A guide for bartenders, or how to mix drinks. Part 3

Chapter 50
Strong sweetened tinctures, bitters and syrups.

Sweet and bitter liqueurs and syrups should not be placed on ice; it is advisable to keep them at a moderate temperature. Those that are frequently used in mixing drinks should be kept on a shelf behind the bar, in small bottles, carefully sealed to prevent insects from getting into them and preventing the contents from spoiling. When using such bottles, it is recommended to hold the stopper or geyser with your finger to accurately control the flow of the product.
Late in the evening, when the bar closes, the geysers of the bottles must be plugged with sharpened wooden stoppers to prevent possible insects from getting inside. When working with syrups, you must always ensure that the corks are carefully fitted to the necks of the bottles, since they contain a rather sweet substance that attracts midges.

Chapter 51
How to decant ale and porter.

Let's consider the correct way to extract evil or porter from a barrel or, as they say, “from a tree.” If the owner has a large enough room and the necessary amenities, then his guests prefer to drink beer from the barrel itself rather than from a bottle. The pipes for conveying beer from the cask must be made of the best metal, such as English tin, and kept clean and in good repair at all times. Under no circumstances should you use beer in the morning that has been left in the tubes overnight. If these rules are not followed, the drink will not be fresh.
Ale bottles should be stored horizontally. But in a business where there is a clear demand for this drink, large quantities of bottles of it can be stacked vertically on pantry shelves before being placed in ice chests or in the refrigerator. Several ales require refrigeration to develop their perfect flavor. Do not shake the bottle while pouring the contents into glasses. In cold weather there is no need to use ice for ale and porter. But if the weather is warm, it is advisable that the temperature of the drink be regulated by means of ice water constantly dripping onto the tubes and thereby cooling the beer decanted from the barrel. When pouring English or Scotch ale for a visitor, you need to choose a mug large enough to contain the entire contents of the bottle. If two or three mugs need to be filled, the bartender can take them in his left hand and carefully pour the ale into them, tilting the bottle slightly. The drink will look clear and will bring pleasure to your guests.

Chapter 52
Decorating drinks with fruit.

Fruits should be picked up with a special fork and not with your fingers, but during peak hours the bartender can do what is most convenient for him for quick service. It must be remembered that all fruits should be kept in a cool place, where there are no flies and other insects. When serving a drink with fruit, you should offer the guest a small bar spoon so that he can remove it from his glass if he wishes.

Chapter 53
How to handle fruit, eggs and milk.

Eggs, milk and fruit should always be kept in a cool, clean area or in an ice chest to keep them fresh. Do not use cut fruits left over from the previous day. Their taste, and therefore the taste of the drink with their participation, can deteriorate. The bartender must ensure the cleanliness of milk utensils. Never pour fresh milk into what is left over from the evening; such sloppiness will lead to sourness of the product. It is unacceptable to use metal jugs, jars and cans for milk. Choose glassware or porcelain. Milk jugs should be of such a size that they are convenient to use. Dairy containers should always be kept tightly closed.
Egg is included in the recipe of some mixed drinks. There is no harm in being careful: break the egg into a separate glass container, make sure it is fresh, and only then add it to the cocktail.

Chapter 54
Draperies against insects.

It has long become common practice to cover racks and shelves, lamps, chandeliers, paintings, sculptures, figurines and other pieces of furniture and decorative elements in a bar with gauze or similar material to protect them from flies, midges, etc. I consider this method absolutely useless, since my experience proves its complete ineffectiveness.
If your establishment is clean and fresh, you don’t need draperies; otherwise they won't help you. In those places where drinks containing malt are sold, you can see the floors, counters and tables flooded and splashed, which leads to the appearance and accumulation of flies and other insects there. If the room is kept clean and dry (this is a prerequisite), flies will not bother you. Make it a ruleClean the lighting fixtures daily, thoroughly clean cabinets and shelves, use two or more electric fans - and your bar will always be in excellent condition.
For those who still prefer to cover furnishings, I advise you to do it very carefully and tastefully. Choose elegant, fashionable fabrics in calm shades so that your room does not look like a circus big top with colorful flashy stripes.

Chapter 55
Cigars.

If the owner of the establishment sells cigars and has his own cigar racks or stands, then the bartender’s responsibilities include ensuring that they are kept in proper condition.
Order only the best imported and local cigars. People engaged in our business should not expect too much profit from the sale of this type of product. But, as a rule, a good cigar is an advertisement for an establishment, the benefits of which will not take long to arrive. By selling a great quality cigar, you can buy a guest for your bar or restaurant.
There is no point in buying a large number of cigars at once. There are several reasons for this. It is more convenient to assess the condition and freshness of cigars when purchasing in small quantities. If you buy too many cigars, they will lose flavor before you sell them. It is easier to store cigars in the summer, since in warm weather the air humidity is at the optimal level for this. In cold weather, when the premises are artificially heated, cigars dry out and their casings are damaged, which causes dissatisfaction among consumers. This is why cigar cabinets or racks must be airtight. At the bottom, place a tray with a small amount of water under a thin perforated lid, this will help maintain the necessary humidity.
Where there is a good trade in imported cigars, it is advisable to have an additional cabinet, lined with zinc inside and made completely airtight so that the goods do not dry out. But, as a rule, in large establishments, cigar stands are separated from the cafe or bar and are rented to others, and this method is welcomed by everyone and does not bring big problems.
If you intend to sell a lot of cigars, you should be very careful about maintaining the product in good condition, studying the tastes and desires of customers, being able to recommend products from different brands, etc. Only a serious, energetic and polite seller can receive a large daily income from the sale of cigars.

Chapter 56
Although last, but no less important.

In this chapter I cannot avoid repeating some important remarks about the behavior and appearance of the bartender, although I have dealt with this topic quite often in my book. I still want to instill in every person behind the bar: he should look and work as neatly as possible.
Bartenders should not, as some do, walk around with a toothpick in their mouth, clean their nails behind the bar, smoke, spit on the floor, or exhibit other disgusting habits.
Also, you should not eat at your workplace - there are other rooms for this. After visiting the toilet, the bartender must wash his hands and wipe them dry. And do not think that a bartender who behaves arrogantly and swaggering will make a favorable impression on the client, such behavior is completely unacceptable.

Book by Harry Johnson.
Translation: Alexey Shaposhnikov /BARNEWS/