St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-09-22
DRINKs OF THE SEASON.
How to Make a Gin Fizz So As to
Win a Reputation for 1t.

How to Make a Gin EIZZ So As to
Win a Reputation for 1t.
William Schmidt. the bartender near
the Brooklyn bridge. has greater repu-
tation for making mixed drinks than
any other bartender in town. His liquid
combinations have an airiness, beauty,
a degree of ornament, and a quality of
deliciouSneSS that makes him easily the
king of drink makers. lie made his
reputation with his gin fixes. All sum
mer long he has stood behind his en-
plOyer's bar rearing ObellSlS and pyra-
mids OF thin glasses filled with crushed
ice and topped with fruits and flowers,
gathering GOODNESS while he has mixed
theseductive drink which from his hands
becomes preferable to champagne
frappe.
William, as all the world calls him,
consented yesterday to make a Gin fizZ
before the eyes of Sun reporter in
order that the people whom he cannot
otherwise serve may cOncOct the drink
for themselves, as it should be made.
First William put on the bar a thin
glass full of cracked ice. 1t was such a
glass as champagne is drank from now
adayS. Next he filled another similar
glass with ice, and tipped it upside
down on top of the first glass. The
effect was pretty and the result was
practical, as the under glass was made
stone cold. Then William took a thick
bar glass. big tumbler, and emptied
into it bar spoon Of pulveriZed sugar
half tablespoonful. Into this he
squeezed the juice of half a lemon.
Then he half filled the glass with
cracked ice, and poured in less than
two fingers of Old Tom gin. Over this
composition he neatly fitted a 'Shaker."
and then he shook the drink, using both
hands. and shaking the beverage full
three minutes.
The best about William is that he is a
good talker. Whatever he does he can
give a good reason for. He thinks while
at his work, and his reflections are so
shrewd and deep that he is entitled to
be called rather a professor of the
science of refreShmentthan bartender.
As he shook the glass he talked.
The greatest secret about my gin fiZZ
is that shake il well. ] shake them so
thoroughly and shake so many of them
that suffer terribly from headaches in
consequence. To shake a drink prop
erly you must use sufficient strength to
shake yourself from head to foot. This
makes a drink like gin fiZz expensive, be-
cause 1t uses up so much time. The result
Is llldl tllOSJ Ddi ICIiuCiS put vi lilC SLdh6I
or cover, give the connection toss or
two, and empty it out. The result is
thin, half-blended mass of ingredients,
while you will observe now, as | empty
this, a thorough shaking turns the drink
into thick, creamy, puffy. soft and de-
liciOus liquid, beautiful to the eye, arc
matte to the smell, and delicious to the
taste.
Before William poured it out he put
little settler, about a finger, in the bot
tom of the glass, which he had prev
iously emptied of ice. Then he poured
in the beautiful contents of the shaker,
and finally added another finger of
Seltzer to fill the customers glass. sit
is a good drink for many reasons" said
he. at is excellent in the morning,
when the system Graves the peculiar
blending of tartness and sweetness
which it gets from fruit. That pc
culiar fruity flavor is possessed
by the gin fEz to a degree not
eQuallcd by any other beverage.