1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

and float a third of an oz. dark rum on top. You could sample one yourself.

There is very little difference between a whiskey punch, a whiskey sour and a whiskey fizz. The punch is the one that's stirred and the sour and fizz go on the mixer but there isn't any charged water added to the sour.There was an "Eastern"sour topped with rum same as the punch and a "continental" sour topped with claret. A sour glass should not be over 5J^ ozs. Another appetizing drink to be seen made is the Picon punch.This too was a very popular drink and may have a vogue again. Take a 7 oz. goblet, 1 cube of ice, add fruit, then pour in a half oz. of grena dine, the drink of Amer Picon, then fill up with seltzer. This drink shouldn't be too cold. Some of the boys liked a pony of brandy floated on this and how their tongues would wag after about three. In making old fashioned cocktails the bartender should be careful about the amount of sugar and bitters, also the water. If the cube of sugar is large, it should be quartered, a dash of bitters and an oz. of water (plain).Some bartenders use seltzer because they get quicker action, the sugar dissolves more readily, also a toddy spoon or some kind of Agitator should be added to the drink. In serving mixed drinks the glasses should be set on the serviettes in front of the guests and the contents of the mixer strained into them. The Mint-Julep is made in a great many different ways in different localities and since prohibition, some bartenders put everything in but the cash register.The drink is really simple but takes time to make. None but fresh tender mint should be used and not too much.This drink was originally made with brandy, but now both bourbon and rye are used according to locality.

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