Due to the numerous publications available, this paper is published in several parts, as follows:
- Part 1: Introduction
- Part 2: Literature in the 19th century before Harry Johnson (1827 – 1881)
- Part 3: Literature from Harry Johnson to the turn of the century (1882 – 1899)
- Part 4: Literature in the 20th Century up to the Beginning of Prohibition (1900 – 1919)
- Part 5: Literature in the Time of Prohibition (1920 – 1933)
- Part 6: Literature after Prohibition until the USA’s Entry into World War 2 (1934 – 1941)
- Part 7: Literature after 1941
I have described at the end of this page which publications from the period between 1920 and 1933 are recommendable, and why this is so.
 Anonymus: Down the Hatch! Drinks as Mixed by „Paul“ of the Well Known Remos (Popular Gin Fizz Palace) New Orleans, LA.
 Anonymus: „Good Cheer“. A Handbook of Recipes of spirituous and non–spirituous Drinks gathered from authoritative sources. Compiled in order to preserve some evidence of the genius and artistry of those good old days. Ohne Ort, ohne Jahr.
Euvs.org puts the year of publication at 1920, but there is no way of knowing which year is correct. It must have been published during Prohibition, i.e. between 1920 and 1933. The Bibliulous Bibliography estimates that it was hardly published before 1930 and guesses 1933. 
 Anonymus: Gooderham & Worts Limited. The Oldest Firm of Whisky Distillers in Canada. Ohne Ort, Gooderham & Worts Limited, ohne Jahr.
 Anonymus: Metropolitain Club, Washington, D.C., Cocktails. Budapest, The Cunard Steam Ship Company, Limited, ohne Jahr.
 Bertha E. l. Stockbridge: What to Drink. The Blue Book of Beverages. Recipes and Directions for Making and Serving Non-Alkoholic Drinks for All Occasions. New York & London, D. Appleton and Company, 1920.
 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. 3. Auflage. Nordhausen, Heinrich Killinger Verlagsgesellschaft m.b.H., ohne Jahr. Anmerkung: Entspricht inhaltlich der ersten Auflage. Note: Collectiv1806 mentions the year 1920.
 Ferruccio Mazzon: Guida del barman mixer. Raccolta di ricette americane ed internazionali. Ohne Ort, ohne Jahr.
 Niels Larsen: 156 Recettes de Boissons Américaines. Simples et faciles a préparer chez soi. Paris, Èditions Nilsson, ohne Jahr.
 A. Castoldi: Il Liquorista – Duemila ricette e procedimenti pratici per la composizione e fabbricazione dei liquori. Quarta edizione rimodernata. Milano 1921.
 Adolphe Torelli: American Drinks Dictionary. Guide du Barman et du Gourmet Chic. Première Edition contenant 690 recettes. Ohne Ort.
 Olivier Mayor: Le barman. Guide du llimonadier & du restaurateur. Composition des boissons françaises, anglaises et américaines, (cocktails). Paris, (1921).
 Victor Hugo Himmelreich: American Drinks. Selbstverlag, Prag, 1921.
 Anonymus: Quelques Recettes pour boissons américaines à preparer exclusivement avec des Liqueurs Bols. Amsterdam, Erven Lucas Bols, ohne Jahr.
 Harry McElhone: Harry of Ciro’s ABC of Mixing Cocktails. ?London?: ?Odham’s Press?.
 Helen S. Wright: Old Time Recipes for Home Made Wines. Cordials and Liqueurs From Fruits, Flowers, Vegetables, and Shrubs. 4. Druck, Boston, The Page Company, 1922.
 M. E. Steedman: Home-made Beverages and American Drinks. London, The Food and Cookery Publishing Agency, ohne Jahr.
 Robert Vermeire: Cocktails. How to Mix Them. 1922.
 W. Slagter: Hoe maakt men American Fancy Drinks. Amsterdam, W. B. Morandsard, 1922.
 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. London, Dean & Son Ltd, 1923.
