Loe raamatut: «Bartenders' Manual»
Table of Contents
Impressum
Preface by the Publisher
Title
Portrait
Title Page 2
Preface by the Author
Index
1. HOW TO ATTEND A BAR.
2. HOW A BARTENDER MAY OBTAIN A SITUATION.
3. THE MUTUAL RELATIONS OF EMPLOYER AND EMPLOYEE.
4. RULES FOR BARTENDERS IN ENTERING ON AND GOING OFF DUTY.
5. FIRST DUTY IN OPENING A BAR-ROOM IN THE MORNING.
Plate No. 1
6. WHY BARTENDERS SHOULD HAVE THEIR OWN UNION FOR PROTECTION AND ASSOCIATION.
7. GETTING YOUR MONEY WHEN BUSY OR IN A RUSH.
8. HINTS ABOUT TRAINING A BOY TO THE BUSINESS.
9. TREATMENT OF PATRONS – BEHAVIOR TOWARD THEM.
Plate No. 2
10. HOW TO IMPROVE THE APPEARANCE OF BAR AND TOILET ROOMS.
11. TO KNOW HOW A CUSTOMER DESIRES HIS DRINK TO BE MIXED.
12. HINTS FROM THE AUTHOR.
13. THE OPENING OF A NEW PLACE.
14. HAVING A COMPLETE PRICE LIST.
15. TO KEEP ANTS AND OTHER INSECTS OUT OF MIXING BOTTLES.
16. HANDLING OF CHAMPAGNES AND OTHER WINES.
17. CLEANING SILVERWARE, MIRRORS, ETC.
Plate No. 3
18. HOW CORKS SHOULD BE DRAWN FROM WINE BOTTLES.
19. GLASSWARE FOR STRAINED DRINKS.
20. THE ICE-BOX IN YOUR BASEMENT OR CELLAR.
21. HOW TO HANDLE PROPERLY LIQUORS IN CASKS OR BOTTLES.
22. A FEW REMARKS ABOUT CASE GOODS.
23. A TIP TO THE BEGINNER. – HOW TO MAKE MONEY.
Plate No. 4
24. KEEPING BOOKS IN A SIMPLE MANNER.
Plate No. 5
25. A RESTAURANT IN CONNECTION WITH A CAFÉ.
26. IN CONNECTION WITH THE CHECK SYSTEM.
27. CONCERNING THE HIGH-PROOF OF LIQUORS, WHISKIES, BRANDIES, ETC.
Plate No. 6
28. SOME REMARKS ABOUT MORTGAGES.
29. A FEW REMARKS ABOUT CASHING CHECKS.
30. RULES IN REFERENCE TO A “JIGGER”.
31. A FEW WORDS REGARDING LAGER BEER.
32. HOW LAGER BEER SHOULD BE DRAWN AND SERVED.
33. ABOUT BOTTLED LAGER BEER.
34. ABOUT CLEANING BEER AND ALE PIPES.
35. RELATING TO PUNCH BOWLS.
Plate No. 7
36. THE PROPER STYLE IN OPENING AND SERVING CHAMPAGNES.
37. PURCHASING SUPPLIES.
38. HANDING BAR-SPOONS TO CUSTOMERS.
39. HOW TO KEEP CELLAR AND STORE-ROOM.
40. HOW TO CLEAN BRASS AND OTHER METALS.
41. KEEPING OF GLASSWARE.
42. HOW TO HANDLE ICE.
Plate No. 8
43. THE PURCHASE OF AN OLD PLACE.
44. THE OPENING OF MINERAL WATERS.
45. HOW DRINKS SHOULD BE SERVED AT TABLES.
46. HOW CLARET WINES SHOULD BE HANDLED.
47. TREATMENT OF MINERAL WATERS.
48. IN REFERENCE TO FREE LUNCH.
49. HOW TO HANDLE ALE AND PORTER IN CASKS.
