1954 Practical Bar Management by Eddie Clarke

GLASSWARE

Cocktail Glasses Although the Cocktail and other mixed drinks are not admired for their fragrance, all the other advantages obtained by the use of good glassware apply to their service, especially in the case of the full glasses, for it is always wise to give the shaking hand of the patron a little assistance. Then again the glass may be carried on a tray by one of the waiters to a table, and it is a cer tainty that by the time he reaches his destination—no matter how steady his hand is—most ofthe liquid is slopped over,and the outside of the glass has become a very unpleasant thing to hold. Therefore it is a good trend to graduate to larger glasses rather than to the smaller variety, and to serve the cocktails about three- quarters full in them. Of course one will always run across the modern Oliver Twist who will ask for more, that, unfortunately, is human nature, but a tactful bartender can always deal with such a situation, and happily that particular type of person is in the minority. Suppose we just spend a few moments in buying some glass ware, and note one or two points which must be considered, although at the same time it should be remembered that one's purchases will depend entirely on the class of business one is expecting to do—meaning, of course, in relation to the clientele, as their standard should determine the quality one would choose. When examining glasses it is always advisable to hold them up against the light, in this manner it will enable one to judge if they are crystal clear, for should they show signs of dirt or bubbles it defines the glass as being of a poor quality. The Choice of Stemware Stemmed glasses are essential for the service of wines, cocktails, the majority of mixed drinks and, in the better-class establish ments, for the ordinary Whiskies and Sodas, or the thirst- quenching Gins and Tonics. Not only does such a glass improve the appearance of the drink, but it has the added advantage that the heat from the hand is absorbed by the stem instead of being imparted to the contents of the glass. This, in the argument for cocktails, is a necessity, because the heart of this drink is the cold ness itself, and the stinging iciness must be retained to the very last drop.

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