The foundation of bartending – historical books in times of the internet. Part 3: Literature from Harry Johnson to the turn of the century (1882 – 1899)
In 1882, the Manhattan Cocktail appeared for the first time in “The Olean Demokrat”, and with it, numerous other vermouth drinks gradually emerged. Also in 1882, Harry Johnson published his “New and Improved Bartender’s Manual”, the first comprehensive manual on how to run a successful bar. 1882 thus represents a turning point in the history of bartending in two respects. The associated changes can be seen in the recipes.
Due to the numerous publications available, this paper is published in several parts, as follows:
[1882] Harry Johnson: New and Improved Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints of the Author in Reference to Attending Bar, and also a Large List of Mix-Drinks Together With a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc. Ab Seite 77: Practisches, Neues und Verbessertes Handbuch für Barkeeper, Salon- und Hotelbesitzer, Küfer, Weinbauer, Hausfrauen etc. enthaltend practische Winke und Anweisungen für Barkeeper, vollkommen correcte Rezepte aller gemischten Getränke der gegenwärtigen Zeit, Listen sämmtlicher Bar-Artikeln und Utensilien, Regeln zur Behandlung von Liquors, Bier, Ale, Porter, Wein und Cider in Fässern sowohl als auch Flaschen, etc., etc., mit einem Anhang der Anleitung zur Erzeugung von Wein und Cider. New York, Samisch & Goldmann, 1882.
[1883] Patsy McDonough: McDonough’s Bar-Keepers’ Guide and Gentlemen’s Sideboard Companion. A Comprehensive and Practical Guide for Preparing All Kinds of Plain and Fancy Mixed Drinks and Popular Beverages of the Day, According to the Approved and Accepted Methods of the Profession. This Book is Designed More Particularly for Club-Houses and Rooms, for Steamboats, Sample Rooms, and the Gentleman’s Sideboard. To the Recipes for Beverages There Has Been Appended a Number of Other Vauable Suggestions and Recipes. Rochester, Eigenverlag, ohne Jahr.
[1884] Albert Barnes: The Complete Bartender. The Art of Mixing Cocktails, Punches, Egg Noggs, Smashes, Sngarees, Slings, Cobblers, The Fizz, Juleps, Flips, Toddys, Crustas, and All Plain and Fancy Drinks in the Most Approved Style. Together With Other Information Necessary to Bartenders. Philadelphia, Crawford & Co., 1884.
[1884] Charlie Paul: American and other drinks. Containing the most approved recipes, for making the principal “drinks” used in the United States and throughout the world. London, 1884.
[1884] Joseph W. Gibson: Scientific Bar-Keeping. A Collection of Recipes Used by Leading Bar-Keepers in Making Standard and New Fancy Drinks. Reliable Directions for Preserving Native and Foreign Wines, Ales, Beer and Liquors. Buffalo, E. N. Cook & Co., Buffalo, 1884.
[1884] O. H. Byron: The Modern Bartenders‘ Guide, or Fancy Drinks and How to Mix Them. Containing Clear and Practical Directions for Mixing All Kinds of Cocktails, Sours, Egg Nogg, Sherry Cobblers, Coolers, Absinthe, Crustas, Fizzes, Flips, Juleps, Fixes, Punches, Lemonades, And Pousse Cafes, Together With Complete Directions and Receipts for Making All Kinds of Domestic Brandies, Beers, Wines, Cordials, Extracts and Syrups. New York, 1884.
1885 Anonymus (Lafcadio Hearn): La cuisine creole. A collection of culinary recipes. From leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine. Second edition, 1885.
[1885] Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Being a Hand Book for the Management of Hotel ans American Bars, and the Manufacture of the Principal New and Fashionable Drinks. Hotel & Restaurant Cookery, as now Practised, With the Newest Entrees and Dishes. The First Part Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Destillation – The Preparation and Manipulation of, With the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. By Bacchus. The Scond Part Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc., by Cordon Bleu. London, William Nicholson and Sons, 1885.
[1885] Joseph Fleischman: The Art of Blending and Compounding Liquors and Wines. Showing How All the Favorite Brands and Various Grades of Whiskeys Brandies Wines &C &C Are Prepared By Dealers and Recitifiers For the Trade Giving Directions For Making All the Ingredients Used In the Preparation. New York, Dick & Fitzgerald Publishers, 1885.
[1887] Charlie Paul: American and Other Iced Drinks Containing the Most Approved Recipes for Making the Principal “Drinks” Used In the United States and Throughout the World. London, McCorquodale & Co. Limited, London, 1887.
[1887] Jerry Thomas: The Bar-Tender’s Guide or How to Mix All Kinds of Plain and Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with Most Popular British, French, German, Italian, Russian, and Spanish Recipes; Embracing Punches, Juleps, Cobblers, Etc., Etc., in Endless Variety. An Entrely New and Enlarged Edition. New York, Dick & Fitzgerald, 1887.
[1888] Harry Johnson: New and Improved Illustrated Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints By the Author in Reference to Attending Bar: Also a Large List of Mixed Drinks, Such as American, British, French, German, Italian, Russian, Spanish, Etc., Etc., With Illustrations, And a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc., Etc. Ab Seite 103: Neues und Verbessertes Illustriertes Handbuch für Bartender, oder: Wie man Getränke mischt, enthaltend Practische Regeln, Winke und Anweisungen über sämmtliche Bedürfnisse, gründliche Belehrung über alle Einzelheiten des Geschäfts, vollkommene und correcte Rezepte aller gemischten Getränke der Jetztzeit die in Amerika, England, Deutschland, Frankreich, Italien, Russland, Spanien und anderen Ländern beliebt sind, sowie Listen sämmtlicher Bar-Utensilien, Anweisungen zur richtigen Behandlung von Liqueuren, Weine Bier, Ale und Porter in Fässern und Flaschen. New York, Eigenverlag, 1888.
[1888] Harry Lamore: The Bartender or How to Mix Drinks. A Standard Book and Guide for Amateurs and Others. (The Police Gazette Bartender’s Guide). New York, Richard K. Fox, 1888. Anmerkung: Es muß sich bei dem digitalisierten Exemplar um einen späteren Nachdruck handeln. Vorne steht zwar 1888, jedoch hinten im Buch ist Werbung für „The Police Gazette Sporting Annual for 1899, complete chronology for 1898). Vermutlich stammt der Nachdruck also aus der Zeit um 1898/1899.