 P. Dagouret: Le Barman Universel. 600 recettes de boissons de bar. 7. Auflage. Ohne Ort, ohne Jahr. Anmerkung: Collectiv1806 nennt als Jahr 1923.
 A. Brehmer: Das Mixerbuch. Bereitungsvorschriften für alle Punsche, Bowlen Misch- und andere Getränke. 1540 Rezepte. 2. Auflage. Krieg’s Haushaltbücherei Band III/VI. Leipzig, Walter Krieg verlag, 1924.
 Anonymus: Angostura Bitters Centenary Recipe Book. Gift Book of Cocktail and Other Recipes. 1924. London, J. J. Kelther & Co., 1924
 Antonio (Tony) Fernández: Manual del barman. 295 fórmulas corrientes y originales de cocktails, fizzes, punchs, cobblers, cups, bowls, etc. Buenos Aires, 1924.
 Carlo Beltramo: Les cocktails et les boissons américaines. Genève, 1924.
 León Pujol & Oscar Muñez: Manual del Cantinero. Copia de las principales fórmulas de los Coktails americanos, asi como del Pais. Recopilados en este tomito para mayor facilidad en el trabajo, y lo más simplificados posibile, para mejor hacer uso del mismo formulario. Habana, 1924.
 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Cups, Liqueurs, Cocktails and Invalid Drinks. New Edition Illustrated. London & Melbourne; Ward, Lock & Co., ohne Jahr.
 Anonymus: About Town Cocktail Book. Vancouver, Mitchel Printing & Publishing Co., ohne Jahr.
 Mrs. C. F. Leyel: Summer Drinks and Winter Cordials. London, George Routledge & Sons, ltd., ohne Jahr.
 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. 5. Auflage. Nordhausen, Heinrich Killinger Verlagsgesellschaft m.b.H., ohne Jahr. Anmerkung: Entspricht inhaltlich der ersten Auflage.
1925. Nina Toye & A.H. Adair: Drinks—Long & Short. Pref. by X. Marcel Boulestin. London: W. Heinemann, Ltd.
[1925?] „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. First Edition. Soho, Le Moulin d’Or Restaurant, ohne Jahr.
 Nina Toye & A. H. Adair: Drinks long & short. London, 1925.
 Anonymus: The Cocktail Book. A Sideboard Manual for Gentlemen. London, John Hamilton Ltd., 1926.
This is the third printing. The first was in May 1925, the second in October 1925. The book is attributed to Frederic Lawrence Knowles. 
 Harry McElhone: Harry’s ABC of Mixing Cocktails. Over 300 Cocktail Recipes. 5. Auflage. London, Dean & Son, Limited, ohne Jahr.
 W. Slagter: Cocktails. Americanen Fancy Drinks IJsrecepten en -Dranken. Amsterdam, Richter’s Algem. Boekcentrale, 1926.
 Adolphe Torelli: American Drinks Dictionary. 900 Recettes de Cocktails et Boissons Américaines. Guide du Barman et du Gourmet chic. Paris, S. Bornemann, 1927.
 Anonymus: El Arte de Hacer Un Cocktail y Algo Mas. Havana, Compañia Cervecera Internacional S. A., ohne Jahr.
 Anonymus: The Cocktail Book: A Sideboard Manual for Gentlemen. New revised edition (5. Nachdruck der Neuauflage von 1925). Boston, The Colonial Press, 1927.
 Frederick Davies & Seymour Davies: Drinks of all Kinds. Hot and Cold for All Seasons. London, Sir Isaac Pitman & Sons ltd., ohne Jahr.
 Harry McElhone: Barflies and Cocktails. Over 300 Cocktail Receipts by Harry and Wynn with slight contributions From Arthur Moss. Paris, Lecram Press, 1927.
 Jean Lupoiu: 370 recettes de cocktails. Saigon, ohne Jahr. Note: Possibly also from 1938? There are various statements on this.
 Judge Jr.: Here’s How! New York, Leslie-Judge Company, 1927.
