1904 Applegreen's Bar Book by John Applegreen

nickel work, and see t.hat the room is cleaned up in general. Having now cleaned up thoroughly, the stock should be looked over and gotten in shape, the whisky bottles filled, the side drinks properly ar– ranged and then you are ready for business. The stock, of course, must be governed by the trade and demand . .Rye whisky is the most pop– ular now, although some still prefer the Bourbon . Scotch whisky has become very popular and sev– eral good brands should be kept. There ar:e a great variety of bitters on the market but the fol– lowing a re good and should be kept in stock: Peychaud, Orange, Angostura, P epsin, Boone– kamp, Celery and H ostetters. It is also well to keep in stock some green mint, peppermint, Jamaica ginger, bromo seltzer, bromo soda, bromo caffeine, glycerine, rock candy syrup, molasses, limes and quinine. Whisky and gin should be kept on the ice for immediate use; also seltzer and ginger ale. It is also well to have some whisky and gin on the back– ba r, as some people prefer their liquor wa rm or ·the same temperature as the room. White wines should be served cold. Red wine should be served the temperature of the room. Never serve brandy, blackberry brandy, port wine or claret cold. Ale should not be kept as cold as beer; and in serving never shake the bottle. Be careful also to pcur very slowly into the glass. Always strain mixed drinks thoroughly; and never leave a customer until properly served.