1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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filled with ice broken small. When the bottle is entirely sur- rounded by ice, the liability of cracking from unequal contrac- tion does not exist. When champagne is in occasional use, being served by the glass or for mixing beverages, it is a good plan to place the bottle on a rack, the neck sloping downwards, and insert through the cork a corkscrew syphon provided with a cut-off or faucet, by the use of which a small portion may be drawn off at a time without allowing any escape of the gas. Mineral waters contained in syphons should be cooled grad- ually and not allowed to stand in contact with the ice. Al- though the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the ex- pansion of the gas contained, is the more liable to crack from unequal contractions, when only one portion of the syphon is touching the ice. 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 are only used in small portions for mixing and flavoring. It is true that the gentlemen of to-day are addicted to the habit of drinking, some to excess but the greater number only in a moderate degree. The majority of them imbibe with friends for sociability's sake, some use liquors as a stimulant, and others to drive dull care away. But whatever the reason, your customer is particular about two things: first, good liq- uor, and second, clean, polite and quick service. No one, no matter who he is, cares to partake of his favorite beverage in a dark, dreary or untidy place, as such surroundings rob the drink of half its pleasure. The glassware must sparkle, dust never allowed to accumulate. The bartender should be attired in spotless white, from necktie to apron, and feel it his duty to make friends to every one. To do this, he must be polite and gentlemanly, and yet be reserved, even with his personal friends. He should mix all drinks neatly, quickly and in full view of his customer, as many patrons like to see how it is done themselves. A new beverage is a bartender's pride, and its adoption and appreciation his crowning success. Always try to please your patrons in all you do, paying particular at- tention to meet their individual wishes, remembering the tastes THE HABIT OF DRINKING.