THE BARTENDING PROFESSION has a rich and varied history that only recently has come to light during the past two decades. Vintage cocktail and distillation books filled with recipes, techniques, and management procedures are being unearthed and collected at an unprecedented pace.
Mille Misture Mixed Drinks" (Italy, by Elvezio Grazzi — complete digital scan
Haney’s Steward & Barkeeper’s Manual – EUVS Digital Collection
New English Dispensatory, a reference for the practice of pharmacy Includes cannabis and other plant-based apothecary remedies.
The modern housewife : or, Ménagère : comprising nearly one thousand receipts, for the economic and judicious preparation of every meal of the day : with those of the nursery and sick room, and minute directions for family management in all its branches
There is no other way to describe distiller Ambrose Cooper’s comprehensive book entitled The Complete Distiller except to quote the title page describing its contents.
Oxford Night Caps by Richard Cook – EUVS Digital Collection
The Only William receives much less attention from historians today than Jerry Thomas and Harry Johnson, yet it could be argued that he was far more famous in his lifetime than either of them.
Massialot’s lesser cookbook Nouvelle instruction pour les confitures, les liqueurs et les fruits fist appeared i 1692 as an anonymous edition published in Paris by Charles de Sercy. Brimming with recipes for liqueurs, eaux-de-vie, espirit de vin, ratafias, distilled botanical waters, and hypocras, this volume is another inspiration for bartenders aspiring to create new ingredients.