Bartenders' Manual

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First published in the 1860s, Harry Johnson's "Bartenders' Manual" is a classic bar book and one of the oldest examples in the genre. Johnson was among the first bartenders to document his experiences and insights, creating a teaching resource for both beginners and professionals. His work laid the groundwork for future generations, placing him alongside Jerry Thomas in the history of bartending. The manual reflects a time when it was essential to remind bartenders of basic etiquette, such as avoiding chewing on toothpicks or cigars during job interviews and refraining from spitting on the floor. Johnson offers guidance on managing a bar, treating employees and guests, handling beer casks and wine bottles, maintaining stock, and keeping business records. The latter half of the book features recipes for cocktails, punches, and other popular drinks from the USA and Europe, including what is likely the first mention of the Martini cocktail and instructions for mixing absinth and chilling champagne. While some content may seem outdated, such as the use of ice blocks and spittoons, the manual remains an essential resource for professionals and hobbyists alike, providing valuable insights into the origins of bar culture.