The history of cocktails and cocktail books is an interesting one. The first American cocktail book was published in 1862. Written by the grandfather of mixology Jerry Thomas, The Bartender's Guide was the beginning of what would become a popular genre in the world of books. A natural showman, Thomas toured the United States as a celebrity bartender, paving the way for others to follow suit. Suddenly, 'mixologist' was a profession - meaning someone who is skilled at mixing and inventing cocktails.
When Prohibition hit in 1920, bartenders took their pouring skills to Europe, where a new generation of drinkers welcomed them. European book publishers also took up the reins of celebrating bars and imaginatively mixed drinks, and soon came The Savoy Cocktail Book by Harry Craddock, Cocktails: How to Mix Them by Robert, and Cocktails by Jimmy.
The cocktail book genre survived American Prohibition and World War II, and today cocktails and cocktail books are as popular as ever. Cocktail enthusiasts can choose from an endless list of recipe and guide books, but the modern mixologist should raise a glass to mixology's founding fathers by flipping through an original book or two. While first editions are hard to come by, a resurgence in the cocktail scene has inspired publishers to revive the old books with affordable reprints.
Originally published in 1936, this book is about cocktails, wines, horse racing, and how to live.
Harry and Wynn
An authentic reproduction of the 1927 edition, featuring an introduction by cocktail aficionado David Wondrich.
An authentic reproduction of the 1862 edition with a new introduction and appendix by David Wondrich.
A reprint of the 1939 original, this classic guide offers recipes for drinks to be enjoyed 'to the advancement of the brewer and the wine merchant, and the confusion of all dull dogs.'
When The Savoy Cocktail Book was first published, it not only enriched the style of the times - it became part of it. A reprint of the 1930 cocktail book.
Albert S. Crockett
A complete facsimile of the original world-famous Waldorf-Astoria cocktail book of 1934.
David A. Embury
Embury, a 62-year-old tax partner at a Manhattan law firm, put aside his accountancy books and wrote one of the quintessential guides to cocktails in 1948. Here's an affordable reprint.
A reproduction of the 1891 edition with a new introduction by David Wondrich.
A collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.
Stephenson explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken.
Sean Muldon and Jack McGarry
A book of cocktails from the world famous bar, Dead Rabbit Grocery & Grog in Lower Manhattan.
In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
Featuring 65 delicious drink recipes paired with wry commentary on history's most beloved novels.
The ultimate cocktail book for die-hard silver screen aficionados who prefer to be shaken, not stirred.
Duggan McDonnell and Luke Abiol
A smart, delightful mix of barman's memoir and literary journalism, with layers of spirited history and liquid wisdom.
Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Romée de Goriainoff, Pierre-Charles Cros, Olivier Bon and Xavier Padavoni
85 very special cocktail recipes that take inspiration from classic American and French cocktails, served with an Experimental Cocktail Club twist.
David Kaplan and Nick Fauchald
The definitive guide to the contemporary craft cocktail movement, from one of the most influential bars in the world.
Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks and the ultimate mixologist's guide in this engaging homage to Jerry Thomas, father of the American bar.
Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine and essential component of many classic cocktails.
Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Hemingway through the lens Hemingway himself preferred - the bottom of a glass.
A handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 150 recipes.
Shawn Soole and Nate Caudle
World-class bartenders Shawn Soole and Nate Caudle compile cutting-edge recipes for the experienced bartender and beginner mixologist alike.