The Laurens advertiser. (Laurens, S.C.) 1885-1973, 1886-02-03
Identified by His Drinks.

Brandy smash, sir? Yes, sir" and
an uptown bartender immediately be-
gan to shovel ice into Il glass. and soon
crushed the mint prior to completing
the beverage.
"From the south, sir, reckon" said
the bartender rs the writer set down
the empty glass.
why do you ask?" said the reporter,
Yankee fashion.
"Wcll, 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 tho
morning. A Frcnchman takes clarct
and ice, or if he is hard on it some cog
nae or absinthc. A Dutchman or Prus-
sian wants beer. Cinnamon 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. Englishmcn 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 hotel where party of
them arc 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 ut the top.
A New Yorker wants rye all the time, a
Pcnnsylvanian calls for Monongahcla,
the kcntuckians stick up for Bourbon,
ana 1T IS nearly certain death to offer n
drinkcr from Florida or Georgia any but
corn whisky. Jcrseymcn take applcjack
IN preference to anything else, while
Dclawarcans must have peach brandy
and hnnny NIircD,,;,,.
great whisky drinkers; they want their
whisky straight and strong and plenty
of it. North hCarolina, Alabama, Louisi-
ana, Tennessee, and other southern
states send us great fancy drinkers.
The best barkccpcrs in the world
come from the south. Since the
California wines have come out the Pa
citic pcopi have called heavily for ca
tawba, but half of them can't tell the
difference between Il still catawba and
an ordinary Sautcrnc."
Suppose on don't have the particu-
lar brand of whisky 4 gentleman calls
fOr?n
We'll, that's easily settled. There arc
very few bars that don't keep rye and
Bourbon, and, between YOU and me,
there arc 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 Il barkecp-
CT understands his business, he can
make Il man think he is drinking rye
when he is actually drinking Bourbon.
Bad rye whisky with Il dash of common
bitters in it can be made to pass rs corn
Nnisky.'
Are fancy drinks in much demand
now?"
"Fairly SO. Sometimes bartender
has to be sharp to keep up with the or
dcrs. The other day southerncr 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 that Junk was n compound of
applcjack and cider, or another name
for stone fence. Another time n gentle
man wanted an Albano punch | asked
whether he preferred brandy or Santa
Cruz 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 and gin sours.
Southcrncrs are heavy on sherry cob
blcrs, mint julcps, brandy smashes,
brandy julcps, and Bourbon sours.
Philadelphians, when they don't take
ale or beer, or take their whisky
straight, call for cocktails, whisky
smashcs, Roman punch, and Fish house
punch. Fish house punch is one of the
incest drinks known. 1t is made of
whisky, jamaica rum, and several cor
dials, together with lemon and oranges.
But the same drinks go by different
names in different parts of the country"
-NcU York Matl and ErprcSS.
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