1889 The American Bar-tender's Guide (Australia) by Jerry thomas

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, ' J. E. MITCHELL, THE ADVERTISING AGENT, S g R O U R K E S T E A S T , ~)1~ elbourne.

T HE A M R H +

')74

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OR

HOK TOMIX ALL KINZf s

OF

PLA.IN R FANCY DRIXKS

C OÃ T A Z K XM Q –

CLEAR AND RELIA.BLE DIRECTIONS FOR MIXING ALL THE

BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH) FRENCH) GERMAN) ITALIAN, RUSSIAN, AND SPANISH RECIPES 'j EMBRACING PUNCHES) JULEPS) COBBLERS, ETC., ETC.) IN ENDLESS VARIETY.

AN ENTIRELY NEVf AND ENLARGED EDITION,

PUBLISHED BY J . K M I TCHKL L ) 256 BOURKE STREET,

1'014 THK

V ICTORCA SR X W E R Y C O ,

USK S. Gebbee'

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For Toi let , Baths, Nursery, Mar i ne, M ilitary and L a u n d r y .

E.I.%EBSTER, IanagerforYictoria,54BoarkeSt,%,Ielb,

V I CTOR IA B R E W E R Y ,

HIGHEST AWARDS, C.I.E.M., 1888.

Special Mention Malt Bitter kle,

First Prize Malt Bitter kle.

P P EPA C Z .

This is an Age o f P r o g r ess; new i deas and new a ppliances follow each o t he r i n rapid succession. Inventive genius is taxed to the uttermost in devising n ew inventions, not al one for a r t i cles of u t i l i t y o f necessity, but t o mee t t h e ever-increasing demands for novelties which administer to creature-comfort and afford gratification to fastidious tastes. A new beverage is the pride of the Bar-Tender, and its appreciation and adoption his crowning glory. I n this entirely New Ed i t ion wil l be f ound all t h e latest efforts of t h e mos t p r ominent and successful caterers to the t a s tes o f t h ose wh o p a t r onise t he leading Bars and Wine-Rooms of AInerica, as well as the old and standard favourite beverages, always in general demand.

WITH THE COMP I . IMENTS

V ICTOH I A B B .I ' W E B Y C o.

EVERY-DAY REgUIREMENTS,

FLUID M AGN ESIA K :H,U SK ' 8 Czz,res In,zli<'estion. 1s . , g d ., 2s. M. , un c l 8s. Od,. per Sottle U VI I L I A .M S ' AUSTRALIAN YEASTPOWDER, Jigkt Sr e u r1,, Pust~vg, etc. Od. tlz.e Hul f-Pozz,nd

PEA . R C E ' ~9

LAVENDER WATER WITHMUSK

W OH , M A . L D '8

UE 5A80LIPT0ILET0A Eor tke Hunds und Comp l eu i on. Od ,. tlze

2ublet.

Destroys ull I n sect Pests. 1 n T i n s u t . 1s., KRUSE'S INSECYIGIDE

ls. Od'., 9s. OcL und ~~s.

EVERY-DAY REgUIREMENTS,

THE BAR-TENDER 8 Crt IDE.

I N D E X .

PXGE.

PAGE.

Absinthe Cocktail Ale Punch » Sangaree Allspice, Tincture of Apple, Punch 'Arf-and'Arf Aromatic Tincture Arrack Punch

y Cha>nperelle Cocktail

32 19 21 Cocktail for Bottling

Brand

22 I 76 48 86 75 79 87 55 65

Improved

19 24 25 28 39 45 44 77 51 89 60 48 3I

Crusta Daisy Fix Fiz

for Bottling

Flip, Cold Flip, Hot Pony Punch Punch for Bottling Pimch, Imperial Sangaree

Blue Blazer Bottle Cocktail Using Bottled Beer, Directions for Liquors, Directions for Bourbon %'hisky Punch f or Brandy and Gum Bottling ... Barbadoes Punch Bar-Tenders, Hints and Rules for Bimbo Punch Bitters, Directions for Cooling Jerry Thomas' Own... Sherry and

13 64 16 80 77 42

Scaffa Shrub Sling, Cold ... Sling, Hot Smash Sour Split Soda and Straight Toddy, Cold

50 39 40 27 34 34 77

21

18 17 89 78

34 35 35 80

Toddy, Hot Tom Colhns Brandy and Peach

and Peach Rurn Punch Soda

80 52 61 78

Burnt

Hot

»

»

California Milk Punch

68

ESTON ANo ALLACHER,

Hotel,Estate andFinancial Agents. A U C T I O N E E R S ,

H OTELS FO R SA L E , L EASEHO L D AND FREEHOL D. F URNISHED HOUSES TO L E T . VILLAS, COTTAGES AND MA N SIONS

FOFi SALE. RENTS COLLECTED.