 Maraya Vélez de Sánchez: Cocktails bebidas heladas ponches de todas clases. Paris, Cabaut y Cia., 1927.
 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. 224 Recettes. Paris, Société Mutuelle d’Éditions, 1927.
 Nina Toye & A. H. Adair: Petits & grands verres. Choix des meilleurs cocktails. Paris, ohne Jahr.
 Paul Fouassier: Pour le Distillateur le Débitant, Le Barman. Formules, recettes, procédés, „trucs“ et tours de mains des professionnels et des amateurs. Paris, Dunod, 1927.
 Paul E. Lowe: Drinks. How to mix and how to serve. The latest vest pocket guide for quick reference, containing over 350 formulas for mixing and serving individual drinks, and drinks in quantities, for receptions and parties. Also valuable formulas for the manufacture of drinks, etc., in bulk for bottling. Toronto, The Musson Book Company, 1927.
 Pedro Chicote: El bar americano en España. Madrid, Sucesores de Rivadeneyra, 1927.
 Piero Grandi: Cocktails. 3. Auflage, Roma, 1927.
 Anonymus: A.B.C. of Mixing Cocktails. Toronto, Gooderham & Worts Limited, ohne Jahr.
 Anonymus: A Few Beverage Recipes And How To Mix Them. New York, Chicago, San Francisco & Hamilton, International Silver Company, 1928
 Anonymus: The Cocktail Book: A Sideboard Manual for Gentlemen. New revised edition (6. Nachdruck der Neuauflage von 1925). Boston, L. C. Page & Company, 1928.
The book is attributed to Frederic Lawrence Knowles.  This new edition was previously printed in 1925, 1926 and 1927. Previous editions appeared in 1900 and 1913, according to the copyright.
http://catalog.hathitrust.org/Record/011985975 (nur Ansicht)
 Charles Nicholas Reinhardt: „Cheerio!“. A Book of Punches and Cocktails. How to Mix Them, and Other Rare, Exquisite and Delicate Drinks. Including a Chapter of Celebrities, Their Favourite Drinks. New York City, Elf Publishing Company, 1928.
 Charles S. Warnock: Giggle Water. Including Eleven Most Famous Cocktails of the Most Exclusive Club of New York As Served Before the War When Mixing Drinks Was an Art. new York, Charles S. Warnock, 1928.
 E. Milhorat & J. Alimbau: Recettes de cocktails pour 1929. (1928)
 Jerry Thomas: The Bon Vivant’s Companion or How to Mix Drinks. New York, Grosset & Dunlap, 1928.
 Judge Jr.: Here’s How! New and Revised Edition. New York, The John Day Company, 1928.
 Pedro Chicote: Cocktails. Madrid, Sucesores de Rivadeneyra, 1928.
 Adolphe Torelli: American Drinks Dictionary. 900 Recettes de Cocktails et Boissons Américaines. Guide du Barman et du Gourmet chic. Paris, S. Bornemann, 1929.
 Anonymus: Cocktails de Paris préséntes par RIP. Paris. Editions Demangel, ohne Jahr.
 Anonymus: For Home Use. Recipe Book containing useful information in selecting, mixing and general uses of Wines, Spirits and Liqueurs. Ohne Ort, E. G. G. Smythers Pty. Ltd, ohne Jahr.
 Anonymus: Life and Letters of Henry William Thomas, Mixologist. 2. Auflage. Ohne Ort, Privatdruck, 1929.
 Frank Shay: Drawn form the Wood. Ohne Ort, 1929.
 J. Alimbau & E. Milhorat: L’heure du cocktail. recettes pour 1929. Paris (1929).
 Jerry Thomas: The Bon Vivant’s Companion or How to Mix Drinks. New York, Alfred A. Knopf, 1929.
 Juan A. Laser: Libro de cocktail. The Cocktail Book. Ohne Ort, 1929.
 Judge Jr.: Here’s How Again! New York, The John Day Company, 1929.
