In the years 1977 to 1978, every fortnight, I attended a private bartender training session under a somewhat controversial personality. This individual significantly contributed to the development of Czechoslovakian cocktail culture. The final exam was demanding, but upon passing, I received no certificate; instead, the instructor handed me a book. It was the 54th edition of the Mr. Boston De Luxe Official Bartender’s Guide, released in August 1974.
At that time, six million copies of the guide existed worldwide, first published in January 1935. The MR. BOSTON DISTILLER CORPORATION, based in Boston, Massachusetts (how symbolic), held the copyrights. It features over a thousand mixed drink recipes, instructions on using tools for their preparation, concise chapters on merchandise knowledge, and useful measurement tables for various ingredients.
Regardless of the publication year, the clarity in presenting individual recipes in Mr. Boston is exceptional: Title, ingredients (in ounces and fractions, easily converted), preparation method, and glass type. The book doesn’t shy away from variants; be it an Alexander based on gin or brandy.
Decorating a cocktail is only mentioned if the ingredients might confuse the reader. For instance, how does an olive pair with sweet vermouth in a Highland Fling Cocktail? The author must provide guidance. Defining certain decorations is better, considering debates like whether to grate nutmeg can last an hour.
However concise the recipes are, careful reading is crucial. Sometimes, the final touch is mentioned at the recipe’s end, typical for the Harvey Wallbanger. Half an ounce of Galliano is added after the drink has been mixed. Clear instructions serve professionals and amateurs alike.
An intriguing chapter in Mr. Boston is devoted to THE MARTINI. It begins dramatically: “Though the Martini is regarded with almost reverential awe as a drink of unique potency, it is no more or less potent than any other drink containing the same amount of alcohol.”
The authors remind us that America is one of the few countries using relatively strong gin, referring to 45% vol. alcohol gin. The difference in gin at 40% and a ratio of 8:1 gin to vermouth results in the Martini having 42% vol. alcohol in the first case and just under 36% in the second. Practically, that’s a significant difference.
While not all recommendations may align, Mr. Boston’s guide stands with few competitors in ensuring consistency in a Martini not just in New York and Chicago but also in Bratislava. Reprints of older editions and newer releases are available online. It’s a must-have in a bartender’s library!
