1913 Straub's Manual of Mixed Drinks by Jacques Straub

6 STRîíUB’S MANUAL Blue Grass Region, to at once begin the study of Rye and Bourbon distillation, which, with his usual analytic thoroughness he soon mastered. Scientiñc distillation of liquors as pursued to-day by the big institutions is an art to be acquired only by long years of experimenting, endless research in perfect ing methods and processes, besides an accurate knowledge of maturing and developing the product to the highest degree of purity. Mr. Straub is firm in these points, having early in his career adopted a policy of never endorsing any product which he knows from his own analysis, does not live up to the most approved ideas of manufacture. He believes a drink must not only be a pleasure to the palate but so made that its effect on the stomach will be health-giving and invigorating. When the Blackstone Hotel of Chicago was erect~ ed, the owners had in mind one determined idea, that of making the wonderful structure the em bodiment of the best in modern hotel comfort. They planned to build up an institution that would arouse the interest of the whole world for its luxurious apartments, well appointed dining rooms, grill room, and unexcelled wine cellar and store rooms. To get the best of these things they sought the liest talent-men of known reputation and fame in their particular lines-to install and take charge of the departments. Mr. Straub, whose reputation as man ager of the Pendennis Club was well known in the Hotel World, was asked to establish their wine cel lar and act as wine steward. With his long experi ence in this work, keen understanding ot' the high class of patronage the Blackstone would cater to, and his knowledge of wines and liquors, he soon