Arizona republican., 1919-11-23
"PECULlAR' DRINKS
(New York Tribune)

Honest bartenders are being forced to psychology every day by the thirsts clamped down recently. How the practitioners of the bung starter and the beer-scoop have been forced to play on the human imagination was shown forth yesterday at the bar of a business mems lunch" in the hotel district.
 A patron, unknown to the aproned expert standing gloomily at ease, ap- preached. Although the bar was de- serted Of other custom and the cashier was drowsing at distant desk, the newcomer spoke in a whisper.
 I'm stranger here" he said. "Can get little something with sting to it-not ginger ale, either? I was trav cling when the lid was shut down, and l haven't a drop on me-"
 'Ill have to see,'' the bartender whispered back. Then he retired to a rear room, and, emerging, said he guessed the stranger could be accom- modated with anything in the line of mixed drinks" Straight whiskep was too scarce to be sold, the bar | tender confided. The visitor named his beverage, and the bartender poured ingredients into a glass from large ano small bottles
 Looks All Right Looks like the right thing" the patron commented. Then he drained it, and his expression of admiration changed. To his inquiry, the obligins bartender replied that the quality was little off color, but that it was the best in town. So the stranger had other mixtures, from other bottles, and at departure was more than satisfied with his find
 Twas certainly ,t hard job selling that feller, grinned the barkeep, as he told about it later. When he came in, mysterious like, I could see that he wanted his likker, and I thought Td 1 give it to him.
 | We've got soft drinks in stock, and some colorng matter. At the last place tended bar-a roadhouse-I learned how to make up anything from cocktails to fiZzes-at least they looked like real-without using whisky or gin. I'd learned how to take the. fight out of milk punch, and did the best l could for the gentleman"
 "DiscoveriesD Are Made
 Prediction that "a flock" of new prohibition drinks would be invented shortly, if the ban is not removed o1 modified, was made by another liouor dispenser. He said that in his spare time-now suddenly most of his work ing hours-he had been fooling around with the innocuous materials at hand and had evolved some really ''telling" connections. He stated that a little further experimentation was necessary | before these discoveries could be un-' | leashed on a parched people
 Proprietors of cafes, restaurants and hotels are already sending out feelers for tipples to substitute, as far as DOS sIble, for the alcoholic ones, it was learned yesterday. The East Side. which makes large part of the Paris clothes fashions, is showing the way in the latest drink styles now. What goes under the name ot cereal wine is one of the innovations which, it is promised, will become pop ular shortly. The cereal" remains an unknown factor, but those who sell the wine" say it has absolutely no alco- holic contents.
 Honey Becomes Popular
 Honey is one of the main ingredients in still another drink, which is thick ish in consistency. like creme de cocoa. and is destined to take it's place in convivial circles as an after dinner | cordial
 Beer of 2.75 strength continued be ing sold yesterday at cafes in various parts of Manhattan. It was sold only to known customers. however. and each customer was given a chaser of water with each glass of brew. In- structions were that the PTS was to be diluted down to the legal alcoholic content. one-half of 1 per cent. by the drinker, but it was understood that the water was only for emergency use. to be mixed with the amber fluid should a revenue agent try to collest "evi- ] Ala,