1954 Practical Bar Management by Eddie Clarke

THE heART OF A PARTY

fill the glasses and add that dash of brandy. This,of course,is the simplest type of party from the working point of view. Other parties call for Cups, Punches, or Noggs, all of which can be mixed well in advance. But, remember, leave out the ice until the very last moment and it should be a large single block. Cups are usually served from glass jugs, Punches and Noggs from the good old type"Punch Bowls". And here is a point to watch—most Cups and Punches contain, as well as various fruitish liqueurs and fruit juices, slices of the fruit itself. These portions of fruit must be cut in fairly large slices so that they can be pushed aside with the ladle, and not poured into the guests' glasses with the mixture. Now to the most difficult type of party, where the host has given instructions,"Let everyone have what he wants Your author has experienced many such functions and herewith offers the simplest way to cope with them. Here the art ofsalesmanship really comes to the fore, because few people really know whatthey want to drink and therefore a suggestion in the form of an offered cocktail is nearly always accepted. The drink must be good and look attractive. Don't choose some highly flavoured or colourful concoction. Actually there should be two drinks, one dry (a Martini),and the other morefruity for the sweet toothslikeaBronx or White Lady. Any of these cocktails are always agreeably received. Needless to say there are always the ardent whisky and soda,gin and tonic,and sherry devotees,and a supply ofeach must be at hand, as also something non-alcoholic for those guests so inclined. Directly the guests arrive, the two types of cocktails should be mixed and handed around on trays leaving the choice to the individual. It is seldom that a cocktail with a base of gin will be refused, and providing the cocktail is good the partaker's problem is solved for the evening, while its mellowing effect will put the guests at ease and open the way for hospitality, making conversa tion flow more freely. The waiters must be quick off the mark and keep the guests away from the bar otherwise the bartender will become sur rounded by something more impenetrable than the Iron Curtain, and other people outside the fringe will feel as though they are camping in a desert with only a glimpse of the oasis.

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