1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

pause whilst the bartender ponders on what else to put in, but we have had more than enough, and with a good, self-inflicted pinch we awake from this horrible nightmare. Such a bar,of course, does not exist, nor would it have a chance to do so in a fight against present-day competition. Still, like all bad dreams, one will often recollect a part of them during one's conscious moments, so suppose we remember the visit to our fantasy bar, which portrayed all those sins to service, and we journey forth to seek the ideally managed bar, where all the finer points of the art are observed. We would have no difficulty in finding it, because it is well appointed and has an attractive sign, which seems to have the magnetic effect of guiding our footsteps thither. As we enter there is an atmosphere of friendliness and a feeling of well-being greeting us. The air is clean and sweet, the lighting just right, and we can walk with ease between the well-spaced tables and chairs, and long before we arrive at the counter we are met with a cheery"Good-evening, Sir"from Allan, the Head Bartender. Considering what to order, we take out our cigarette case. At once,unobtrusively,a light appears, held by one of the assistants. Meditatively we rest an elbow on the counter and we need have no fear, for it is as dry and clean as our own dining-room table at home. We decide to have—^yes I we will try again—"Mint Juleps". Straightway several sprigs offresh green garden mint are slipped into a glass, two teaspoonfuls of castor sugar rapidly follow, and then half a measure of Bourbon whisky is poured in. With a "muddler"(or the disc end of a bar-spoon can be used) the whole is pounded into a paste, and then the glass is whipped into the ice-box, where it is allowed to frost over whilst the mint paste develops its full flavour. While this is going on, an ice shaver does quick and clean work on a block of ice. Now out comes the glass, and into it, untouched by hand, go the particles of ice direct from the shaver filling the glass to about three-quarters full. Then another measure of Bourbon whisky is poured over the ice (note: Rye whisky may be substituted) and the drink is 48 OUR IDEAL COCKTAIL BAR