Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1886-04-18
IDENTIFIED BY HIS DRINKS
HOW sARKeEPER'S DETECT THE MA
TIONALITY OF THEIR CUSTOMERS.
In This Country Every state Has Its Own
Particular style of Drink-Tricks
of the Liquor Retailers
Trade-MiHtures


'Brandy smash, Sirt Yes, SIR" and an
uptown bartender Immediately began to
shovel ice into a glass, and soon crushed the
mint prior 10 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 10y his drink.
Most Americans that drink 60 in for gin or
whisky cocktails in the morning. French
man takes claret and ice, or if he is hard on
il, some CognaC or absinthe A DutChman
Or PrusSian wants beer. Cinnamon don't do
much drinking but lately the steward of
this hotel tells me some of them have been
strengthening their tea with brandy. They
must drink good deal of tea to judge 10y
the brandy ! have been sending them.
Englishmen run heavily on ale and brandy,
but seldom come 10 the bar, especially in
the morning. We haven't had any Japs
vet. but the bartender Of hotel where a
party of them are stopping tells me that
they are getting very fond of lager.
EACH STATE ITS OWN STYLE.
"1n this country every state has its own
particular style of drink Whisky Is at the
top A New Yorker wants rye all the time,
a Pennsy sylvanian calls for MOnongahela, the
Eentuckians stick up for bourbon, and it il
rearly certain death to offer a drinker from
Florida or Georgia any but corn whisky
Jerseymen take sPpleJack in preference 70
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
.F 4 -.
Tennessee, and other southern states send
us great fancy drinkers The best harkeepers
In the world come from the south Since
the California wines have come out the
Pacific people have called heavily for
catawba, but half of them can't tell the diff
ference between a still catawba and an
ordinary Sauterue
Suppose you don't have the particular
brand Of whisky gentleman calls for"'
well. that's easily settled. There are
very few bars that don't keep both rye aud
Bourbon, and, between you and me, there
are not many drinkers who can tell the diff
ference. Most bars keep two or more bot
ties of whisky-all drawn from the same
barrel; and, if a harkecper, understands his
business, be can make man think be is
actually drinking Bourbon. Bad rye whisky
with dash Of common bitters in il can be
made to corn whisky.
LEADING FANCY DRINKS CALLED FOR
Are fancy drinks III much demand
nowf''
Fairly so. Sometimes a bartender has
70 be sharp to keep up with his orders. The
other day a sOutherner came in and ordered
junk of me What the deuce junk was |
did not know 80 | had 10 trust to my wits
/ found out after a little that junk was
compound Of applejack and cider, or another
name for stone fence. Another time a
gentleman wanted an Albany punch
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 upon the same prescrip-
ton" "
What are the principal fancy drinks
called for"'
''Well, New Workers take naturally to
milk punch and whisky and gin sours
SOutherners are heavy on sherry cobblerS,
mint juleps, brandy sInashes 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. II Is made of whisky,
Jamaica rum, ahd several cordials, together
with lemons and oranges But the same
drinks go by different names IL different
parts of the country"