LOANS NEGOTIATED.

I NSURANCES EF F ECT E D .

HEAD OFFICE:

BOURKE > STREET ® EAST,

NEKT GENERAL POST OFFICE.

BRANCH 01'FICE:

NEXT UNION HOTEL, UNION ROAD, Ast'OT VALE. T X L K P M G K X , 8 9 2

THE BAR-TENDER S GUIDE.

vi

IFTDEX. — t.'>) nt i » (> «(>(.

PAGE.

PAQs.

Can ~ 6i an Pu.", "h Capilfaire Caramel Champagnrt Cobbler...

68 8( 85 Daisy, Brandy ... C ui r:;.i.;.,'hrub

50

25 26 25 18 78 70 2o

30

Gin Santa Cruz Rum

/'I 'osk ', i» :l Jire,>,' >ns 1 >, f

21

tt

f i>r

Whiskey

lcing 15

Drinks, Hints fer Preparing... Dry, Punch Duke of Norfolk Punch

I'unei ...

.,. 60

Chaml..agi«,

<.;nhou - Cork–

.-.>;":ew~ Ior

... 16

' 15

Tieat(nent of

.

.

.

Champoi elle, Brandy Cinnanion, Tiricture of Claret Pi> nch Clove», 'r » ir ture of Cobbler, Champagne . . .

... 32 ... 86 ... 56i ... 86i ... 30 ... 30 ... 80 ... 80 ... 81 ... 22

Fgg Lemonade ... Milk Punch Nogg

18 28 29 29 29 80 38 38 45 44 45 45 46 46 45 45 46 82 56 36 37 37 38 34 14 84 83 88 68

.

.

Hot For a Party... Sherry

.

.

.

Claret ... Hock .. Sherry Whisky

.

.

.

Sour... Fggs, Hints for Using

.

.

.

... ...

Gin Fancy Drmks General Direc tions for Fix, Brandy Oin ... Santa Cruz Whisky Fiz, Brandy Santa Cruz Whisky Brandy, Hot Knglish, Hot Rum Flip, Brandy, Cold Zng!isb Milk Punch Kssence of Leinon Essences, Syrups t Tinctures, ., To Prepare Kssen<'es, Piiiich

Cocktail, Absinthe

. ... . .

Brandy

... 19

f or Bottling Improved ... 19

2 1

Cham pagne ...

... 21 ... 21

Coffee

.

.

.

' t crnir)uth . . . .. 22 Gin Improved .. 21 M artinez . . . . 23 Saratoga ' . . . . 2 3 Soda ... . . . .,. 23 W hisky ... ... 20 Improved... 20

tt

Coffee Cocktail ... Cognac, Essence of

... 21 ... 84 .:. 17

.

.

.

.

.

.

Hints on Cooling

Cold Drinks, Hints for ... 13 Punch, Directions for ... 15 Colorings, kc.,'To Prepare ... 83 Couperee, West Indian ... 32 Crusta, Brandy... . . . ... 24 G in . . . . . . ... 24 Whiskey . . . ... 24 Punch . . . .,. 58 Curaqoa, F>nglish

Gin, Cold Gin, Hot Port Wine Rum, Cold Rum, Hot Sherry Wine

TIiE lcHQDHQ Q gPV-~gHQEi "ag iOIIahIe aiIoling 'O@Pang, 296 LITTLECOLLINSSTREET EAST, Beg most respectfully to inform their Customers and the Public generally that they have opened the above prcmises in the P1RST CLA,SS TX1Z QR1N'll. 4, Syeokalty 1Ss. TROVSRRS. Qur SVKTS, 60s„oue of the Woud,ers of Mel'bourne. Gentlemens' own Material made up. Ladies' Jackets and AIantles made to order, Fi t a n d St y l e g u a ranteed. Our Goods are Wh,RRANTRD SZRVN'K. cr//rrr/r//r/r/rrrrr//rr//rr/r/rrr S. COHEN, Manager. PI|ltparf|Ira $ )IIii |llqra a ( areign ga[(a 46, 42, 44Ec46 LITLEGOLISST.WEST, 63gK PIEQCTIPQ )lc I E LcÃOUR K E . Also a t B AG " J R, CA T A L QN I N , SPA I N. '/r//////////////////////////////// ONTGOMERY 8c 0.,

TRZ Lk,RSEST CORK WB,RRROVSR IÃ TRZ h . VS– TRk.LMN COLONIZS.

