Salt Lake evening Democrat. [volume] (Salt Lake City, Utah) 1885-1887, 1885-12-15
IDENTIFIED BY HIS DRINKS.
How Rartenders Tell Mans Ma.
tionality-H0w New Workers
Betray Themselves.

| AAhCHSctfeSs
Brandy smash, sir? Yes, sir,'' and
an uptown bartender Immediately began
TO shovel ice into a glass, and soon
crushed the mint prior to completing the
beverage.
"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.
Well, you see, we can generally fix
the nationality of the visitor by his
drinks. Most Americans that drink 90
in for gin or whisky cocktails in the morn
ing. A Frenchman takes claret and ice,
or if he is hard on it, some cognac or alb
slnthe. 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.
but seldom come to the bar, especially in
the morning. We haven't had any Japs
here yet, but the bartender of 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 Bour-
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. Missourians, 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 us great fancy
drinkers. The best barkeepers in the
world come from the South. Since the
California wines have come out, the Pa
clflc people have called heavily for Ca
tawba, but half of them can't tell the diff
terence between a still Catawba and an
ordinary Sauterne."
Suppose you don't have the parti-
cular brand of whisky gentleman calls
for? ?"
"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
he same barrel; and if barkeeper I'M
terstands his business he can make a
nan think he is drinking rye when he is
actually drinking Bourbon. Bad rye
whisky, with dash of common bitters
n it, can be made to pass as corn
whisky"
care fancy drinks in much demand .
low?''
Fairly SO. Sometimes bartender
las to be sharp to keep up with his Or
lers. The other day Southerner came
n and ordered junk of me. What the
leuce junk was did not know, so had
o trust to my wits. found out after q
title that junk was compound of apple
ack and cider, or another name for stone
ence. Another time gentleman wanted
n Albany punch. | asked him whether
e preferred brandy or Santa Croix rum,
nd when he answered knew what an
Ilbany punch was, for nearly all
lunches are built on the same prescrip-
ion."
"What are the principal fancy drinks
allied for?''
"Well, New Workers take naturally to
nix punches and whisky and gin sours.
outherners are heavy on sherry cobblers,
lint juleps, brandy smashes, brandy =
1leps and Bourbon sours. Philadel- 7
hans, when they don't take ale or beer,
r take their whisky straight, call for
ocktails, whisky snlashes, Roman punch
ish House punch. Fish House punch
one of the incest drinks known. It is
lade of whisky, Jamaica rum and sew "
raj cordials, together with lemons and V
ranges. But the same drinks go by 6,
iferent names in different parts OF -
he country-NeaD York Mail and Eg-
reSs