An Annotated Bibliography, or “What is the Cocktail Canon?”

First truly-American cookbook, includes recipes for cordials, syllabub, and various other beverages (no punches), and is a root point reference.

First publication (a booklet) dedicated to mixed drink recipes; many useful punch recipes documented. Six subsequent editions were issued through 1871 with a smattering of additions.

The top 19th Century American home cookbook, includes compounding instructions for various home remedies, cordials, and punches. Remained in print for 60+ years, with various editions.

First collection of American-style mixed drinks to be printed, organized thoughtfully in a manner that stuck, supplied context and first-hand knowledge, formalized the craft, and set stage for the evolution of mixed drinks from that point forward. This was combined in one volume with Christian Schultz’s Manual for the Manufacture of Cordials, &c., to form the Bon-Vivant’s Companion. Additional editions in 1876 and 1882 were expanded by the publishers, probably without Thomas’ input, to include newer fashionable drinks.

The first actual book wholly devoted to Punch, or indeed to any single category of mixed drink.

The recipes here often overlap Jerry Thomas’s 1862 ones, but are not plagiarized from that book, plus there are a number of unique ones, along with a couple of pages on bartending, and a supplement on the punches created by Vincenzo Squarza, which were San Francisco favorites. Historian David Wondrich suspects this book is a partial ripoff of what was to be Jerry Thomas’ “Portrait Gallery of Eminent Barkeepers”, reviewed in the press in 1863, but was never released or was otherwise lost.

Vital corroborating reference to 1860s drinks; not just a rip-off of Thomas; “New and Expanded Edition” tacks on four pages at the end including the John Collins recipe published in the August, 1873 New York Sun article on mixed drinks (see below).

The English school of mixed drinks, but at the point where the American influence was growing fast.

First substantial popular writing about cocktails; contains much of interest despite rampant garbling of drink names by the journalist. Nonetheless, this is the foundational text of drinks journalism: widely reprinted all around America, it led to articles about bartenders and their drinks becoming a journalistic staple. See also our reconstruction of this article.

New edition, possibly executed without Thomas’ involvement, and now published as standalone book; updated with more cocktails, flips, fixes and daisies, showing the growth and evolution of the craft.

First book entirely devoted to the American school of mixed drinks published in London. Engel, a German, had worked in Brooklyn and New York, including a stint working for Jerry Thomas.

First book to discuss setting up a bar program that included cocktails; includes many recipes considered significant; also first German cocktail book, as the author published a version in his native tongue. Johnson updated and expanded his book a couple times, most notably in 1900.

Anthology of drink recipes ostensibly for the trade—probably the largest to-date. Published by a company that churned out joke books and self-help books. Introduced the Manhattan Cocktail to print, amongst other things.

The first edition of Charlie Paul’s book was published by the author and his employer, the Aquarium, to promote both. The second edition (1887) was significantly expanded by Paul to capitalize on the American Exhibition in London of that year. Both are important documentation of how American drinks were represented in England in the 1880s.

Major posthumous re-edit and update further showing the growth and evolution of the craft; includes various new cocktail recipes including vermouth drinks (Manhattan, Martinez).

One of first cocktail-related publications from Chicago, including the earliest (but garbled) Old Fashioned recipe, and intriguing takes on the Cocktail, Martini and Manhattan. Like Kappeler, later, Proulx wrote his recipes in prose, offering the reader more to think about.

Like the Thomas editions, helps track the evolution and growth of the craft; adds a few notable recipes. Also significantly expands the front section on how to run a bar.

Bill Boothby published his first cocktail book in 1891, and updated it in 1900. His was the first and most important San Francisco bar book, somewhat similar to Kappeler in format, a bit like Johnson in that it also contains prescriptive material on bartending, and it presents a large number of corroborating recipes from the West Coast. (For the expansive third (1907) and fourth editions (1930), Boothby changed the title to “The World’s Drinks”—see below.)

The first book to present cocktails as a culinary art, written by the most famous bartender of the time. This lavish monograph presents an unprecedented quantity of original- and quasi-original drinks, with many of drinks named for journalists. This is arguably the first “startender” book, and the first to blur the line between trade literature and popular literature.

Sometimes held up as the third most significant 19th Century book on American drinks after Thomas and Johnson—perhaps underestimating Schmidt—Modern American Drinks focuses on making specific drinks, with carefully written prose. An important corroborating source for the 1890s craft, the book is highly prized by modern mixologists for its clear, well-balanced recipes. “Kappeler” is apparently another pseudonym.