THE BAR-TENDERS GUIDE.

INDEX — Ou)ctiniceci.

vji

PLGE.

PAGE.

Flip, Whisky, Cold Whisky, Hot Ford, Punch 6, la

46 Irish Whisky Skin

45 71

Jelly, Punch Jerry Bitters ... Julep, Gin Mint

72 80 27 26

T ho mas' Decanter

Gentian, Tincture of General Harrison's Egg No Georgia Mint Julep, Real Gin Cocktail for Bottling Improved

86 26 26 21 21 21 24 26 29 39 46 45 27 52 48 40

Mint, Real Georgia Whisky ...

26 2?

Crusta Daisy Flx Fiz Flip, Cold ... Flip, Hot Julep Punch Sangaree Sling, Cold... Sling, Hot ...

La Patria Punch Lemon, Essence of

63 84 82 84 82 82 81 81 47 15

Peel, Tincture of Syrup

Lemonade, Egg...

Fine for Parties Plain Snds

Liqueur, Quince Liquors, .n

B a ."reis,

40 28 33 35 35 59

ment nf for

Smash Sour...

Liquors, in Bottles, Directions

Tcddy, Cold Toddy, Hot (~rassot Punch .. .

15

Manhattan Milk Punch Maraschino Punch Martinez Cocktail Medford Rum Punch ... Milk and Seltzer Punch Egg English Hot Manhattan Mineral Waters, How to Cool Mint Julep Cahfornia

56 59

23 23 80 55 18 56 68 o6 16 26 26

Hock Cobbler Hints for Bar-Tenders Hot Drinks, Hints for

13 19 30 13

Mixing Drinks

Ice, Hints for Handling ... 13 Icing Sparkling iVines ... 15 Imperial Arrack Punch ... 62 Brandy Punch ... 50 Punch... . . . ... 62 Punch for Bottling.. 89 Irish Whisky Punch, Hot ... 53 Toddy, Cold ... 36 g

Real Georgia

Nectar, Punch Soda

74 50

ZOTTQE is hereby given that yroceeIiings + 11 be tahen against any Person or Persons bottling– M I T C H E L L "6 rieb Klbiehy JAS. H ! ENtTW k . C O . , without the authority o f t h e undersigned Refilling t heir Bo t t les or P r i n t ing L abels for same

SOLE AGENTS FOR–

M I T C M K L L cL C E3 . L t cL

T. S. HARRISON 0 CO

~~

IMP ORTERS OF~~

C OR K S , B U N G S ~ a l l k i n cks ,

gluin g . atent gola Iottlea

Agents for J.HAY%ARD,TYLEg4 Co.,London,'",";".,".,".,

A,gegia — 86+xi',Bg T,' ®

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CORKING, CAPSULING, BOTTLING M A C H INERY, V IGNERONS P U M P S .

E ST A B I i I S E Z D

3.8 5 3 .

2 4 L I T T L E

COL L I N S ST . E A ST .

THE BAR-TENDER~s OUIDE.

INDEX. — Co((tAw o(f.

V111

PLGB.

PAGR.

Soda Negus Port Wine Nonsuch Punch for Bottling. . . Nuremburg Punch

h English Milk

49 49 63 65

Punc

88 51 59 62 eo 53 (2 63 56 59 52 68

Brandy Essences, Recipes for... Gin Grassot ... Imperial I rish Whisky Ho t Jelly La Patria Manhattan Milk Maraschino Medford Rum Milk

Orange Peel Tincture of Oxford

85 e9

Porteree ... Peach, Burnt Brandy and Pineapple Punch Plain Lemonade Pony Brandy Sangaree Port Wine Flip. . . Negus Sangaree Prepared Cocktails for Bottling Punch a la Ford Punches, Recipes for Management of . . .

