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 party effect will likely cease directing resources to it and instead focus on less taxing tasks. Kahneman's model explains the cocktail party phenomenon in that "momentary intentions" might allow one to expressly focus on a particular auditory stimulus, but that "enduring dispositions" (which can include new events, and perhaps words of particular semantic importance) can capture our attention. It is important to note that Kahneman's model doesn't necessarily contradict selection models, and thus can be used to supplement them. Some research has demonstrated that the cocktail party effect may not be simply an auditory phenomenon, and that relevant effects can be obtained