The sun., 1888-10-28
DRINKS WITH SOUL IN THEN.
ADDITIONAL PEARLs FROM THE LIPS
OF WILLIAM THE ABLE.

"Give me O chickenr'
The white-aproned young man who attends
to the needs OF Expert Drink Decoctor William
Schmidt In his preparation Of those liquid deli
cacies for which he is famed reached below the
counter. selected clean. white egg. and tossed
It through the air half the length OF the coun-
! ter. The expert threw up his left hand, while
| in his right he carefully balanced a pyramid OF
crystal glasses filled with cracked Ice, and
caught the egg on the fly, much as Foster
scoops in one OF Kelly's would be four baggerss
He chipped it smartly on the edge Of glass
and tossed the yolk from half shell to half
SHE'LL the white meantime tricklinR into the
| glass. Then he looked at the translucent albu-
mon critically, and poured II into larger glass
already filed with liquors and cracked ice.
| There was shaking and pleasant rattling OF
/ ice. gentle pouring Of creamy liquid into
| tall thin glass, Kissing OF carbonic water. and
u foaming creamy silver Az stood revealed
upon the bar. The yolk OF the egg was con-
signed below tho bar.
And yoursp"
" Give inc a golden fzz." said the next.
Another chcken!"
| The white-aproned Ganymede produced an
other egg. The same operation was repeated,
only this time the yolk was put into the drink
and the white hid below the bar.
why didn't you use the yolk OF that last
egg for my golden fzz instead Of breaking q
new egg" inquired tho customer. pausing
after the first ecstatic swallow
My dear SIR" sold the bartender, as he care
fully piled up layers OF different colored cor
dials into pousBe- cafe. you do not under
stand the first principle Of artistic drink max
ing. am sorry to have to add that you do not
understand human nature. While the egg is
tho most nutritious. most delectable. most
popular OF all eatable things. 1t is at the same
time the article men are most suspicious Of.
For each drink break a new egg, that the GUS
toner can see for himself first. that 1t is
clean. second, that 1t Is cleanly broken and
third. that it is as fresh and pure as new-fallen
snow. Should l produce a broken yolk from
below the counter for your drink its whole
effect would be spoiled. Furthermore. my
dear sir. the opening Of new egg in
the presence OF a customer, and its
neat and skilful handling. possesses an
artistic merit. The true bartender is not
satisfied merely with producing fine drink.
That is only the last result Of his labors. If he
has the soul for art which should influence
every bartender who aspires to more than I'LL
ing beer or serving raw spirits. he will at
tempt also to bring his customer to that frame
tep he
pared Every It mood % you 5 know has 1T Its drink
called for should be taken. There arc various
devices to, whet the appetite. Danish extrane;
spirit, to that, state, proper for appreciative
drinking. OF these the manipulation of the egg
hs bes f' fSe is
would be only for drunkards. With her it is
his h snG
Are there many drink Ks recurring eggs"
asked the customer ,s as he drained the glass;
over a hundred In which the whole or part OF
an egg is Is absolutely !p necessary; They comprise
an aesthetic or heulthiul rather than an intoxi-
eating object. In two thirds Of them the whole
drink US we'll as to favor It. 1t lends richness
to the flavor and soft richness of color that
know that large part Of the pleasure Of Of rink.
ing lies in pleasure to the eye, From the rhysi-
SSssa the in msa dsnk Gsns 9
stomach. tearing liquid into an lnyigoratinG:
i you must drink whiskey, drop an egg in it;
enic effect Of tho egg. though, is on the voice.
drink never s get the the whslsE "s 1oies LianqF
is said to be bad for singers. II singers would
and get richer have said that wo-thirds OF
as ark Wsa v9 with
the whites yolkS shall be used in mixing the
others? Tho oye. sir, rather than the taste. OF
course, sir: some prefer, the flavor of the yolk
for the superior dccacy OF flavor it lmparts.
But in, the great majority of cGses the choice
The geld is rleh the silver soft The choice is
q golden lizz. Its rich redness pleases them.
Others find their Grealest aesthetic pleasure in
aS R derats en 6a oa the silver M an 14
clears away tho liquor. letting the eye a most
penetrate and then battling il? II is typical OF
n Al hntF not lghH hnt no fG hn
silver drinks Then have you noted the Orien-
tai splendor. the, romance and opulence sug,
| have frequently remarked that mon of lnll
blood. Of rushing, sparkliaG life: prefer the
Shall mention YOU some drinks with egg
Well. first and most glorious from every stand
sfans sbs sSS enS Sols eras sre tho
grand royal. like, the royal. takes tho whole
afns ali liquors. nh' Tfs san Th
ties after that universal favorite. the gin, izz.
zz Of ps sfk ,So i o% delicious hSG but Little
lar and well known, genuine novelty in egg
drnk h is egg eef SSs H it,
beer, That's all: Perhaps It don't sound good.
@ %o1t paiata6@io: @ Tho Eaickerbe!n IS eempars.
You take long champagne glass and drop a
hall teaspoonful of vanilla in the bottom OF it.
On this you lay carefully a half pony OF naras-
chino It begins now 70 be beautiful. but when
you float on that whole fresh egg the effect is
enhancing. Cover the egg with curacao and
fill TO the brim with brandy; and guarantee
you will have before you an object that Will I'LL
you with delight before you even touch your
tab table. y You swallow It down low in second. The
nayors strike your taste IN rapid snGeeessien. se.
whole. in WHICH the egg acts the role OF general
peacemaker, both for palate and stomach. 1t
Is something really artistic.
Close upon the heels OF the knickerbeein fol,
maraschno first, then the yok Of the egg only
and layers OF curacao and brandy. II is quite
new. There are two new ways OF making
whiskey palata Bile and healthtul by the use OF
eggs; The basis Of each is the whskey sour;
In the substantial sour whole egg is well
shaken with the sour as commonly made; i
Is q vast improvement. lttakeS the edge all oil,
and does not pander to q desire ior intoxca;
tion as whiskey drinks often do. The Oriental
sour Is made with the white OF the egg only
This is more delicate drink, It clears the
throat and is especially recommended for
singers, | might add that drinks made with