1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

VALUABLE SUGGESTIONS.

Some of my recipes for the manufacture of coektaila order the dispenser to twist a piece of lemon peel into the glass in which the drint is to be served; but in some establishments this is forbidden, the bartenders being ordered to twist and drop thelemon peel into the mixing glass and strain the peel with the ice when putting the drink into the serving glass. This is merely a matter of form, however, as the flavor is the same in both cases. In place of mixing sugar and water every time a cocktail is ordered,a nice way to do is to dissolve a quantity of loaf sugar in a large vessel of hot water; strain, bottle and use, when needed for cocktails or toddies, from a bit ter bottle. A few dashes of this toddy water, or whiskey gum,as it is called, is sufficient for a cocktail, and the beverage is clearer and better flavored thereby. In making lemonades, whiskey, brandy, gin or any kind of cocktails, whiskey, brandy, white wine or imperial punches, juleps or any beverage con taining any effervescent liquid, always mix with a spoon. A shaker should be used only in the mixing of frozen absinthes, milk punches, egg noggs, claret punches,fizzes, cobblers or drinks that cannot be dissolved with a spoon, or beverages that must be frozen. In mixing hot drinks always use the thinnest ofglassware ofuniform thick ness, and place a spoon in the glass before pouring in the hot water; then you will never be troubled with breakage. Minse out your glass with boiling water before commencing to make a hot drink. This enables one to serve the beverage much hotter. Should you ever have occasion to cool a hoi drink, never put a piece of ice in it as this impairs the flavor. By pouring the beverage into a clean, cool glass the desired temperature will be attained in a few moments. Before pouring liquor into a hot drink, always see that the sugar is thor oughly dissolved, because it is a difficult matter to dissolve it afterwards. Never set a hot drink on apolishsd bar top without a saucer or a clean nap kin under it, as it will surely leave a bad mark. In making drinks requiring a combination of sugar and lime or lemon juice, no strict rule regarding the quantity ofeither sour or sweet can be adhered to, as no two tastes are exactly alike, and the quantity of juice in different lemons and limes varies. Therefore,a bartender must necessarily use his ownjudgment regarding the blending of these indispensible ingredients. The great trick in making punches,sours,lemonades, and all drinks necessitatmg the use of a mixture ofsour and sweet,is to blend them so that the taste of one will be no more perceptible than the flavor ofthe other. This can only be acquired by practice, and is one ofthe mostimportant secrets in barkeeping. Some recipes in this book order the use of lime juice, and some call for lemon mice Long experience has taught me that thejuice ofone is as good as the luice ofthe other; but in using rind or for a flavor, lemon peel is the proper thing as lime-skin has a rank,bitter taste, and is therefore worthless.