1954 Practical Bar Management by Eddie Clarke

EQUIPMENT extensive shaking than other blends, and therefore more shaking space inside the shaker for which the Boston allows. Many- bartenders prefer not to use this particular type ofshaker, because after continual service it needs careful handling, as it is apt to become loose fitting and will break in half at the critical moment, whereupon the blend seems to take a fiendish delight in taking a course down the inside of the bartender's collar, whilst the more unruly ones satisfy their ego in rendering a complete showerbath— hence the timidness of certain staffs. The best prevention against such a soul-destroying exhibition is to wrap a serviette around the shaker and press the two halves firmly together. There is the real American-made Boston which is much easier to use. One half is in strong glass, which fits well down inside, and at an angle, into a larger half which is of stainless steel. Two Mixing Glasses. For using to stir the clear aperitifs such as the Martinis, Manhattans, and other such stimulants to the digestive organs. These pieces of equipment can become very expensive if one's assistants are more used to playing with battleships and other such solid toys. Therefore do not sacrifice durability and solidity for something of delicate lines—in other words, buy good thick glass ones for everyday bar use, the other types are all right when entertaining the vicar's wife at home. Six Bar Spoons. Always ensure that this long type of spoon has the small flat disc at the handle end, which can be used as a "muddler"just in case the real thing is hard to come by. Two Strainers. The special bar type with detachable wire spring rims whereby they fit perfectly into all makes of shakers and mixing glasses. Four Bitter Decanter Bottles, with Sprinkler Stoppers. One to be used for each of the following bitters, Angostura, Orange, Peach and Pernod. When not in use it is advisable to insert a cherry stick into the nozzle of the sprinkler, it prevents those little pests called"bar flies"from getting in (this reference does not allude to the ones"out front"who pay for their drinks). A Corkscrew. A decent one with a comfortable handle. Preferably a good lever type which will shift stubborn corks. Don't put too much faith in those combination efforts, which include the tool for getting stones out of horses' hooves, as they generally extract the cork piecemeal.

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