1913 Straub's Manual of Mixed Drinks by Jacques Straub

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mix certain drinks that will produce a beverage the excellence of which is a real source of en joyment to the most exacting palate. There is perhaps no man in America to-day who enjoys the enviable reputation of Jacques Straub in this respect. As a celebrated connoisseur his name is known and his recipes are used in the best places of this country. His knowledge of wines and liquors, how they are produced, how and when to use them, is the result of a lifelong study and years of practical experience in the wine and liquor industry. Mr. Straub is a native of Switzerland. In early life he began a careful study of wine culture from the vineyard to the table. He has practiced in all its branches from the Work in the field to the sci entific study of soi1s,fermentation, maturing and proper handling of wines. More than that, he has gone deep into the therapeutical, hygienic proper ties and medicinal uses of alcoholic beverages. While in Europe he visited the world-renowned wine districts, made a study of the diiïerent methods of production employed by the most celebrated wine makers and distillers, and engaged practically in the distillation of all the known liquors on the mar ket. On leaving Europe, Mr. Straub went to Louisville. Ky., where he was soon given charge of the wine department of the Pendennis Club. As wine stew« ard and manager for twenty-one years he made the wine cellars of that place famous for their wonder ful selection of vintages. It was only natural for Straub, being located in the IT is, indeed, a rare art to skilfully combine and