Cocktail Talk: When the Wind Blows
“I have never been able to understand,” said MacWilliam, looking meditatively at the glass in his hand, “why, in these days of shortages and rationing, it should be considered perfectly proper for guests to bring with them morsels of tea and sugar and disgusting little packets of margarine for the benefit of their hosts, while it is taken for granted that they should be supplied ad libitum with substances far more precious – if you will forgive my mentioning it – a great deal more expensive. Now I don’t much care for tea and hardly take any sugar, but I do – as you may conceivably have observed – drink an appreciable quantity of whisky of an evening. I repeat, therefore, I have left two bottles for you in the hall.”
–Cyril Hare, When the Wind Blows