This Issues Libations
Cover Artwork
Brunswick Bar Fixture Catalog, 1911-1912
Drink Books“The Art of Distilling Whiskey” – Bill Owens and Alan Dikty
PITA (Pain In The Ass) moments at the bar
Complaints by bar staff about customers. Whee!
Barchives
The Herbert Asbury/Jerry Thomas article continued, 1927
Sidebar
A Winter Hippocras, The Compleat English Physician, William Salmon, 1693
A Shot of History I
Chambord, and….the Chastity Belt
Cocktails and Drinks
Some unique recipes, new Bitters, and…..
Baravatar - “Sam and Ellas” Café
A start
A Shot of History II
A late 1800’s Saloonkeeper’s card
Last Call
Classic and Weirdo recipes, comment
Readers of this site should be of legal drinking age (LDA)
in the state or country where they reside.
Any and all information published in this website are the opinions of the
author, who is in no way responsible for actions of the readers.
Members of the eating and drinking establishment industry are expected
to adhere to the practice of “RESPONSIBLE BEVERAGE SERVICE”
Cover Illustration
A 1911/1912 Brunswick-Balke-Collender Bar Fixtures Catalog
At a couple of auctions last month, I was fortunate to acquire, two quite rare, Brunswick-Balke-Collender Bar Fixtures Catalogs, both in very good condition for their age. The 1900 edition has hard board covers, 102 pages, and was the first catalog of the 20th Century for the company. It illustrated 28 different bar configurations, six lower back bars (different configurations), nine bottle cases, seven front partitions, summer doors, bar screens, window screens, settees and cozy corners, railings, wall cases, cigar counters, nine different beer coolers, wine and lunch coolers, sideboard, novelty box buffet, novelty pump boxes, lunch counters and hot lunch pans or trays (for free lunch I would guess), drip pans, bar drainers, underbar workboards, foot rails, tables, chairs, etc.
The 1911/1912 catalog was the last one the company issued until 1934, after prohibition was repealed. It appeared that the company was quite concerned with the temperance and anti-saloon league organizations efforts, and thought it best not to be associated with the manufacture of saloon fixtures, otherwise their sales of billiard & pool tables, and other associated merchandise (balls, ball racks, cues, lamps, tables & chairs, etc.) as well as bowling alleys and equipment, would be negatively impacted.
This 1911/1912 catalog had embossed card covers, 100 pages, 15 different bar configurations, as well as the various types of equipment and configurations listed above, but not as extensive.
Later this year I may recreate 100 high quality facsimiles of this catalog, together with the 1902 Brunswick-Balke-Collender “A Book Of Recipes, How To Mix Fancy Drinks Bartender’s Guide” that was featured in last month’s (December) thebarkeeper.com.
In addition I was also able to acquire a fine copy of the 136 page, 1934 “Service Fixtures and Equipment by Brunswick, for Hotels, Clubs, Restaurants, Taverns, etc.”, their first catalog after prohibition. This most interesting catalog has a total change from old time saloon design, to modern, art deco styles and configurations, with the most up to date equipment. It makes for great viewing and reading.
And last but not least, a 1936, “Bars-Backbars and Bar Interior Units” by the Bishop & Babcock Mfg. Co., Cleveland, Ohio, with extremely modern bar and backbar design. In all probability, these acquisitions shall require my seeking employment again. Worth it!
Drink Books
Some issues ago, I mentioned the continued growth of artisan/craft distilled spirits. A recently published book titled “The Art Of Distilling Whiskey And Other Spirits”, would be an excellent way to stay current with this market trend, as well being a source for determining what products are in the market, as well as the profiles of these unique brands. Bill Owens and Alan Dikty, the authors, have created a tome of simple, incisive, and readable explanations of all these wonderful spirits, and their dedicated proprietors, stylish packaging, and very creative names.
Award winning photography, basic distilling history, a little moonshine, the basic distilling process and equipment, North American Whiskies, and other whiskies of the world. Then Vodka, Gin, Brandy and Eau de Vie, Rum, Tequila
, Liqueurs and more. Followed by a gallery of artisan distillers, a distillers library, glossary, and International Directory of Distilleries. It is difficult not to be intrigued by this simple treatment of the artisan/craft distilling movement.