[1888] Lebeaud Fontanelle & Julia de Fontenelle: Nouveau manuel complet du distillateur liquoriste contenant l’art de fabriquer les sirops, esprits parfumés, huiles essentielles, eaux distilèes, ratafias et hypocras renfermant toutes les recettes et formules de liqueurs distillées et par infusion le plus généralement en usage, ainsi que la prépáration des fruits a l’eau-de-vie et au sirop; suivi de la fabrication des alcoolats employés en parfumerie et préparés par le liquoriste. Nouvelle edition, entièrement refondue par M. F. Malepeyre. Paris, 1868.
[1889] Anonymus [Jerry Thomas]: The Bar-Tender’s Guide or How to Mix All Kinds of Plain and Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with Most Popular British, French, German, Italian, Russian, and Spanish Recipes; Embracing Punches, Juleps, Cobblers, Etc., Etc., in Endless Variety. An Entrely New and Enlarged Edition. (Australien), Victoria Brewery, J. E. Mitchel, 1889.
[1889] Émile Lefeuvre: Méthode pour composer soi-même les boissons américaines, anglaises, italienes, etc. Cent-soixante formules a l’usage de MM. les Limonadiers, Restaurateurs, Maîtres d’Hôtels, Chefs de Buffets, Chefs de Bars, Maisons bourgeoises, etc. : Augmentée d’un questionnaire anglais-français, contenant 250 Demandes et Résponses les plus usuelles aux Limonadiers, Restaurateurs, et Maîtres d’Hôtels. Paris, ohne Jahr.
[1890] Anonymus: Bowlen und Pünsche zum Manöver- und Feldgebrauch der deutschen Armee. Ein Rezeptbüchlein zur Bereitung von allerlei stärkenden Getränken, gesammelt aus den Kursen der Feldartillerie-Schießschule zu Jüterbog. Mit einem Anhange gastronomischen Inhaltes. Ohne Ort (Leipzig?), Ohne Jahr.
[1890] John Marquart: Six Hundred Receipts: Worth Their Weight in Gold, Including Receipts for Cooking, Making Preserves, Perfumery, Cordials, Ice Creams, Inks, Paints, Dyes of All Kinds, Cider, Vinegar, Wines, Spirits, Whiskey, Brandy, Gin, Etc., and How to Make Imitations of All Kinds of Liquors. Together With Valuable Gauging Tables. Philadelphia, The Keystone Publishing Co., 1890.
[1891] Anonymus: Anonymus: Wehman’s Bartenders’ Guide. The Art of Preparing All Kinds of Plain and Fancy Drinks Bith Native and Foreign. A Complete and Reliable Reference for Hotels, Saloons and Families. New York, Henry J. Wehman, 1891.
[1891] J. E. Peck: Fancy Drinks, and How to Mix Them: Containing clear and practical directions for mixing all kinds of cocktails, sours, egg nog, sherry, cobblers, coolers, absinthe, crustas, fizzes, flips, juleps, fixes, punches, lemonades, pousse cafes, invalids’ drinks, &c, &c. New York: Excelsior Publishing.
[1891] William T. Boothby: Cocktail Boothby’s American bartender. The only practical treatise on the art of mixology published. Containing mearly four hundred standard recipes for the mixing of absinthes, cocktails, coolers, cobblers, crustas, fixes, flips, fizzes, hot drinks, lemonades, punches, sangarees, shakes, toddies, etc. San Francisxo, 1891
[1892] Jennie Taylor Wandle: Extracts and Beverages: The preparation of cordials, syrups, refreshing beverages, colognes, perfumes and various toilet articles. (Metropolitan Pamphlet Series, vol. 5, no. 3). New York: The Butterick Pub. Co.
According to WorldCat, the book is available in two libraries. [1]
[1892] William Schmidt: The Flowing Bowl. When and What to Drink. Full Instructions How to Prepare, Mix, and Serve Beverages. New York, Charles L. Webster & Co., 1892.
[1893] Anonymus (Mrs. Alexander Orr Bradley): Beverages and Sandwiches For Your Husband’s Friends. New York, Washington, Chicago, Paris & London, Brentano’s, 1893.
[1894] Geo. H. Stevens: B. A. Stevens, Catalogue of billiard and bar supplies, saloon fittings furniture and general information, comprising the latest recipes and directions for mixing and serving drinks, preparing and manufacturing beverages, rules for cards, billiards, and popular games, together with other miscellaneous statistics, facts and information, and a complete list of goods used in the billard and saloon business. Iintended as a standard book of reference for the billiard and bar trade. Toledo, Ohio, 1894.
[1895] Chris F. Lawlor: The Mixicologist or How to Mix All Kinds of Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Different Beverages Used in the United States, Embracing Juleps, Cobblers, Cocktails, Punches, Durkees, “Trilbys,“ Etc., Etc., in Endless Variety, with Some Recipes on Cooking, and Other General Information. An Up-to-Date Recipe Book. Cincinnati, Lawlor & Co., 1895.
[1895] Herbert W. Green: Mixed Drinks. A Manual for Bar Clerks „Up to Date“. With Full Explanations on the Subject of Wines, Liquors, Cordials, Etc., and Other Important Information. Indianapolis, Frank H. Smith, 1895.
[1895] R. C. Miller: The American Bar-Tender. A Treatise on the Manufacture and Service of Drinks, and A Manual for the Manufacture of Cordials, Etc. St. Paul, R. C. Miller, 1895.
[1896] William Schmidt: Fancy Drinks and Popular Beverages. How to Prepare and Serve Them. New York, Dick & Fitzgerald, 1896. Note: The first edition was in 1891.
[1897] Luigi Sala: Il liquorista pratico compilato sui piu recenti sistemi e senza il concorso della distillatione. 3. Auflage. Milano, Casa Editrice Bietti, ohne Jahr.
[1898] Anonymus: Anleitung zur Bereitung Amerikanischer Eis-Getränke etc. und Kochrecepte für die feine Küche unter Verwendung unserer Special-Bodega-Marken. Frankfurt, The Continental Bodega Company, ohne Jahr.
[1899] Anonymus: Hegenbarth’s Getränkebuch. Eine Sammlung zeitgemäßer Vorschriften zu Herstellung von Bowlen, Punsch u. Sonstigen Mischgetränkengetränken. Mit besonderer Berücksichtigung der in- und ausländischen Kaffeehaus- sowie der Apfel- und Fruchtwein-Getränke. Plauen Dresden, Max Hegebarth’s Verlag, 1899.
