Harry Johnson

Prussian-born bartender who reached San Francisco in 1861 as an injured sailor, started as a kitchen boy and ended up running bars in San Francisco and New York. His New and Improved Bartender's Manual, first published in 1882 and expanded through 1900, was the first book to set out how to run a bar as well as how to mix in one - staff, equipment and accounts beside the recipes - and he opened the first bar consultancy in 1890. He is called the father of professional bartending for turning a trade into a profession.