1934 Tom and Jerry's Bartender's guide

FOREWORD In compiling this book our object has been to come as near as possible to a uniformity of names and methods of mixing and serv– ing drinks with the view of establishing a standard to work from. There is no universal code, either in name or formula, for mix– ing drinks. A concoction in one city may be, in fact is, called by another name somewhere else, although containing the same ingre– dients. Our endeavor is to assemble the various names and meth– ods of mixing so as to prevent confusion. We believe this Manual will cover all drinks you .will have ·need for. The name or some slight ingredient may vary in different sections of the country, but by using this Manual_as reference or guide you will have no difficulty 'in keeping yourself up to date. Mixed drinks are typically American, but during prohibition mixing drinks in hotels and restaurants of America became a lost art. Only in the night clubs, the speakeasies and among the dev- ' otees who could afford good liquor the traditions of mixing drinks were carried on in a dilatory fashion . Meanwhile, however, Mexico, Cuba, Europe and other parts of the world have learn!!d to mix drinks. The war of 1914 with millions of Americans in Europe helped to spread the cocktail habit. The jazz age misunderstood the appetizer's mission, and got drunk on it. In 1933 an international congress of barmen was held in Madrid, among the plaudits of the worl~ who had learned to mix drinks. The "American Bar," with certain characteristic modifications and concessions to local taste, has made a triumphal march around the world. It is now ~oming back to America, having been outlawed in its own home by the pe.ople who believed the evils of the world could be cured by legislation. The old art of mL-tlng drinks is therefore now being revived in its land of origin. Many formulae have been gathered from Cuban and European sources, and have been picked up at night clubs and private parties in America. The good old standbys have been taken from pre– war experience in bar and cellar management.