1933 Jack's Manual by J A Grohusko

Preface

The author, in presenting this volume to the public, begs to state that his intention in compiling it is not to have it recorded as one of the literary marvels of the day, but to give to the prince of good fellows a guide of value for his home,club, hotel, or cafe. As previously stated in his first Manual, it is only practical experience, through long association with leading American hotels and clubs, that enables him to publish this book, the most complete of its kind ever issued. The author has always looked for something new and original in the line of mixed drinks, and many of his own original con coctions which are in use today have become standard recipes. Reference is made only to wines and ingredients of the highest character, only such products as have been preferred by the author; and as their use has proved satisfactory and pleased many thousand guests, he would suggest their use in mixing. Care should be taken in the selection of pure ingredients, ac curacy in observing the proportions. Thus you will compound from the recipes in this book beverages that are delightful to the taste and easily assimilated by the system. That the reader may be familiar with the various sizes and the terms used in this manual,the following table will prove of value. It applies, however, only to liquor — that is, whisky, gin, etc.— other ingredients are additional. The term ioo% means a cocktail glassful; 50%=half a