1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

expansion and care should be taken to not get too much in a mixer as it will overflow and make a messy drink and bar. Fizzes made with either egg or cream require either a 9 oz. or 10 oz. glass. Chill your cocktail glasses while cooling your drinks. Never put dirty glasses on the drain board. Always wash them direct from the bar. Get this habit and you will always have a place to work from and no broken glasses. When you are wiping glasses and a guest comes to the bar always hang your towel where it belongs before start ing to serve him. Also if you are holding a conversation and a customer comes to your station, excuse yourself immediately and finish serving him before resuming the talk. Ullage is the space between the liquor and the cork in a bottle and the space between the contents and the bung in a cask or barrel. Where it says cocktail in these recipes it's a cocktail glass unless otherwise specified and where it says spoon it means a dessert spoon —2 teaspoons. In making a highball ask the customer if he or she cares for lemon peel. The original highball called for it but so many don't care for it that it gives better satisfaction if you ask. Use cube ice for all stirred cocktails, highballs, Collinses,Singapore slings unless you are asked for fine ice and fine ice always goes in the shaker. If there is beer on draught be sure the pipes are kept clean and the greatest care must be taken with beer glasses. Fingers should never be stuck in glasses when removing them from the bar as there is a certain amount of oil secreted by the fingers and this makes the beer flatten out.

16