[1899] Chris F. Lawlor: The Mixicologist or How to Mix All Kinds of Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Different Beverages Used in the United States, Embracing Juleps, Cobblers, Cocktails, Punches, Durkees, „Rickeys,“ Etc., Etc., in Endless Variety, with Some Recipes on Cooking, and Other General Information. An Up-to-Date Recipe Book. Cleveland, Burrows Brothers, 1899.
[1899] Edward Spencer: The Flowing Bowl. A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences. London, Grant Richards, 1899.
[1899] Edward Spencer: The Flowing Bowl: A treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences. London: G. Richards. [3]
Recommendations
1882 and 1888 Harry Johnson: New and Improved Bartender’s Manual and New and Improved Illustrated Bartender’s Manual
Harry Johnson is not only for me the most important bartender of all times. He was first in many things, laying the foundation for much that we take for granted today. He was, for example, the first who wanted to found a union for bartenders; he was the first who founded a consulting firm for bartenders and trained others along the way; he was the first who not only published recipes but also indicated what to look for when running a bar; he was the first to publish a German-language book on mixed drinks. His instructions are still valid today. He can rightly be called the “father of professional bartending”.
Gabriel Daun describes it this way: “We are dealing … probably one of the most valuable publications in bar history. Harry Johnson’s Bartender’s Manual, first published in 1882, is arguably the one book that anyone serious about the bar should have read, for it is so much more than simply a bar book.” [5-63] His book could “hardly be ranked high enough in the canon of all books ever written about the bar.” [5-64] Especially noteworthy are “the chapters that are not about recipes at all, but about the bar itself: opening a bar, renting, hiring staff, how to keep and motivate staff, bookkeeping, handling ice, glassware, hygiene and much more. Furthermore, how a bartender should behave in job interviews and salary negotiations, towards the guest, towards the operator, at the mise-en-place and, and, and.” [5-64]
– “Wir haben es … mit einem der wahrscheinlich wertvollsten Publikationen der Bar-Geschichte zu tun. Bei Harry Johnson’s Bartender’s Manual, erstmals erschienen 1882, handelt es sich wohl um das eine Buch, das jeder, der es mit der Bar ernst meint, gelesen haben sollte, denn es ist so viel mehr als einfach nur ein Bar-Buch.” [5-63]Sein Buch sei “kaum hoch genug einzuordnen im Kanon aller Bücher, die jemals über die Bar geschrieben wurden.” [5-64]Besonders bemerkenswert seien “die Kapitel, die sich überhaupt nicht um Rezepte drehen, sondern um die Bar an sich: die Eröffnung einer Bar, Miete, Einstellung von Personal, wie man Personal hält und motiviert, Buchhaltung, die Handhabung von Eis, Gläserkunde, Hygiene und vieles mehr. Ferner wie sich ein Bartender verhalten sollte in Vorstellungsgesprächen und bei Gehaltsverhandlungen, dem Gast gegenüber, dem Betreiber gegenüber, beim Mise-en-Place und, und, und.” [5-64]
In doing so, Harry Johnson also focuses his attention on things that seem unimportant. An example of his timeless statements may illustrate this and make you want to read his book. The English version of the text is not quite as clear, which is why it has been newly translated here: “Very often I have made the remark that in some shops great attention is paid to individual items, while others, e.g. the toilet, are completely neglected. Keeping the latter in a clean condition is one of the most important tasks of the owner of a barroom, as many people judge the whole business by its appearance. … I remark in conclusion that the importance of these things, which may seem insignificant to some, must not be underestimated.” [6-125]
– “Sehr häufig habe ich die Bemerkung gemacht, dass in manchen Geschäften einzelnen Punkten große Aufmerksamkeit geschenkt wird, während andere, z.B. die Toilette, gänzlich vernachlässigt werden. Diese letztere stets in sauberem Zustand zu erhalten ist eine der wichtigsten Aufgaben des Besitzers eines Barrooms, indem sehr viele Leute nach dem Aussehen desselben das ganze Geschäft beurtheilen. … Ich bemerke noch zum Schluss, dass man die Wichtigkeit dieser Dinge, die manchem unwesentlich vorkommen mögen, nicht unterschätzen darf.” [6-125]
A brief outline of his life is given here; we will report on it in more detail in a separate article. He was born on 28. August 1845 in Königsberg, Prussia. He went to sea, and in 1862 he had to stay in San Francisco to recover after an injury he had received on board. There he worked in various bars and hotels, eventually becoming a bartender and bar manager. He then moved to Chicago and opened his own bar there in 1868, which became very successful. He began giving lectures and writing newspaper articles. Harry Johnson claims to have won a competition between the five best American bartenders in New Orleans in 1869. The Great Chicago Fire of 1871 also destroyed his bar. Perhaps he went back to San Francisco. In 1875 he married in Chicago and acquired US citizenship. In 1876 he went to Philadelphia to manage the bar staff at the Grand Exposition Hotel. In 1878 Harry Johnson moved to New York and worked at the bar at Delmonico. Eventually he opened his bar “Little Jumbo” in the Bowery. In 1882 he published his book “New and Improved Bartender’s Manual, or How to Mix Drinks”, which contained hundreds of recipes and was printed with a circulation of 50000 copies. It is an outstanding work. It also contains 24 pages of instructions on how to run a bar. There had never been anything like it before. This work was expanded and reprinted in 1888 and 1900. The instructions on how to run a bar had grown to 157 pages in this third edition. In 1890, he decided to stop working behind the bar as a bartender and opened a bar management consulting agency, becoming the first bar consultant in history. His first marriage was divorced, he remarried [3][4-396][4-397][5-63] and died in Berlin on 5. January 1930. [7]
I recommend a look at all editions of his book, as it has been supplemented in advance and thus gives us an outstanding impression of the further development of mixology.
David Wondrich & Noah Rothbaum (Hrsg.): The Oxford Companion to Spirits & Cocktails. ISBN 9780199311132. 2022.
Gabriel Daun: Immer noch modern! Meilensteine der Barliteratur, Teil 4/6. Harry Johnson’s Bartender’s Manual. Mixology, 2/2022, Seite 62-65.
