1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

If you are working in a club where you have space to store glasses in a refrigerator and can get some 12 oz. or 14 oz.lead or flint glasses, muddle your mint lightly with a spoon of sugar and two ounces of water, half fill with small ice, then store till ordered. On hot days these make quite an impression no matter what kind of liquor you use. Champagne Cocktails and kindred drinks like the Russian cocktail and McLaughlin cocktail should not be made in hollow stem glasses but made in what are now called champagne cocktail glasses. The Gin Rickey used to be a favorite drink in the summer time and is yet in the Tropics. It had various relatives, such as the Gin Buck, Porto Rico and Bazinka, all to be recommended for hot weather. Whiskey sours and Gin Fizzes in the "rough"are made in the mixing glass with fresh lemon,^of a lemon to a drink muddled with a spoon of bar sugar, fine ice added and then the liquor. This is shaken up by hand and served in the mixing glass with straws. Charged water is added to the fizz but not to the sour. The sour mixing glass should be 10 oz. and the fizz 12 oz. Hot drink glasses are on the market,a 5 oz.for the toddy and a 7 oz. for the punch and the bartender should always put a metal spoon in the glass before drawing hot water into it. He also should heat the glass before starting the mix, first in is a cube of sugar for the hot toddy,then a twist of lemon peel, a twist of orange peel,three cloves,then the water leaving just enough room for the liquor.The hot punch is made in much the same way but lemon juice oz.) is added and two cubes of sugar go into this. Either nutmeg or cinna mon is dusted on top. Never use an old fashioned glass for this drink because the customer can't handle it if the drink is properly made.

In making egg and milk drinks there is always some

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