An insightful book of forty eight cocktail recipes and how to make them. A COCKTAIL is an appetizer or stomach stimulant and differs from other drinks in that it is supposed to contain Bitters. Cocktails should always be made in a glass with cracked ice, stirred with a spoon, and sufficient ice should be used so that when the drink is served the melting of the ice will cause the drink to be at least one-third water. The finer the ice the quicker it dissolves in the liquor, and hence the colder the drink. A cocktail should never be bottled and should always be made at the time of drinking. A bottled cocktail might be likened unto a depot sandwich―neither are fit for use except in case of necessity.