The Art of the Cocktail: From the Legendary Ritz Bartender
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"The Art of the Cocktail" is much more than a recipe book. You hold in your hands a unique guide, a reprint of a fashionable accessory released in 1936. Highly prized in the high society of the era, it was limited to only a thousand copies and existed exclusively in English, written for a select few international clients. In it, you'll find surprisingly simple yet sophisticated drinks. And above all, it's a testament to a lost world, the world of the aesthetes of the interwar period.
Its author, Frank Meyer, has vanished into oblivion. Yet he was a celebrated bartender, and, without exaggeration, enjoyed worldwide fame among the wealthy. His thin mustache, precise movements, and laughing gaze were at least as famous as his impeccable measurements. Coming from the Austrian proletariat, he moved to London at the beginning of the 20th century and then went to New York, where Charles Mahony, the cocktail manager at the prestigious Hoffman House hotel, taught him the art of mixing drinks. This social climb took Frank Meyer to the Place Vendôme. Thanks to the Ritz, he became friends with Ernest Hemingway, F. Scott Fitzgerald, Jean Cocteau, and the US president's son, Kermit Roosevelt.
Its author, Frank Meyer, has vanished into oblivion. Yet he was a celebrated bartender, and, without exaggeration, enjoyed worldwide fame among the wealthy. His thin mustache, precise movements, and laughing gaze were at least as famous as his impeccable measurements. Coming from the Austrian proletariat, he moved to London at the beginning of the 20th century and then went to New York, where Charles Mahony, the cocktail manager at the prestigious Hoffman House hotel, taught him the art of mixing drinks. This social climb took Frank Meyer to the Place Vendôme. Thanks to the Ritz, he became friends with Ernest Hemingway, F. Scott Fitzgerald, Jean Cocteau, and the US president's son, Kermit Roosevelt.
See also:
- All books by the publisher
- All books by the author
- All books in the series Haute cuisine