50. CORDIALS, BITTERS AND SYRUPS.
51. HOW ALE AND PORTER SHOULD BE DRAWN.
52. DECORATING DRINKS WITH FRUIT.
53. HOW TO HANDLE FRUITS, EGGS AND MILK.
54. COVERING BAR FIXTURES WITH GAUZE IN THE SUMMER.
Plate No. 9
55. CIGARS SOLD AT THE BAR AND ELSEWHERE.
56. LAST BUT NOT LEAST.
57. COMPLETE LIST OF UTENSILS, Etc. Used in a Bar Room.
58. LIST OF GLASSWARE Required in a Bar Room or Café.
59. LIST OF DIFFERENT LIQUORS That are required in a Bar Room.
60. LIST OF PRINCIPAL WINES.
61. LIST OF PRINCIPAL CORDIALS.
62. LIST OF ALES AND PORTER.
63. LIST OF THE PRINCIPAL MINERAL WATERS.
64. LIST OF PRINCIPAL SYRUPS.
65. LIST OF PRINCIPAL BITTERS.
66. LIST OF THE PRINICPAL FRUITS Used in a Café.
67. LIST OF PRINCIPAL MIXTURES.
68. SUNDRIES.
69. THE PRINCIPAL STOCK OF A RESTAURANT.
70. THE PRINCIPAL STOCK OF A CAFÉ.
Plate No. 10
CHAMPAGNE COCKTAIL.
POUSSE CAFÉ.
MINT JULEP.
CURAÇAO PUNCH.
MORNING GLORY FIZZ.
MANHATTAN COCKTAIL.
BRANDY CRUSTA.
ABSINTHE COCKTAIL.
CHAMPAGNE JULEP.
BRANDY SHAMPARELLE.
MARTINI COCKTAIL.
POUSSE L’AMOUR.
SILVER FIZZ.
MISSISSIPPI PUNCH.
ROMAN PUNCH.
WHISKEY DAISY.
CHAMPAGNE COBBLER.
TOLEDO PUNCH.
GOLDEN SLIPPER.
EGG NOGG.
SHERRY COBBLER.
FANCY WHISKEY SMASH.
CHAMPAGNE SOUR.
KNICKERBOCKER.
VANILLA PUNCH.
SHERRY FLIP.
WHISKEY RICKEY.
FANCY BRANDY COCKTAIL.
BRANDY PUNCH.
WHITE LION.
BALTIMORE EGG NOGG.
ST. CHARLES PUNCH.
HOW TO MIX ABSINTHE.
Plate No. 11
AMERICAN STYLE OF MIXING ABSINTHE.
ITALIAN STYLE OF MIXING ABSINTHE.
GERMAN OR SWISS STYLE OF MIXING ABSINTHE.
GOLDEN FIZZ.
FAIVRE’S POUSSE CAFÉ.
WHISKEY CRUSTA.
MILK PUNCH.
KNICKERBEIN.
SELTERS LEMONADE.
VERMOUTH COCKTAIL.
SAUTERNE COBBLER.
SANTINAS POUSSE CAFÉ.
BRANDY FIX.
CLARET PUNCH.
FANCY BRANDY SMASH.
SHERRY WINE PUNCH.
BRANDY FLIP.
WHISKEY JULEP.
PORT WINE PUNCH.
TIP-TOP PUNCH.
MEDFORD RUM SOUR.
TOM COLLINS.
THE OLD DELAWARE FISHING PUNCH.
BOWL OF EGG NOGG FOR A NEW YEAR’S PARTY.
GIN FIZZ.
APPLE JACK SOUR.
EAST INDIA COCKTAIL.
HOW TO MIX TOM AND JERRY.
HOW TO DEAL OUT TOM AND JERRY.
WHISKEY COCKTAIL.
LEMONADE.
WHISKEY SOUR.
BRANDY SCAFFA.
CLARET AND CHAMPAGNE CUP À LA BRUNOW.
PRUSSIAN GRANDEUR PUNCH.
JAPANESE COCKTAIL.
BEEF TEA.
Plate No. 12
SARATOGA COCKTAIL.
BRANDY DAISY.
EMPIRE PUNCH.
EGG LEMONADE.
WHISKEY COBBLER.
SHERRY AND EGG.
MAY WINE PUNCH.
HOT SPICED RUM.
EGG MILK PUNCH.
ST. CROIX CRUSTA.
