1912 Hoffman House Bartender's Guide by Charley Mahoney

BRIEF HINTS To BARTENDERS Ice must always be washed clean before being used, and placed in the glass with either an ice Scoop or tongs. Fruit must not be handled, but picked up with a silver spoon or fork. When beverage is strained in a glass add the fruit after straining; in other cases put the fruit in the glass at once. In preparing any kind of a hot drink, the glass should always be rinsed first in hot water, so as to lessen the chance of the glass breaking, as well as to serve the drink sufficiently hot. Shaved ice should be used in cold drinks where spirits form the principal ingredient, and no water is used. When eggs, milk, wine, vermouth, seltzer, or other mineral waters are used in preparing a drink, it is advisable to use small lumps of ice, which should always be removed before serving. It is difficult to dissolve sugar in spirits; it is always advisable, therefore, to dissolve it in a small 123