Harry Johnson: New and Improved Illustrated Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints By the Author in Reference to Attending Bar: Also a Large List of Mixed Drinks, Such as American, British, French, German, Italian, Russian, Spanish, Etc., Etc., With Illustrations, And a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc., Etc. From page 103: Neues und Verbessertes Illustriertes Handbuch für Bartender, oder: Wie man Getränke mischt, enthaltend Practische Regeln, Winke und Anweisungen über sämmtliche Bedürfnisse, gründliche Belehrung über alle Einzelheiten des Geschäfts, vollkommene und correcte Rezepte aller gemischten Getränke der Jetztzeit die in Amerika, England, Deutschland, Frankreich, Italien, Russland, Spanien und anderen Ländern beliebt sind, sowie Listen sämmtlicher Bar-Utensilien, Anweisungen zur richtigen Behandlung von Liqueuren, Weine Bier, Ale und Porter in Fässern und Flaschen. New York, Eigenverlag, 1888.
Letter from the Evangelisches Friedhofverband in Berlin to Stefan Adrian from 16.7.2019.
Due to the numerous publications available, this paper is published in several parts, as follows:
I have described at the end of this page which publications from the period between 1882 and 1899 are recommendable, and why this is so.
[1882] Edouard Robinet: Manuel pratique du distillateur. Fabrication des liqueurs. Distillation, rectification, filtrage, tranchage, générateurs, matières sucrées, conserces. Paris, [1882 ?].
https://babel.hathitrust.org/cgi/pt?id=uc1.31175007849212 (view only)
[1882] Harry Johnson: New and Improved Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints of the Author in Reference to Attending Bar, and also a Large List of Mix-Drinks Together With a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc. Ab Seite 77: Practisches, Neues und Verbessertes Handbuch für Barkeeper, Salon- und Hotelbesitzer, Küfer, Weinbauer, Hausfrauen etc. enthaltend practische Winke und Anweisungen für Barkeeper, vollkommen correcte Rezepte aller gemischten Getränke der gegenwärtigen Zeit, Listen sämmtlicher Bar-Artikeln und Utensilien, Regeln zur Behandlung von Liquors, Bier, Ale, Porter, Wein und Cider in Fässern sowohl als auch Flaschen, etc., etc., mit einem Anhang der Anleitung zur Erzeugung von Wein und Cider. New York, Samisch & Goldmann, 1882.
https://archive.org/details/harryjohnsonsnew00john
http://euvs-vintage-cocktail-books.cld.bz/1882-Harry-Johnson-s-new-and-improved-bartender-s-manual-1882
http://cocktailnørden.dk/wp-content/uploads/2016/02/Johnson-Harry-New-and-Improved-Bartenders-Manual-1900.pdf
[1883] Patsy McDonough: McDonough’s Bar-Keepers’ Guide and Gentlemen’s Sideboard Companion. A Comprehensive and Practical Guide for Preparing All Kinds of Plain and Fancy Mixed Drinks and Popular Beverages of the Day, According to the Approved and Accepted Methods of the Profession. This Book is Designed More Particularly for Club-Houses and Rooms, for Steamboats, Sample Rooms, and the Gentleman’s Sideboard. To the Recipes for Beverages There Has Been Appended a Number of Other Vauable Suggestions and Recipes. Rochester, Eigenverlag, ohne Jahr.
https://archive.org/details/mcdonoughsbarkee00mcdo
http://euvs-vintage-cocktail-books.cld.bz/1883-McDonough-s-bar-keepers-guide-and-gentlemen-s-sideboard-companion-1883
[1884] Albert Barnes: The Complete Bartender. The Art of Mixing Cocktails, Punches, Egg Noggs, Smashes, Sngarees, Slings, Cobblers, The Fizz, Juleps, Flips, Toddys, Crustas, and All Plain and Fancy Drinks in the Most Approved Style. Together With Other Information Necessary to Bartenders. Philadelphia, Crawford & Co., 1884.
https://archive.org/details/completebartende00barn
http://catalog.hathitrust.org/Record/009573146
http://euvs-vintage-cocktail-books.cld.bz/1884-The-complete-bartender-Art-of-Mixing-Plain-and-Fancy-Drinks
https://euvs-vintage-cocktail-books.cld.bz/1884-The-complete-bartender-Art-of-Mixing-Plain-and-Fancy-Drinks1
[1884] Charlie Paul: American and other drinks. Containing the most approved recipes, for making the principal “drinks” used in the United States and throughout the world. London, 1884.
https://euvs-vintage-cocktail-books.cld.bz/1884-American-and-Other-Drinks-1-st-edition-by-Charlie-Paul
[1884] George Winter: How to Mix Drinks. (New York, 1884).
https://archive.org/details/howtomixdrinksba00wint
http://catalog.hathitrust.org/Record/009610069
http://euvs-vintage-cocktail-books.cld.bz/1884-How-to-mix-drinks-Bar-keepers-handbook-18841
[1884] Joseph W. Gibson: Scientific Bar-Keeping. A Collection of Recipes Used by Leading Bar-Keepers in Making Standard and New Fancy Drinks. Reliable Directions for Preserving Native and Foreign Wines, Ales, Beer and Liquors. Buffalo, E. N. Cook & Co., Buffalo, 1884.
https://archive.org/details/scientificbarkee00gibs
http://euvs-vintage-cocktail-books.cld.bz/1884-Scientific-bar-keeping
[1884] M. Louis-Perrier: Mémoire sur le vin de Champagne. Èpernay, Bonnedame Fils, 1884.
http://euvs-vintage-cocktail-books.cld.bz/1884-Memoire-sur-le-Vin-de-Champagne-by-M-Louis-Perrier
[1884] O. H. Byron: The Modern Bartenders‘ Guide, or Fancy Drinks and How to Mix Them. Containing Clear and Practical Directions for Mixing All Kinds of Cocktails, Sours, Egg Nogg, Sherry Cobblers, Coolers, Absinthe, Crustas, Fizzes, Flips, Juleps, Fixes, Punches, Lemonades, And Pousse Cafes, Together With Complete Directions and Receipts for Making All Kinds of Domestic Brandies, Beers, Wines, Cordials, Extracts and Syrups. New York, 1884.
http://euvs-vintage-cocktail-books.cld.bz/1884-The-Modern-Bartenders-Guide-by-O-H-Byron
http://euvs-vintage-cocktail-books.cld.bz/1884-The-Modern-Bartenders-Guide-by-O-H-Byron-paper-wrap
1885 Anonymus (Lafcadio Hearn): La cuisine creole. A collection of culinary recipes. From leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine. Second edition, 1885.