SODA COCKTAIL.
OLD STYLE WHISKEY SMASH.
JOHN COLLINS.
BLUE BLAZER.
ALE SANGAREE.
GENERAL HARRISON EGG NOGG.
ST. CROIX RUM PUNCH.
SODA LEMONADE.
RHINE WINE COBBLER.
KIRSCHWASSER PUNCH.
MULLED CLARET AND EGG.
HOT APPLE TODDY.
PORTER SANGAREE.
HOT LEMONADE.
ARF AND ARF.
ST. CROIX FIX.
JERSEY COCKTAIL.
ORANGE LEMONADE.
BISHOP.
Plate No. 13
BRANDY FIZZ.
CHAMPAGNE VELVET.
BURNT BRANDY AND PEACH.
RHINE WINE AND SELTERS.
IMPERIAL BRANDY PUNCH.
BRANDY AND SODA.
CLARET COBBLER.
COLUMBIA SKIN.
RASPBERRY SHRUB.
CLARET CUP FOR A PARTY.
CRIMEAN CUP À LA MARMORA.
BRANDY STRAIGHT.
GIN AND CALAMUS.
MILK AND SELTERS.
BRANDY AND GINGER ALE.
BLACK STRIPE.
ORGEAT LEMONADE.
SOLDIERS‘ CAMPING PUNCH.
SARATOGA BRACE UP.
SHERRY WINE AND ICE.
THE AMERICAN CHAMPAGNE CUP.
FINE LEMONADE FOR PARTIES.
BRANDY SHRUB.
PUNCH À LA FORD.
ENGLISH BISHOP.
BRANDY AND GUM.
WHISKEY AND CIDER.
GIN AND MILK.
SHANDY GAFF.
HOW TO SERVE A PONY GLASS OF BRANDY.
HOT GIN SLING.
BOMBAY PUNCH.
GIN AND WORMWOOD.
SHERRY WINE EGG NOGG.
MEDFORD RUM SMASH.
GIN FIX.
COLD BRANDY TODDY.
BOTTLE OF COCKTAIL FOR PARTIES.
CALIFORNIA SHERRY WINE COBBLER.
ORCHARD PUNCH.
GIN AND TANSY.
JAMAICA RUM SOUR.
Plate No. 14
PORT WINE FLIP.
HOT ARRAC PUNCH.
BRANDY SANGAREE.
GIN JULEP.
HOT SCOTCH WHISKEY SLING.
SHERRY WINE AND BITTERS.
HOT MILK PUNCH.
GIN COCKTAIL.
TOM AND JERRY (cold).
HOT WHISKEY.
MEDFORD RUM PUNCH.
WHISKEY FIZZ.
GIN SMASH.
HOT LOCOMOTIVE.
WHISKEY FIX.
HOT IRISH WHISKEY PUNCH.
STONE WALL.
STONE FENCE.
SHERRY WINE SANGAREE.
OLD TOM GIN COCKTAIL.
GIN TODDY.
WINE LEMONADE.
HOT RUM.
SODA AND NECTAR.
GIN AND MOLASSES.
FANCY BRANDY SOUR.
BALAKLAVA NECTAR.
ENGLISH ROYAL PUNCH.
SODA NEGUS.
BOTTLED VELVET.
ENGLISH CURAÇAO.
DUKE OF NORFOLK PUNCH FOR BOTTLING.
BISHOP À LA PRUSSE.
COLD RUBY PUNCH.
ROCHESTER PUNCH.
FEDORA.
ORANGE PUNCH.
Plate No. 15
CURRANT SHRUB.
WHITE PLUSH.
HOT BRANDY SLING.
PORT WINE SANGAREE.
COLD WHISKEY SLING.
PORT WINE COBBLER.
ROCK AND RYE.
GIN SOUR.
PEACH AND HONEY.
ST. CROIX SOUR.
COFFEE COCKTAIL.
GIN RICKEY.
TRILBY COCKTAIL.
MORNING COCKTAIL.
OLD FASHIONED WHISKEY COCKTAIL.
IRISH COCKTAIL.
CINCINNATI COCKTAIL.
CHOCOLATE COCKTAIL.
