Daily Tombstone epitaph., 1886-01-24
! Drinks.

prior to completing
 U6th, sir, I reckon" said
 hder, as the writer set down
 ysglass. -
 \ do you askp" said the reporter,
 ke fashion. HE
 Iwell, you see, we can generally fix S.e 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 it some cog mac or absinthe A Dutchman or Prus- sian wants beer Chinamen don't do much bar drinking, but lately the stew ard of this hotel tells me some of them have been strengthening their tea with brandy They must drink good deal of tea to judge by the brandy have been sending them. Englishmen run heavier on ale and brandy, but seldom come to the bar, especially in the morning. We haven't had any Japs yet, but the bartender of a hotel where party Of them are stopping tells me that they are getting very fond of lager. In this coun- try every state has its own particular style, of drink. Whisky is at the top. ANew Yorker wants rye all the time, a Pennsylvanian calls for Monongahela, the Kentuckians stick up for Bourbon, and it is nearly certain death to offer a thinker from Florida or Georgia any but corn whisky. Jerseymen take applejack in preference to anything else, while Delawareans must have peach brandy and honey. Missourians, as rule, are great whisky drinkers; they want their whisky straight and strong and plenty of it. North-Carolina, Alabama, LOuisi- ana. 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- cific people have called heavily for ca- tawba, but half of them can't tell the difference between still catawba and an ordinary Sauterne."
 Suppose you don't have the particu- lar brand of whisky a gentleman calls for?" esa F-.
 q .WelL that's easily settled. There are very few bars that don't keep 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 barkeep- CT understands 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 it can be made to pass as corn whisky"
 Are fancy drinks in much demand nowP"
 Fairly so. Sometimes a bartender has to be sharp to keep up with the or ders. The other day a sOutherner came in and ordered junk of me. What the deuce junk was I did not know, so had to trust to my wits. I found out after & little that junk was a compound of applejack and cider, or another name for stone fence. Another time a gentle man wanted an Albano punch. Il asked whether he preferred brandy or Santa Cruz rum, and when he answered l knew what an Albany punch was, for nearly all punches are built on the same prescription.
 What are the principal fancy drinks called forP"
 "Well, New Workers take naturally to milk punches and whisky and gin sours. : Southerners are heavy on sherry cob blers, 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. It is made oi whisky, Jamaica rum, and several col, dials, together with lemon and oranges. But the same drinks go by different names in different parts of the country" -- NeaD York Mdil and ETDreSs