Features:

• Enhanced value and content: This Platinum Edition improves on the standard guide with an elegant concealed wire format and more in-depth bartending advice. Features new and exclusive to this edition include:
  * Durable lie-flat binding
  * Tools, Techniques, and Garnishes section with in-depth descriptions and illustrations to guide bartenders in making world-class cocktails. (Techniques include how to chill glassware, make liqueurs float to create a layered effect, light liquors on fire safely, etc.)
  * Tips of the Trade section containing expert advice from the best bartenders in the world. (Experts include Dale DeGroff, Julie Reiner, Audrey Saunders, Dave Wondrich, William Grimes, Robert Hess, Gary Regan, and Tony Abou Ganim)
  *Cocktail Classics section providing the foundation for nearly every existing drink and the basis for creating new and distinctive drinks. (Including: The Old Fashioned Whiskey Cocktail, The Manhattan Cocktail, The Martini Cocktail, and many more!)
  * Detailed resource and reference listings
• Best seller: This is the best-known bartending book on the shelves, and has been America's favorite drink mixing guide since 1935. Mr. Boston is a widely recognized and trusted name among consumers and bartending professionals.
• Comprehensive recipe listing: This guide covers nearly every drink imaginable (more than 1,400), from classic martinis to trendy cosmopolitans to holiday eggnog.
  

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About the Author:

Mr. Boston is part of the Barton Brands group, and has been a widely-recognized name in the bartending world for over 70 years. Mr. Boston has consistently outsold and outlasted other bartending books with 66 printings, and Barton Brands features a range of liquors and prepared cocktails.

ANTHONY GIGLIO is the author of Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home, as well as the editor of two of Master Sommelier Andrea Immer's popular wine books. His articles have appeared in Esquire, Details, Boston Magazine, Mademoiselle, Marie Claire, and Worth, and he contributes to and lectures on behalf of Food & Wine magazine.

Other Information:

ISBN13: 978-0-471-97302-7
ISBN10: 0-471-97302-5