PUNCH À LA DWYER.
PHILIPPINE PUNCH.
OLD STYLE AMERICAN PUNCH.
BRANDY AND MINT.
ABSINTHE FRAPPÉ.
CHAMPAGNE CUP.
CLARET FLIP.
TEA PUNCH FOR THE WINTER.
DUKE OF NORFOLK PUNCH.
PUNCH À LA ROMAINE.
BRANDY SPLIT.
WEDDING PUNCH FOR A PARTY.
PORTER CUP FOR A PARTY.
SHERRY COCKTAIL.
CHAMPAGNE PUNCH.
EGG SOUR.
PARISIAN POUSSE CAFÉ.
HOT EGG NOGG.
HOT BRANDY PUNCH.
HOT SCOTCH WHISKEY PUNCH.
BRANDY SMASH.
HIGHBALL.
COFFEE COBBLER.
TEA COBBLER.
BRANDY JULEP.
CHAMPAGNE FRAPPÉ.
HOT ENGLISH RUM PUNCH.
CRÈME DE MENTHE.
WHISKEY SMASH.
GIN DAISY.
REMSEN COOLER.
APPLE JACK COCKTAIL.
SNOW BALL.
BIJOU COCKTAIL.
COL. BROWN PUNCH.
PORT WINE LEMONADE.
VIRGIN STRAWBERRY ICE CREAM.
TURKISH SHERBET.
SARATOGA COOLER.
HORSE’S NECK.
EYE OPENER.
APOLLINARIS LEMONADE.
Plate No. 16
CLARET LEMONADE.
MARASCHINO PUNCH.
RUSSIAN PUNCH.
THORN COCKTAIL.
MONTANA COCKTAIL.
STAR COCKTAIL.
SILVER COCKTAIL.
OYSTER COCKTAIL.
ST. JOSEPH COCKTAIL.
LITTLE EGYPT.
MARGUERITE COCKTAIL.
IMPERIAL COCKTAIL.
MAIDEN’S DREAM.
REFORM COCKTAIL.
KLONDYKE COCKTAIL.
GOLDEN THISTLE.
MORNING DAISY.
OLIVETTE COCKTAIL.
TENDERLOIN REVIVER.
BRAZIL COCKTAIL.
BLACK THORN.
BRADFORD À LA MARTINI.
APRIL SHOWER.
TUXEDO COCKTAIL.
AMERICAN GLORY.
HIGH LIFE.
WIDOW’S KISS.
TURF COCKTAIL.
WINES WITH A FORMAL DINNER
Unbenannt
Anglo-American Standard Units
US Wine-Bottle Sizes
End Page
This is a reprint of BARTENDERS’ MANUAL, written by Harry Johnson, published in 1934 Edited and republished in January 2018 by Thomas Majhen Brunnenstraße 42, 10115 Berlin, Germany t.majhen@outlook.de
Print and distribution: Epubli.de
_________________________
_______________
Harry Johnson, the „DEAN“ of Bartenders, published this original manual about 1860. This complete guide for mixing drinks and running a successful bar was the authoritative manual when drinking was an art. The prices shown in this revised edition are Harry’s own – out of date to be sure – the recipes, however, we vouch for. Some brands mentioned are now not obtainable – substitute modern brands.
THE PUBLISHER.
BARTENDERS’ MANUAL
THE NEW AND IMPROVED
ILLUSTRATED
BARTENDERS’
MANUAL
OR:
HOW TO MIX DRINKS
OF THE
PRESENT STYLE
Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a hotel and a Restaurant; also a Large
List of Mixed Drinks, including American, British, French,
German, Italian, Russian, Spanish, etc., with Illustrations
and a Comprehensive Description of Bar Utensils,
Wines, Liquors, Ales, Mixtures, etc., etc.
1934
Charles E. Graham & Co.
Newark, N. J.
Made in U. S. A.
PREFACE BY THE AUTHOR
________
In submitting this manual to the public, I crave indulgence for making a few remarks in regard to myself.
