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HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.

Lot 917
300350
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HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
HILARIO ALONSO SÁNCHEZ EL ARTE DEL CANTINERO, LOS VINOS Y LOS LICORES. [THE ART OF THE BARMAN, WINES AND SPIRITS] 1948 EDITION. IN SPANISH.
Havana, Cuba, Imp. Fernández y Cía, S. en C., 1948. Hardback, 454 pp., advertising illustrations, illustrated cover. Handwritten dedication signed ‘Fernando Castallan’ on the flyleaf. 23 x 15.5 x 2 cm Cover worn, small tears, water stains on the pages. Hilario Alonso Sánchez, a Cuban bartender, is a practitioner, writer, and guardian of the history of Cuban mixology. His ″Manual del Cantinero″ brings together encyclopedic information on spirits and wine, numerous recipes and their origins (including the story of the daiquiri’s origins, p. 274) and a Cuban approach to bar management and supply, rivaling Harry Johnson’s Bartenders’ Manual as a timeless reference guide that remains relevant today.