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HAYWOOD'S
MIXOLOGY.
7
SUGGESTIONS
TO
MIXOLOGISTS.
Clean
the
top
of
bar
first,
then
remove
everything
from
un-
derneath
and
place
on
top
of bar.
Scrub
your
work-bench
and
boxes,
wash
your
glasses
with
salt
Fill
up
all
your
liquor
bottles.
Get
your
cracked
ice
ready.
Have
ice
water
made,
in
case
a
customer
comes
in;
this
is
one
of
the
first
things
that
should
be
attended
to
when
the
bar
is
opened.
In
mixing
drinks,
do
not
let
one
flavor
predominate
too
much
over
the
others;
that
is
the
great
secret
of
mixing.
And
let
me
say
right
here,
the
less
angostura,
or
other
bitters
you
use
in
your
drinks
the
better
the
drinks;
one
or
two
drops
is
sufficient
for a
cocktail
of
any
kind.
To
insure
correct
pro-
portions,
always
use
a
jigger
in
measuring.
Serve
all
drinks
in
their
respective
glasses
—
that
is
to
say,
serve
port
wine
in
a
port
glass,
claret
in
a
claret
glass,
champagne
in
a
champagne
glass,
etc.
To
make
rock
syrup
take
5
lbs.
of
granulated
sugar,
one
gal-
lon
of
water;
boil
one
hour;
reduce
if
too
thick;
let
it
cool
well
before
using.
Always
keep
yourself
looking
neat
and
clean
back
of
the
bar, as
appearances
go
a
great
ways.
In
the
absence
of
fresh
fruit
vou
may
use
canned
fruit
to
good
advantage.
Use
the
juice
for
flavoring
sours,
punches,
lemonades,
etc.
A
customer
who
takes
his
drinks
plain
will
appreciate
fruit
more
than
one
who
drinks
fancy
decoctions.
Fruit
is
very
nourishing
and
healing
to
the
stomach.
Always
be
doing
something,
or
thinking
of
something
to
do
when
on
duty.
Your
back
bar
and
bottles
should be
wiped
off
every
day
to
keep
down
the
accumulation
of
dust.