Salt Lake evening Democrat. [volume] (Salt Lake City, Utah) 1885-1887, 1885-12-14

IDENTIFIED by HIS DRINKS.
now bartenders Tell n Mans Ma
uonality-How New Workers.
Rctray Themselves.

Brandy smash, sir? Yes, sir" and
an uptown bartender Immediately began
to shovel ice into glass, and soon
crushed the mint prior to completing the
beverage. Wv
From the South, sir, reckon, said
the bartender, as the writer set down the
empty glass.
:, why do you ask?" said the reporter,
Yankee fashion.
~, We'll, you see, we can generally fix
the nationality OF the visitor by his
drinks. Most Americans that drink 90
IN Tor gin or whisky cocktails in the morn.
ing. A Frenchman takes claret and ice.
or II he is hard on it, some cognac or alb.
sinthe. A Dutchman or Prussian wants
beer. Cinnamon don't do much bar.
drinking, but lately the steward of this
hotel tells me they have been strengthen
ing their tea with brandy. They must
drink good deal of tea, TO Judge by the
brandy have been sending them. Eng
llshmen run heavily on ale and brandy,
put seldom come to the bar, especially in
the morning. We haven't had any Japs
mere yet, but the bartender of II hotel
where party OF them are stopping, tells
me that they are getting very fond of
lager. In this country every State has
its own particular style of drink.
Whisky is at the top. A New
Yorker wants rye ali the time.
a Pennsylvania calls for Mononga.
hela, the Kentuckians stick up for Bonr-
bon, and it is nearly certain death to offer
drinker from Florida or Georgia any
thing but corn whisky. Jerseymen take
apple-jack in preference to anything else
while Delawareans must have peach
brandy and honey, Missourans, as a
rule, are great whisky drinkers they
want their whisky straight and strong
and plenty of it. North Carolina, Ala
bama, Louisiana, Tennessee and other
Southern States send lis great fancy
drinkers. The best barkeepers in the
world come from the South. Since the
California wines have come out, the Pa
cific people have called heavily for Ca
tawba, but half OF them can't tell the diff
ference between still Catawba and an
ordinary Sauterne."
Suppose you don't have the parti-
cular brand Of whisky q gentleman calls
for?" 9
"Well, that's easily settled. There are
very few bars that don't keep both rye
and Bourbon, and, between you and me,
there are not many drinkers who can tell
the difference. Most bars keep two or
more bottles of whisky-all drawn from
the same barrel and if u barkeeper I'M
derstands his business he can make
man think he is drinking rye when he is
actually drinking Bourbon. Bad rye
whisky, with dash OF common bitters
in 1t, can be made to pass as corn
whisky"
care fancy drinks in much demand
now?"
"Fairly so. Sometimes bartender
has to be sharp TO keep up with his or
ders. The other day Southerfler came
in and ordered junk OF me- What the
deuce junk was i did not know, so l had
to trust to my wits. found out after a
little that junk was compound Of apple
jack and cider, or another name for stone
fence. Another time gentleman wanted
an Albany punch. asked him whether
he preferred brandy or Santa Croix rum,
and when he answered knew what an
Albany punch was, for nearly all
punches are built on the same prescrip-
tion."
"What are the principal fancy drinks
called for?"
"Well, New Workers take naturally to
milk punches and whisky and gin sours
Southerners are heavy OIL sherry cobblers,
mint juleps, brandy smashes, brandy
juleps and Bourbon sours. Philadel-
phians, when they don't take ale or beer,
or take their whisky straight, call for
cocktails, whisky smashes, Roman punch
Fish House punch. Fish House punch
is one OF the incest drinks known. 1t is
made Of whisky, Jamaica rum and sew
eral cordials, together with lemons and
oranges. But the same drinks go by
different names in different parts Of
the countrywide York Mail and En-
n,gse