Wine-Bottle Sizes
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 [email protected]
Print and distribution: Epubli.de
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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 The prices shown in this revised edition are Harry’s own – out of date to be sure – the recipes, however, we vouch for.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
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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.