Do not universalize one period service ritual across every bar or region.
Useful for teaching ritual, technique, service design, and how a drink's identity can include participation as well as ingredients.
Simonson emphasizes lump sugar, bitters, water, a large piece of ice, a small spoon, and sometimes customer-controlled whiskey as recurring parts of late-nineteenth-century Old-Fashioned service.
Displayed book page 27; supplied PDF sheet 31
Displayed book page 22; supplied PDF sheet 28
“Of Muddlers and Spoons”
Paraphrase and locator checked against the supplied OCR text and rendered PDF. Verified means faithful source capture, not independent validation of the underlying historical claim.
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Evidence
Simonson emphasizes lump sugar, bitters, water, a large piece of ice, a small spoon, and sometimes customer-controlled whiskey as recurring parts of late-nineteenth-century Old-Fashioned service.
Location and context
“Of Muddlers and Spoons”; Displayed book page 22; supplied PDF sheet 28; through Displayed book page 27; supplied PDF sheet 31.
Use note
Useful for teaching ritual, technique, service design, and how a drink's identity can include participation as well as ingredients.
Qualification
Do not universalize one period service ritual across every bar or region.