1862
The Bartender's Guide (Revised Print)

Discover the origins of the modern cocktail in 1862: The Bartender's Guide, the modern adaptation of Jerry Thomas's How to Mix Drinks and Christian Schultz's A Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, etc., etc.-originally published together in 1862 as a single volume containing over 600 recipes.

Jerry Thomas's guide stands as the first printed compendium of cocktail recipes, codifying the distinctly American invention of the cocktail. The term "cocktail" debuted in print in 1806, and 19th-century bartenders from New York to New Orleans refined its classic form.

This edition preserves every original formula while enhancing usability for today's reader. Recipes are reorganized into intuitive categories, measurements are updated to modern standards, and period terminology is clarified without altering intent. Detailed notes on historical ingredients, contextual commentary, and a complete glossary illuminate the methods and mindset of early mixologists.

Balancing vintage aesthetics with contemporary readability, the layout features photo-realistic reinterpretations of the original engravings-generated via artificial intelligence-to reinforce the book's blend of authenticity and clarity.

Perfect for professional bartenders, beverage historians, and cocktail enthusiasts, this adaptation bridges past and present, offering a scholarly yet practical guide to the art and origins of American mixology.