1931 Old Waldorf Bar Days by Albert Stevens Crockett

OldWaldorf Bar Days

peculiarly elect, a "star" was synonymous with a SOUR glass. With him, Johnnie Solon agrees. The SOUR glass, so called because it was used for "sours" of various kinds, held from five and a half to six ounces. The LEMONADE was originally a thick goblet, but in time it became a thin, straight-sided glass, holding from six to eight ounces. The latter was originally the same as a FIZZ or a HIGH-BALL glass. The COLLINS started out by being an eight-ounce glass, but a demand for a longer drink led to the adoption of a twelve- or even a sixteen-ounce glass– one that, besides the gin and the ice, would hold a "split" of soda. The CHAMPAGNE was usually a wide-bowled, thin– stemmed goblet; often, however, a thin four-ounce tumbler, was used, the same being also called an APOLLINARIS glass. A SHERRY glass was a small glass with a sharp, conical bowl, holding from three-quarters of an ounce to about an ounce and a third. A PONY was identical with a small liqueur glass, and held a scant ounce. A PoussE CAFE glass was an elon– gated pony, holding about an ounce and a half. A WHISKEY was a thin, low, straight-sided vessel holding about four ounces. The CLARET, a thin goblet, held from three and a half to four ounces. The JIGGER was a conical metal container, holding about two ounces. In many establishments its use was abandoned in favor of the barman's eye. He was supposed to be able to gauge a jigger-fol when pouring from a bottle in com– posing mixed drinks. In first-class establishments, the cus– tomer was usually pi:;rmitted to measure his own whiskey when he took it "neat," or in a high-ball.