Evening star. [volume] (Washington, D.C.) 1854-1972, 1884-03-15
THE MAKING OF COCKTAILS
We" Features of tho Bar-Braudy Sa.
Perseded BY Pure whisky.
From the New YORK Sum

ff"iii Ie New Nork sun.
On an icebox in a sample room partltionea oy
from wholesale liquor store was block OF
Ice as clear as crystal, except a flaw In the GEN.
ter lir-shaped. frosty and dazzling white.
Something new" the bartender explained.
knocking of chunk with his pick and breaking
into pieces in tumbler preparatory 10 mixing
cocktail Distilled wafer ice"
Especially for cocktails
Not exactly. Any one can have 1t in his
wafer II he wants Il, or even lemonade"
lis the ordinary goodness OF cocktail i'm
proved 10y frozen distilled water?"
Ihat according 10 tastes Irany one want,
10 nave nthy water for mixing his liquor with
Tie welcome TO it, but / don't want ann in
NINE ,G; IL stands TO reason that even the best
i hu.N.anu l.ahe or Cortland Lake Ice must have
impurities. although il is said that d, tn, C.~ny
! "i the water the impurities are prrriritars5
common sense ought to tel any h,,Iy that nm
less the new Ice Is gathered het,ra in,,,,ri,i,s
are e'Iltr over lrom the air or spread over
1t ht surface water from the banks il came Ia
perfectly pure. Any physician viii tsu -,
that U il better in summer To kaan a
botte of water on ice than keen H., ~
water pitcher. You don't have To mix imruri
Ties tnen-so'ne in the water and snit,a in
the ice. Water around here is bad enou..b ann
way. Coming down To mixing with liquors II
You nave good liquor You should have GOOD
water. OF course. II You are not rarf ocular
about your liquor the water doesn't make much
difference. Some furtA-rOd stun Will kan ~.
taste OF East river water. Distilled wafer h,
Itself Is rather flat To the taste. suppose a ia II
OF setter might put an edge on 1t. but thai "a
carrying the mixing far. For coollnEacurA
tau, Santa Cruz sour milk punch aud the
Ike this Ice is undoubtedly the best and see
no reason why 1t should not come into common
use in bar rooms. 1t doesn't cost much more
than ordinary ice
by the way, speaking OF having things rllrr.
90 you Know that many physicians have taArn
a DECIDED stand against brandy tor medicinal
purposes5 They say that the STUFF sold a. brandy
IL SO greatly aduterated that il is harmful 10
patients and that il is almost impossible 10 bgy
IN any ordinary liquor store a bottle Of pur,
brandy And they are right, too A man Who
knows himself doesn't drink brandy II viii
/ burn him out in less than no time A little az
good brandy, and mean 10y that pure brandy 4,
good. but you'll find very little of it, We lave
brandy that Is pure, and We have some that is "A,
! good as any dealers, but those physicians that
i spoke OF are recommending whisky in placa
/ of brandy. | think We make in this country
/ the best whisky in the world The priucual
! thing is TO keep it long enough II Is cheap
/ and II anybody wants the pure article he can
! get it by asking. The whisky that goes oyer
TINS bar every day is manufactured In the hand
! made. sour mash. fire-copper way. being singled
ana doubled IN copper stills over open wood
fires. 1t is distilled from the most carefully Sc
| lected corn. rye and barley malt. In the process
/ Va uO CLelnlCdI or fOlelLn Yeast a
| other deleterIouS substances are employed a. ia
the case in the manufacture of some whskies
| that VIII burn mans throat. but portion 81
! the beer OF the previous dstiati0n Is used for
that purpose. The process of distillation Is
| much slower than that Of the other WHISTLES
but the result obtained is in every respect suue-
| nor. By the sowneSs of fermentation tie ZEN
| Grafton OF fusl Oil, which renders tie chrapest
WHISTLES so Injurious TO health. is almost en-
| trely obviated. BY the improved stills and
/ manner OF distillaton all deeteriOus substances
/ are separated from the spirit. For a regular
drink should prefer whisky to any liquor that
| have ever tasted"
do men drink much behind the barr"
AS general rule, Dot much. have known
bar-tenders who do not know hetaste of LIQUOR
/ but they are rare birds. bartender that
drinks too much soon has 10 pax Tor his drinks
! III front OF the bar 1t isn't necessary for A bar
/ tender to experiment with mixed drinks hy
tasting all OF them. IL lie knows the Ingredients
| OF mixed drink and keeps his eyes open he
! VIII soon learn TO suit the regular drinkers and.
/ In time, the particular drinkers. Who want lust
| so much sugar. 50 much water and So much
whisky for a hot drink or so much lItters aud
| so much OF this and that for a cocktail la TACT
| II do say II myself bartender is hot 50 bad
/ "a he is PAINTED