This vintage book contains a complete and practical guide to preparing an extensive range of mixed drinks and beverages, with notes on bar tending, etiquette, and more. "How to Mix Drinks" constitutes a timeless beverage-making handbook, and will be of considerable utility to modern readers with an interest in mixology. Contents include: "Duties of a Bartender", "Stock Required in Saloon", "Morning Glory Fizz", "Egg Nog", "Champagne Sour", "Milk Punch", "Curacoa Punch", "Brandy Punch", "Port Wine Punch", "General Harrison Egg Nogg", "St. Croix Rum Punch", "Medford Rum Sour", "Champagne Cobbler", "St. Charles Punch", et cetera. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on cocktail and beverage making.