1933 The Bartender's Friend by a Mixer

INTRODUCTION

It is the purpose in this book to present in logical order and in concise form the outstanding principles in the art of tend ing bar. It is hoped that it will be an aid not only to bar tenders, but to their employers, the proprietors, and to that vast army of amateur mixers who during the recent Dry Ages have been "rolling their own." In the arrangement of the formulas for the mixing of the various drinks, the idea has been to present them in strict alphabetical order according to the beginning letter of the name by which the drink is ordinarily and properly known, and not to group them according to whether they are cocktails, fizzes, juleps, or what have you. It is believed that this arrangement will greatly facilitate the use of the book whenever a quick reference to it is necessary to be made. If for any reason, however, one desires to know what cocktails, fizzes, juleps, or other kinds of drinks are covered in these pages, such a group ing may be found in the index, with the respective paging of each drink in the particular group or class. It has been the intention to furnish in this book the names and formulas of all the drinks which a first-class bartender should know, both old and new, and to omit those names which are little known and seldom called (generally renamed old mix tures already set out herein under more honorable and lasting titles). On account of their age and historical interest we have listed a few drinks which come under neither of the above classes: e.g.. Wassail Bowl, Rumfustian, Sack Posset, etc.