Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-07-28
TAKE ONE WITH ME.
How the Mixicologists Tickle Their
Patrons Palates.
GOTHAM'S FASCINATING DRINKS
The Delectable Cobblers and Seductive
Draughts That
COME LIKE A BREEZE FROM THE ARCTIC

other in an artistic but somewhat shaky
pyramid, 1--WE are continually making
progress in the discovery of new and
fascinating palate-ticklers. Indeed there is
no limit to the variety a clever man can in
vent, if he has knack that way. 1 once
knew a fellow who used to make it study.
He would even dream out new drinks, just
as that musician fellow Tartini, dreamed
out the Devils Sonata they say; my
sell" he added proudly, "have gotten up
two or three real beauties, expressly for this
seasons consumption. Like to try one?
Here, Jake-a piece of ice and three thin
glasses"
And with a graceful sweep of his right
arm, Artist P. II. McInerny, the pet of the
downtown merchants and members of the
Produce Exchange, and the High Priest of
the Order of Mixicologists in this city,
reached for row of bottles behind the bar.
This" he explained, as he mingled the
ingredients deftly, sis 'Will-o'- '-the-wisp,'
new drink, vintage of '89. 1t is quite
simple, being plain lemonade with dash of
brandy and a puff of gin; then your ice
chopped fine and the whole shaken-so.
Peculiar flavor, hasn't it? Something that
seems to escape you, so you can't tell ex-
actly what it is like; yet you like it. An
other prime tavorite which have intro
duced is gin-and-seltzer punch, frappe. It
is the best thing in the world for hot day.
Lots of men come in here and call for
marine cocktail, an odd fancy Of mine,
composed of sherry, vermouth and orange
bltters, with spoonful of shaved ice.
SAM WARDS RECIPE.
"Did you ever hear of Sam Wards great
summer drink? No? He used to come regu-
Ior IL e. L Al
recipe himself. Here it is: Half pony
double kimmel; half a pony cream; ice,
lemon and trimmings. Queer drink, isn't
it? About this time of year principally
have calls for fizzes and frappes, and we
make them in large quantities. They are
the most popular drinks in sultry weather."
The really artistic drinking is not done at
the hotels in New York. 1t is in the cafes
that one finds the mixicologist at his best.
While some of the hotel hartenders are un-
questionably artists, the average demand
does not call for a high grade of skill.
Whisky straight, beer. wine and the inevi-
table cocktail predominant on the list, and
these any bellboy is capable of serving.
But in the cafes on Broadway and down
town, the trade in fancy drinks is tremen-
dous, and a bartender must be both skillful
and ready-witted to comply with all the de-
mands that are made upon his inventive
powers. 1t is in these places that drink as
fine art" can be seen with all its infinite
variations.
The perfect bartender hides nothing;
everything is done in full view of the
audience, even to the slightest detail-the
posing OF berry, the floating of twist of
lemon, or the mathematical construction of
pyramid of cocktails, cobblers or pousse
cafes in u way that makes a layman dis
tracted and which he Immediately proceeds
to disintegrate. 1t is art for arts sake
alone. At downtown Delmonico's, the
Gale Bohemia or Ollagawalla Cafe on
Broadway, and a half-dozen places uptown,
these polished performances may be seen at
all hours.
"Among the bankers and brokers there's
a wide variety of tastes in the matter of
summer drinks" said Artist John Buben-
helm, who presides in maze of crystal and
silver in Delmonico's New street place.
Many make little distinction on account of
the heat, but all seem to be very fond of
Golden Slipper and Silver Fizz' The
former is yellow of egg, whipped, yellow
chartreuse and Danziger goldwasser. The
silver izz make with the white OF an egg,
beaten up, gin, sugar and lemon Juice. No,
never have time to invent drinks, as some
bartenders have. These are the ones most
in demand every summer"
QUITE THE LATEST.
At the New York Hotel, Bartender Joe
Murphy serves his patrons this season with
a Royal Mint" made like a small mint
julep, strained and fixed with carbonic
water. Tom Lynch, another welI-known
artist says plain fizz, composed of butter
milk, lime juice and soda, has the call this
summer. Patrick Murphy, who mixes
drinks for half the Stock Exchange, points
to the Boston Cooler" as his own crowning
triumph. 1t is half ginger ale, half sarsa-
parilla. At the st. james Hotel, Billy
Ottman has made quite hit with the Rem
sen Cooler" which is composed of Tom gin,
soda, piece of lemon peel, carbonized
water and shaved ice. AT the Gllsey and
Fifth Avenue Hotels, Bartenders Butler and
Grey are accounted very skillful compound
ers; yet they declare that fancy drinks are
in little demand among their patrons, and |
that plain whisky, or whisky and soda, have |
the lead over all other beverages.
The Germans, when they drink whisky, |
have way of treating itthat is somewhat |
novel. Into glass they squeeze an orange |
and lime, then comes piece of ice and |
two fingers of whisky, the whole served in a |
John Collins" glass. Their iavorite drink |
in summer, however, next to the omnipres-
ent lager is Rhine wine, we'll iced.
Sporting men have a nomenclature for |
their tipples that is sometimes unique. At |
the Brewer House, q great sporting rem.
devious, they call for horse" which is !
an old-fashioned cocktail, with |
crushed sugar. A "tip' is whisky and |
milk. and "Poughkeepsie" is trick drink,
intended to prevent the drinker from going |
TO the races that afternoon. 1t is an indis- |
criminate mixture of about dozen of the |
strongest spirits, liquors and cordials, is
Sadr of orxA hac ~.
effect upon the unlucky imbiber. The "raz-
zle-dazze" is another of the seasons crea-
lions of the same sort and is made oI sherry,
Santa Cruz rum. cider, Tom gin, Curacao, |
and ice. After drinking it, the sportsman
feels like buying the entire field and the
Jockeys to boot.
PRoMISCUoUS DRINKERS.
There is, of course, vast army of irregu-
ar drinkers who rush into any convenient
place in hot weather, and take promiscuous-
y whatever strikes their fancy, to allay
hirst These generally run to the lighter
iraughts to be had at the soda counter.
Phosphates. wine of coca, Moxie, lime juice.
almond chocolate "a delightfully."- cooling
irink), orgeat, lemon, peach, raspberry and
Utmost every conceivable flavor are called
imply milk iced and favored with cheap
yrups, are the drinks OF the street and side
walk, and are peddled by vendors on the
rowded thoroughfares.
The Star Theater Cafe has been, for the
'ast 26 years, the resort of the prominent
ctors. 1t is unpretentious, but decorated
With play bills, American and English,
lating as far back as 1907. Their latest
ancy drinks for the Thespians who pass the
ummer on the Rialto are the "Barn
'tormer," consisting of the yolk of an egg,
lalf a tablespoonful of sugar, half pony of
,.mmel, half a pony of sherry a little |