How to Mix Drinks,
or
The bon-vivant’s companion,
Containing clear and reliable directions for mixing all the beverages used in the United States, together with the most popular British, French, German, Italian, Russian, And Spanish recipes; embracing punches, juleps, cobblers, etc., etc., etc., in endless variety.
By Jerry Thomas,
Formerly Principal Bar-Tender at the Metropolitan Hotel, New York, and the Planters’ House, St. Louis
To which is appended
A Manual for the Manufacture
of
Cordials, Liquors, Fancy Syrups, &c., &c.,
After the most approved methods now used in the distillation of liquors and beverages, designed for the special use of manufacturers and dealers in wines and spirits, grocers, tavern-keepers, and private families, the same being adapted to the trade of the United States and Canadas.
Illustrated with Descriptive Engravings.
The whole containing
over 600 valuable recipes.
By Christian Schultz,
Professor of Chemistry, Apothecary, and Manufacturer of Wines, Liquors, Cordials, &c., &c., from Berne Switzerland.
New York:
Dick & Fitzgerald, Publishers,
No. 18 Ann Street.
1862.
