1935 Old Waldorf-Astoria Bar Book

GLOSSARIAL 177 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 also used, the same being also called an APOLLINARIS glass. A SHERRY .glass was a small glass with a sharp, conical bowl, hold– ing 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 elongated pony, holdin? abOut an ounce and a half. A WHISKEY was a thin, low, straight-sided vessel hold– ing about four ounces. The CLARET, a thin goblet, held from three and a half to four ounces. The J IGGER 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 sup– posed to be able to gauge a jiggerful when pouring from a bottle in composing mixed drinks. In first class establishments, the customer was usually permitted to measure his own whiskey when he took it "neat,'' or in a high-ball.

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