sets a bright, Prohibition‑era tone with a playful quatrain, then turns to a foreword “to the hostess of to‑day,” urging readers to keep syrups, shrubs, and fruit vinegars on hand, select clear thin glassware and simple linens, chill or warm glasses appropriately, and pay special attention when serving invalids. A “Measures” section insists on exact measurement and introduces basic tools like cups, spoons, scales, shaker, and ice shaver. The first chapters then launch into method and recipes: fruitades and lemonades (with tips like peeling lemons, using shaved ice, shakers, and carbonated water), ways to use canned fruit juices, hot lemonades, and an array of frappés (including quick and economical versions from purchased syrups). Next come fruit punches, cups, and bowls built from teas, citrus, berries, pineapple, mint, cider, grape juice, Apollinaris, and ginger ale, followed by non‑alcoholic “cocktails” (fruit and vegetable), and the home-bar canon reimagined—highballs, fizzes, sours, rickeys, cobblers, flips, and juleps—always stressing chilled service, moderate sweetness, and appealing presentation. (This is an automatically generated summary.)