I have tried several guides over time and years ago settled on Mr. Boston's guide. It provides accurate ratios and, best of all, a picture of the recommended glassware for each drink. It is simple, easy to follow and provides information such as sections on Eggnogs, Punches, the usage of Wine in Mixed Drinks and even Non-Alcoholic drinks.

The book is broken down by type of alcohol (also Shooters, Cordials, Frozen Drinks, etc.) and has a complete alphabetical index in the back. This means if you have a bottle of Tequila you have an entire section (45 mixes) from which to choose a drink. On the other hand, if your in-law wants to throw you a curve ball and asks for a Rum Runner you know you will find it on page 66.

Color photographs scattered throughout complete this guide giving a visual for many different drinks and the glassware recommended. Also included is how to stock your bar, how to float liqueurs, the art of pouring, chilling and muddling and much more.

I not only use this book in my own home but often include it as part of a housewarming gift basket.

If only it was spiral bound it would be a five-star guide.

first time i have bought a used book and i must say it arrived like new. very happy with my purchase. was said that it was like new, well it really was new.

This is a great collection of beverages choices, even includes some nonalcoholic beverages. Several winners here!!

This is one of those nifty little reference books to have on hand during a party, or behind the bar, when you just don't remember (or know) how to make a particular cocktail or mixed drink.

Strengths:
* Decent overview of the basic essentials of tending bar: tools, party planning, etc.
* Encyclopedic breadth of recipes, both old and new. You wanna make an old fashioned sloe-gin fizz ? No problem. Want to know how to make "simple syrup" for Caribbean drinks and classic cocktails from the roaring 20's ? It's in there. Perhaps some haute toity blue blood, huffing a tiparillo behind a pair of 1950's vintage hornrims (and a pile of bar cash) wants a Pousse Café (one of the most anal-retentive and pretentious mixed drinks ever devised, BTW) ? No problemo, and don't forget to pour the different layers of chartreuse across a spoon to keep the layers distinct ... not that (in all reality) you'll ever actually get an order for one.
* Conveniently sized and fonted to provide maximum information in a small book ... that easily fits in a bar kit, behind a counter, or near a cash register. Well indexed too. In other words, this is a book designed for regular use and quick reference ... not for sitting idle on your coffee table.

Weaknesses:
* It's rather weak on instruction - but in the book's defense, it's a reference book by design, not an instructional book, and it's targeted for people who already know basic bartending.
* It's a bit weak on frozen/blended drink techniques - overdue for ergonomic update and expansion.
* It could include more information on various specialty liqueurs, and their flavor/usage.
* I'm slighly annoyed that despite 60+ reprintings, there are relatively few changes from revision to revision.
* It could give some tips on how to evaluate important tools like blenders.
* Although the book offers great breadth of recipes, it neglects (my 64th edition version doesn't) to provide things that professional bartenders find useful ... such as tips on how to organize a "speed rack", and helpful mnemonics for high-demand drinks (ex: a "Kamikaze" has "Very Little Time" ... VLT = Vodka, with a splash of lime and triplesec. Here's another: "Margarita" has "Tiny Little Sour Toes" ... TLST = Tequila, with lime, sour mix, and triplesec. Mr. Boston's doesn't really cover such helpful tricks - but it could and should).

Bottom line - books don't survive to 60+ editions unless they're doing something right. It's a very handy little reference book, and despite it's hefty recipe archive, it takes up surprisingly little space on your shelf ... by design. This one was a toss up between 3 and 4 stars for me ... but it's been useful enough to me over the years, despite it's flaws, to get the 4.

This is one of those nifty little reference books to have on hand during a party, or behind the bar, when you just don't remember (or know) how to make a particular cocktail or mixed drink.

