I can’t really read German, but I took a stab at Neirath’s Chapter 2. The typography of that book is a hassle, but after spending some minutes correcting the OCR, I ran it through a few different translators. I was pretty disappointed in what Apple’s built-in translation service produced, but I got shockingly good results from Kagi and Google. It’s not perfect, and it would be best if a German-speaker could be enlisted to proof-read it, but not a bad start:
General Information on Mixed Drinks
A “mixed drink” is defined as a new “beverage composition” created by combining several drinks (liqueurs, spirits, etc.) according to specific guidelines.
Mixed drinks are prepared in a bar by a qualified bartender (mixer) and, in individual cases, can be assembled either according to the standard recipe or with variations to suit the guest’s taste.
Internationally recognized mixed drinks that must be prepared according to a standard formula are known as “standard drinks,” as they must always be mixed precisely according to the specified recipe. In this book, “standard drinks” are marked with an asterisk (*) in Part II.
If the composition of a “standard drink” is modified to suit a guest’s taste, great care must be taken not to obscure the drink’s essential character. For instance, if a drink’s main ingredients are gin and vermouth, these must never be replaced by other ingredients that are fundamentally different in nature. Adjusting the drink to a guest’s taste involves only making it drier or sweeter, or stronger or weaker; this is achieved by varying the proportions of the main ingredients: gin (dry), Italian vermouth (semi-sweet), and French vermouth (dry). In this way, it is possible to create many variations of a drink without losing its fundamental character.
Various ingredients (such as spices and bitters) are used in the preparation of mixed drinks, and a guest may sometimes dislike a particular one. Therefore, the guest’s preferences must be taken into account when determining the quantities of these spices and ingredients. This can be done by omitting an ingredient, increasing the dosage, or adding another desired ingredient. The ingredients—primarily Angostura bitters, orange bitters, Pernod, gum syrup (liquid sugar), and various other liqueurs with distinctive flavor profiles—are crucial to the composition of a drink, requiring great precision in measurement. A mere dash of Angostura, for instance, is often enough to significantly alter a drink’s flavor. Furthermore, not everyone enjoys an overly strong drink; consequently, the guest’s preferences should be ascertained in this regard. If a lighter or weaker drink is desired, one can increase the proportion of the lower-alcohol ingredient while reducing the stronger components, or stir the drink with ice for a longer period—though caution is advised here, as melting ice can dilute the beverage. Mixed drinks are categorized into two main groups. The first group comprises all “short” drinks—those served in glasses with a capacity of 1/20 liter (roughly the size of a fortified wine glass) or less—while the second group includes all “long” drinks, served in glasses with a capacity exceeding 1/20 liter. Each of these two main groups encompasses various subgroups into which specific types of drinks are classified.
Each type of drink serves a specific purpose. Within the “cocktail” category, for example, there are drinks best enjoyed before a meal and others better suited for after-dinner consumption. “Cobblers” are ideal for high summer; thanks to their refreshing nature and moderate strength, they are also popular choices for evening social gatherings or for enjoying during dance breaks at balls. “Fizzes” are effervescent, thirst-quenching drinks, whereas the closely related “Sour” represents a concentrated form of the Fizz. “Flips”—prepared with egg and often considered nutritious and pleasant-tasting (and thus favored by ladies)—include some varieties that are even used in invalid diets. Less well-known and rarely requested today are “Slings” and “Fixes”; these drinks date back to a time before artificial mineral waters were in use, when ordinary water was used instead. “Sangarees” are of Indian origin; their distinctive feature is a sprinkling of grated nutmeg over the finished drink. Finally, there are “Toddies,” “Punches,” “Bowls,” “Crustas,” “Daisies,” “Egg Nogs,” “Lemonades,” “Squashes,” and “Half-Lemonades,” all of which will be discussed in detail in other sections.
The categories of drinks mentioned here represent the main types of bar drinks; a selection from each group should always be included on a bar menu.
However, there is also a large number of “mixed drinks” that, due to their composition, do not fit into any of the aforementioned categories. Such drinks are known as “Fancy Drinks.” The English term—which is open to various interpretations—In the context of a beverage, the word “fancy” can be translated as “whim,” “personal preference,” “creative idea,” or “flavor profile.” Thus, a drink that owes its creation to a creative idea, a whim, a personal preference, or a specific flavor profile—and does not fall into the previously mentioned categories—is known as a “fancy drink.”
In recent years, it has become common practice in England to label most “fancy drinks” as “cocktails” as well, provided their composition resembles that of a cocktail. Strictly speaking, however, a drink should only be classified as a cocktail if it consists of spirits and fortified wines combined with one or more flavoring ingredients. Consequently, drinks that contain—in addition to these components—fresh or preserved fruit juices or other fillers are classified as “fancy drinks.” The practice of labeling such drinks as cocktails likely originated in England as a way to simplify or reduce the number of drink categories and has since become established convention.
From a technical standpoint, a “cocktail” is defined solely by its ingredients, whereas “fancy drinks” are also distinguished by the specific name chosen by their creator.
A conscientious professional will always include the word “cocktail” when naming a mixture intended to be classified as such, whereas a “fancy drink” will always be given a unique name without the addition of “cocktail.” The name or designation of a drink is almost as important as its composition. A name that is memorable, easy to pronounce, and internationally understood—while also hinting at a specific characteristic of the drink or the occasion that inspired its original creation—can, under the right circumstances, lead to the drink becoming world-famous in a short time. The English language is particularly rich in short, punchy expressions—a quality that largely explains why bartenders everywhere prefer English names for their drink creations. In this context, it is worth noting that bartenders must exercise careful consideration when naming a drink. An incident that was the subject of court proceedings while these lines were being written highlights the need to anticipate future implications when naming a beverage. The case concerns the “Martini Cocktail”—a drink known for years and now enjoying worldwide renown. The Turin-based firm Martini & Rossi claims ownership rights to the name; following a years-long legal battle, a Turin court ruled that only drinks made with Martini & Rossi vermouth may be designated as a “Martini Cocktail.” As of the publication of this book, this dispute has not yet been definitively resolved.
This imposes a serious obligation on bartenders to pay greater attention to protecting their intellectual property. The most effective way to do this is for each bartender to publicly announce their new drink recipes and names—including their full name—in the trade journal Barjournal (a supplement to Internationale Hotel-Industry-Dresden). Such publications are protected by copyright, ensuring that in cases of doubt or dispute, the drink’s creator can be conclusively identified by referring to the original specifications. While the specific rules for preparing “mixed drinks” are discussed in detail in Chapter IV, “Working Methods,” it is worth highlighting at this point the crucial fundamental rule that the mixing process must be carried out in a neat and appealing manner, and that the bartender must strictly observe the principles of hygiene regarding both their personal appearance and their work.