 P. Dagouret: Le Barman Universel. 600 recettes de boissons de bar. 8. Auflage. Ohne Ort, ohne Jahr. Anmerkung: Collectiv1806 nennt als Jahr 1929.
 Schürger Rezsö: A Mixer. Coctail-, bár- és ká kávéházi italok kézikönyve. Budapest, “Pax” Kiado, 1929.
 Stanley Wisdom: Rubayat of Canada or Omar Up-To-Date. Montreal, Consolidated Distilleries, ohne Jahr.
[192x] F. J. Beutel: Die modernen Getränke. 4. Auflage. Nordhausen am Harz, Heinrich Killinger, ohne Jahr. Anmerkung: Collectiv1806 nennt die 1920er Jahre. Laut Deutscher Nationalbibliothek erschien das Buch 1913. Da es sich hier um die vierte Auflage handelt, könnten die 1920er Jahre passen.
 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. New York, David McKay Company, ohne Jahr.
 Anonymus: For Home Use. A book of reference on many subjects relative to the table. Port-of-Spain, Angostura Bitters Ltd., Ohne Jahr. Anmerkung: Collectif1806 nennt 1930.
 Anonymus: Here’s How. A Handbook of Recipes of Spirituous and Non-Spirituous Drinks Gathered From Authoritative Ressources. Cincinnati, New York, Philadelphia & Chicago, The Rapid Electrotype Co., ohne Jahr.
 Charles Nicholas Reinhardt: „Cheerio!“. A Book of Punches and Cocktails. How to Mix Them, and Other Rare, Exquisite and Delicate Drinks. Including a Chapter of Celebrities, Their Favorite Drinks. The New Revised and Enlarged Edition. New York City, The Elf inc., 1930.
 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. New York City, Experimenter Publications Inc., 1930.
 Dexter Mason: The Art of Drinking or What to Make With What You Have. Together with Divers Succulent Canapés Suitable to Each Occasion. New York, Farrar & Rinehart, 1930.
 Dominique Migliorero: L’Art du Shaker. Ohne Ort, ohne Jahr.
 Edgar Baudoin: Les Meilleurs Cocktails. Nice, ohne Jahr. Note: Collectif1806 states 1930.
 F. Koki: Cocktails. (Prag, East Bar, Hotel Esplanade, ohne Jahr).
 Gedelp: Los „cock-tails“ mas sabrosos. 202 fórmulas. Madrid, Agencia general de librería y artes gráficas, ohne Jahr.
 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. La Habana, 1930.
 Harry Craddock: The Savoy Cocktail Book. Being in the main a complete compendium of the Cocktails, Rickeys, Daisies, Slings, Shrubs, Smashes, Fizzes, Juleps, Cobblers, Fixes, and other Drinks, known and vastly appreciated in this year of grace 1930, with sundry notes of amusement and interest concerning them, together with subtle Observations upon Wines and their special occasions. Being in the particular an selucidation of the Manners and Customs of people of quality in a period of some equality. London, Constable & Company ltd., 1930.
 Harry McElhone: Harry’s ABC of Mixing Cocktails. Over 300 Cocktail Recipes. 9. Auflage. London, Dean & Son ltd., ohne Jahr.
 Jere Sullivan: The Drinks of Yesteryear. A Mixology. Being the 200 Authentic Favorite Formulas of a Pre-Volstead „Wine Clerk“ Who Long Smilingly Served All Men and Yale Men and All Their Goodly Company. Cocktails, Cobblers, Coolers, Cordials, Daisies, Flips, Fizzes, Freezes, Highballs, Juleps, Punches, Rickeys, Smashes, Sours, Sangrees and Toddies. Ohne Ort, 1930
 Judge Jr.: Noble Experiments. The Third Volume of the Famous Here’s How Series. New York, John Day Company, 1930
 Knut W. Sundin: Two Hundres Selected Drinks. Göteborg, Ragnar Orstadius Boktryckeri, 1930.
 Miguel R. Reguera: Cocktails. Recetas seleccionadas. Paris, Casa Editorial Garnier Hermanos, ohne Jahr.
