Sidecar (cocktail) base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much-less-sweet sidecar. However, Simon Difford, in his book "Encyclopedia of Cocktails", notes Harry Craddock's ratio of 2:1:1 in "The Savoy Cocktail Book", and then suggests a middle ground between Craddock's recipe and the "French School" equal parts recipe of 3:2:2, calling Embury's daiquiri formula "overly dry" for a sidecar. The earliest mention of sugaring the rim on a sidecar glass is 1934, in three books: Burke's "Complete Cocktail & Drinking Recipes", Gordon's "Cocktail & Food
Cocktail shaker sort before applying the sorting algorithm. For example, if every element is at a position that differs by at most k (k ≥ 1) from the position it is going to end up in, the complexity of cocktail shaker sort becomes formula_3 The cocktail shaker sort is also briefly discussed in the book "The Art of Computer Programming", along with similar refinements of bubble sort. In conclusion, Knuth states about bubble sort and its improvements: Cocktail shaker sort Cocktail shaker sort, also known as bidirectional bubble sort, cocktail sort, shaker sort (which can also refer to a variant of selection sort),