https://archive.org/details/lacuisinecreolec00hearrich
[1885] Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Being a Hand Book for the Management of Hotel ans American Bars, and the Manufacture of the Principal New and Fashionable Drinks. Hotel & Restaurant Cookery, as now Practised, With the Newest Entrees and Dishes. The First Part Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Destillation – The Preparation and Manipulation of, With the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. By Bacchus. The Scond Part Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc., by Cordon Bleu. London, William Nicholson and Sons, 1885.
https://archive.org/details/b20391523
http://euvs-vintage-cocktail-books.cld.bz/1885-New-Guide-Hotel-Bar-Restaurant
http://www.bargiornale.it/new-guide-for-the-hotel-bar-restaurant/
[1885] Joseph Fleischman: The Art of Blending and Compounding Liquors and Wines. Showing How All the Favorite Brands and Various Grades of Whiskeys Brandies Wines &C &C Are Prepared By Dealers and Recitifiers For the Trade Giving Directions For Making All the Ingredients Used In the Preparation. New York, Dick & Fitzgerald Publishers, 1885.
http://cocktailnørden.dk/wp-content/uploads/2016/02/Fleischman-Joseph-The-Art-of-Blending-and-Compounding-Liquors-and-Wines-1886.pdf
https://www.collectif1806.com/collectif-library/Collectif1806-1885-The_Art_of_Blending_and_Compounding_Liquors_and_Wines-US.pdf
[1887] Charlie Paul: American and Other Iced Drinks Containing the Most Approved Recipes for Making the Principal “Drinks” Used In the United States and Throughout the World. London, McCorquodale & Co. Limited, London, 1887.
http://euvs-vintage-cocktail-books.cld.bz/1887-American-and-Other-Drinks-by-Charlie-Paul-second-edition
[1887] Jerry Thomas: The Bar-Tender’s Guide or How to Mix All Kinds of Plain and Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with Most Popular British, French, German, Italian, Russian, and Spanish Recipes; Embracing Punches, Juleps, Cobblers, Etc., Etc., in Endless Variety. An Entrely New and Enlarged Edition. New York, Dick & Fitzgerald, 1887.
https://archive.org/details/bartendersguideo00thom
http://euvs-vintage-cocktail-books.cld.bz/1887-The-bar-tender-s-guide
http://www.bargiornale.it/the-american-bar-tenders-guide-jerry-thomas/
[1888] Harry Johnson: New and Improved Illustrated Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints By the Author in Reference to Attending Bar: Also a Large List of Mixed Drinks, Such as American, British, French, German, Italian, Russian, Spanish, Etc., Etc., With Illustrations, And a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc., Etc. Ab Seite 103: Neues und Verbessertes Illustriertes Handbuch für Bartender, oder: Wie man Getränke mischt, enthaltend Practische Regeln, Winke und Anweisungen über sämmtliche Bedürfnisse, gründliche Belehrung über alle Einzelheiten des Geschäfts, vollkommene und correcte Rezepte aller gemischten Getränke der Jetztzeit die in Amerika, England, Deutschland, Frankreich, Italien, Russland, Spanien und anderen Ländern beliebt sind, sowie Listen sämmtlicher Bar-Utensilien, Anweisungen zur richtigen Behandlung von Liqueuren, Weine Bier, Ale und Porter in Fässern und Flaschen. New York, Eigenverlag, 1888.
http://catalog.hathitrust.org/Record/100392100 (view only)
http://euvs-vintage-cocktail-books.cld.bz/1888-Harry-Johnson-s-new-and-improved-bartender-s-manual-1888
https://www.collectif1806.com/collectif-library/Collectif1806-1888-Harry_Johnson_The_New_and_Improved_Illustrated_Bartender_s_Manual_.pdf
[1888] Harry Lamore: The Bartender or How to Mix Drinks. A Standard Book and Guide for Amateurs and Others. (The Police Gazette Bartender’s Guide). New York, Richard K. Fox, 1888. Anmerkung: Es muß sich bei dem digitalisierten Exemplar um einen späteren Nachdruck handeln. Vorne steht zwar 1888, jedoch hinten im Buch ist Werbung für „The Police Gazette Sporting Annual for 1899, complete chronology for 1898). Vermutlich stammt der Nachdruck also aus der Zeit um 1898/1899.
http://euvs-vintage-cocktail-books.cld.bz/1888-The-Police-Gazette-Bartenders-Guide-by-Richard-K-Fox
[1888] Lebeaud Fontanelle & Julia de Fontenelle: Nouveau manuel complet du distillateur liquoriste contenant l’art de fabriquer les sirops, esprits parfumés, huiles essentielles, eaux distilèes, ratafias et hypocras renfermant toutes les recettes et formules de liqueurs distillées et par infusion le plus généralement en usage, ainsi que la prépáration des fruits a l’eau-de-vie et au sirop; suivi de la fabrication des alcoolats employés en parfumerie et préparés par le liquoriste. Nouvelle edition, entièrement refondue par M. F. Malepeyre. Paris, 1868.
https://archive.org/details/nouveaumanuelco01fontgoog
[1888] Theodore Proulx: The Bartender’s Manual (Revised Edition). Chicago, 1888.
https://euvs-vintage-cocktail-books.cld.bz/1888-Bartender-s-Manual-by-Theodore-Proulx-Revised-Edition
[1889] Anonymus [Jerry Thomas]: The Bar-Tender’s Guide or How to Mix All Kinds of Plain and Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with Most Popular British, French, German, Italian, Russian, and Spanish Recipes; Embracing Punches, Juleps, Cobblers, Etc., Etc., in Endless Variety. An Entrely New and Enlarged Edition. (Australien), Victoria Brewery, J. E. Mitchel, 1889.
http://euvs-vintage-cocktail-books.cld.bz/1889-The-American-Bar-tender-s-Guide-Australia-by-Jerry-thomas
[1889] Émile Lefeuvre: Méthode pour composer soi-même les boissons américaines, anglaises, italienes, etc. Cent-soixante formules a l’usage de MM. les Limonadiers, Restaurateurs, Maîtres d’Hôtels, Chefs de Buffets, Chefs de Bars, Maisons bourgeoises, etc. : Augmentée d’un questionnaire anglais-français, contenant 250 Demandes et Résponses les plus usuelles aux Limonadiers, Restaurateurs, et Maîtres d’Hôtels. Paris, ohne Jahr.