 Pedro Chicote: La ley mojada. Madrid, Sucesores De Rivadeneyra S.A., 1930.
 Ridgely Hunt & George S. Chappell: The Saloon In The Home or A Garland of Rumblossoms. New York, Coward McCann inc., 1930.
 Roxana B. Doran: Prohibition Punches. A Book of Beverages. Philadelphia, Dorrance & Company inc., 1930.
 Virginia Elliott & Phil D. Stong: Shake ’em Up! A Practical Handbook of Polite Drinking. Third Printing, Brewer And Warren inc., 1930.
 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Prepare Them. Completely Revised and Greatly Enlarged into an Unabridged Encyclopedia of All Popular Beverages. San Francisco, The Recorder Printing & Publishing Co., 1930.
This book appeared in this version according to the „Library of Congress’ Catalog of Copyright Entries“. In addition, another version, which does not have “Swallows” printed on the front, also appeared at the same time in verifiable in the „Library of Congress’ Catalog of Copyright Entries“. 
 Albert Stevens Crockett: Old Waldorf Bar Days. With the Cognomina and Composition of Four Hundred and Ninety-one Appealing Appetizers and Salutary Potations Long Known, Admired and Served at the Famous Big Brass Rail; also A Glossary for the Use of Antiquarians and Students of American Mores. New York, Albertine Press, 1931.
 Anderson Fredericks: 100 Cocktails. How to Make Them and What to Eat with Them. A Laboratory Manual of Cocktail Making With Appetizers to Offset Them. Little Blue Book No. 1688. Girard, Haldeman-Julius Publications, ohne Jahr.
 Anonymus: ABC of Mixing Cocktails. Recettes de cocktails. Ohne Ort, Hiram Walker & Sons Limited – Gooderham & Worts Limited, ohne Jahr.
 Blanche Z. De Baralt: Cuban Cookery. Gastronomic Secrets of The Tropics, With an Appendix On Cuban Drinks. Havana, Editorial „Hermes“, 1931.
 Dexter Mason: Tipple and Snack. Good Things to Eat and Better Things to Drink. New York, Farrar & Rinehart inc., 1931.
 George Ade: The Old-Time Saloon. Not Wet – Not Dry. Just History. New York, Ray Long & Richard R. Smith Inc., 1931
 Harry Craddock: The Savoy Cocktail Book.
This is a second edition that was or is in the possession of Jörg Meyer. 
 Ignacio Domenech: El arte del cocktelero europeo. Barcelona, Tipografia Bonet De Quintilla Y Cardona, 1931.
 John: „Happy Days!“ A Book of Good Cheer, of Cocktails, Drinks and How to Mix Them. By John, Formerly Chief Mixologist and Bar manager of the famous Knickerbocker Hotel at 42nd Street and Broadway, New York City. New York City, Felshin Publishing Company, 1931.
 Louis Leospo: Traité d’industrie hotelière. Ohne Ort, ohne Jahr. Anmerkung: Collectif1806 nennt 1931.
 Al Hirschfeld: Manhattan Oases. New York’s 1932 Speak-Easies With a Gentleman’s Guide to Bars and Beverages by Gordon Kahn. New York, E. P. Dutton & Co., 1932
 Anonymus: One Hundred Ways especially prepared for Connoisseurs as well as for the novitate. Second Printing 1932. New York, Stafford Brothers, 1932.
 Anonymus: Sloppy Joe’s Cocktails Manual. Havana, 1932.
 C. Farol: 126 Recettes pour faire des Liqueurs. Paris, Libraire Bernardin-Béchelt, ohne Jahr.
 James A. Wiley: The Art of Mixing. Philadelphia, Macrae Smith Company, 1932,
 Jimmy: The Green Cocktail Book. London, T. Werner Laurie, 1932.
 Niels Larsen: 156 Recettes de Boissons Américaines. Simples et faciles a préparer chez soi. Paris, Èditions Nilsson, ohne Jahr. Anmerkung: Collektif1806 nennt als Jahr 1932.
