1936 The Artistry of Mixing Drinks by Frank Meier

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FOREWORD

Though Frank Meier's primary object Is to expound the art of mixing drinks which he has studied and practised so long, I feel that some mention should be made In the book regarding the Institution of the American bar and the rare qualities which the man behind It should possess. What Europeans call an American bar Is In fact International In Its true sense. Visitors from all countries expect, and can have, their own special drinks and whilst cocktails are perhaps the main " ralson d'etre " this institution has various other points, it Is In a way a meeting-place where acquaintanceship and Introductions are easy and where. In consequence, the barriers of many Inhibitions and shyness disappear without great formality. This definition Is not intended to accuse American bars of democracy, or to deny the merits of" pubs ", " bistros " or " welnstuben ". Many readers undoubtedly have their pet pub or beer garden to back against any bar. Few people realize that the mood of the man when having his drink is of the greatest importance; If the drink, the atmosphere of the place, and the barman's smile and amiability are condu cive to putting Its patron in the right frame of mind, the success of such a place Is certain. The successful barman must be a chemist, a physiologist and a psychologist of the first order, In other words the true mixolo gist Is a man of science. Furthermore, he requires an under standing of humanity, and ability to sympathize with his patrons'

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