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LIFE IN CHICAGO.

, —S> •A Barkeeper tells a Beforteb sohc of tub Seorbis oj His Am. (From the Chicago Times,) "What'll it be, gents?" "Gimmeu gin fe, Tommy." " I guess you can make mo up a sour." The foregoing conversation, which will bo readily understood by the initiated, took place the other evening between a well known actor, a thcatri- , cal manager, and a gentlemanly chemist, who compounds mixed drinks in tho rear of ft bar which is one of the fixtures of a well known down-town resort for the bibulous. }, Tribune reporter overheard the conversation as ho leaned listlessly against the polished mahogony near by, and as tho dapper white-aproned liquid-dispenser began the work of his magic art the newspaper man watched him closely. First he set upon the bar a large plain glass and a high tubular glass more than half full of cracked ice. Then he deftly ran the white of an egg from its shell into the large glass, filled the glass half full of cracked ice, poured in a modicum of gin, put in a quantity of sugar and a section of lemon, and energetically bustled the mixture about in n silver slicker. Then he threw the cracked ice from the long glass, strained the mixture into it, and filled up the glass with ut squirt of plain soda The drink was composed of a body of creamy liquid topped by about an inch of frothy foam, and it looked very tempting. This was a gin fizz.

Then the nimble liquor artist put up another large plain glass, filled a delicate goblet, with cracked ico, and put a prescription of Union, syrup, su»ar, whiskey and ice in tho large glass. This mixture was also agitated in the shaker, and after the cracked ice had been cast from the' goblet, it was poured into it from the dizzy height that was reached by the chemists left arm. A bottle of claret was cautiously uncorked, and about a gill of the scarlet liquid was carefully slid iii on top of the yellowish mixture in the goblet, making a pleasant-looking, redheaded drink, That was a Whiskey Sour.

The manager spun a half-dollar upon the bar, the two said, " Well, here's a go," and the two beakers or " coflinvarniah" were quaffed with sundry smacks and " ohs." Change was made, the two friends withdrew, and the interested reporter turned to the artistic little barkeeper, who was washing his glasses and mopping his bar.

" What is the popular drink nowadays i" he asked, " Gin fiz," said the artist, as ho turned off part of the gas on his glittering diamond stud, " There's a great run on that now, and we sell hundreds of them a day at twenty cents each, You see every barkeeper has his own way of making gin fizzes, and some of them have no egg and fill up the drink with seltzer, My style is sometimes called a silver fizz. Where the yolk of an egg is used instead of the white the drink is called a golden fizz. The silver fizz is what catches 'em though," "Is the whisky sour a popular drink T " Well, our sours are very popular now. The claret ' snap' is what hits 'em hard. The claret makes the drink look well and it gives a'better taste. Men who drink our sours expect claret at every bar, and when it is not put in they ask for it. its getting circulated now, and other places are adopting our flourish"

"Manhattan cocktails are in demand, too," said the artist. "I introduced them some time ago, and they have become quite popular. They arc made of vermouth and gin. I used to keep a bottle of it compounded and servo it out regularly."

"What is a' blue-blazer V

u Well, a 'blue-blazer' is a drink wade of rum or Scotch whisky. The liquor is set on fire and poured from one glass to another, A blue blaze follows the stream, and there is where tho name comes from. But this drink is seldom called for over a first-class bar, It is a great country drink, as the 'jays' think more of watching the blaze than they do of tho drink." " What other drinks have you V

"The gin puffin favorite drink. It is composed of Old Tom gin, sugar, wcam find plain soda, Then there is the pousse cafe, which is a mixture of brandy, bitters, ami several cordials, carefully poured in layers in a " ponybrandy glass." " What cordials are called for most i" "Chartreuse, benedictine, maraschino, and vermouth, though I think the latter is more of a wine than a cordial. These cordials are seldom taken plain, but are employed as ingredients in mixed drinks. The newest cordial is abpricotine—this here. You see its color is beautiful, We use it as an ingredient in a new drink called ' mountain pink" to give color and flavor. Brandy and soda are used in this drink."

" What arc the best sobering-up drinks?"

" Well, a cocktail or a gin fizz is a good morning drink, Wo also have beef tea, bicarbonate of > soda and quinine. Many men have quinine in their whisky, and we give it to them without extra charge Oh, I tell yon, lam a great prescription clerk, Barkeepers nowadays have to be regular ■drug clerks," " What are the winter drinks just now !"

" Whisky toddy, ' Scotch stew' (which is made of Scotch whisky) and hot spiced and buttered rum. The butter is a great thing in this drink. We also have many calls for the plain h.ot Scotch in cold weather." " What other mixed drinks are in demand V i "The chocolate cocktail is often •called for. It is made up of cordial.-, •chocolate, and the yolk of an egg. It's a stifi'ener, though, if partaken of •freely."

" What waters are most called for f

"Vichy, bethesda, and appolinavis. Hard drinks are seldom taken now ■without some water on the side. Gin•per ale has had a great run lately with -hard liquor. It has taken thejiuce 01

California pop, which has gono out of tho market." " Are old-fashioned cocktails popular now?' • " Very popular.' " You see there is only one lump of ice used in them, and very little mixing is done, so the liquor is not cut up as it is in the cracked ice used in the modern, cocktail." "Is absinthe much called for 1" < . "Occasionally a.used up man culls for a frozen absinthe to cool his fevered stomach, : Then we drop tho absinthe, and serve acid phosphates for the stomach if they are called for."

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LIFE IN CHICAGO. Wairarapa Daily Times, Volume 6, Issue 1587, 19 January 1884

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