1917 The Reminder by Jacob A. Didier (5th edition)

HINTS

The greatest accomplishment of a bartender 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 with the fruits served on a separate dish. Inquire whether the customer desires his drinks plain or decorated before serving. Wash ice clean. The ice used for mixed drinks should be perfectly clear, and when broken up should be handled with an ice scoop. Use cracked ice when drinks are to be stirred and spirits are the prin cipal part of the drink. Use small lumps of ice in other cases, and remove before serving. Shake your drink well. Without that you will never 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