The modern bartender"s guide, or, Fancy drinks and how to mix them
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The modern bartender"s guide, or, Fancy drinks and how to mix them containing clear and practical directions for mixing all kinds of coctails, sours, egg nog, sherry cobblers ... with complete directions and receipts for making all kinds of domestic brandies, beers, wines, cordials, extracts and syrups by O. H. Byron

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Published by Excelsior Pub. House in New York .
Written in English


Book details:

Edition Notes

Statementby O.H. Byron.
Classifications
LC ClassificationsMicrofilm 87/6295 (T)
The Physical Object
Pagination114 p. ; 18 cm.
Number of Pages114
ID Numbers
Open LibraryOL2452253M
LC Control Number87152717

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Perhaps the book's major strength is that the chosen receipies are generally familiar to professional bartenders and most readers will find them tasty if they like the receipe's main alcohol beverage (e.g., gin, bourbon, vodka), and obscure cocktails are avoided/5(10). Originally published in , Jerry Thomas' Bartenders Guide is widely considered by drink historians as the first serious American book on cocktails and punches. "A new beverage is the pride of the bartender, Care for a Morning Glory Cocktail, a Blue Blazer, or a Philadelphia Julep?/5.   When the text was rediscovered, it quickly turned into a guide for modern bartenders, many of whom ended up hosting Savoy Cocktail Book nights, where they'd make drinks like the White Lady and Corpse Reviver #2 (or perhaps more obscure ones) from the recipe-strong oeuvre for history buffs. It's a great book to that shows the way people used. Among the most popular drinks in this category are the famous Arnold Palmer (lemonade, iced tea) and the Shirley Temple (grenadine, ginger ale, lemon-lime soda). Every bartender and waitress should know these and customers should be able to order them at any bar or restaurant.

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