Strengths:
* Decent overview of the basic essentials of tending bar: tools, party planning, etc.
* Encyclopedic breadth of recipes, both old and new. You wanna make an old fashioned sloe-gin fizz ? No problem. Want to know how to make "simple syrup" for Caribbean drinks and classic cocktails from the roaring 20's ? It's in there. Perhaps some haute toity blue blood, huffing a tiparillo behind a pair of 1950's vintage hornrims (and a pile of bar cash) wants a Pousse Café (one of the most anal-retentive and pretentious mixed drinks ever devised, BTW) ? No problemo, and don't forget to pour the different layers of chartreuse across a spoon to keep the layers distinct ... not that (in all reality) you'll ever actually get an order for one.
* Conveniently sized and fonted to provide maximum information in a small book ... that easily fits in a bar kit, behind a counter, or near a cash register. Well indexed too. In other words, this is a book designed for regular use and quick reference ... not for sitting idle on your coffee table.

Weaknesses:
* It's rather weak on instruction - but in the book's defense, it's a reference book by design, not an instructional book, and it's targeted for people who already know basic bartending.
* It's a bit weak on frozen/blended drink techniques - overdue for ergonomic update and expansion.
* It could include more information on various specialty liqueurs, and their flavor/usage.
* I'm slighly annoyed that despite 60+ reprintings, there are relatively few changes from revision to revision.
* It could give some tips on how to evaluate important tools like blenders.
* Although the book offers great breadth of recipes, it neglects (my 64th edition version doesn't) to provide things that professional bartenders find useful ... such as tips on how to organize a "speed rack", and helpful mnemonics for high-demand drinks (ex: a "Kamikaze" has "Very Little Time" ... VLT = Vodka, with a splash of lime and triplesec. Here's another: "Margarita" has "Tiny Little Sour Toes" ... TLST = Tequila, with lime, sour mix, and triplesec. Mr. Boston's doesn't really cover such helpful tricks - but it could and should).

Bottom line - books don't survive to 60+ editions unless they're doing something right. It's a very handy little reference book, and despite it's hefty recipe archive, it takes up surprisingly little space on your shelf ... by design. This one was a toss up between 3 and 4 stars for me ... but it's been useful enough to me over the years, despite it's flaws, to get the 4.

This is one of those nifty little reference books to have on hand during a party, or behind the bar, when you just don't remember (or know) how to make a particular cocktail or mixed drink.

Strengths:
* Decent overview of the basic essentials of tending bar: tools, party planning, etc.
* Encyclopedic breadth of recipes, both old and new. You wanna make an old fashioned sloe-gin fizz ? No problem. Want to know how to make "simple syrup" for Caribbean drinks and classic cocktails from the roaring 20's ? It's in there. Perhaps some haute toity blue blood, huffing a tiparillo behind a pair of 1950's vintage hornrims (and a pile of bar cash) wants a Pousse Café (one of the most anal-retentive and pretentious mixed drinks ever devised, BTW) ? No problemo, and don't forget to pour the different layers of chartreuse across a spoon to keep the layers distinct ... not that (in all reality) you'll ever actually get an order for one.
* Conveniently sized and fonted to provide maximum information in a small book ... that easily fits in a bar kit, behind a counter, or near a cash register. Well indexed too. In other words, this is a book designed for regular use and quick reference ... not for sitting idle on your coffee table.

Weaknesses:
* It's a bit weak on instruction - it's more of a reference for people who already know basic bartending, rather than a how-to for peolple who've never done it before.
* It's a bit weak on frozen/blended drink techniques - overdue for ergonomic update and expansion.
* It could include more information on various specialty liqueurs, and their flavor/usage.
* It could give some tips on how to evaluate important tools like blenders.
* Although the book offers great breadth of recipes, it neglects (my 64th edition version doesn't) to provide things that professional bartenders find useful ... such as tips on how to organize a "speed rack", and helpful mnemonics for high-demand drinks (ex: a "Kamikaze" has "Very Little Time" ... VLT = Vodka, with a splash of lime and triplesec. Here's another: "Margarita" has "Tiny Little Sour Toes" ... TLST = Tequila, with lime, sour mix, and triplesec. Mr. Boston's doesn't really cover such helpful tricks - but it could and should).

Bottom line - books don't survive to 60+ editions unless they're doing something right. It's a very handy little reference book, and despite it's hefty recipe archive, it takes up surprisingly little space on your shelf ... by design.

