1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

leavings in the discard and wash, never get lazy and leave it stand as it may spoil the next drink. Make drinks accord ing to the recipe. Do not add other ingredients without you change the name of the drink. Sometime you may be called upon to make Pousse Cafes and you will need a toddy spoon to pour the different colors over. Hold the spoon in the glass so that the liqueur goes down the side of the glass slowly as many of these colors have about the same weight and will mix.Again you may find a liqueur from one firm that will be different from another in weight but if you pour carefully it will take its place. These were very popular years ago and in most places used to bring IS cents a color. When cutting limes always extract the pips. It takes a little more time but makes a better looking drink. Always remember to treat your brother bartenders with courtesy, and see that they treat you the same. Stay on your own station unless the brother has more than he can handle and is willing for you to help him, but don't go around him. Bartenders should always stick together. Be courteous to your customers and attentive to their wishes. Many of them will have their own ideas of how their drink should be mixed and their wishes should be considered. In stirring a drink just hold the spoon loosely and move your hand around the glass. The ice will turn the spoon. In using the hand shaker, never put charged water in the shaker. If you do something will have to give.

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