http://euvs-vintage-cocktail-books.cld.bz/1889-Methode-pour-composer-soi-meme-Les-boissons-americaines-anglaises-italiennes-etc
[1890] Anonymus: Bowlen und Pünsche zum Manöver- und Feldgebrauch der deutschen Armee. Ein Rezeptbüchlein zur Bereitung von allerlei stärkenden Getränken, gesammelt aus den Kursen der Feldartillerie-Schießschule zu Jüterbog. Mit einem Anhange gastronomischen Inhaltes. Ohne Ort (Leipzig?), Ohne Jahr.
http://euvs-vintage-cocktail-books.cld.bz/1890ca-Bowlen-und-Punsche
[1890] G. G. Gervinus: The Art of Drinking. A Historical Sketch. New York, United States Brewers’ Association, 1890.
http://euvs-vintage-cocktail-books.cld.bz/1890-The-art-of-drinking-by-G-G-Gervinus
[1890] John Marquart: Six Hundred Receipts: Worth Their Weight in Gold, Including Receipts for Cooking, Making Preserves, Perfumery, Cordials, Ice Creams, Inks, Paints, Dyes of All Kinds, Cider, Vinegar, Wines, Spirits, Whiskey, Brandy, Gin, Etc., and How to Make Imitations of All Kinds of Liquors. Together With Valuable Gauging Tables. Philadelphia, The Keystone Publishing Co., 1890.
http://catalog.hathitrust.org/Record/012310913 (view only)
[1891] Anonymus: Anonymus: Wehman’s Bartenders’ Guide. The Art of Preparing All Kinds of Plain and Fancy Drinks Bith Native and Foreign. A Complete and Reliable Reference for Hotels, Saloons and Families. New York, Henry J. Wehman, 1891.
https://euvs-vintage-cocktail-books.cld.bz/1891-Wehman-s-Bartender-s-Guide-by-Henry-J-Wehman
https://www.collectif1806.com/collectif-library/Collectif1806-1891-Wehman_s_Bartender_s_Guide_Henry_J_Wehman-US.pdf
[1891] Harriet Anne De Salis: Drinks à la Mode. Cups and Drinks of Every Kind for Every Season. London & New York, Longmans, Green and Co., 1891.
https://archive.org/details/b20393040
https://openlibrary.org/books/OL25609153M/Drinks_%C2%A9_la_mode
http://euvs-vintage-cocktail-books.cld.bz/1891-DRINKS-A-LA-MODE-DE-SALIS-Mrs-London
[1891] J. E. Peck: Fancy Drinks, and How to Mix Them: Containing clear and practical directions for mixing all kinds of cocktails, sours, egg nog, sherry, cobblers, coolers, absinthe, crustas, fizzes, flips, juleps, fixes, punches, lemonades, pousse cafes, invalids’ drinks, &c, &c. New York: Excelsior Publishing.
This book is documented by an entry in „Publishers’ Weekly“. [1]
[1891] O. H. Byron: The Modern Bartender’s Guide, or Fancy Drinks and How to Mix Them. New ed. enl. New York: Excelsior Publishing.
his book is documented by an entry in „American Catalogue“ for 1891. [1]
[1891] William T. Boothby: Cocktail Boothby’s American bartender. The only practical treatise on the art of mixology published. Containing mearly four hundred standard recipes for the mixing of absinthes, cocktails, coolers, cobblers, crustas, fixes, flips, fizzes, hot drinks, lemonades, punches, sangarees, shakes, toddies, etc. San Francisxo, 1891
https://euvs-vintage-cocktail-books.cld.bz/1901-Cocktail-Botthby-s-American-Bar-Tender
[1892] Eusebio Sánchez: Manual del Cantinero. Mexico: Libreria Nacional y Extranjera.
The book is documented by a copyright listing and an advertisement from 1893, published in „Mariana: Drama original en 3 actos y un epílogo“. [1]
[1892] James Mew & John Ashton: Drinks of The World. London (The Leadenhall Press) & New York (Scribner & Welford), 1892.
https://archive.org/details/drinksofworld00mewjrich
http://euvs-vintage-cocktail-books.cld.bz/1892-Drinks-of-the-world
https://archive.org/details/ofworlddrinks00mewjrich
[1892] Jennie Taylor Wandle: Extracts and Beverages: The preparation of cordials, syrups, refreshing beverages, colognes, perfumes and various toilet articles. (Metropolitan Pamphlet Series, vol. 5, no. 3). New York: The Butterick Pub. Co.
According to WorldCat, the book is available in two libraries. [1]
[1892] William Schmidt: The Flowing Bowl. When and What to Drink. Full Instructions How to Prepare, Mix, and Serve Beverages. New York, Charles L. Webster & Co., 1892.
https://archive.org/details/flowingbowlwhena00schmrich
https://archive.org/details/flowingbowlwhen00schmgoog
http://catalog.hathitrust.org/Record/100558162 (view only)
http://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-and-what-to-drink-1892-c1891
http://cocktailnørden.dk/wp-content/uploads/2016/02/Schmidt-William-The-Flowing-Bowl-1891.pdf
https://www.collectif1806.com/collectif-library/Collectif1806-1892-The_Flowing_Bowl-US.pdf
[1893] Anonymus (Mrs. Alexander Orr Bradley): Beverages and Sandwiches For Your Husband’s Friends. New York, Washington, Chicago, Paris & London, Brentano’s, 1893.
https://archive.org/details/beveragessandwic00brad
http://euvs-vintage-cocktail-books.cld.bz/1893-Beverages-and-sandwiches-for-your-husband-s-friends-1893
[1894] Geo. H. Stevens: B. A. Stevens, Catalogue of billiard and bar supplies, saloon fittings furniture and general information, comprising the latest recipes and directions for mixing and serving drinks, preparing and manufacturing beverages, rules for cards, billiards, and popular games, together with other miscellaneous statistics, facts and information, and a complete list of goods used in the billard and saloon business. Iintended as a standard book of reference for the billiard and bar trade. Toledo, Ohio, 1894.
https://archive.org/details/CatalogueOfBilliardAndBarSuppliesSaloonFittingsFurnitureAndGeneral
[1895] Anonymus: Bartenders Guide. Cleveland, New York, Chicago, Berner-Mayer Co., ohne Jahr.
https://euvs-vintage-cocktail-books.cld.bz/1895-Bartender-s-Guide-by-Berner-Mayer-Co
[1895] Bartenders’ Association of New York City: Official Hand-Book and Guide. 1895.