 William C. Feery: Wet Drinks for Dry People. A Book of Drinks Based on the Ordinary Home Supplies. Chicago, The Baxner Press, 1932.
 A. E. P. Bird & William C. Turner: Cocktails. Their Kicks and Side-Kicks. New York, Bird & Turner Publishers, 1933.
 Alma Whitaker: Bacchus Behave! The Lost Art of Polite Drinking. New York, Frederick A. Stokes Company, 1933.
 Anonymus: Bottoms Up! Y Como! Ohne Ort, ohne Jahr. Note: Collectiv1806 states 1933.
 Anonymus: Cocktail Parade. Scarborough, NY, Canapé Parade, 1935.
 Anonymus: Cocktails. Their Kicks and Side-Kicks. Being a brief treatise on the mixing of palatably good things and the reconsite delights therein. New York, Bird & Turner, 1933.
 Anonymus: Here’s How to Mix ‘Em containing carefully compiled directions on the proper methods of mixing over 300 old time famous drinks – cocktails, punches, sherbets, highballs, and fancy mixed drinks. Cincinnati, Ohio, Kaeser & Blair Inc., 1933.
 Anonymus: Hollywood’s Favorite Cocktail Book Including the Favorite Cocktail Served at Each of the Smartest Stars’ Rendezvous. 3. Druck. Hollywood, Buzza-Cardozo, 1933.
 Anonymus: Lest We Forget. Mixed Drinks manual. 250 Recipes and Selected Toasts. First Edition 1933. Racine, The Commercial Press Co., 1933.
 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks in English and Japanese. 4. Auflage. Ohne Ort, ohne Jahr.
 Anonymus: Sloppy Joe’s Cocktails Manual. Havana, 1933.
 Anonymus: The Bartender’s Friend. A Compilation of the Best in Mixology from Reliable Sources, Both New and Old, and Particularly From the Formulary of the Famous Old Grand Opera House Bar, Syracuse, New York. By A Mixer with the collaboration of Patrick W. Guinee, formerly of the Old Iroquoise Bar, Plainfield, N. J. New York, Jarmor Publishing Co, 1933.
 Anonymus: The Cocktail Book. A Sideboard Manual for Gentlemen. Repeal Edition. New Revised Edition. Boston, Herausgegeben für die The St. Botolph Society durch L. C. Page & Company, Siebter Druck, 1933.
 Anonymus: 300 Drinks and How to Mix ’em. Internationally Famous Drinks Collected from Authoritative Sources. Cincinnati, Kaeser & Blair Inc., 1933.
 Antonio Josa: Cocktelera Universal. Recetario Artístico de Cocktails. Valencia, Tipographia „El Turia“, 1933.
 Charles C. Mueller: Pioneers of mixing gins. 1933.
 Fred W. Swan: When Good Fellows Get Together. Drink and Service Manual. Chicago, The Reilly & Lee Co., 1933.
 George A. Lurie: Here’s How. A Book of Recipes for the Mixing of Beverages. Milwaukee, George A. Lurie, 1933.
 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Containing directions for mixing most of the beverages used in America, with the most popular British, French, German, Italian, and Spanish recipes embracing cocktails, punches, juleps, cobblers, etc. in endless variety. Ormond Beach, The Dolrdums, 1933
 Harry Craddock: The Savoy Cocktail Book. Being in the main a complete compendium of the Cocktails, Rickeys, Daisies, Slings, Shrubs, Smashes, Fizzes, Juleps, Cobblers, Fixes, and other Drinks, known and vastly appreciated in this year of grace 1930, with sundry notes of amusement and interest concerning them, together with subtle Observations upon Wines and their special occasions. Being in the particular an selucidation of the Manners and Customs of people of quality in a period of some equality. London: Constable & Company Ltd, New York: Simon & Schuster Inc., 1933.
https://www.collectif1806.com/collectif-library/Collectif1806-1933-The_Savoy_Cocktail_Book-UK.pdf (Reprint from 1936 of the 1933 edition)
 Harry Todd: Mixer’s Guide. A Pleasing Drink Tickles the Palate and Warms the Heart. 601 Selected Recipes for Mixed Drinks. Los Angeles, Verry & Beswick Inc., 1933.
