Chicago: The Hotel Monthly Press, 1920. 96 pp. plus index, blank pages and advertisements. 3 1/2 x 6 3/4". Later Edition. Brown leatherette with lettering on cover and spine, some wear and spotting to covers, some pencil marks throughout and on rear endpapers, various stains inside, otherwise in very good condition.
Jacques Straub was born in Switzerland to a father who operated a distillery there. He learned at an early age to make fruit brandies and cordials. He came to the United States and became the wine steward at the Pendennis club in Louisville, KY and became known as one of the best wine and liquor men in the world, despite the fact that he never drank himself. Straub then became the head of the wine department at the Blackstone Hotel in Chicago until the prohibition cleared out this department. He died shortly thereafter in 1920. The edition of this book, published posthumously by his wife, contains over 700 drink recipes (primarily cocktails and other mixed drinks), gathered over the years from his work and travels. There is a helpful section on when and how to serve wines as well as the kinds and styles of different glasses to use. The index is very helpful given the large number of recipes.