This post continues our series of Bartending hints and rules. (Read Part 1) (Read Part 2) This bartending advice is from Jerry Thomas, perhaps the world’s first celebrity bartender. Some of this advice might seem a little dated, but most of it is perfectly adaptable for bartenders of today. You will however probably be grateful that fending off insects isn’t quite as big a concern in modern bartending.
1. Cordials, Bitters, and Syrups should be cooled gradually, and not laid upon ice. A moderate degree of coolness is sufficient for these preparations, as they are only used in small portions for mixing and flavoring.
2. Claret, Rhine-Wines, Sherry, Port, etc., require special attention. Their temperature should not be too cold; and, when poured into glasses, the bottle should be steadily handled, so that any sediment that may be in the bottom of the bottle is not disturbed. Bottles containing these wines, when laid away, should be placed on their sides, to keep the corks moist.
3. Whiskey is usually kept directly on ice, but brandy and other liquors require only a moderate temperature. Fine old Cognac loses its ” velvet” when chilled.
4. The refreshing qualities and flavor of Lager beer depend very largely on the manner of keeping and handling. Casks or kegs containing it should be kept at a temperature of about 40Ã‚Â°. Lager is always in its best condition when it comes from the brewer’s ice-house. When carted through the streets on a hot summer’s day, the temperature is quickly increased, and it must then be stored in a refrigerator for three or four days in order to reduce it to a proper temperature before using.
5. When the consuption of a keg of beer is sufficiently rapid, it is best drawn directly from the keg, the first glass drawn being rejected. The tap must be thoroughly cleansed before using ; and, as soon as the beer ceases to run freely, a vent is placed in the bung.
When, however, the keg has to stand in use for some time before it becomes empty, a considerable amount of gas will escape every time the vent is opened, and the beer will soon become ” flat, stale and unprofitable “at least for the consumer. To obviate this, and to keep the beer tolerably fresh to the end, the vent is not used, but a tube is inserted in the vent-hole, leading to a receiver or cylinder containing air, compressed either by water-power or a hand force-pump. This exerts a continual pressure on the surface of the beer, and prevents the gas from rising. Too great an amount of air-pressure should be avoided, because the beer will be driven too forcibly through the tap, and fill the glass with more froth and less beer than a thirsty drinker would care to pay for.
The air in the cylinder should be drawn from a pure source, by means of a tube, if necessary, leading to the open air. The air in a cellar or even a close apartment is rarely pure, and would have a decidedly unwholesome effect on the beer.
6. Bottled Beer should be kept in a cool place or in a refrigerator, not in contact with the ice. The bottles ought to stand upright, so that any sediment will settle to the bottom. It is, therefore, not advisable to pour the last dregs of the bottle into the glass.
7. Syrups are peculiarly attractive to ants, flies, and other insects ; they should, therefore, be kept in closely corked vessels ; and, when in bottles for use, be kept in a cool place, properly corked, a rubber cork being most convenient, and the bottles standing upright in water. In this manner the bottles will be put of the reach of insects of every kind.
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