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FOREWORD
Though Frank Meier's primary object Is to expound the art
of mixing drinks which he has studied and practised so long,
I feel that some mention should be made In the book regarding
the Institution of the American bar and the rare qualities which
the man behind It should possess.
What Europeans call an American bar Is In fact International
In Its true sense. Visitors from all countries expect, and can
have, their own special drinks and whilst cocktails are perhaps
the main " ralson d'etre " this institution has various other
points, it Is In a way a meeting-place where acquaintanceship
and Introductions are easy and where. In consequence, the
barriers of many Inhibitions and shyness disappear without
great formality. This definition Is not intended to accuse
American bars of democracy, or to deny the merits of" pubs ",
" bistros " or " welnstuben ". Many readers undoubtedly have
their pet pub or beer garden to back against any bar.
Few people realize that the mood of the man when having his
drink is of the greatest importance; If the drink, the atmosphere
of the place, and the barman's smile and amiability are condu
cive to putting Its patron in the right frame of mind, the success
of such a place Is certain.
The successful barman must be a chemist, a physiologist and
a psychologist of the first order, In other words the true mixolo
gist Is a man of science. Furthermore, he requires an under
standing of humanity, and ability to sympathize with his patrons'
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