Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-03-14
DRINKS OF VARIOUS REGIONS.
observations of Barkeeper Over
Much of This Country.

From the Baltimore Sun.
I'm this country, as in England, whisky
may be called the national drink, but each
city and each section has its own popular
drinks" said a barkeeper. I'm New York
EighbaIls, fixes and all kinds of fancy
drinks are in demand. Anything new is
sure of catching the fancy. 1t was the nov
city, or, to be more truthful, the name. that
accounted for the vogue Of Mamie Taylors
and horses necks last summer and the car
RE Nations of the present winter.
LAS for champagne-well, there is more
champagne drunk in New York city each
day than elsewhere In the entire United
States Not exactly that New Workers are
such great lovers of champagne, but there
are 10000 visitors here per day, who do
not as rule, indulge In this expensive
beverage when at home, and feel that they
can afford it when they come to the metrop-
oils.
'sWashington Is the only city where there
is no favorite drink. 1t Is too cosmopolitan
for any one thing to have a run. There are
lot Of thirsty people there, but they come
from all sections. and each clings to what
he has been used to at home. A mixer there
needs to be we'll up in his business, for
nearly every man who comes In will give
different order. Throughout New England,
with the exception of Boston, which follows
the fashion in drinks set by New York,
cider is regarded with especial favor. There
is sort of pride in the way man says:
Give me glass of cider.
I'm New Orleans straight whisky, wines
and absinthe are usually called for. the lat
ter being drunk by the French population.
1t is the only place in this country where
there is any real demand for this demoraliz-
ing drink. There the old absinthe house Is
one Of the sights Of the town, and 1t is con-
sidered rather smart to patronize it.
Here absinthe frappes are made in the
old fashioned way-a way that has passed
out and been forgotten save in this one spot.
There are two big spigots that all may see.
absnthe and the ice are put in the glass and
then he gently turns the spigot and drop by
drop adds the water, stirring vigorously all
the while. 1t takes fully fifteen minutes to
make frappe in this manner, sometimes
longer If the mixer is anxious to do an un-
usually fine job, but In this queer French
city time doesn't matter II the frappe is
good.
"In Charleston. jacksonville. Mobile and
other southern coast towns toddies. cock
tails and mint juleps are the popular thirst
Quenchers In the warm months, but with the
first touch of frost they give place to hot
Tom and Jerry and eggnog. Especially is
eggnog considered the holiday beverage and
on Christmas day 1t Is the southern custom
to serve 1t In every home. big bowl Of
eggnog is far more necessary part Of the
festivities than a Christmas tree, and the
southern people make 1t as can no other
people in the world. There Is only one
trouble about it-or Is that a good point
You don't want much OF It,
Chicago drinks everything.
"In San Francisco straight whisky and
native wines are drunk almost exclusively.
In no part Of the west is there any call for
| the many fancy drinks popular In the east
Anything, just so It's whisky. but don't
We put nothing In It, Is the order In the
mining camps. Plain whisky is their stand
by.
I'm North Carolina, Tennessee and Geor-
gia there Is a deal OF corn whisky drunk It
| is made in the mountains 1t Is usually
drunk fresh. when 1t is white, fiery and
would make tabasco sauce tame beside IL
With age 1t mellows, gets softer and turns
yellow, but II takes too much patience to
wait for that stage. When there is a
stranger the farmer will occasionally dilute
II with water and swseten It with honay.