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.
