XI / 68
nickel work, and see t.hat the room is cleaned up in
general.
Having now cleaned up thoroughly, the stock
should be looked over and gotten in shape, the
whisky bottles filled, the side drinks properly ar–
ranged and then you are ready for business.
The stock, of course, must be governed by the
trade and demand . .Rye whisky is the most pop–
ular now, although some still prefer the Bourbon .
Scotch whisky has become very popular and sev–
eral good brands should be kept. There ar:e a
great variety of bitters on the market but the fol–
lowing a re good and should be kept in stock:
Peychaud, Orange, Angostura, P epsin, Boone–
kamp, Celery and H ostetters.
It
is also well to keep
in stock some green mint, peppermint, Jamaica
ginger, bromo seltzer, bromo soda, bromo caffeine,
glycerine, rock candy syrup, molasses, limes and
quinine.
Whisky and gin should be kept on the ice for
immediate use; also seltzer and ginger ale.
It
is
also well to have some whisky and gin on the back–
ba r, as some people prefer their liquor wa rm or
·the same temperature as the room.
White wines should be served cold.
Red wine should be served the temperature of
the room.
Never serve brandy, blackberry brandy, port
wine or claret cold.
Ale should not be kept as cold as beer; and in
serving never shake the bottle.
Be
careful also to
pcur very slowly into the glass.
Always strain mixed drinks thoroughly; and
never leave a customer until properly served.