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    Haywood's Mixology - The Art of Preparing all Kinds of Drinks: A Reprint of the 1898 Edition
    Haywood's Mixology - The Art of Preparing all Kinds of Drinks: A Reprint of the 1898 Edition
    Haywood's Mixology - The Art of Preparing all Kinds of Drinks: A Reprint of the 1898 Edition
    Ebook80 pages42 minutes

    Haywood's Mixology - The Art of Preparing all Kinds of Drinks: A Reprint of the 1898 Edition

    By Joseph L. Haywood and William Schmidt

    ()

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    About this ebook

    In a detailed collection of expertly crafted cocktail recipes and collated mixological research, this innovative volume delves into the craft of making mixed drinks.

    Whether you're a seasoned bartender in need of a reliable guide to mixing cocktails or you're a beginner looking to learn a new craft, Joseph L. Haywood's practical recipe book is essential. First published in 1898, this extensive repertoire of drink recipes and bartending advice will refine your skills and elevate your technique.

    This new edition of Haywood's Mixology - The Art of Preparing all Kinds of Drinks from Vintage Cookery Books features an introduction to mixed drinks by William Schimdt.

    LanguageEnglish
    PublisherVintage Cookery Books
    Release dateAug 25, 2017
    ISBN9781473339323
    Haywood's Mixology - The Art of Preparing all Kinds of Drinks: A Reprint of the 1898 Edition

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      Book preview

      Haywood's Mixology - The Art of Preparing all Kinds of Drinks - Joseph L. Haywood

      HAYWOOD'S

      MIXOLOGY:

      THE ART OF PREPARING

      ALL KINDS OF DRINKS

      A REPRINT OF THE 1989 EDITION

      The Art of Vintage Cocktails

      With an Introduction by

      William Schmidt

      First published in 1898

      Copyright © 2023 Read Books Ltd.

      This book is copyright and may not be reproduced or copied in any way without the express permission of the publisher in writing

      British Library Cataloguing-in-Publication Data

      A catalogue record for this book is available from the British Library

      Contents

      Introduction to Mixed Drinks by William Schmidt

      Introductory

      Suggestions to Mixologists

      Plain and Fancy Drinks

      Mixological Research

      Hints to Mixologists

      The Habit of Drinking

      The Original Bar-Tender

      The Literature of Drinking

      The Cocktail

      Index

      INTRODUCTION TO MIXED DRINKS.

      By William Schmidt

      To those who do not find the following useful in its details for their own use, I express my congratulations and esteem as a business associate. To those who do find it a guide I wish to express my assurance that they will find this work an absolutely and indispensably correct one to work by, provided they understand and practice it. You may travel all over the find my practice a good one. duties you will find many little country, and you will In discharging your hints you will not be able to practice for not having the facilities to do so, but I may say I have at least shown you how it ought to be made and executed. It must be left to your own judgment to follow the directions given herein the best way you know of, and leave out what ought to be left out, because your position does not offer you the opportunity. I have mentioned in this work everything that is necessary for a theoretical experience. It should be borne in mind: Not everybody can advance so as to be­ come an artist in tending bar, but we all should learn, and try to improve by all means that are offered. I am far from believing it possible to become a practical man by simply studying this book, but while doing so, you will get an essential and true idea of how to become a valuable man in this line of business. Every man can educate himself and acquire all the knowledge necessary for tending bar, provided he takes enough interest and wants to make it a business. Practical knowledge cannot be acquired except by actual work and experience.

      An inexpert cook never will become an artist nor a clef de cuisine by simply reading a book on cookery, no matter by whom or how intelligently written, and no man can ever become an artist behind the bar by simply looking into this book or possessing it. A great deal of ingenuity and taste is required on the part of a chef in an important position, and the same is required on the part of a man in the capacity of a bartender. He, having a position of responsibility, must be a man of original ideas, a man who is proud of his work and who tries to discharge his duties with credit to himself, his employer, and the guest he waits on. Originality is the key to success. Therefore, always try to work accordingly; make a change in the old system, if you see it needs improvement; introduce it to your guests instead of being taught by them what to do. A bar­tender ought to be leading and not to be led. An actor must understand for himself how to amuse his audience and how to gain a reputation: he never would succeed by simply following another man's guidance.

      The situation of a barkeeper gives the holder the chance of studying human nature. A man fit for the position, and consequently a keen observer for one thing cannot be separated from the other will be able to tell a man's character very soon, as far as conduct, education, language, and general savoir-vivre are concerned.

      Such a situation is a better teacher of human nature than any book howsoever, and by whomsoever it may be written. Tell me what you drink and I will tell you who you are. The tastes and habits of your different customers appear to you so plain, that you have to take an interest in this study of human nature.

      As a general rule you will find that only a little part of drinking is done by one individual. A gentleman either brings his company with him or he expects to find it in the barroom. It is in drinking as it is in eating: very few want to enjoy

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