The Official Mixer's Manual : The standard guide for professional and amateur bartenders throughout the world by Patrick Gavin Duffy ; illustrations by Reisie Lonette
New York : Garden City Books, 1956. Hardcover. 203 pages ; 21 cm. $2.50 dust jacket. Very good copy; no underlines or markings within the pages. Satisfaction guaranteed!
THE OFFICIAL MIXER'S MANUAL
Patrick Gavin Duffy
Revised and enlarged by James A. Beard
Here is the most complete, comprehensive home or professional bartender's guide obtainable. It contains over 1,200 recipes for mixed drinks which have won public approval in the last 100 years. This extensive list was compiled from the records of famous bars and restaurants in the United States, Canada, Europe, and South America. In addition to the classic and well known drinks, THE OFFICIAL MIXER'S MANUAL provides formulas which will appeal to those adventurous hosts who delight in surprising their guests and themselves with behind-the-bar innovations.
Tastes have a way of changing with the times, and this revision of THE OFFICIAL MIXER'S MANUAL contains some 800 new or rediscovered recipes. Old and outdated versions have been discarded since we no longer make a Gibson with half vermouth, half gin, and a cherry. Here are some of the important features of this new edition:
A new wine chart covering the years 1945—54. This chart, the most detailed and explicit ever compiled, was prepared by the eminent wine authority, Frank Schoonmaker.
-A glossary defining all principal spirits, wines, liqueurs, and flavorings
-A summary of standard bar measurements
-A suggested list of snacks to keep on hand to serve with drinks
-Two full pages of line drawings of suggested glassware
The mixed drink, a wonderful American invention, steadily grows more popular in this country and elsewhere in the world. As with other great culinary achievements, skill in mixing drinks comes with knowledge and practice. THE OF MIXER'S MANUAL provides these elements and is as essential a part of the bartender's equipment as the cocktail shaker and ice bucket.
PATRICK GAVIN DUFFY, one of the most famous bartenders of all time, first introduced the highball to America in 1895, according to the New York Times. James A, Beard, who brought this edition up to date, is one of America's most eminent authorities on both food and drink. He is the author of many books in the field, among them Cook It Outdoors, The Fireside Cookbook, Jim Beard's Fish Cookery, Hors d'Oeuvres and Canapés, and Paris Cuisine.
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