off during shaking. Shake as vigorously as you can, open immediately after a ‘few seconds and pour into glasses through the sieve insert or strainer.
SERVING AND GARNISHING
Very few drinks are completed when they come from the shaker. Often a cherry or an olive is placed in the glass, sometimes a piece of orange or lemon peel. The piece is cut from the fruit approx. to finger-length.
A bit of orange or lemon oil is sprinkled on the aromatic cocktails which gives the drink a particularly good accent (cut a sliver from the skin of the fruit and squeeze it between thumb and forefinger over the drink).
The Crusta Cocktails are served in glasses with a sugared rim. This is done by moistening the glass with a cut-in slice of lemon and pressing tile rim into sugar. The sugar sticks to the moist surface and forms a rim like ice crystals.
All bar drinks with fruit or ice cubes, long drinks and drinks topped up with soda or Ginger ale are served with drinking straws.
THE CHAMPAGNE COCKTAIL
This is a long-drink served in champagne glasses at morning receptions or festive evening functions. Please note, that this drink has a more refreshing and pleasant taste when its basic mixture does not take up a large part of the glass.
THE FLIP
Should you return home after a sporting event, tennis match, ice skaiing, horse riding, boxing match, skiing, surfing or get up shakily after a pro-longed attack of the ‘flu, or after dancing ail night — you simply must mix a Flip! it has the effect of a miracle medicine, it strengthens the tired limbs and the tiredest of spirits. The Flip requires your fullest attention and should be handled with care. There is hardly anything more stimulating and strengthening which you could offer your guests. Fill the cocktail shaker with several pieces of ice, add the ingredients and shake for a few seconds as vigorously and quickly as you can. Strain immed-iately into prepared glasses, grate a little nutmeg over the top.
PREPARATION BY THE AMATEUR MIXER
Careful preparation is essential. Check the contents of your bar. The taste of a cocktail depends to a large extent on the speed with which it is prepared. Check everything before commencing, see that lemons, oranges, olives, Maraschino cherries, plead onions and splits, soda water, dry ginger ale, lemonade tonic water and bitter lemon are on hand, Naturally it is important to have sufficient ice. The main thing is to obtain a mix-drink as cold and as pure as possible. I would advise you to work with a measuring glass because with a mix-drink nothing should be left to chance. As an amateur mixer you could not so easily acquire the accurate eye measuring ability of a good experienced bartender, which he has developed after years of daily practice. For mixing of several drinks a measuring cylinder is more practical.
7 COCKTAILS FROM DOWN UNDER
