Good drinks and good times go together. Follow these helpful hints to WOW your guests at the next cocktail hour.

For Success: Measure
Never mix by the "eyeball" method, not even a highball. The best drinks are the result of exact measurements of the finest ingredients. Basic measurements: Pony = 1 oz.; jigger = 1 1/2 oz.; dash = 4 to drops.

Which Comes First?
As a rule, put sugar, fruit juice, other ingredients in glass first; add liquor last. When the recipe calls for carbonated soda, start with the ice, liquor, etc. Mix the soda in last and always use cold soda.

Chill Your Glasses
For better drinks pre-chill glasses by filling with cracked or shaved ice. Let chill; dump ice. To frost, put wet glass in freezer. To "sugar frost," moisten rim with lemon, dip in sugar, and brush off excess.

When To Stir, When To Shake
If a drink is made only with clear liquors, it requires only stirring with ice for proper mixing. Shake drinks hard to blend ingredients like: fruit juice, eggs, cream or sugar...and give it all you've got!

Ice In Cocktails
Don't skimp on the Ice! Use cracked ice for shaker drinks, lots of cubes for highballs. Avoid "stale" ice with that "icebox taste." Do not allow a shakerful to stand too long with ice - drinks go flat from excessive dilution.

Preparing Fruits
Be sure to slice or squeeze fruit just prior to use. If left to stand, fruit and fruit juices go stale, even under refrigeration.

Sugar
Always use fine granulated sugar to avoid caking and to assure thorough dilution. Do not use confectioners' sugar.

Protect Vermouth From Air
It's actually a delicate, fragile wine. Keep cool, tightly corked.

Keep Glassware Right Side Up
Otherwise soap fumes, which are liable to be retained after washing, may easily ruin a drink's flavor.

Always Remember: A mixed drink is never better than the liquor brand used. So choose it with care - there is no substitute for quality!