The publishers of this guide simply aren't making an effort: they just reprint this book year after year. They fail to take notice of readers' hopes for changes, as well as the changed landscape for alcoholic drinks. Until we stop buying this awful book, they'll keep printing it.

One of the major weaknesses of the book is its index. Want to find all drinks with orange juice? No go. How about a "hot toddy?" Sorry--you have to look up "hot brandy toddy," but that's not its common name! Maybe you'd like to make something with the last of your coffee liquor, so maybe the index or table of contents will guide you there? No ma'am.

Then, as many reviewers have mentioned, half the drinks in the guide are dated, and countless modern favorites are not included. If I were buying a drink guide I would definitely look elsewhere.

I consider myself a professional bartender. I also collect barbooks. For years I had heard how awful this book was from people in the industry, so I never bothered to buy it. One of my previous day-time bar gigs (pool bar, Hyatt, Key West) had a copy, so I'd thumb through it in my down time. Soon it morphed into a game I'd play with my customers. Name your favorite drink, and then see how bad Mr. Boston would muck it up.
If you are shopping for an end all be all guide for cocktails at home, or for professional use, I recommend..."The Craft of the Cocktail" by Dale Degroff. Or try "Killer Cocktails" by David Wondrich. "The Joy of Mixology" by Gary Regan is also a great book. Whatever you do, don't waste your money on this...unless you grew up drinking in Boston?.

I consider myself a professional bartender. I also collect barbooks. For years I had heard how awful this book was from people in the industry, so I never bothered to buy it. One of my previous day-time bar gigs (pool bar, Hyatt, Key West) had a copy, so I'd thumb through it in my down time. Soon it morphed into a game I'd play with my customers. Name your favorite drink, and then see how bad Mr. Boston would muck it up.
If you are shopping for an end all be all guide for cocktails at home, or for professional use, I recommend..."The Craft of the Cocktail" by Dale Degroff. Or try "Killer Cocktails" by David Wondrich. "The Joy of Mixology" by Gary Regan is also a great book. Whatever you do, don't waste your money on this...unless you grew up drinking in Boston?.

This book is the standard reference work to mixed drinks and cocktails and most bars have a copy. However, many of the drinks in this book were popular in the 30s-60s and are not ordered today. This is more of a reference work with hundreds of drink recipies. If you want to learn about the types of spirits, how to select a wine, etc. look elsewhere.

Look no further... this is the guide you will want handy at all of your parties. It is well organized and has very clear directions. Don't pass this up.

This guide has an astounding number of drink recepies, leading to the impression that were you to familiarize yourself with this guide you would know how to make virtually every drink that someone would ask you for. Unfortunately, this is not true as the guide is severely lacking on drinks that have become popular in more recent years, especially among younger people. Your grandfather may be content with this guide, but anyone in their 20's or early 30's is certain to find that several of their favorite drinks are lacking.

That aside, the book isn't a poor starter for someone who is just beginning. It has good advice on setting up a bar even if it is a little outdated, providing references to equipment that is no longer quite so commonly used.

The book claims to be "America's Favorite Drink Mixing Guide" and while it may be the most widely sold guide, I'd venture to say that many of those who purchase it are quite disappointed and reference it a lot less frequently that they envisioned.

The 65th hard-cover edition of Mr. Boston would not rate a grade of "C" in any journalism class that I could imagine. Time-Warner did not spend enough money in editing (and re-write) to catch that the Introduction still refers to the book as the 64th edition. All-in-all, Amazon should not offer such a piece of junk.

One might say that well there may be silght errors, the book has everything. In fact, Time-Warner sub-titles the book as "Official Bartender's and Party Guide" and further offers the comment "A Best Seller Since 1935..." Well, your favorite cake may have all the ingredients - butter, flour, sugar, eggs, etc. but if the mix is not done properly and if the cake time/temperature is not correct, well...

And, I can't say it contains all the ingredients. For one, there is no listing for a Vodka Martini. My bartenter acquantainces say this has been the most popular martini for several years.

My suggestion is to stay away from Mr. Boston.