1909 The Reminder by Jacob A. Didier (3rd edition)

HINTS The greatest accomplishment of a banender lies in catering to the tastes of his customers. Fancy drinks are generally trim– med with fruits in season. Some persons prefer strained drinks plain \Vith the fruits served on a separate dish. Inquire " ' hether the customer desires his drinks plain or decorated before serving. Wash ice clean. The ice used for .O AR~ixed drinks should be perfect} y clear, and "·hen broken up should be handled ·with an ice scoop. C se cracked ice ......,. hen drinks are to be stirred and spirits are the prin– cipal part of the drink. C se small lumps of ice in other cases, and remoYe before ser ving. Shake your drink well. Without that. you will ne,·er get a first-class drink. This has -special reference. to such drinks as fizzes, milk punches, egg-noggs, frappes and similar drinks containing sugar. In serving punches, lemonades, cobblers, coolers, juleps and similar drinks to parties of ladies in summer resorts or hotels and cafe, the proper xxi MAN