80 81 77 48 49 4e 89 49 47 92 71 51 0 76 75 55 65 75 64 50 61 89 68 63 6 I eo 51

55 68 55 74 68 65 74 58 69 66 71 78

Engl1sh Hot

Nectar Nonsuch, for Bottling Nure1nburg

Orange Orgeat Oxford Pine Apple

ment or Victoria Prepared Recipes for ... Regent's Roman ' Royal Ruby, Cold ... Saut~rne Scotch Whisky Sherry Tea Thirty'- Second Regi– United Service Vanilla h Wedding West Indian Whisky Wine for Bottling for Bottling for Bottling

h la Romaine Ale Apple Arrack Barbadoes Bimbo Brandy

89 59 for Bottling ... 89

for Bottling

67 64 57 54 71 62 66 75 75 54 89 90

and Rum

for Bottling ... Hot

tt

California Milk Canadian

Century Club Champagne Claret Curagoa ... Dry Duke of Norfolk f or Bottling Egg Milk El Dorado

tt

Punc

56t 58 73 70 56 56 i Quince Liqueur

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CO

J. E. MITCHELL,

THE ADVERTISING AGENT, 5 V B O U R K E S T . E A S T , Xwv Nn ivsaa ~ ~ ~ ) T zrzrfr ows 474. ~ ey efboume.

THE BAR-TE'VDER 8 GUIDE.

INDEX. — Conflinncd.

Phri13.

PAGZ

Ratafia Regent's Punch Regent's Punch for Bottling. . . Rhine Wine and SeltzerWater Rhine Wines, Management of

78 17 89 Shrub, Bran.dy Currant Rum 87 Sherry Flip 78 „

4fi ] a 50 50 50

Management of

Rock and Rye Roman Punch Roval Punch Ruby Punch, Cold ... Rum Daisy, Santa Cruz

79 59 Sling, Brandy, cold ... lio t Gin, cold hot Smash, Brandy Whisky Gin Silver Scotch Whisky 67 67 64 25 45 j Soda, Brandy and ...

44 89

for Bottling

40 40 40 27

Flip, Cold Flip, Hot

80 28

45 42 41 52 '51

Rum, Hot

... 78 ... 83 ... 81 ... 50 ... 85 ... 34 ... 34 .,. 33 .. 33

Spiced

Cocktail Lemonade

Punch, Medford Shrub

,

.

.

.

.

.

¹g us

Rye Rock and

. Solferine Coloring ...

.

.

Sour, Brandy

Eyg „. Gm ...

.

.

.

Hangarce, Ale

48 47

.

.

.

Brandy Porter Port Wine Sherry Gin

.

.

.

Santa Cruz

48 48 S 47 47 S 25

.

.

.

Whisky .. 88 parkling Wines, Directions Icing ... . . . ... 15 till Wi nes, Directions for Conling . . . ... 17 tone Fence . . . ... 77 traight Drinks, Directions for 14 ugar, Hints for Using ... 14 yrup, Gum . . . ... 83 Lemon . . . ... 84 Plain . . . .,. 83 yrups, Directions for Cooling 18 U siiig 18 rups, Recipes for Preparing 83 ea Punch ... . . . ... 71 emperance Drinks ... 80 hirty-SecondRegimentPunch 87 'ncture, Aromatic . . . ... 62 of Allspice ... 86 of Cinnamon ... 86 of Cloves ... ... 86 of Leinon Peel ... S6 of Orange Peel ... 85' . . .

Santa Cruz Daisy

Fix Fiz Rum Punch Sour

29 S 38 S 58 S 33 S 31 23 81 S 57 81 Sy

Saratoga Brace-Up .. .

Cocktail Cooler

Sauterne Punch Scaffa Brandy Scotch Whisky Skin Seltzer and Milk Shandy Gaff Sherry and Bitters ... sr ~) Egg ,) Ice Cobbler Egg»gg

44 T 80 T 78 T 79 Ti

Rhine Wine and

77 77

!

30 38

THE BAR-TENDER S GUIDE.

IX DEX.— Conti >wsnl.

PAGH

PKGE

Icin~ I Wine Punch for Bottling Wines, Sparkling, Directions Wines, Still, Management of

62 34 35 35 35 36 36 36 43 43

Tinctures, To Prepxre Toddy, Brandy, cold Gin, cold hot hot

Irish Whisky, cold Whisky, cold hot

TEMPERANCE D@INKS. Egg Lemonade Fine Lemonade for Parties

Tom and Jerry

82 82 80 81 81 83 81

How to Serve

Milk and Seltzer Plaiu Lemonade Saratoga Cooler Soda Cocktail Lemonade

United Service Punch

22 62

Vermouth Cocktail Victoria Punch

SYRUPH, ESSENCES, TINC– TURES, COLORINGS, 8rc. A.romatic Tincture .. Capillaire Caramel Essence of Cognac Lemon

75 32 75 30 20 20 24 25 29

Wedding Punch W'est India Couperee Punch Whisky, Cobbler Cocktail ... Crusta Daisy

87 87 85 84 84 83 84 83

Improve

Gum Syrup

Lemon Syrup Plain Syrup Ratafia Solferino Colorinq 'Tincture of Allspice Cinnamon Cloves Gentian

F1X Fiz Flip, cold Hints on Cooling Julep Punch, cold Skin, Irish Scotch Sling, cold hot... hot ...