And a lagniappe to this fine book, is Mr. Owen’s web site, distilling.com, He is the president of the American Distilling Institute, which offers an array of distilling classes, boot camp distilling, and last but not least, a program of E-Learning classes on Artisan Distilling, and Modern Moonshine Techniques. It makes me wish I was young again, so I could start another unique career. And….Bill, remind to tell you a story about Bing Crosby, Phil Harris, myself, and Herradura Tequila, a long, long time ago.
PITA
(Pain In The Ass) moments at the bar
We have discussed PITA moments in prior issues of thebarkeeper.com, but they were mostly from the perspective of the customer. I believe it prudent to allow bar staff to voice their PITA moments about the customers, thus:
The $100 Bill – It’s the beginning of your shift, and a gentleman and his new female acquaintance sit at your bar. The lady orders a Chardonnay, and he orders an imported beer. In an attempt to impress the lady, he decides to pay for the two drinks with a hundred dollar bill. As most of us are aware, management does not believe in providing staff with a large bank to begin with (which is another PITA to be addressed). You ask the customer if he has a smaller bill to pay for the drinks, and jerk says “You mean you can’t break a hundred?”. In Fantasyland, we would take the hundred dollars, record the sale, and with their change, give him a roll of quarters, dimes, and nickels. That should impress his lady friend.
Drink Pointers – Some customers when they want a drink, will point to the drink, which supposedly means they would like a refill. God forbid they should speak, and politely ask for another drink. In Fantasyland, I would call their parents and inquire if their babies had ever been taught any manners? And that goes for the whistlers, finger snappers, or dumbos who bang on the bar for service.
Big Mouth Tippers – They make numerous complimentary comments about the great drinks and service, and leave a 5% tip. The ingrates! In Fantasyland I would consider this verbal abuse, and attempt to introduce a law addressing this matter.
Dirty Table Fetish – A couple walks in to the lounge, where there are a dozen tables. One is occupied, one still has dirty glasses, and there are ten clean, set tables. And where do Mr. and Mrs. Dumbo park their ass, at the one and only dirty table? It seems to happen all the time. The floor staff is saying “Look at these jerks”, and the newly arrived customers are saying, “I can’t believe they have all the tables cleaned, but not mine”. Over the years we have tried to figure out the cause of this aberration, but the only plausible answer seems to be a sub-conscious desire to park their butt in a warm seat. In Fantasyland I would probably attempt to install electric chairs.
Credit Card One – Buying one drink, and then paying with a credit card does impress bar staff. Jeez Lueez, don’t you have enough cash to pay for a single drink? In Fantasyland I would probably tell them their card has not been accepted, and suggest they call the card company, which should keep them on the phone awhile.
Credit Card Transactions – the customer takes the Merchant’s Copy for the credit card, and as if that’s not bad enough, they take my pen. Do they need glasses, and you mean there’s a shortage of cheap pens? In Fantasyland taking the Merchants Copy results in an extra ten dollar tip, and taking the pen, results in a certificate for a Mont Blanc pen for bar staff.
Cell Phone – They use their cell phones in the middle of the drink ordering process, and keep signaling for you to wait until their finished, while the bar is packed, and other responsible citizens are seeking service. In Fantasyland you would not take their order, but would hand them a card that says, “No drink service when patron is on phone. When you are finished with your conversation, call our business number (555-1212), and we will attempt to inform bar staff that you are ready to place your drink order. And…have a nice day”.
Verbal Insult – Customer asks if you know how to make a good Margarita, or some other cocktail. What a dumb and insulting question to ask a bartender. Do they think we are behind the bar because we are pretty, or entertaining? In Fantasyland I would probably reply, “Yes, I know how to make a Margarita, I usually buy her a drink”, or some other appropriate dialog based upon the drink name.
In reality we need to keep our customers (whoever they are), in a happy state, if we want to continue to have sales in these challenging times. BUT….bar staff should be aware that there is a reward for experiencing these unpleasant occasions. You are all probably familiar with Heaven and Hell, but do you realize there is a third option, but only for people who work in the bar industry. It is called OBITS (Outrageous Bar In The Sky), which is a beautiful bar that you own in your favorite city or country, where you:
- Work 20 hours a week, when you want, and no weekends or holidays
- Utility companies pay you for using their water, phone, gas, electric, etc.
