New and Improved Bartender's Manual

Or How to Mix Drinks of the Present Style (1882)

von Harry Johnson

244 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

The New and Improved Bartender's Manual: Or How to Mix Drinks of the Present Style is a book written by Harry Johnson in 1882. This book serves as a comprehensive guide for bartenders who want to learn how to mix drinks in the latest style. It contains a wide range of recipes for cocktails, punches, and other alcoholic beverages, as well as instructions on how to properly serve them. The book is divided into several sections, each focusing on a different type of drink. It begins with an introduction to the art of mixing drinks, including tips on how to choose the right ingredients and equipment. The following sections cover specific types of drinks, such as punches, cobblers, and juleps, and provide detailed recipes for each one. In addition to the recipes, the book also includes information on the history of various drinks, as well as anecdotes and tips from experienced bartenders. There are also sections on the proper way to garnish drinks and how to serve them to customers. Overall, the New and Improved Bartender's Manual is a valuable resource for anyone interested in the art of mixology. Its detailed recipes, historical background, and practical tips make it a must-read for both amateur and professional bartenders alike.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Themen: Lifestyle, Hobbys und Freizeit Lifestyle und persönliche Styleguides Partys, Etikette und Unterhaltung
• ISBN: 9781104920005
• Sprache: Englisch
• Erscheinungsdatum: 10.08.2009
• Größe: 229 x 152 mm
• Verlag: Kessinger Publishing, LLC