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INTRODUCTION
It is the purpose in this book to present in logical order and
in concise form the outstanding principles in the art of tend
ing bar. It is hoped that it will be an aid not only to bar
tenders, but to their employers, the proprietors, and to that
vast army of amateur mixers who during the recent Dry Ages
have been "rolling their own."
In the arrangement of the formulas for the mixing of the
various drinks, the idea has been to present them in strict
alphabetical order according to the beginning letter of the name
by which the drink is ordinarily and properly known, and not
to group them according to whether they are cocktails, fizzes,
juleps, or what have you. It is believed that this arrangement
will greatly facilitate the use of the book whenever a quick
reference to it is necessary to be made. If for any reason,
however, one desires to know what cocktails, fizzes, juleps, or
other kinds of drinks are covered in these pages, such a group
ing may be found in the index, with the respective paging of
each drink in the particular group or class.
It has been the intention to furnish in this book the names
and formulas of all the drinks which a first-class bartender
should know, both old and new, and to omit those names which
are little known and seldom called (generally renamed old mix
tures already set out herein under more honorable and lasting
titles). On account of their age and historical interest we
have listed a few drinks which come under neither of the
above classes: e.g.. Wassail Bowl, Rumfustian, Sack Posset,
etc.