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Harry Johnson's New and Improved Bartender's Manual
『ハリー・ジョンソン増補改訂バーテンダーズ・マニュアル』
Harry Johnson's manual — printed in English and German — is the great rival text to Thomas's. Johnson ran bars in Chicago, San Francisco and New York, and wrote like a manager, not a showman.
- Author
- Harry Johnson
- Published
- 1882
- Edition
- 1882
- Publisher
- Samisch & Goldmann, New York
- Published in
- United States
- Written in
- English & German
Read the original
- Host
- Library of Congress
- Format
- Page scans + searchable text
- Access
- Read free online
Readable is not reusable — download, redistribution and OCR reproduction rights are separate, and set by each host.
English and German text.
Background
Where Thomas is remembered as the first celebrity bartender, Johnson wrote the first management handbook: recipes, but also purchasing, ice supply, staff and the handling of the crowd. Revised editions followed in 1888 and 1900.
The bilingual text mirrors the trade itself — German-speaking bartenders ran much of the American bar. The Library of Congress scan preserves the 1882 printing.
Recorded recipe versions
- Equal parts Old Tom gin and vermouth
- Dash of bitters
- Lemon peel
Stir, strain.
- ⅔ Scotch
- Absinthe dashes
- Lemon juice
- Sugar
- Egg white
- Soda
Shake, top with soda.
- Three-quarter table-spoon of sugar;
- One-half wine glass of water, dissolved well with a spoon;
- fill the glass up with fine crystal ice
- fill the glass up with sherry wine
stir well with a spoon, and ornament with grapes, oranges, pineapple, berries, and serve with a straw.
- ½ Old Tom gin
- ½ dry vermouth
- Dash maraschino
- Dash absinthe
- Bitters
Stir, strain; cherry and twist.