BY BENJAMIN TISHERMAN
Some things never go out of style. Bartenders
today look a lot different than they did in 1962, but
their job remains the same: Serve good drinks to
good people. An ad for Canadian Club Whiskey in
our pages declared that a good bartender fit several
archetypes—among them the Innovator, the Sympa-
thizer and, of course, the Raconteur. In the spirit of
timeless advice, here is a look back at 10
bartending tips from the good ol’ days.
A clean piece of waxed paper rubbed
on the rim
of a bottle
will prevent dripping when you pour.
Winter or summer, leave the
door open when you
unlock your place in the
Air it out good
rid of all the stale odors that
cling from the night before.
Your bar will shine
a little linseed oil rubbed in
every day. To keep it clean,
spray some soda water on
and rub it off.
Your glasses should
be more than clean—they
—one for drying; the
other for polishing.
Comfortable shoes make a lot of difference for a guy
on his feet for eighteen hours a day.
Use at least two
pairs for work
and alternate between them each day
so they’ll dry properly.
Cherries and olives retain their fresh look when
keep them covered
in their own juices.
Ice melts all the time while in a drink. That’s why
the length of time you
stir a drink is important
Too much dilutes the drink.
You put your hands in water a lot.
Keep a lotion
. It’ll save you from getting badly chapped hands.
Change the look of your back-bar
once in a while.
The most beautiful arrangement goes stale after a
time. People get tired of looking at the same thing.
Take time to put bottles back in their proper
place on the back-bar after using
. The practice will
save you aggravation on the next call for the brand.