38 46 45 17 27 54 44 44 41 4I 28 33 14 36 36

87 85 86 86 86 86 86 85

Lemon Peel Orange Peel

Smash Sour Straight Toddy, cold hot Irish

PREPARED PUNCHES FOR BOTTLING. Duke of Norfolk Punch Essence of Arrack Punch Brandy Punch

70 90 89

>j

36

32

White Lion

THE BAR-TENDER 8 CrUIDE.

INDEX.-

C"onti nmerl.

PAGF,

PLGE

PREPARED COCKTAILS FOR BOTTLING.

Essence of Claret Punch

... 91 Regent Punch ... 91 Roman Punch ... 89 Wine Punch ... 90 ScotchWhiskyPunch 89

Brandy Gin Whisky

92 92

92

B R E K E R Y . ~

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H IGHEST AW ' ARDS , G . I . E .M. , 1888 .

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H INTS A.ND RUL ES

F OR HA R T Z N D Z R S .

l . An eScient ba rtender's first ai m s houl d be t o please his customers, paying particular attention to meet the individual wishes of those whose tastes and. desires he has already watched and ascertained; and, with those whose peculiarities he has had no oppor– tunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment i n endeavoring to f u l fi l t h ei r desires to t heir en t i r e satisfaction. I n t h i s way he w i l l no t f a i l t o a c qu i r e popularity and success. 2. Ice must be washed clean before being used, and then never touched with the hand, but placed. in the glass either with an ice-scoop or tongs. 3. Fancy drinks are usually ornamented with such fruits as are in season. %' hen a beverage requires to be strained into a glass, thWruit is added after strain– i ng', but when this is not the case, the fruit is i n t r o– duced into the glass at once. F r u i t , o f course, must not be handled, but picked up with a silver spoon or fork. 4. In preparing any kind of a hot drink, the glass should always be first rinsed rapidly with hot water;

HS V B 1 0 0 1X T O S S O O O S o Ret a il Price, 6d., 11- dr1/6per plug.

HINTS AND RULES FOR BARTXNDERS.

customer. if this is not done the drink c annot be se rved suffi– ciently hot to suit a fastidious customer. Besides, the heating of the glass will prevent it from breaking when the boiling water is suddenly introduced. 5. In p r eparing co ld d r i n ks gr e gt di s crimination should be observed in the use of ice. A s a g eneral r ule, shaved ice should be used when spirits form t he principal ingredient of the drink, and no water is em– ployed. When eggs, milk, wine, vermouth, seltzer or other, mineral waters are used in preparing a drink, it is better to use small lumps of ice, and t hese should always be removed from the glass before serving to the 6. Sugar does not readily dissolve in spirits; t here– fore, when making any kind of hot drink, put sufFicient boiling water in the glass to dissolve the sugar, before you add the spirits. 7' When making col d m i x ed-drinks i t i s u sually better to dissolve the sugar with a l i t t l e cold water, before adding the s p i r i t s . Th i s i s no t , h n w e ver, n ecessary when a quantity of shaved ice is used. I n making Cocktails the use of syrup has almost entirely superseded white sugar. 8. When drinks are made with eggs, or milk, or both, and hot wine or spirits is to be mi xed with t hem, the latter must aln;ays be poured'upon the former gradually, and the mixture stirred b r i skl y d u r i ng t h e p r ocess; otherwise the eggs and milk will curdle. T h i s is more particularly the case when l arge quantities of such mixtures are to be prepared. Such drinks as "En~lish Rum Flip," "Hot Egg Nogg" and "Mu l led Wine," are sure to be spoiled unless these precautipns are 9 . In preparing Mil k Punch or Egg N ogg i n quantity, the milk or eggs should be poured upon the observed.

Ha v e l o c k T o b a c c o a .

Dar k an dA r omatic.

