While enjoying an excellent cocktail posted on the Campari thread, I noted that the drink was a bit strong -- not necessarily a bad thing. (3 ozs. of liquor, plus juice and some water from dillution by stirring with ice.) As a fan of classic cocktails I've noticed that in years past cocktails tended to be much smaller, say no more than 2 ozs of liquor, often less. ( Lucius Beebe's Stork Club Bar Book has recipes and some great tales about hoisting cocktails in the old days. The Stork Club recipe for a Manhattan -- 2/3 ozs rye, 1/3 oz sweet vermouth, bitters and ice.) I inherited a set of 1930's cocktail glasses and they only hold around 3 ozs -- figuring dillution for ice and mixers, they clearly contemplate 2 oz or less in liquor. Now places serve them big -- and they jolly well better if they're charging $8.00 to $12.00 a pop. (I'm old -- I still can't get over the jump in cocktail prices, though I understand the reasons.) I've had Martinis served in bowl sized glasses and Margaritas served in what could double as a vase. But when I make drinks at home I tend to stay on the small side and make up in number what is surrendered in volume. (Two margaritas, each with 1.5 ozs of tequila and a quarter oz of Cointreau with a a half oz of fresh lime juice served straight up, suits me better than one big one, and stays colder too.) Just wondering -- there is obviously no right or wrong -- when you make drinks at home do you follow modern retail practice and make them large, or stay on the small side and increase the number if, ahem, necessary?