National Republican., 1888-03-21
TELL THEM BY THEIR DRINK.
Identifying u Mans Locality by the
Style of His Liquor.
New York Mail and Express

lNcW YORK Mail ana ESpreSs.I
"Brandy smash, sir9 Yes, sir, said an up
town bartender recently, and he Immediately
began to shovel ice into glass, and then
crushed the mint prior to completing the bev
eragc
"From the south, sir, reckon?" said the
glass.
"Why do you ask?'
"Well, you see, we can generally fix the
nationality and place of residence of our Wis
itors by their drinks Americans usually
take whisky or gin cocktails in the morning.
Frenchmen imbibe iced claret, or If they are
hard on 1t, some cognac or absnthe. Ger
mans take beer Englishmen drink heavily
Of ale ard brandy, but they seldom drink
early in the morning. There are not many
Japs in this country, but the few who aS
here are very fond of lager, and Cinnamon
take brandy in their tea. Scotchmen and
lrishmen drink whisky. In this country
every state has its own particular style Of
drink New Workers want rye all the time,
Pennsylvania calls for Monongahela, the
Kentuckian sticks to bourborn, aud it is
almost certain death to offer a man from
Florida or Georgia anything but corn
whisky. Jefseymen, you know, take ap-
plejack in preference to anything
else, while Delawarians must have
peach brandy and honey. Men from
Missouri, as rule, are great whisky drink
ers; they want their whisky straight and
plenty of it. North Carolina, Alabama,
Louisiana, Tennessee, and other southern
states send us great fancy drinkers. The
best bartenders in the world come from the
south. Since the Californian wines have
been in the market those from the Pacific
slope call frequently for Catawba, but half
OF them can't tell the difference between
still catawba and sauterne."
''Supposing you don't have the particu-
| lar brand of whisky n customer calls forp'
"Well, that's easily settled. They are
| very few bars that don't keep both rye and
bourbon, and between you aud me there are
not many drinkers who can tell the differ
cncc. Most bars keep two or more bottles
| of whisky, all drawn from the same barrel,
and II n bartender understands his business,
he can make a man think he is drinking rye
when he is actually drinking bourbon. But
rye whisky, with dash of bitters in it, can
| be made to pass for corn whisky.n
"Are fancy drinks much in demand
~
"Fairly so. Sometimes bartender has
TO he sharp to keep up with his orders. The
other day a soniherner came in and ordered
| junk. What on earth junk was did no
know, so had to trust to my wits. / fou'.
out after little, that junk was compou:
OF appleiack and cider, or another name {
stone fence Another time a gentleiH
wanted an Albany punch. asked wheth -
preferred brandy or Santa CrOix rum
when he answered, | knew what an A"
punch was, for nearly all punches are
on the same prescription"
"What fancy drinks are mostly
forPn
swell, New Workers take nature
milk punches and whiskey or gin ,. .
southerners are very fond of sherry CO
mint juleps, brandy smashes brandy
bourbon sours. Philadelphians, VIII
don't take their whisky straight, oy Pc. .
beer, call for cocktails, whisky sm ,,f
Roman punch, and fish house pun, .
fish house punch is one of the incest .,s,.
known; 1t Is made of whisky, Jamait ..
and several cordials, together with
and oranges. But the same drinks L.
different names in different parts
cOuntry.n