 Jacob Abraham Grohusko: Jack’s Manual On the Vintage & Production, Care and Handling of Wines, Liquors, Etc. A Handbook of Information for Homes, Clubs, Hotels or Restaurants. Recipes for Fancy Mixed Drinks and When and How to Serve Cocktails, Cobblers, Coolers, Cordials, Daisies, Flips, Fizzes, Highballs, Juleps, Punches, Rickeys, Smashes, Sours, Cups, Sangarees and Toddies. Completely revised and reset. New York, Alfred A. Knopf, 1933.
 John F. Driscoll: The Home Bartender. A Book with a Wealth of Information. Over 400 Recipes. How to prepare and mix all popular American Alcoholic Drinks commonly served according to the Accurate and Standard Methods used by Skilled and Experienced Bartenders throughout the U.S.A previous to the enactment of the Prohibition Law. Chicago, Eigenverlag, 1933
 Joseph P. Santana & Charles A. Sasena: Fine Beverages and Recipes for Mixed Drinks. Ohne Ort, 1933.
 Julien J. Proskauer: What’ll You Have? A not too dry text book about cocktails. Almost 200 of them – and what to serve with them. New York & Chicago, A. L. Burt Company, 1933.
 P. Dagouret: Le Barman Universel. 600 recettes de boissons de bar. 9 Auflage. Ohne Ort, ohne Jahr. Anmerkung: Collectiv1806 nennt als Jahr 1933.
 R. C. Miller: The American Bar Guide. 2. Auflage. 1933. Anmerkung: Die Erstauflage war 1885.
 Virginia Elliott: Quiet Drinking. A Book of Beer, Wines & Cocktails. 2. Druck, November 1933. New York, Harcourt, Brace & Company, 1933.
 William Guyer: The Merry Mixer, or, Cocktails and Their Ilk. A Booklet on Mixtures and Mulches, Fizzes and Whizzes. New York, Jos. S. Finch & Co. Inc., 1933
http://catalog.hathitrust.org/Record/009124175 (nur Ansichtview only)
1927 Harry McElhone: Barflies and Cocktails
Harry McElhone was born in Dundee, Scotland in 1890. He left school at the age of 14 and went to France. There he became a bar boy at the Hotel Beau Séjour in Cannes in 1908. He worked in various places over the next few years. To escape conscription into the Foreign Legion during World War I, he went to New York, to the Plaza Hotel and the Hotel Elton in Waterbury, Connecticut. In 1915 he was hired to reopen the disused New York Bar on Rue Daunou in Paris; but after a short time he went to London instead, to work at Ciro’s Club in London as head bartender. He then joined the Royal Navy Air Service and went to war, in Flanders. In 1919 he returned to London and opened numerous bars, eventually returning to Ciro’s Club. In 1921 he published his first book, “Harry of Ciro’s ABC of Mixing Cocktails”. In 1923 he bought the New York Bar in Paris and renamed it Harry’s New York Bar. It quickly became famous and a meeting place for Americans in Paris. During the Second World War, he fled from the Germans to London and returned to Paris after it ended to run his bar until his death in 1958.  [11-452] [11-453]
Already in the preface the author comes across as a bit pompous, I think, when he extols the unprecedented importance of his little work: “The purpose of this little pocket manual is to provide an unerring and infallible guide to that vast army of workers which is engaged in catering to the public from behind bars of the countless “hotels,” “buffets,” and “Clubs” of every description throughout the English-speaking world and on the Continent. In this new edition there is much of added interest, due to the collaboration of the well known caricaturist Wynn, and the “Around the Town” columnist of the New York Herald, Paris, Arthur Moss. There have been a number of handbooks published containing instructions for the mixing of drinks, etc., but such works are not adaptable by reason of their cumbersome proportions. They are left lying around on shelves and in odd places, rarely are they readily accessible, and often they cannot be found at all when wanted. This pocket Cocktail guide, which the author most unqualifiedly recommends as the best and only one which has ever been written to fill every requirement, contains about 300 recipes for all kinds of modern cocktails and mixed drinks, together with appropriate toasts and valuable hints and