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Modern American Drinks: How to Mix and Serve All Kinds of Cups, Cocktails, and Fancy Mixed Drinks
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About Modern American Drinks: How To Mix And Serve All
“George J. Kappeler ... was for a long time at the head of the drink laboratory connected with the Holland House, which has a reputation for the excellence of its damp delights.” —Centralia Enterprise and Tribune, 1897 Modern American Drinks, originally published in 1895, is considered by many cocktail enthusiasts to be one of the most important cocktail books of the era, with dozens of recipes that had never been published before. George J. Kappeler, who was the head bartender at the Holland House Hotel at Fifth and Thirtieth in Manhattan, writes in his preface: “The recipes contained in this book are for the proper mixing of all kinds of drinks, such as Absinthe, Cocktails, Cups, Crustas, Cobblers, Coolers, Egg Noggs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Poussé Cafe, Frozen Beverages, etc. The formulas are simple, practical, and easy to follow and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the caterer and pleasing to the consumer, the latter of whom will immediately notice a marked improvement in his favorite beverages.” Modern American Drinks is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.
