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

HAYWOOD'S MIXOLOGY.

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SUGGESTIONS TO MIXOLOGISTS.

Clean the top of bar first, then remove everything from un- derneath and place on top of bar. Scrub your work-bench and boxes, wash your glasses with salt Fill up all your liquor bottles. Get your cracked ice ready. Have ice water made, in case a customer comes in; this is one of the first things that should be attended to when the bar is opened. In mixing drinks, do not let one flavor predominate too much over the others; that is the great secret of mixing. And let me say right here, the less angostura, or other bitters you use in your drinks the better the drinks; one or two drops is sufficient for a cocktail of any kind. To insure correct pro- portions, always use a jigger in measuring. Serve all drinks in their respective glasses — that is to say, serve port wine in a port glass, claret in a claret glass, champagne in a champagne glass, etc. To make rock syrup take 5 lbs. of granulated sugar, one gal- lon of water; boil one hour; reduce if too thick; let it cool well before using. Always keep yourself looking neat and clean back of the bar, as appearances go a great ways. In the absence of fresh fruit vou may use canned fruit to good advantage. Use the juice for flavoring sours, punches, lemonades, etc. A customer who takes his drinks plain will appreciate fruit more than one who drinks fancy decoctions. Fruit is very nourishing and healing to the stomach. Always be doing something, or thinking of something to do when on duty. Your back bar and bottles should be wiped off every day to keep down the accumulation of dust.