Jack's Manual ― Recipes for Fancy Mixed Drinks and When and How to Serve

Jack's Manual: Recipes for Fancy Mixed Drinks and When and How to Serve, was first published in 1910 by bartender Jack A. Grohusko, and contains nearly 400 cocktail recipes, in addition to how to serve wines, as well as detailed information on alcohol of all kinds, cellar management and how to decant wines, as well as when and how to serve beverages.

The cocktail recipes, almost 400 in total, including many varieties of cocktails both served chilled and warm: daisies, fizzes, highballs, julips, sours, smashes, toddys, cobblers, punches, slings, lemonades, and much more. He has even added a limited number of appetizer and sandwich recipes.

Peruse the table of contents to get a “taste” for the vast array of recipes included.

Review excerpt:
National Barbecue News; March 2013 issue:
...“How to Mix Drinks: A Bartender’s Manual by George Winter andJack’s Manual: Recipes for Fancy Mixed Drinks and When and How to Serve by J. A. Grohusko were both brought back to print by editor Cam Reese and we should all be grateful for the efforts. The drink recipes within each are certainly still valid today but it is the writings of these two original authors that you’ll really enjoy. It‘s really cool to be able to get in the heads of two turn-of-the century barmen. ...”