https://archive.org/details/officialhandbook00bart
http://euvs-vintage-cocktail-books.cld.bz/1895-Official-hand-book-and-guide-1895
https://euvs-vintage-cocktail-books.cld.bz/1895-Official-Hand-Book-and-Guide-Bartender-s-Association-of-New-York-City
https://www.collectif1806.com/collectif-library/Collectif1806-018_1895_Official_Handbook_Guide_Bartender_s_Association_New_York.pdf
[1895] Chris F. Lawlor: The Mixicologist or How to Mix All Kinds of Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Different Beverages Used in the United States, Embracing Juleps, Cobblers, Cocktails, Punches, Durkees, “Trilbys,“ Etc., Etc., in Endless Variety, with Some Recipes on Cooking, and Other General Information. An Up-to-Date Recipe Book. Cincinnati, Lawlor & Co., 1895.
http://euvs-vintage-cocktail-books.cld.bz/1895-The-Mixicologist-by-C-F-Lawlor
http://cocktailnørden.dk/wp-content/uploads/2016/02/Lawlor-C-F-The-Mixicologist-rev.-ed.-1895.pdf
[1895] George J. Kappeler: Modern American Drinks. How to Mix and Serve All Kinds of Cups and Drinks. New York, The Merriam Company, 1895.
https://archive.org/details/modernamericandr00kapp
http://catalog.hathitrust.org/Record/100158785 (view only)
http://euvs-vintage-cocktail-books.cld.bz/1895-Modern-American-drinks-how-to-mix-and-serve-all-kinds-of-cups-and-drinks-1895
http://www.bargiornale.it/modern-american-drinks/
[1895] Herbert W. Green: Mixed Drinks. A Manual for Bar Clerks „Up to Date“. With Full Explanations on the Subject of Wines, Liquors, Cordials, Etc., and Other Important Information. Indianapolis, Frank H. Smith, 1895.
http://euvs-vintage-cocktail-books.cld.bz/1895-Mixed-Drinks-by-Herbert-W-Green
[1895] R. C. Miller: The American Bar-Tender. A Treatise on the Manufacture and Service of Drinks, and A Manual for the Manufacture of Cordials, Etc. St. Paul, R. C. Miller, 1895.
http://euvs-vintage-cocktail-books.cld.bz/1895-The-American-Bar-Tender-by-R-C-Miller
[1896] Anonymus: La Maison Pernod Fils a Pontarlier. Paris, E. Dentu, 1896.
https://euvs-vintage-cocktail-books.cld.bz/1896-Maison-Pernod-Fils
[1896] Frederick Davies & Seymour Davies: Drinks of All Kinds. Hot and Cold for All Seasons. London, John Hogg,
http://euvs-vintage-cocktail-books.cld.bz/1896-Drinks-of-All-Kinds-by-Frederick-Davies
https://archive.org/details/b21538943
https://euvs-vintage-cocktail-books.cld.bz/1896-Drinks-of-All-Kinds-For-All-Seasons-by-Frederick-and-Seymour-Davies/2/
[1896] Louis Fouquet: Bariana. Recueil Pratique de toutes Boissons Américaines et Anglaises. Paris, ohne Jahr.
http://www.euvs.org/en/collection/book/bariana-recueil-pratique-de-toutes-boissons-americaines-et-anglaises
http://euvs-vintage-cocktail-books.cld.bz/1896-Bariana-Mixellany
[1896] William Schmidt: Fancy Drinks and Popular Beverages. How to Prepare and Serve Them. New York, Dick & Fitzgerald, 1896. Note: The first edition was in 1891.
http://euvs-vintage-cocktail-books.cld.bz/1896-Fancy-Drinks-and-Popular-Beverages-by-the-Only-William
http://euvs-vintage-cocktail-books.cld.bz/1896-Fancy-Drinks-and-Poplular-Beverages-by-the-only-William-paper-cover
[1897] Luigi Sala: Il liquorista pratico compilato sui piu recenti sistemi e senza il concorso della distillatione. 3. Auflage. Milano, Casa Editrice Bietti, ohne Jahr.
http://www.bargiornale.it/il-liquorista-pratico-1897/
[1898] Anonymus: Anleitung zur Bereitung Amerikanischer Eis-Getränke etc. und Kochrecepte für die feine Küche unter Verwendung unserer Special-Bodega-Marken. Frankfurt, The Continental Bodega Company, ohne Jahr.
http://euvs-vintage-cocktail-books.cld.bz/1898-Anleitung-zur-Bereitung-Amerikanischer-Eis-Getrank
[1898] Anonymus: Before & After Dinner Beverages and a Few Sandwiches, New York, The Meriden Company, ohne Jahr
http://catalog.hathitrust.org/Record/100182477 (view only)
http://euvs-vintage-cocktail-books.cld.bz/1898-Before-after-dinner-beverages-and-a-few-sandwiches
[1898] Anonymus: Cocktails. How to Make Them. Providence, Livermore & Knight Co., 1898.
http://euvs-vintage-cocktail-books.cld.bz/1898-Cocktails-How-to-Make-Them-Providence-Livermore-Knight-Co
http://cocktailnørden.dk/wp-content/uploads/2016/02/Cocktails-How-to-Make-Them-1898.pdf
[1898] Joseph L. Haywood: Mixology; The Art of Preparing All Kinds of Drinks. Wilmington, Press of the Sunday Star, 1898.
https://archive.org/details/mixologyartofpre00hayw
http://euvs-vintage-cocktail-books.cld.bz/1898-Mixology-the-art-of-preparing-all-kinds-of-drinks-1898
[1899] Aczél Miksa: American Bar. Útmutató az amerikai hűsítő és hevítő italok készítéséhez. Budapest, ohne Jahr.
http://euvs-vintage-cocktail-books.cld.bz/1899-American-Bar-by-Aczel-Miksa
[1899] Anonymus: Hegenbarth’s Getränkebuch. Eine Sammlung zeitgemäßer Vorschriften zu Herstellung von Bowlen, Punsch u. Sonstigen Mischgetränkengetränken. Mit besonderer Berücksichtigung der in- und ausländischen Kaffeehaus- sowie der Apfel- und Fruchtwein-Getränke. Plauen Dresden, Max Hegebarth’s Verlag, 1899.
http://euvs-vintage-cocktail-books.cld.bz/1899-Hegenbarth-s-Getranke-Buch
[1899] Chris F. Lawlor: The Mixicologist or How to Mix All Kinds of Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Different Beverages Used in the United States, Embracing Juleps, Cobblers, Cocktails, Punches, Durkees, „Rickeys,“ Etc., Etc., in Endless Variety, with Some Recipes on Cooking, and Other General Information. An Up-to-Date Recipe Book. Cleveland, Burrows Brothers, 1899.
https://euvs-vintage-cocktail-books.cld.bz/1899-The-Mixicologist-by-C-F-Lawlor
[1899] Edward Spencer: The Flowing Bowl. A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences. London, Grant Richards, 1899.
https://www.collectif1806.com/collectif-library/Collectif1806-1899-The_Flowing_Bowl-UK.pdf
[1899] Niels Larsen: Les Boissons Américaines ou la manière de préparer les coktails, cobblers, coolers, crustas, daisies, egg noggs, fixes, fizzes, flips, juleps, sours, slings, smashes, limonades, sangarees, punches, grogs, toddies, pousse-cafés, cups, etc., etc. 156 recettes. Paris, Librairie Nilsson, ohne Jahr.
