1920 Drinks by Jacques Straub

AUTHOR'S PREFACE How to Obtain Best Results

In compiling the recipes for mixed drinks that appear in this book, it has been my aim to satisfy the palate of the most critical connoisseur. It should be understood, however, that no mat- ter whether these drinks be made at the club, cafe, or your private house, it is only by using the best quality of goods that proper and satis- factory results can be obtained. Sugar, bitters, fruit juices, etc., are great agents of assistance in producing a palatable drink, even out of inferior whiskeys, gins and brandies; but the host who considers the welfare of his guests serves only the drinks that will have the proper after effects, hence will be very particular to have all ingredients of the very best quality. JACQUES STRAUB. A few lines from Oscar of The Waldorf My friend, Jacques Straub, who wrote the book Drinks, gave to the world a classic in wholesome temperance beverages. Where its pre cepts are followed there is true temperance. It is a book appreciated for the many delecta- ble concoctions it tells how to make. I am glad to know that Mrs. Straub, his widow, will continue the publication of DRINKS, and bespeak for the book a large sale, especially out- side the United States.