1936 The Artistry of Mixing Drinks by Frank Meier

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real or fancied troubles, and laugh when they repeat a story which he had told them the day before. He must be able and willing to advise on almost any subject from the proper diet for pet dogs or goldfish to selection of a restaurant or theatre which would please their aunts or their business associates. He must see that they are served promptly and with good drinks, and remember their individual preferences. He must develop some of the qualities of the chameleon, yet retain a personality of his own. Tact is essential, as misunderstandings have a way of arising after the ...nth drink. A good barman really requires everything a diplomat should have and something more, genuine knowledge of food and drink. Frank Meier's book enables one to enjoy at home or else where the various drinks which he has made and served to a world-wide clientele. His many friends and admirers will welcome his work, which gives the secret formulas. Once more,even though absent,they will have those delicious drinks which Frank alone can serve. One element however will be lacking:the personality ofthe author and his proficiency.

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