Jerry Thomas' Bartender's Guide

HINTS AND RULES FOR BARTENDERS

20. Mineral waters contained in syphons should be cooled gradually, and not allowed to stand in contact with the ice. Although the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the expansion of the gas contained, is the more liable to crack from unequal contraction, when only one portion of the syphon is touching the ice.

21. 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.

22. 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.

23. 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.

24. 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 40°. 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.