The Waco daily examiner. [volume] (Waco, Tex.) 187?-1888, 1885-12-11

sau the DhrtenueI, Us the Wrlter SET
down the empty glass.
"Why do you ssk?' said the re-
porter, Yankee fashion.
"Well, you see. we can generally fix
the nationality of the visitor by his
drinks. Most Americans that drink
go in for gin or whisky cocktails In
The morning. "A Frenchman takes
claret and ice, or If he is hard on 1t,
some cognac or absinthe. A Dutch :
man or Prussiau wants beer. China.
men don't do much bar-drinking. but
lately, the steward of this hotel tells
me, some of them have been strength
ening their tea with brandy. They
must drink good deal of tea, to
judge by the brandy have been
sending them. Englishmen run
heavily on ale and brandy, but sell
dom come to the bar. especially in
the morning We haven't had any
Japs yet, but the bartender of hotel
where a 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 all the time, n
Pennsylvania calls for Monongahela,
the kentuckians stick up for Bour-
bon. and tits nearly certain death 10
offer drinker from Florida or Geor-
gia any but corn whisky. Jerseymen
take applejark in preference to any
thing else, while Delawareans mus
have peach brandy aud honey. Mis-
sourians, as a rule, are great whisky
drinkers; they want their whisky
straight and strong and pleLty of it.
North Carolina, Alabama, Louisiana,
Tennessee and other southern states
send us great fancy drinkers. The
best barkeepers in the world come
from the south. Since the California
wines have come out, the Pacific peo-
pie have called heavily for catawba,
but half of them can't tell tie differ
ence between a still calawba and all
ordinary sauternc."
s"Suppose YOU don't have the par
Iicular brand of whisky gentleman
calls tor?r
"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 ~hisky-all drawn from the sam.
barrel; and ifa barkeeper understands
his business he can make mRn
think he is drinking rye when he IL
actually drinking Bourbon, Bad
rye whisky, with dash of commou
bitlers In IL, can be made to pass as
corn whisky"
care fancy drinks in much demand
now?p
Fairly so. Sometimes bartcu-
der has to be sharp to keep up with
his orders, The other day south
erner came in and ordered junk OF
me. What the deuce junk was did
not know, so had to trust to my
wits. | found out after little thai
unk was compound IF applejack
aud cider, or another name for stone
ence. Another time gentleman
wanted an Albany punch. asked
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 prescription"
"What are the principal fancy
drinks called for?"
"Well, New Workers. take naturally
to milk punches and whisky aud gin
Sours. Southerners are heavy on
sherry cobblers, mint juleps, brandy
smashes, brandy juleps and Bourbon
sOurs. Philadelphians, when they
don't take ale or beer, or take their
whisky straight, call for cocktails,
whisky smashes, Roman punch and
Fish house punch. Fish house
punch is one of the incest drinks
known. 1t is made OF whisky, ia
maita rum aud several cordiais, to-
gether with lemons and oranges.
But the same drinks go by different
names in different parts OF the coun-
try"