THE COCKTAIL BOOK by Addison Jones drastically reducing heat transfer and

drastically reducing heat transfer and keeping them colder much longer than if they were sitting at room temperature

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THE COCKTAIL BOOK by Addison Jones drastically reducing heat transfer andThe Cocktail Book, first published in 1900, is the earliest book devoted purely to the art of the cocktail. For 30 years, including during Prohibition, it was a staple of well stocked bars, although originals are now extremely rare. This collection, in a beautiful new edition, allows a modern audience to rediscover the joy of classic cocktails, with early recipes for the Whisky Sour, Mint Julep, Manhattan, and many more. The Cocktail Book was