More or less the first French cocktail book, written by a bartender at the Criterion, including French takes on familiar recipes and a number of originals.

A very compentent summary of the art as it stood by a top Chicago bartender. First cocktail book presented as a pocket reference.

Probably the first full-length cocktail book not aimed at the trade. Published in both Boston and London, with significant new editions in 1902, 1913, and 1925.

Important early French cocktail book, produced with the Exposition Universelle in mind, presenting hundreds of (mostly) American drink recipes in French. Updated and expanded in 1907, adding one of the first Dry Martini recipes.

Seminal trade bar guide written by the head bartender of the third major incarnation of the Hoffman House. Notable for extensive instructional text about operating a cocktail bar (an alternate take to Harry Johnson’s), and for being the first cocktail book with photographs, and for documenting the state of the art at one of New York City’s most important and popular bars. Updated several times.

Unusual drinks book from a Boston restauranteur with the distinction of introducing the Dry Martini (by name) to print in the United States.

Arguably first book of mixology published by a woman (two, in this case). Extensive collection of single serving drinks and punches, all with an eye toward domestic hospitality (collection of toasts included).

Third and fourth editions of first and most important San Francisco bar book, somewhat similar to Kappeler in format, like Johnson also contains a lot of material on bartending, presents a large number of corroborating recipes from the West Coast.

First cocktail book by a Jewish bartender, in this case an important downtown New York City figure. Grohusko’s book is an important corroborating document of the era, it introduced the Brooklyn Cocktail—probably a Grohusko original—and various others. Unfortunately, the recipes are infamously troublesome for employing percentages, turning every drink into a math problem.

Perhaps the first Mexican cocktail guide. Begins with a few dozen pages that outline setting up an operating a cocktail program in Mexico. Includes a selection of largely familiar drink recipes, but also a Tequila Cocktail recipe (tequila, curaçao and bitters). [book cover image from EUVS]

The foundational text for the German school of mixology, or would be if not for being buried by WWI. Includes a vast number of drink recipes including more then two hundred recipes for the signature shots of the regiments of the Imperial German army.

First edition (“Manual of Mixed Drinks”) is 1913, but the reformatted pocket-size 1914 edition (trade reference) sets a new bar for terse density, helps introduce various important drinks. With 292 cocktail recipes, Drinks illustrates how much mixology has expanded in forty years.

Extremely early Cuban cocktail book interesting as snapshot of in-process importation of American mixed drinks to Cuba; introduces El Presidente. [book cover image from EUVS]

The Second Edition (1917) is generally considered the last major cocktail book in the US prior to Prohibition; the pair include a slew of important and interesting recipes from the teens, some indeterminate number invented by Ensslin, himself.

First cocktail book by an African American bartender; quite a few interesting drinks and familiar ones that help corroborate from the center of the country.

The second cocktail book published by an African-American bartender (at a social club in Helena, Montana). [book cover image from EUVS]

First Italian bar book. Mainly focused on translating the American-style bar for Italian purposes, but includes some interesting twists and a surprising selection of frozen desserts.

An enormously influential look at the bartender’s art as it was understood in London and, later, in France in the years right after the Great War. A number of the drinks receive attributions, including the Sidecar. Updated sporadically in at least twelve editions between 1922 and 1950, adding new drinks and maybe trimming some felt less interesting. The first edition was actually the only one that mentioned Ciro’s in the title, as McElhone moved to Paris and took over Harry’s New York Bar. A special edition of his book, entitled “Barflies & Cocktails”, was created in 1927 specifically for his Paris bar, with an appendix of prose about individual patrons of Harry’s Bar and their favorite drinks.

Perhaps the most successful cocktail book (by sales) ever, particularly in Europe. A well-edited snapshot of the time that helps introduce a number of new European drinks, including the Sidecar.

A book from London, dedicated to cocktails to serve at home, that enjoyed great success in Europe, including multiple translated editions. Also notable for being co-written by a woman, and for being—arguably—the first “foodie” drinks book, anticipating later media the likes of Gourmet magazine.

A robust work that captures popular mixology in France in the 1920s

The first of several books from Spain’s most important bartender of the 20th Century, and a reference point for the state-of-the-art in Madrid in 1927.

Distinctive Prohibition-era curiosity packed with many undrinkable recipes, but presented in charming letterpress and humor. Written by a cartoonist for Judge magazine. Primarily referenced for the first French 75 recipe. Three additional editions published between 1927 and 1930.

The seventh edition of McElhone’s ABC (see above), with illustrations and a large supplement devoted to colorful customers of Harry’s New York Bar (Paris), and their favorite drinks.

