Official Hand-Book and Guide of the Bartenders' Association of New York City, published in 1895. (54 pages) Containing 163 Cocktail Recipes. Interactive Table of Contents for easier navigation to recipes.
The Publisher has copy-edited this book to improve the formatting, style and accuracy of the text to make it readable. This did not involve changing the substance of the text. Some books, due to age and other factors may contain imperfections. Since there are many books such as this one that are important and beneficial to literary interests, we have made it digitally available and have brought it back into print for the preservation of printed works of the past.
Important to Bartenders:
...The large and constantly increasing popularity of Mixed Drinks makes it advisable to place before the members of this Association, in clear and concise form, the best and newest recipes in use.
...In order that the members might have the benefit of the experience, not of one or two, but of all the leading saloons, cafes, restaurants and clubs of this city, we have spent much time and labor in collecting, in this Guide,, all information of value bearing on this important subject.
...Of all those who have profited by similar information obtained through our Association, many have derived very gratifying results and a decided gain in their business from the time of adopting our suggestions.
...If the wilhin instructions are strictly adhered to, success will necessarily follow. The American people will have the best, and you can be successful only by giving them the best. It is hardly necessary to state that, of ail mixed drinks, none are so universally popular as the cocktails. Be sure to use the best material and go strictly according to instructions contained in the Guide.
Excerpts:
East India Cocktail.
(Use large bar glass/)
Fill the glass 3/4 full of fine ice.
3 dashes of raspberry syrup
2 dashes of Caroni Bitters.
2 dashes of red curacoa.
2 dashes of maraschino.
1 wine glass of brandy.
Mix well, strain into a cocktail glass, add a bit of twisted lemon peel. A dash of champagne improves this drink.
Brandy Champerelle.
(Use a sherry wine glass.)
1/4 wine glass red curacoa.
1/4 wine glass yellow chartreuse.
1/4 wine glass anisette.
1/4 wine glass of brandy.
Drops of Caroni Bitters.
Or maraschino may be used for the anisette and kirschwasser for brandy.
In mixing see that the different liquors do not run into each other.
