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HINTS
The greatest accomplishment of a
bartender lies in catering to the
tastes of his customers.
Fancy drinks are generally trim
med with fruits in season. Some
persons prefer strained drinks plain
with the fruits served on a separate
dish. Inquire whether the customer
desires his drinks plain or decorated
before serving.
Wash ice clean. The ice used for
mixed drinks should be perfectly
clear, and when broken up should be
handled with an ice scoop.
Use cracked ice when drinks are
to be stirred and spirits are the prin
cipal part of the drink.
Use small lumps of ice in other
cases, and remove before serving.
Shake your drink well. Without
that you will never get a first-class
drink. This has special reference to
such drinks as fizzes, milk punches,
egg-noggs,frappes and similar drinks
containing sugar.
In serving punches, lemonades,
cobblers, coolers, juleps and similar
drinks to parties of ladies in summer
resorts or hotels and cafe, the proper