HIiVTS AND RULES FOR BARTENDERS.

wine or spirits, very gradually, and continually beating the mixture in order tc mix the ingredients thoroughly. 10. When preparing cold Punch, the bowl should be placed in a ti n or me tal vessel about the same depth as the height of the bowl, the space between the bowl a nd the vessel being packed w i t h i ce , and a l i t t l e r ock-salt sprinkled over the su r f ace, which has t he efFect of producing a f r eezing mi x t u re, much colder than the plain ice. Towels may be pinned around the exterior of the vessel, and the exposed surface of t he ice trimmed with fruit or leaves, giving the whole an attractive appearance. ll. I n case brandy, whiskey, or other liquors are to be Jrawn f o r use d i r ect f r on i t h e w o od , t h e cask should be placed upon a skid, a substantial stand made expressly for the purpose, and kept in a p l ace where the temperature is moderote and uniform. 12. Bottles containing liquor shoulg be kept lying down, in order to keep the corks moist, and prevent the strength 4eing lost by evaporation. 18. Casks containg Ale or Porter should be tapped before placing thein on t h e s k i d , and t hen a l l owed sufficient time for the contente-I to settle and become clear before using. 14. Champagne requires careful t r eatnient. It is not advisable to place more at a t ime on ice t han i s likely to be used, because if removed from the ice and again a owed to get wa rmer, a second icing i n j u r es both tiavor and strength. 15. When champagne has been well iced,it requires a good deal of care in handling the bottles; cold ren– ders the glass brittle, and less able to w i t hstand t he expansive pressure of the contents. 16. Bottles containing champagne, or any other brisk wmes, must be kept l ay ing down ; i f i n a n u p r i g h t

H a v e l o c k T o b a c c o a '

Finest Quality.

HlNTS AND RULES FOR BARTRNDERS.

16

to crack. position for any length of time, the corks become dry, and the gas is liable to escape. 17. During the process of cooling. sparkling wi nes, the bottles should not be placed in direct contact with t he ice, because that po r t ion o f ' t h c b o t t l e which touches the ice cools more rapidly than the remainder, causing unequal contraction and consequent tendency 18. When sparkling wines are served in the bottle they should. be put i n an i c e -pail, and the space be– tween the bottles and pail f illed with ice broken small. When the bottle i s en t i r ely su r r ounded by i ce, the liability of c r acking f r om u nequal contraction does 19. When Champagne is i n occasional use, being served by the glass or for m i x i ng b everages, it is a good plan t o p l ace the bo t tl e on a r a ck , t he neck sloping downwards, and insert t h r ough i;he cork a corkscrew syphon provided with a cut oR or faucet, by the use of which a small portion may be drawn oR' at a time without 8llowing any' escape of the gas. 20. Mineral waters contained in syphons should be cooled gradually, and not allowed to stand in contact with the ice. A l t h ough the syphons are constructed of very Chick glass, Chis very thickness, while aR'ording complete resistance to the expansion of the gas con– t ained, is t h e mo r e l i abl e t o c r ack f r om unequal contraction, when only one po r t ion of. Che syphon is touching the ice. 21. Cordials, Bitters, and. Syrups should be cooled gradually, and not laid upon ice. A ' moderate degree of coolness is sufficient for these preparations, as they a re only' used i n s mall portions f o r m i x i n g a n d Ravoring. not exist.

Retail Priee,6d., l/- 0 I/6 per plng.

H a V e lO C k T O b a e e O a

17

HIiWTS AND RULES FOR BARTENDERS.

chilled. 22. Claret, Rhine-Wines, Shezry, Port, etc., require special attention. T h e i r t emperature should not be too cold; and, when poured i nt o g l asses, the bottle should be steadily handled, so that any sediment that may be in the bottom of t he bo t tle is no t d i s t urbed. Bottles containing these wines, when laid away, should be placed on their sides, to keep the corks moist. 23. Whiskey is usually kept directly on ice, but brandy and o t her l i quors r equire only a m o d e r ate temperature'. Fine old Cognac loses its "velvet" when 24. The refreshing qualitiea and Ravor o f L a g e r beeer depend very largely on the manner of keeping and handling. Ca sks or kegs containing it should be kept at a temperature of about 40'. L a ge r is ahvays in its best condition when it comes from the brewer's ice-house. When carted through the streets on a hot summer's day, the temperature is quickly i n c reased. and it must then be stored in a refrigerator for t h r ee or four days in order to reduce it to a proper temper– ature before using. 2~. When the consumption of a keg of beer is suf– ficieptly rapid, it is best drawn directly from the keg, the first glass drawn being rejected. The tap must be thoroughly cleansed before using; and, as soon as the beer ceases to run freely, a vent is placed in the bung. When, however, the keg has to stand in use for some time before it becomes empty, a considerable amount of gas will escape every time Che vent is opened, and the beer will soon become "Rat, stale and u n p rofi– table" at least for the consumer. To obviate this, and to keep the beer tolerably fresh Co the end, the vent is not used, but a t u b e i s i n s e rted i n t h e v e n t - hole, leading to a receiver or cylinder containing air, com– pressed either by water-power or a hand f orce-pump.