Captures popular mixology in France in the late 1920s.

A visually magnificent, hugely popular, and influential book from the head bartender at the Savoy. The book anthologizes hundreds of drink recipes, (unfortunately) heavily plagiarized, and containing some misinformation. An expanded edition arrived in 1933 with new cover art and additional pages of recipes appended at the back. Later editions of 1952 and 1965 exist with a simplified design and murky provenance.

The culmination of Cuban mixology as of 1930 in a standard trade reference. Essential reference.

Somewhat mysterious American book from a bartender who had ostensibly been working in London, and possibly elsewhere in Europe, that tersely captures a cross-section of late-1930s mixology.

Old Waldorf Bar Days is journalist Albert Stevens Crockett’s tribute to the bar at the original Waldorf–Astoria on 5th Avenue at 34th St, the one under his friend and maître d’hôtel, the inimitable Oscar Tschirky, that was closed by Prohibition in 1922 and demolished in 1929. The first half of the book is a narrative of memorable anecdotes, the latter an extensive collection of drink recipes. Crockett would revisit this topic three years later in the more recipe-intensive “Old Waldorf–Astoria Bar Book”.

A souvenier pamphlet of the recipes of Constante Ribalaigua—arguably the king of 20th-century bartenders—proprietor of La Florida in Havana (later popularly known as La Floridita). Hugely influential original drinks and impeccably-balanced versions of the classics. One of the Ur-sources of the Tiki movement. Multiple editions.

The most influential and concerted effort by an American publisher in the years after Repeal to comprehensively restore both the pre-Prohibition recipe book of the American bar and update it with everything significant developed (mostly abroad) in the years since; thoughtfully organized by base (first printings featured a thumb index).

One of the first attempts at a comprehensive history of the American school of drinking, plus an exhaustive treatment of the tools, techniques and standard categories of mixed drink; illustrated with photographs. [book cover image from EUVS]

Probably the largest number of drink recipes published in one volume by that time, showing how vast (and often redundant) the repertoire had grown in roughly fifty years. Does contain at least a hundred novel recipes of at least passing interest, if utterly vague provenance.

The first hardcover edition of the extremely successful Old Mr. Boston series emerged in 1935, vastly more ambitious than the couple pamphlets that preceded it. The book was subsequently reprinted, often with small tweaks, nearly annually, to the present day, with major editions in 1940, 1950, and 1960. Distributed on a vast scale, the Old Mr. Boston guides probably did more than any other book to track and reinforce the mainstream of American cocktails.

An unusually lavish cocktail book capturing the mixed drink recipes of a top French hotel bar at its peak, including the author’s original creations, such as the Bee’s Knees.

A book so unique as to be almost surreal. A little bit of history, which is uncorroboratable, followed by a vast number of recipes, most of them unique and completely idiosyncratic. 22 vodka drinks, 35 Batavia arrack drinks, all kinds of oddities. [book cover image from EUVS]

A major—indeed sprawling—anthology of recipes from a top London bar, by it’s head bartender, and one of the UKBG’s leaders. Contains many recipes of interest for novelty or corroboration, and is an interesting individualistic contrast with the UKBG’s contemporaneous “Approved Cocktails” (see below).

First book to really concern itself with the history of particular drinks; alas, most of the histories are unreliable, if not outright fabrications, although there are plenty of nuggets of verifiable fact to be found.

Lavish hardcover books containing wine and spirits guidance and hefty recipe collections, published by Chicago liquor store chain for their customers. Unusually well done. Updated in 1940, 1945 and 1949. The 1940 edition is notable for including a section on tropical drinks, most drawn from Ron Rico marketing materials, but still a first.

Formal collection of recipes edited by Harry Craddock, first president of the UKBG, compiling the state of the art of mixology in England. This book was eventually followed by various editions of “The UKBG International Guide to Drinks”, as the organization developed chapters around the world.

Amongst the most famous and distinctive popular works on mixed drinks; marries the “adventure writer” style of such as Richard Halliburton to foodie writing; distinctly amateur and dilettante but also very influential.

Mostly of use for the section at the beginning where top bars in New York contribute drinks and write about them; one of the early reference points for the Bloody Mary.

Popular work aimed at home use novelly explores mixological minimalism, identifying patterns in drink formulae and perfectly anticipating post war asceticism.

A widely popular book from the premiere bar in America at the time, including a number of original drinks.

