The sun. [volume] (New York [N.Y.]) 1833-1916, 1876-07-02
A TALK WITH A BARTENDER
DRINKS THAT ARE CALLED roe a,
THE CkNTENNIAL.
Aew TO suit the Tastes Of Men Of DiGer.-s
katienahties Standard Beveraaes ara
Mixed Drinks-OrisinaI Bar Cempo..x..

mixed Drfnks-ortstnal Bar Compou,As.
NOW ne Phsiade,pAsa usn>s
II was early morning and the head bar.
keepers of one Of the leading Centennial boteis
had Just turned up behind his bar, fresh and
bright and ROSY, and evidently well fortified
against hisooming labors. In his snowy bosom
than saucer but brill mt AZ almoat TO dazzis
the eye, and on one of his fingers elistened a huge
for iady's breastpin. His moustaohe, OF a blu
ish black, suggestive of recent tonsoriaI opera
aud his dark hair clustered around his head Il
short curls.
hands began to shovel Ice into glass and 5000
were engaged In crushing the fragrant mimi
PREPARATORY TO completing the beverage.
keeper as the writer sat down his empty glass.
"whv do You ask that question:" returned
"well, you see. SIR, barkeepers caa eenerailp
~ the nationality Of the visitor by his drinks,
Most Americans that drink at all go for gin q
whisky cocktail In the morning. A French
drinker either takes claret and ice, or, " be y
anyways hard on e, some coenac or aesioths.
we have 'em here OF and on-do their drinking
on the .ly. They like ehsmoaene. Cbinamss
cont DO much bar drinking, but lately, the
steward tells me, some OF them have taken -
STRENGTHENING their tea with brandy. They mus
] send them. Eneiishmen run heavy ON ale and
brandy. but seldom come to the bar, especially
ave haven't had any Japs yet but the bar
keeper at hotel where . party Of 'em are
stopping tells me they are getting fond OF lager.
own style Of drinks. OF course, whiskeY IA ~
the TOT. OF the heap but then there are hun
dreds Of brands, and we try to suit all tastes. A
New Yorker calls for rye, a Pennsylvani n wsn,s
Monongshela the North Carolina and rorids
certain death to offer a KeDtucky drinker any.
thing but bourbon. Delnwarians must havs
eas ,srh IN n, nas Money ana yeey%en tsss
sourians are great whiskey drinkers they wan,
their whskey straight ana strong and plenty q
naala Tan
and other Southern States send us great fancy
drinkers. Down South, stranger, they bring ~
iforniA wines came out the Pacific people nave
called heavy for Cdtawba. but half Of 'em cant
an ordinary Seuterne. They're not much on the
beer. those Western folks. When they dnnk
Suppose you don't happen to have the psr,
ticulsr brand OF whiskey aeentleman calls forY-
well, that's easily settled. There's mighty
bon, aud between me and you there's not many
drinkers who can tell the difference hetwees
'em. Most bars keep two or more bottles u
whiskey tall drawn from the came hlrreD. aod
II barkseper understau DIS his business, he oss
make man think be Is drinking rye when no is
actually drinking Boutbon or vice versa. BAA
rye whlskey, with a dish Of common bIttera.
can TO made 10 pass as corn whiskey.'
us there much demand for fancy drinks since
the Centennial opened2'
Pretty fair. Sometimes a berkeepsr bas u
be SHARP to keep up with his orders. Inc Other
day a Soutberner came In more and ordered
Junk OF me, What the deuce junk was i bad
out after little that junk WI another narns
for stone-fence compound OF apple Jack And
cider. Another ume n gentleman wbnieJ a.
Albany punch. asked whether he preferred
brandy or Santa Croix rum, aud when he an
swered l knew what Albany punch was. fos
nearly all punches are built on the same pro-
scrip ion"
What are the principal fancy drinks called
for2"
well, Southerners are heavy on sherry cob
blers, miut Julepe, brandy smushes. brands
tuleps, and Bourbon sours. New Workers taks
naturally TO mix punches and whiskey and oGn
sours. and Philadelphians, when they dou't Irink
ale or beer, or take their whiskey straight 20
for cocktails, wbiskey smashes, homan pubcn.
and F1sh-house punch. Fish-houss punch =
found only Ia this city, and 10 one OF tue piess-
brandy, Jamaica rum, and several cordisls, to-
eether with Lemons and oranges. but" corr
tnued the barkeeper, the same drinks go U
different names In different parts Of the ooun-
try
the great summer drink"
Yes that h. so. There are bars selling bees
not have allowed 1t hve years sgo. The CROWNS
tas; % for lager beer has hurt the trade for fancy
drinks very materially 1t has also hart tho sale
OF imported sles, although our home als alss
sells WE'LL"
Are barkeepers guided by any book or msa-
ual, or does each devise and invent new druks -
"Oh, there's no rule. Every barkesper IL ..i-
ways thinking out something new; no two men
make the same drink In the same way. The o q
Of good barkeeper is In making a hot whisksS
or gin cocktail. IL he can do that be Is n sue
cess, but grain too much sugar, OF II drop too
much bltters, will ruin his reputation With Q
good Judge"