- Employees call in asking if they can please work
- Customers call in asking can they please come in and spend their money
- You are guaranteed a minimum of 25% profit
- Every great lady, or every great guy you ever met, will be there
- No matter how much you drink or eat, you will always look slim, and 28 years of age
- Your opinions count
- Every fantasy you ever dreamed about will happen, though not necessarily at work
- If you have a problem, and there is no answer, then there is no problem
- All phone calls for you will be funny and entertaining
- If people say “There he is, or she is”, it will be good news
Barchives
The Herbert Asbury/Jerry Thomas article continued, 1927
I shall repeat in this issue, my simple introduction of the series so, readers can stay current with the sequence of the article.
“The introduction and resurrection of Professor Jerry Thomas to the 20th Century, occurred in the December issue of H.L. Mencken’s “The American Mercury”, in an article written by Herbert Asbury. Mr. Asbury was quite eloquent, and obviously very creative when describing Mr. Thomas and his career. In 1928 this article became the basis of Mr. Asbury’s book titled “The Bon-Vivant’s Companion or How To Mix Drinks”, the same title used by Mr. Thomas’s book published in 1862. There were six sections in the magazine article, and we shall include one or two in future issues of thebarkeeper.com. I believe this article offers some unique insight to Mr. Thomas’ time in the trade, as viewed by
Mr. Asbury.
In the last issue, the article ended with the development of Mr. Thomas’s signature creation of the Blue Blazer, which in reality was a hot Scotch Toddy, a match, and some flair bartending. We shall now continue to follow the Professor’s career. Readers should attempt to read the entire article to gain a better understanding of how a celebrity is created, even when they are dead.
So we now observe that this issues contents was about Mr. Thomas’s traveling itinerary, some sideline ventures, and a few cocktail recipes such as; Japanese Cocktail, Morning Glory, Coffee Cocktail, Brandy Crusta, etc., all fairly well balanced combinations. Your mission, if accepted, is to make all these drinks with the Professor’s recipes, and offer your opinion of their merit. We shall conclude this series in our next issue, with some comments and curmudgeon observations.
Sidebar
A Winter Hippocras
In 1693, William Salmon authored “The Compleat English Physician”, and as a good doctor would care for his patients, Dr. Salmon also provided them with healthful, liquid libations.
A Winter Hippocras
“Take about three quarts of the best White-Wine, a pound and a half of sugar, an ounce of cinamon, two or three drops of Sweet Marjoram, and a little whole Pepper; let these run through a Filtering Bag with a grain of Musk; add the juice of a large limon, and when it has taken gentle heat over the Fire, and stood for the space of three or four days close covered, put it in Bottles, and keep it close stopt, as an Excellent and Generous Wine, as also a very Curious Cordial to refresh and enliven the Spirits. It easeth the Palpitations and Tremblings of the Heart, and removes the Causes of Panick Fears, Frights and Startings; it giveth Rest to Weary Limbs, and heats the cold Stomach”
I could use a six-pack!
A Shot of History
Chambord, and……the Chastity Belt
Prior to the Chambord Liqueur coming on the market, there was another product in the same package called Forbidden Fruit. It was a cognac based liqueur flavored with honey, oranges and shaddock grapefruits, and was sweet with a slightly bitter aftertaste. In a probable attempt in marketing the product, and making it somewhat sexy, the bottle was wrapped in a girdle or belt, reminiscent of a chastity belt (turn the bottle over) , and had a small lock and key at the joining point (neck of bottle), and the enticing title.
The chastity belt was created in an attempt to prevent sexual intercourse, and the myth was that the Crusaders of the 11th and 12th century’s developed same, so the ladies would remain faithful to the knights, while they were campaigning in foreign countries. But it seems that this unique device did not exist prior to the 15th century. And would the knights really want the metal smith in such close proximity to their Forbidden Fruit? Obviously the chastity belt also could have created other problems with the ladies such as abolutions (look it up), rust, lost keys, and obviously some difficulties in sleeping and………….?
Cocktails and Drinks
Some unique recipes, new bitters, and……
Every week there seems to be new bitters being introduced to the marketplace, as well as the thousands of bartenders developing their own creations. This is a great enterprise in what once was a forgotten product., and it most certainly results in greater opportunities for expanding the already overloaded spectrum of cocktail development. A month or two ago, Imbibe featured this article in their fine magazine, and it rang a note with me, as I had discussed a Mole Pablano Spirit in an earlier issue of thebarkeeper.com.
