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OldWaldorf Bar Days
peculiarly elect, a "star" was synonymous with a SOUR glass.
With him, Johnnie Solon agrees.
The SOUR glass, so called because it was used for "sours"
of various kinds, held from five and a half to six ounces.
The LEMONADE was originally a thick goblet, but in time
it became a thin, straight-sided glass, holding from six to
eight ounces. The latter was originally the same as a FIZZ
or a HIGH-BALL glass. The COLLINS started out by being an
eight-ounce glass, but a demand for a longer drink led to
the adoption of a twelve- or even a sixteen-ounce glass–
one that, besides the gin and the ice, would hold a "split"
of soda. The CHAMPAGNE was usually a wide-bowled, thin–
stemmed goblet; often, however, a thin four-ounce tumbler,
was used, the same being also called an APOLLINARIS glass.
A
SHERRY glass was a small glass with a sharp, conical bowl,
holding from three-quarters of an ounce to about an ounce
and a third.
A
PONY was identical with a small liqueur glass,
and held a scant ounce.
A
PoussE CAFE glass was an elon–
gated pony, holding about an ounce and a half.
A
WHISKEY
was a thin, low, straight-sided vessel holding about four
ounces. The CLARET, a thin goblet, held from three and a
half to four ounces.
The JIGGER was a conical metal container, holding about
two ounces. In many establishments its use was abandoned
in favor of the barman's eye. He was supposed to be able
to gauge a jigger-fol when pouring from a bottle in com–
posing mixed drinks.
In
first-class establishments, the cus–
tomer was usually pi:;rmitted to measure his own whiskey
when he took it "neat," or in a high-ball.