Ha v ' el o c R T o b a C c o a .

Bark an d A r omatic.

18

HINTS A.ND RULES FOR BARTENDERS.

unwholesome e8'ect on the beer. This exerts a continual pressure on the surface of the beer, and prevents the gas from H.sino. To " g r eat an amount of air-pressure should be avoided, because the beer will be driven too forcibly through the t ap, and. fill the glass with mor e f r ot h and l ess beer than a thirsty drinker would care to pay for. The air i n t h e c y l i nder should be dr awn f r om a pure source, by means of a tube, if necessary-, leading to the open air. Th e ai r i n a c e l lar o r even a c l ose apartment is rarely pure, and would have a decidedly 26. Bottled Beer should be kept in a cool p l ace or i n a r e f r igerator not i n con tact wit h t h e i ce . T he bottles ought to stand upright, so that any sediment will settle to the bottom. It is. therefore, not advisable to pour the last dregs of the bottle into the glass. 27. Syrups are peculiarly at t r active to an ts, Aies, and other insects; they should therefore, be kept i n closely corked vessels; and, when in bo t t les for use, be kept in a cool place, properly corked, a rubber cork being most convenient, and the bottles standing upright in water. I n t h i s manner the bottles will be out of the reach of insects of every ki nd.

Ha v e l o c k T o b s c c o a .

Finest Qu a lity.

JERRY THQMAS' BARTZNDZRS' 6U I DZ

HOW TO MIX DRINKS.

Brandy Cocktail. (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.

2 dashes of bitters (Boker's or Angostura ). 1 wine-glass of brandy. 1 or 2 dashes of Curaqoa.

Fill the glass one-third full of shaved ice, shake up v tell and strain into a cocktail g l ass. Tw i s t a sma l l piece of lemon rind in it and sezve. Improved Brand7 Cocktail. (Use ordinary bar-glass.) Take 2 dashes (Boker's or Angostura) Bitters. 3 dashes gum syrup.

2 dashes Maraschino. 1 dash Absinthe.

1 small piece of the y e l low r i nd o f a l e n lon,

twisted to express the oil.

1 small wine-glass of brandy.

R S K e l o o k T 0 5 Q C C O S o R etail Price,sd., 1/-4 1js perplag.

/

20

IMPROVED WHISKY COCKTAIL.

Fill glass one-third ful l o f s h aved ice, shake well, and strain into a fancy cocktail glass, put the l emon peel in the glass and serve. The Ravor is improved by moistening the edge of the cocktail glass with a piece of lemon.

W'hisky Cocktail.

(Use small bar-glass.)

Take 8 or 4 dashes of gum syrup. 2 dashes of bitters (Boker's).

1 wine-glass of Loch Dt:u Whisky. Fill one-third full of f ine ice; shake and strain in a fancy red wine-glass, Put in a piece of twisted lemon peel in the glass and serve.

Improved Whisky Cocktail.

I

Prepared in the same manner as the Improved B randy Cocktail, by s u b s t i t u t ing Bo u r bon o r r y e whisky for the brandy.

(Use small bar-glass.)

Take 3 or 4 dashes of gum syrup. 2 dashes of bitters (Bolzer's.) 1 wine-glass of Holland gin. 1 or 2 dashes of Curacoa

Fill the glass one-third full of shaved i0e, and strain into a cocktail glass. T w i s t a small p i ece of l emon peel, place it in the glass and serve.

Hsa~ e l o c k K 'o ~ c ~ a .

Darlt an 8 h r omatie.

COFFEE COCKTAIL. I mproved Gi n Co c k t a i l . Made the sarpry way as the Improved Brandy Cock– t ail substituting Holland or Ol d Tom gi n for t he brandy, 21 Bottle Cock t a i l . To make a splendid bottleof brandy cocktail,use the following ingredients: Take ~~ brandy. ~3 water. '.:. pony-glass of Boker's bitters.