The profession – for such it must be admitted – of mixing drinks was learned by me, in San Francisco, and, since then, I have had forty years’ experience. Leaving California, in 1868, I opened, in Chicago, what was generally recognized to be the largest and finest establishment of the kind in this country. But the colfagration of 1871 caused me a loss of $100,000 and, financially ruined, I was compelled to start life anew. It was at this time that I was taught the value of true friendship, for numerous acquaintances tendered me material assistance, which was, however, gratefully declined.
Though later engaged in Boston, at a leading hotel, I soon returned to New York and was employed in one of the well-known hostelries of the Metropolis until enabled to begin a business of my own, which has since been pre-eminenty successful.
There was published by me, in San Francisco, the first Bartenders’ Manual ever issued in the United States. This publication was a virtual necessity – the result of a constant demand for such a treatise by those everywhere engaged in the hotel, bar and restaurant business. As a proof, ten thousand (10,000) copies of the work were sold at a price much larger than the present cost within the brief period of six weeks.
in 1869, I was challenged by five of the most popular and scientific bartenders of the day to engage in a tourney of skill, at New Orleans, with the sequence that to me was awarded the championship of the United States.
To recapitulate: - Having been in the hotel and liquor business, in various capacities, since my boyhood, being employed in some of the most prominent hotels, restaurants and cafés of several large cities, and having traveled extensively in this and other countries – especially of Continental Europe – for the sole purpose of learning the methods of preparing the many different kinds of mixed drinks, with the highest letters of recommendation acknowledging my thorough ability, I have, after careful preparation with much time and expense, succeeded in compiling this work which is now offered in a revised and up-to-date form. There is described and illustrated, in plain language, the popular mixed concoctions, fancy beverages, cocktails, punches, juleps, etc. This volume also furnishes comprehensive instructions to be observed in attending a bar, in personal conduct, how to serve and wait on customers, and all the various details connected with the business so definitely stated that any person contemplating starting in life as a bartender has a perfect and valuable guide to aid him in a complete mastery of his line of labor. This manual likewise gives a complete list of all bar utensils, glass and silver ware, mixtures, liquors, and different brands of beverages that will be required, with directions for their proper use. There is, additionally, a large number of valuable hints and items of information for bartenders and, in fact, every detail that may be of importance from the moment one steps behind the bar through all the requirements of each day succeeding. Those who are thoroughly experienced, and whose competence has long since been conceded, have also found this work to be of value to them. They have always acknowledged it to be “a handy volume”.
The principle I desire to instill is that this vocation – that of eating and drinking – to be properly successful, must be conducted by the same legitimate methods as any other monied enterprise that appeals directly to the public. It furnishes a necessity, just as does the clothier, hatter, and shoe-dealer, and, in itself, is an honorable means of livelihood. It should not be regarded by the proprietor or employee as a special means of securing the patronage of friends, as a possible avenue of good luck or as a chance to gain by nefarious opportunities. It should be managed alone in an earnest, honorable manner. Believe in yourself and others will have faith in you.
The writer has also made – for many years past – a profession to teaching the art of attending a bar to any one expressing an inclination to learn. In the great number of those who have received instruction from me in the latest methods and scientific manipulation, I can with pride refer as testimonial of my fitness as a teacher of bartending.
In conclusion, I desire to state that this publication, in its first edition, was the primary work of the kind in the United States, if not in the world; and that I am the originator of a form of manual instruction that may be classified as a contribution to trade literature. Imitation is always the sincerest form of flattery and, consequently, attempts have been made to furnish the public with similar efforts by others – efforts that have failed to detract from the popularity and efficiency of Harry Johnson’s Bartender’s Manual.
But it is to be noted that this volume is not alone intended as a guide to those serving at the bar. Its purpose is to be a work of reference, as well, for the proprietors of hotels, restaurants, clubs, steamship lines, public dining-rooms and all those engaged in catering to the general needs of “the inner man”.
It is my hope that this guide will not only prove serviceable to the profession, for whom it is specifically intended, but, furthermore, to the family circle and the public in general. The style and art of mixing is indicated in the twenty odd illustrations that are given in the work, special attention being called to plates Nos. 1 and 3. Plate No. 2 is, likewise, pertinent to the text.
Very respectfully yours,
HARRY JOHNSON.
