Burke's Complete Cocktail and Drinking Recipes. With Recipes for Food Bits for the Cocktail Hour. The Art and Etiquette of Mixing, Serving and Drinking Wines and Liquors.

New York: Books Inc. 1936.

Sextodecimo (17 x 11 cm.), 125, [3] pages. Index. Cover title: Burke's Complete Cocktail and Tastybite Recipes. ~ Second, revised edition, following the first issue of 1934). Barney Burke outlines classic American cocktails with over two hundred fifty recipes. In addition cocktails and liquors of the world are represented. Burke offers advice on appropriate equipment for home mixing, proper glasses, and serving techniques. The "tasty bites" section includes both liquid (Sauerkraut and Clam Juice Cocktail) and solid (Ham-and-Celery Roll) hors d'oeuvres, sandwiches, rarebits and chafing dish recipes, and a brief primer on serving wine with food. Also included is a blank section to record additional recipes. Some age-toning to the text block' small abrasions to the endpapers. In publisher's green cloth, with light stain to front panel. Otherwise very good or better. [Noling, Beverage Literature, page 87]. Valedictorian's Assistant 2 Apricot Brandy Orange Bitters, 3 dashes 1 Orange Juice Ice.--Stir. Strain and serve. If desired add 1 portion of Champagne.

Price: $150.00