By the mid-40s, polynesian pop was a fashion, and Trader Vic was now famous and expanding his merchandise business, so he did the logical thing and wrote a book for Doubleday. The result was, for quite a while, about the closest anyone would have to a public recipe book for the “tropical” food and drink of exotic restaurants (Trader Vic’s was particularly known for having above average food). Includes a primer on rums from around the world, a tidy selection of drink recipes including some Vic drinks such as the Scorpion and Fog Cutter, and home luau instructions.

Bergeron’s second book came right on the heels of his first, and it’s a more straight-up bar guide, with hundreds of drink recipes, and little content related to Vic’s exotic restaurant business. Still, it’s a well done and surprisingly exhaustive reference to mid-40s mixology, prefaced by amusing essays such as “People that bartenders have learned not to like”.

Rather than another slim recipe reference, this nearly 500-page tome collects a mass of information on myriad topics (wine types and history, distillation, Cuban rum, cordials, beer, alcoholism, origin stories of mixed drinks, conduct and ethics, glassware, bar food, etc.) that a reputable Cuban bartender might be expected to know, placing this work in-line with Harry Johnson’s and Charles Mahoney’s books. (A substantial collection of recipes is also included.)

Setting aside exercises in basic categorization that began with Jerry Thomas, this is the first theoretical book on cocktails; amateur and quixotic in the proportions it uses for its drinks, it is nonetheless indispensable.

Stylish and significant corroborating source for mid-century Spanish mixology.

Arguably the last major American work of the first era of the cocktail; lavish, but also well edited, and documented lots of new drinks.

An attempt to cut through the bullshit and present a restricted canon of drinks related to what people were actually drinking in American bars, often with acerbic comments. Townsend was the president of the New York bartender’s Union, and would have gotten along well with Jeffery Morgenthaler.

Second helping of Charles Baker in the exact same manner as the first; does contain glimpses of mid-Century mixed drink scenes in Latin America.

Unique, lavishly-illustrated and -designed, mid-Century drink book from Argentina’s star bartender. Contains thirty-some pages of introductory front matter on cocktail culture followed by a huge number of recipes unfamiliar to Americans and Europeans, many of which were probably created by Policastro himself.

Compiled by the Overseas Press Club, who really had been everywhere and drank with the locals.

Significant editorial update to the first edition mainly to add many new drinks; documents both the rise of vodka cocktails and the emergence of the debased mixology to come.

One of the only ambitious, carefully assembled references of this time period

Apparently the first Brazilian drinks book.

Nearly the only significant American cocktail book published in the 1970s and probably the largest collection of mixed drink recipes published up to that point. Contains thousands of terse, but neatly presented formulas intended to encapsulate the entire genre. Published during the nadir of public interest.

Remarkable scholarly essay on the Martini Cocktail, mainly from a cultural perspective.

An early and earnest independent attempt at reviving interest in exotic drinks within the German sphere. Somewhat representative of the leading edge of cocktail culture in Germany in the mid-eighties.

A thorough, sometimes mordant, look at the art of drink as it stood at the end of the Dark Ages.

A monument to Barcelona’s great cocktail bar.

The foundational text of the (largely independent) rebirth of cocktail culture in Germany.

The origin point of exotic drink archaeology including over fifty recipes, mostly period. Later anthologized within Beachbum Berry Remixed.

One of the first “coffee table book”-style drink books, where photography played an outsized role in the content—the perfect template for the style of drinks book we are now awash in, but far ahead of its time. Remarkable for positing the optimistic (ultimately prescient) notion that there were novel drinks in 1997 to get excited about. Also, where Adam Seger’s infamous Seelbach Cocktail was first presented.

Essentially the first new cocktail book of the nascent Cocktail Renaissance, and fittingly, derived and expanded from a web site: “Cocktail Time”, which bartender Paul Harrington authored for Wired Magazine’s trailblazing Hotwired on-line publishing project. Pairs a curated selection of classic and original drinks with historical blurbs and original artwork, and even dabbles in infographics.

Concise, well-researched popular history of mixed drinks as American culture; the first accurate book of its kind and the foundation for subsequent works on the topic, such as David Wondrich’s “Imbibe”. Lightly revised second edition in 2002.

Second helping of exotic drink archaeology, mostly period. Later anthologized within Beachbum Berry Remixed.

A foundational text of the rebirth of cocktail culture in the United States, basically supplanting Harrington; builds a bridge (that happens to crest through the Rainbow Room) from the first cocktail era to the new emerging one, presenting much of what DeGroff figured out when he was largely on his own.

First bartender memoir of the Cocktail Renaissance (although most of the story pre-dates it).