1 wine-glass of gum syrup. ~ pony-glass of Curapoa.

Whisky and gin cocktails, in bottles, may be made by using t he a b ove r ecipe, and substituting t hose liquors instead of brandy.

Champagne Cocktail. (Pint bottle of wine for three goblets. ) (Per glass.,)

Take 1 lump ~ f sugar.

1 small lump of ice. 1 or 2 dashes Angostura bitters. Fill the goblet with wi ne, stir up with a spoon, and serve with a thin piece of twisted lemon peel. A quart bottle of wine will make six cocktails

COC'ee Cocktail . (Use a large bar-glass.)

Take 1 tea-spoonful powdered white sugar. 1 fresh egg.

Ha v e l o c k T o b a c c o a .

Finest Q uahty.

ABSINTHE '.COCKTAIL.

1 large wine-glass of port wine. 1 pony of brandy. 2 or 8 lumps of ice. Break the egg into the glass, put in t h e sugar, and lastly the port wine, brandy and ice. Shake up very thoroughly, and strain into a medium bar goblet. G r a t e a l i t t l e n u t meg o n t o p b e f o r e serving. The name of this d|ink is a misnomer, as cofFee and bitters are not to be found among its ingredients, but it looks like co8'ee when it has been properly concocted, and hence probably its name.

Vermouth Cock t a i l . (Use small bar-glass.) Take 2 dashes of Boker's bitters.

1 wine-glass of Vermouth. 1 quarter slice of lemon.

Shake the bitters and vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. I f t h e customer pr efers it v e r y sweet, add two dashes of gum syrup.

A ,bsinthe Cock t a i l . (Use small bar-glass.)

Take 2 dashes of Anisette;

1 dash of Angostura bitters. 1 pony-g4,ss of Absinthe.

Pour about one w'ine-glass of water into the tumbler in a small stream from t he i ce p i t cher, or preferably

Ma m e l o c lK T o RNs hcRAoO i Retail price,sd., 1/- 4 1/6 per plug.

MARTINEZ COCKTAIL.

fqoin an absinthe glass. Sh ake up ees'p thoroughly with ice, and strain into a cloret glass.

Soda Cockta i l .

(Use large bar-glass.)

For this drink, see Index, "TEMPERANcE DRINEs."

Saratoga Cock t a i l . (Use small bar-glass.) Take 2 dashes of Angostura bitters.

1 pony of brandy. pony of Ki>ker Greer's Shamrock Whisky. 1 pony of Vermouth.

Shake up well with two small l umps of ice; strain into a claret glass, and serve with a quarter of a slice

of lemon.

Martinez Cock t a i l

(Use small bar-glass.)

Take 1 dash of Boker's bitters. 2 dashes of Maraschino. 1 pony of Old Tom gin. 1 wine-glass of Vermouth. 2 small lumps of ice.

Shake up thoroughly, and strain i n t o a large cock– t ail glass. Pu t a quarter o f a s l i ce of l emon i n t h e glass, and serve. I f t h e guest p r efers it ver y sweet, add two dashes of gum syrup.

~Mame l o e R T e kaa e e e a .

Dark an6 Aromatic.

GIN CRUSTA.

Brandy Cr us t a . (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.

1 dash of Boker's bitters. 1 wine-glass of brandy.

2 dashes of Curaeoa. 1 dash lemon juice. Before mixing the above ingredients. prepare a cock– tail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugaz' will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece ) so that t he paring will fit i o t he w i ne -glass. Pu t t h e a b ove ingredients into a small whisky glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.

Whisky C r u s t a . (Use small bar-glass.)

The whisky crusta is made in the same manner as the brandy crusta, using "Loch Dhu " wh i sky i n s tead of brandy.

Gin Crusta, (Use small bar-glass.)

Gin crusta is made like the brandycrusta, using gin instead of brandy.

H a a e l o e R T o b a e o e a

Finest Quality.

25

SANTA CRUZ RUM DAISY.

Brandy Daisy. (Use small bar-glass.) Take 3 or 4 dashes of gum syrup.

2 or 3 dashes of Curacoa cordial. The juice of half a small lemon. 1 small wine-glass of brandy.

2 dashes of Jamaica rum.

Fill glas3 one-third full of shaved ice. Shake well, strain int o a l a rge cocktail g l ass, an

VThisky Daisy. (Use small bar-glass.)