The Pickens sentinel. [volume] (Pickens, S.C.) 1871-1903, 1886-01-28
Identified by His Drinks.

Brandy smash, sirP Yes, SIR" and
an uptown bartender Immediately be-
gan to shovel ice into n glass. and soon
crushed the mint prior to completing
tho beverage.
"From the south, sir, / reckon" said
the bartender, rs the writer set down
tho empty glass.
why do you askP" 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
morning. A Frcnchman takes claret
and ice, or if he is hard on it somc COO
nae or absinthe. A Dutchman or Prus-
sian wants beer. Cinnamon don't do
much bar drinking, but lately the stew
ard of this hotel tells mo some of them
have been strengthening their tea with
brandy. They must drink good deal
of tea TO Judge by the brandy l 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 at the top.
A New Yorker wants rye all the time, a
Pennsylvania calls for Monongahela,
the Kcntuckians stick up for Bourbon,
and it is nearly certain death to offer a
drinkcr from Florida or Georgia any but
corn whisky. Jcrscymcn take applciack
Sn preference to anything else, while
Deiawnrcans must have peach brandy
anG honey. Missorians, as Il rule, are
great whisky drinkers; they want their
whisky .strai ght and strong and plenty
of it, Noltk-Cnrolina, Alabama, Lousi-
ana, Tcnn2eScc, and other southern
states send +,s great fancy drinkers
Th" best bartcepcra in the world
coma from the south. Since the
California wines have como out, tho Pa
cilic people have caNo% f.eaviiy for ca
tawba, but half of them ,eqpt tell the
difference between II still cAl.<pha and
an ordinary Sau:crnc.h
"Supposc you don t have. the p,spuiGy-
lar brand Of whisky Il gentleman .culs
for"
"WclI, that's easily settled. There arc
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 halyci; and, if barkccp-
cr understands biz business, he can
make y man thiMk hc is drinking rye
when he is actually drinking Bourbon
Bad rye whisky with II Dash of common
bittcrs in it can be made 20 pass rs corn
whisky"
Are fancy drinks. il 1n,,ch demand
now?'
"Fairly so. Sometimes u bartender
has to be sharp to keep up with the or
dcr5. The other day II SOuthGatocr cr came
in and ordered junk of me. What the
deuce junk was did not know, so haC
to trust to my wits | found out after
little that junk was II compound OF
applejack and cider, or another name
tor stone fence AiWthar time q 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 tho same
prescription.
What arc the principal fancy drinks
callcu fOrp'
"Well, New Workers take naturally to
milk punches and whisky and gin sours
Southcrncrs are heavy on sherry cob
blcrs, 'n'iRt iulcps, brandy smashes,
brandy juleps and Bourbon sours.
Philadclphians, whep thcy don't take
ale or beer, or take their whisky
straight, call for cocS,"ls, whisky
smashcs, Roman punch, ana Fish house
punch. Fish house punch is one of the
incest drinks known. 1t IL r11&de of
whisky, Jamaica rum, and several cor
dials, together with lemon and oranges.
But the same drinks 90 by different
names i'll different parts of the country"
--NcW IoTh Mail ana EaprcSS.