Now I will attempt to develop some creations combining the bitters and the spirit base to see what combinations work, and I would be especially interested in creating a hot drink with these products, as I don’t recollect coming across too many bitters recipes being heated.
Your impressions please.
Cocktails and Drinks
A couple of tasty one’s
Fruits of Labor – Bartender Brian Hilby, The Heathman, Portland, Oregon
In a heat proof snifter, or appropriate container, place a cinnamon stick and orange wedge
Pour in a ½ oz. Agave Nectar or Honey, ¾ oz. Apple Brandy, ¾ oz. Pear Brandy,
¼ oz. Vanilla Cognac, ½ oz. Pomegranate juice concentrate, Hot water 3 oz. Stir gently,
adjust hot water amount to taste. A very tasty combination.
Duggan’s Relaxer – Duggan McDonnell, Cantina, San Francisco, CA
In a mixing glass ½ filled with ice cubes, pour:
1 ½ oz. Siete Leguas Blanco Tequila, ½ oz. Domaine de Canton Ginger Liqueur
1 oz. freshly squeezed lemon juice, ½ oz. Agave Nectar
Shake and strain into a 6 oz. cocktail glass, add 1 oz. ginger beer. Smooth, and…deadly!
Baravatar
“Sam And Ellas” Café – A start
As most of you probably know, I was fired from Duff’s last month, and have decided to open my own place, which will be called “Sam And Ellas”. I believe it is an attention getting name, though some critics say it reminds them of an uncomfortable condition. I say balderdash, poppycock anf hrumphh. Others have asked will I be featuring a Road Kill Menu, or specials like Pork Tartare? How rude of them! As you can see, we have already started basic construction, with a few beams, floor, and the essentials such as a Directors Chair, cash register, and a big Margarita. As the building proceeds, we shall provide you with up to date reports on our progress.
A Shot of History II
A late 1800’s Saloonkeeper’s business card
On the reverse side of this card, Mr. Ball had the following message printed:
“This saloon has been arranged for the special comfort of the citizens of this city and the traveling public.
On entering the saloon each gentleman will be asked how he likes the location, and if he says the saloon ought to be placed somewhere else, the location will be immediately changed. The most comfortable seat in the saloon for each gent; daily papers from all parts of the country; piano and telephone in each corner of the room; drinks every minute if required, consequently no time lost.
Any gent not getting his drinks red-hot or ice-cold as desired, will please mention the fact to the proprietor, and the bar-keeper will be blown from the mouth of a cannon.
The bar-tender has carefully been selected to please everybody, and shakes for drinks, plays billiards, is a good waltzer, can dance the German, make a fourth at seven-up, and as a railroad reference, is far superior to Appleton’s or any other guide.
The proprietor will always be happy to hear that some other saloon is the best in the country. Special attention given to parties who can give information as to how nicely and differently things are set up in other places.”
Obviously our proprietor was having a few PITA moments with the customers.
Last Call Cocktails- and a Comment
Classic Cocktails – “Mixed Drinks”, Herbert W. Green, 1895
Chocolate Punch
Take large mixing glass, fill one-third full of ice, small teaspoon of sugar, yolk of one egg,
one-half jigger of whisky, one-half jigger of blackberry brandy, fill with milk. Shake well:
strain into thin glass: nutmeg on top if desired.
Feusee
Fill large mixing glass one-third full fine ice, one jigger port wine, one-half jigger sherry, one egg, one large teaspoon sugar, fill with milk. Shake well, strain into thin lemonade-glass,
nutmeg on top.
Weirdo
Cream of Beef
nto an old fashioned glass half filled with ice cubes, pour:
¾ oz. Beefeater Gin, ¾ oz. Bailey’s Irish cream, stir, and pray. This be vile!
Green Weenie
Into a pony glass pour ½ oz. each of Midori and Green Crème de Menthe.
I would imagine two green cherries would be the appropriate garnish.
Curmudgeon comment
“Adult beverages do not make you fat, they make you lean……..against bars, chairs, walls, tables, and ….unsightly people, so stay alert!”
- On February 15, 2010, we shall post our Anniversary issue, which will include a list of all the materials published in the first twelve issues of thebarkeeper.com, plus a few of the articles, humor pieces, and weirdo stuff the curmudgeon thinks appropriate. All new issues of thebarkeeper.com will then be posted the first of every month commencing March 1, 2010. Be there!
