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PREFACE
THE purpose o f this li ttle pocke t manual is to
provide an unerring and infallible gu id e t o that
vast army of worke rs whi ch is en gaged in catering
t o the public from uehind bars of the countless
"hotels," "buffets," an<l " Clu bs" of every
description throughout the English -speakin g world
a nd on the Continent. The work is most unique
a n d original, as it is alp habetically indexed , and easy
to refer to in a rush . This little volume should,
and will be, the constant companion of a ll progressive
barmen, both proprietors and employees, because,
unlike a ha nd manual, it subj ec ts t he student to
no trouble or in convenie nce, a nd is absolutely
invaluable in the intelli gent prosecution of his work .
There h ave been a number of hand books published
containin g instru ct ions for the mixing o f d rinks,
etc., but such wo rks are n ot adaptaule by reason
of their cu m bersume propo rtions . They are left
lying around on shelves a nd in ocl<l places , ra rely
are they read ily accessible, a nd often they cannot
be found at a ll whe n wanted. Th is poc ket bar–
tenders' guide , whi ch the author most unqualifiedly
recommends as the best and o nl y one which h as
ever been written to fi ll ever y req uire me nt, con–
t a ins about
300
recipes for all kinds of modern
cocktails a nd mixed drinks, together "'ith appro –
priate toasts and valu able hints a nd instructions
relating to the bar business in a ll its details, and
which, if faithfully studied , will en a ble the veries t
novice in the business to become a n expert m ixe r
a nd a thorou ghly competent bar -tender in a
remar kably short time.
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