1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

INTRODUCTION

a julep or a sangaree, sweetened to his taste, transform him into a stalwart hero eager and able to bear the world upon his shoulders. The attention of these critics is respectfully invited to the volume into which Professor Thomas poured the vials of his wisdom, nay, his very soul, and published under this simple title:

HOW TO MIX DRINKS

or

THE BON VIVANT'S COMPANION

Containing Clear and Reliable Directions for MLxing all the Beverages Used in the United States, Together with the Most Popular British, French, German, Italian, Russian and Spanish Recipes, Embracing Punches,Juleps, Cobblers, etc., etc., etc., in Endless Variety. By jerry THOMAS Formerly Principal Bartender at the Metropolitan Hotel, New York,and the Planters' House,St. Louis. of CORDIALS,LIQUORS,FANCY SYRUPS, ETC., ETC., After the Most Approved Methods Now Used in the Distil lation of Liquors and Beverages, Designed for the Spe cial Use of Manufacturers and Dealers in Wines and Spirits, Grocers,Tavern Keepers and Pri vate Families, the Same Being Adapted to the Trade of the United States and Canada. . ILLUSTRATED WITH DESCRIPTIVE TO WHICH IS APPENDED A MANUAL FOR THE MANUFACTURE

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