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INTRODUCTION
a julep or a sangaree, sweetened to his taste, transform him
into a stalwart hero eager and able to bear the world upon
his shoulders. The attention of these critics is respectfully
invited to the volume into which Professor Thomas poured
the vials of his wisdom, nay, his very soul, and published
under this simple title:
HOW TO MIX DRINKS
or
THE BON VIVANT'S COMPANION
Containing Clear and Reliable Directions for Mixing all the
Beverages Used in the United States, Together with the
Most Popular British, French, German, Italian,
Russian and Spanish Recipes, Embracing
Punches,Juleps, Cobblers, etc., etc., etc.,
in Endless Variety.
By jerry THOMAS
Formerly Principal Bartender at the Metropolitan Hotel,
New York,and the Planters' House, St. Louis.
TO WHICH IS APPENDED
A MANUAL FOR THE MANUFACTURE
of
CORDIALS,LIQUORS,FANCY SYRUPS, ETC., ETC.,
After the Most Approved Methods Now Used in the Distil
lation of Liquors and Beverages, Designed for the Spe
cial Use of Manufacturers and Dealers in Wines
and Spirits, Grocers,Tavern Keepers and Pri
vate Families, the Same Being Adapted
to the Trade of the United States
and Canada.
ILLUSTRATED WITH DESCRIPTIVE
ENGRAVINGS.
XXI