A foundational text of the Cocktail Renaissance. Probably the leading popular reference for cocktails in the first decade of the rebirth, offering a more didactic format from DeGroff’s “Craft” and perhaps stronger ties to the mainstream mixology—such as it was—of the 1970s and 1980s. Joy of Mixology is also significant as perhaps the second theoretical work on cocktails, after Embury’s “The Fine Art of Mixing Drinks” (1948).

Early milestone for contemporary cocktails in France, offering an encyclopedic reference work well before anything comparable was available in English or elsewhere, while predating much actual local cocktail revival by about three years.

Broadly influential guide to less obvious classic recipes, particularly ones with ingredients that were obscure in the 2000s. Successfuly inspired countless bartenders and enthusiasts to broaden their reach and ultimately demand the reintroduction and restoration of “lost” ingredients, most of which were once again available a mere five years later. The first edition was supplanted by a significantly expanded and improved 2009 edition.

One of first—certainly most fully realized—contemporary drinks book (post-1990s) defining a distinct culinarily-focused style of mixology, mainly for home use; also a template for the photography-laden style of cocktail book publishing that begins in this era

Third helping of exotic drink archaeology from Beachbum Berry, this time including a collection of snacks and dishes of the sort served at mid-Century exotic restaurants.

One of the first and most resiliant trade magazines specific to the Cocktail Renaissance, published in Berlin and carefully focused on Germany, Austria and Switzerland. Mixology produced original content and helped to symbiotically develop the local spirits industry and cocktail bar scene. Additional content, particularly in the early years, was solicited from figures such as Anistatia Miller, Jared Brown, and Gary Regan and translated to German. Mixology magazin also threw off two significant annual industry events: BarConvent Berlin and the Mixology Bar Awards.

Arguably the most important book ever published about American-style mixed drinks. Imbibe! applied diligent scholarship to decode much of the history of 19th Century cocktail culture, puncturing many myths along the way, and restoring interest in “old fashioned” drinks and the techniques that produced them. The first edition was supplanted by a heavily rewritten and updated second edition in 2015 that reflects further research advances.

The most important book ever written about exotic drinks, both for its historical content, detective work, and the sheer volume of authoritative drink recipes that were previously unavailable. The first edition was supplanted in 2017 with an extended edition.

Concise, well-researched popular history of the most sprawling and opaque spirit category; significantly revised in 2018.

While not a drinks book at all, this unique, sprawling reference to flavor affinities was greatly influential as contemporary mixology grew more expansively adventurous and culinarily-focused. Found amongst the recipe books on many a back bar.

First book detailing the modern Japanese cocktail aesthetic, values and technique—albeit from one point of view—to be translated to English and republished outside Japan. This is a trade book (and not the author’s first), but heavily illustrated.

The definitive text on punch, doing exactly the same for the genre what Wondrich’s Imbibe! did for the cocktail, and emerging from the same scholarship.

The rare history and recipes from the all-but-forgotten pharmacy soda fountain culture that generally paralleled and competed with American bar culture, with occasional points of intersection. Essential context. While no “pharmacy renaissance” has yet transpired, this work has inspired revival fountains here and there.

The first, and perhaps most successful, recipe book from a specific bar of the Cocktail Renaissance. Also notable for its original artwork.

First book presenting the more science- and lab-driven “deconstructivist” approach to cocktails cross-applied from the extreme culinary world of Heston Blumenthal, Ferran Adriá, et al. Advanced trade reference compiling a broad swath of drinks Conigliaro developed, and the techniques therein.

Forward-looking manual on mixology that challenges many assumptions. Presents research on diverse practical topics such as chilling and dilution, balance and concentration, and also the application of various non-traditional techniques and technologies. The most important recent mixology book not focused on history.

A history of the sprawling drinks of the Caribbean, including recipes, many unfamiliar. Essential context for exotic drink history, as well as general mixology. Copiously illustrated.

A unique dive into the history and craft of compounding ingredients for the bar, centered around an extraordinary bootlegger’s notebook.

The Cocktail Renaissance’s history of record.

Posthumous and fragmentary, but captures the drinks and some of the other aspects of the indispensable New York bar at the start of the Cocktail Renaissance.

The first broadly-published guide to creating and running a contemporary cocktail program. A current work in the spirit of Harry Johnson and Charley Mahoney.

More art book than anything practical, documents the absolute extreme in conceptually-, technically- and culinarily-complex mixed drinks

An encyclopedic reference compiling some 1,200 entries from more than 150 contributors, and comprising the baseline state-of-art of spirit and mixology history and education, as of 2021.