1891 Cocktail Botthby's American Bar-Tender

VALUABLE SUGGESTIONS.

Some of my recipes for the manufacture of cocktails order the dispenser to twlst a piece of lemon peel into the glass in which the drink is to be served ; but in some establishments this is forbidden, the bartenders being ordered to twist and drop the lemon 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, whiRkey, brandy, white wine or imperial punches, jnleps or any beverage con– taining any effervescent liquid, always mix with a BpOOn. A 8halcer 8/wuld be mea only in the mi:cing 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 drink8 always use the thinnest of glassware of uniform thick– ness, and place a spoon in the glass before pouring in the hot water; then you will never be troubled with breakage. Rime out yoor gla88 wit/~ 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 hot 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. Beibre 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 a polished bar top without a saucer or a clean nap– kin under it, as it will surely leave a bad mark. In making drink8 requiring a combination of 8Ugar 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 own judgment regarding the blending of these indispensible ingredients. The great trick in making punches, sours, lemonades, and all drinks necessitating the use of a mixture of sour and sweet, is to blend them so that the taste of one will be no more perceptible than the flavor of the other. This can only be acquired by practice, and is one of the most important secrets in barkeeping. Some recipes in this book order the use of lime juice, and some call for lemon juice. Long experience has taught me that the juice of one is as good as the juice of the other ; but in using rind or peel for a flavor, lemon peel is the proper thing, as lime-skin has a rank, bitter taste, and is therefore worthless.