The year 1899 is documented by an entry in the „Bibliographie de la France“. [2]
http://euvs-vintage-cocktail-books.cld.bz/1899-156-recettes-de-boissons-americaines
http://www.bargiornale.it/les-boissons-americaines/
[1899] Edward Spencer: The Flowing Bowl: A treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences. London: G. Richards. [3]
Recommendations
1882 and 1888 Harry Johnson: New and Improved Bartender’s Manual and New and Improved Illustrated Bartender’s Manual
Harry Johnson is not only for me the most important bartender of all times. He was first in many things, laying the foundation for much that we take for granted today. He was, for example, the first who wanted to found a union for bartenders; he was the first who founded a consulting firm for bartenders and trained others along the way; he was the first who not only published recipes but also indicated what to look for when running a bar; he was the first to publish a German-language book on mixed drinks. His instructions are still valid today. He can rightly be called the “father of professional bartending”.
Gabriel Daun describes it this way: “We are dealing … probably one of the most valuable publications in bar history. Harry Johnson’s Bartender’s Manual, first published in 1882, is arguably the one book that anyone serious about the bar should have read, for it is so much more than simply a bar book.” [5-63] His book could “hardly be ranked high enough in the canon of all books ever written about the bar.” [5-64] Especially noteworthy are “the chapters that are not about recipes at all, but about the bar itself: opening a bar, renting, hiring staff, how to keep and motivate staff, bookkeeping, handling ice, glassware, hygiene and much more. Furthermore, how a bartender should behave in job interviews and salary negotiations, towards the guest, towards the operator, at the mise-en-place and, and, and.” [5-64]
– “Wir haben es … mit einem der wahrscheinlich wertvollsten Publikationen der Bar-Geschichte zu tun. Bei Harry Johnson’s Bartender’s Manual, erstmals erschienen 1882, handelt es sich wohl um das eine Buch, das jeder, der es mit der Bar ernst meint, gelesen haben sollte, denn es ist so viel mehr als einfach nur ein Bar-Buch.” [5-63] Sein Buch sei “kaum hoch genug einzuordnen im Kanon aller Bücher, die jemals über die Bar geschrieben wurden.” [5-64]Besonders bemerkenswert seien “die Kapitel, die sich überhaupt nicht um Rezepte drehen, sondern um die Bar an sich: die Eröffnung einer Bar, Miete, Einstellung von Personal, wie man Personal hält und motiviert, Buchhaltung, die Handhabung von Eis, Gläserkunde, Hygiene und vieles mehr. Ferner wie sich ein Bartender verhalten sollte in Vorstellungsgesprächen und bei Gehaltsverhandlungen, dem Gast gegenüber, dem Betreiber gegenüber, beim Mise-en-Place und, und, und.” [5-64]
In doing so, Harry Johnson also focuses his attention on things that seem unimportant. An example of his timeless statements may illustrate this and make you want to read his book. The English version of the text is not quite as clear, which is why it has been newly translated here: “Very often I have made the remark that in some shops great attention is paid to individual items, while others, e.g. the toilet, are completely neglected. Keeping the latter in a clean condition is one of the most important tasks of the owner of a barroom, as many people judge the whole business by its appearance. … I remark in conclusion that the importance of these things, which may seem insignificant to some, must not be underestimated.” [6-125]
– “Sehr häufig habe ich die Bemerkung gemacht, dass in manchen Geschäften einzelnen Punkten große Aufmerksamkeit geschenkt wird, während andere, z.B. die Toilette, gänzlich vernachlässigt werden. Diese letztere stets in sauberem Zustand zu erhalten ist eine der wichtigsten Aufgaben des Besitzers eines Barrooms, indem sehr viele Leute nach dem Aussehen desselben das ganze Geschäft beurtheilen. … Ich bemerke noch zum Schluss, dass man die Wichtigkeit dieser Dinge, die manchem unwesentlich vorkommen mögen, nicht unterschätzen darf.” [6-125]
A brief outline of his life is given here; we will report on it in more detail in a separate article. He was born on 28. August 1845 in Königsberg, Prussia. He went to sea, and in 1862 he had to stay in San Francisco to recover after an injury he had received on board. There he worked in various bars and hotels, eventually becoming a bartender and bar manager. He then moved to Chicago and opened his own bar there in 1868, which became very successful. He began giving lectures and writing newspaper articles. Harry Johnson claims to have won a competition between the five best American bartenders in New Orleans in 1869. The Great Chicago Fire of 1871 also destroyed his bar. Perhaps he went back to San Francisco. In 1875 he married in Chicago and acquired US citizenship. In 1876 he went to Philadelphia to manage the bar staff at the Grand Exposition Hotel. In 1878 Harry Johnson moved to New York and worked at the bar at Delmonico. Eventually he opened his bar “Little Jumbo” in the Bowery. In 1882 he published his book “New and Improved Bartender’s Manual, or How to Mix Drinks”, which contained hundreds of recipes and was printed with a circulation of 50000 copies. It is an outstanding work. It also contains 24 pages of instructions on how to run a bar. There had never been anything like it before. This work was expanded and reprinted in 1888 and 1900. The instructions on how to run a bar had grown to 157 pages in this third edition. In 1890, he decided to stop working behind the bar as a bartender and opened a bar management consulting agency, becoming the first bar consultant in history. His first marriage was divorced, he remarried [3] [4-396] [4-397] [5-63] and died in Berlin on 5. January 1930. [7]
I recommend a look at all editions of his book, as it has been supplemented in advance and thus gives us an outstanding impression of the further development of mixology.
Sources
explicit capitulum
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