HOW TO MAKE SIMPLE SYRUP... Simple Syrup provides a drink with both volume and sweetness. Fill a cork bottle half way with superfine sugar, the other half with water. Shake vigorously until most of the sugar dissolves- about a minute. It will remain cloudy for five minutes. After it clears, shake again briefly and it's ready to use.
HOW TO FLAME AN ORANGE PEEL...The fruit should be firm and fresh to insure there is enough oil present in the skin. To flame the oil, hold a lit match in one hand, and pick up the twist in the other very carefully like holding an egg shell, if you squeeze the twist prematurely the oil will be expelled. Hold the twist by the side not the ends, between thumb and forefinger, skin side down, about four inches above the drink. Don't squeeze or you'll lose all the oil before you flame. Hold the match between the drink and the twist, closer to the twist. Snap the twist sharply, propelling the oil through the lit match and onto the surface of the drink. (Be sure to hold twist far enough from the drink to avoid getting a smoky film on the glass.)
ICE COLD FACTS... Any drink served, shaken or blended with ice needs a certain amount of water content to be a properly balanced drink. A martini made with a spirit that is kept in the freezer and with refridgerated vermouth served in a chilled glass will shock and disappoint the regular martini drinker. This is because water is an essential ingredient; as important as the spirits.
A minimum 1 oz. to a maximum of 1 1/2 oz. of water should be present in any stirred or shaken drink served in a 5 to 7 oz. cocktail glass. Glasses larger than 7 oz. make it difficult to prepare a proper cocktail under any circumstance. The small ice cubes commonly used at bars destroy drinks, because they add too much water and ruin the balance of the drink. Use the large ice cubes to avoid this problem.