instructions relating to the bar business in all its details, and which, if faithfully studied, will enable the veriest novice in the business to become an expert mixer and a thoroughly competent bartender in a remarkably short time. The work is also an excellent guide for private individuals – ladies and gentlemen who entertain in their homes – as ample and explicit directions for making and serving these delicious beverages arc given. Stewards of clubs, dining-car managers. and hurlers in privare families, and all those who cater to the exclusive classes, will find this work an almost indispensable aid to them in the performance of their duties. …” [2-1] [2-2]
By “this new edition” Harry McElhone refers to “Harry’s ABC of Mixing Cocktails”. Apparently, the deviating edition reviewed here was given the deviating name “Barflies and Cocktails”. I wrote of the author’s somewhat pompous appearance, also because it seems to be provable that he passed off numerous mixed drinks as his own inventions, even though they were not, as one can easily notice by studying the various editions of “Harry’s ABC” and other works. Nevertheless, “Barflies and Cocktails” is a delightful work that I have taken to my heart. It is small and handy, fits in any pocket, has small illustrations and offers a good overview of the drinks world of the time, not only in Paris. Also, one of my favourite cocktails, the Boulevardier, was described for the first time in this book.
On the other hand, Harry McElhone is right, there is no need for a listing of thousands of recipes, and so he writes in the 1930 edition of the “ABC of Mixing Cocktails”: “Hints to Bar-tenders. … do not invent new drinks (which are often purely revamped old ones) unless you really have discovered something of intrinsic merit. In this age of great progress and many kinds of drinks it seems to have become the mission of almost every dilettante to provide a new drink for every other dilettante, and the result is that we are literally entangled in meshes of inextricable complications. … It is safe to state that not one drinker out of 100,000 could, for a lottery grand prize, enumerate fifty modern drinks outside of the straight drinks, but do not be dismayed nor discouraged. This little volume contains all the drinks that you will ever have occasion to use“. [5-17] [5-18]
1930 Harry Craddock: The Savoy Cocktail Book
Harry Lawson Craddock, born in 1876 in Stroud in the English Cotswolds, is one of the most famous bartenders of the 1920s and 1930s. In 1897 he moved to the USA, trained as a bartender in New York, then worked at the Hollenden Hotel in Cleveland, which was considered the most modern and best of its time. In 1906 he worked in New York at the Knickerbocker Hotel and for a short time at the Hoffman House. He had taken US citizenship in 1916. In 1918 he was the bar manager at the Holland House. Due to Prohibition, he left the USA and was immediately employed at the Savoy Hotel in London in 1920. In 1925, Harry Craddock became head bartender there. He published a major book, The Savoy Cocktail Book, in 1930. In 1934 he was involved in the founding of the United Kingdom Bartender’s Guild, together with William J. Tarling. In 1939 he took over the bar at the Dorchester Hotel, and in 1951 he opened the bar at Browns Hotel. In 1963 he passed away.    [10-iii] [11-201] [11-202]
In a preface to Hugo Ensslin’s facsimile ” Recipies for Mixed Drinks”, David Wondrich writes: “Published in London in 1930 by Harry Craddock (a veteran of both the Hoffman House and the Holland House), the Savoy book was in many ways an ark for the American bartender’s art, a way of preserving in London what Prohibition was destroying at home. It accomplished this task handilyand then some, becoming the go-to cocktail book for at least three generations’ worth of sophisticated tipplers. As an ark, though, it has one great failing: Craddock made no attempt to identify where his recipes came from. As a result, any of the 900-od drinks it contains that don’t turn up in the standard sources from before 1930 have been fathered on him.” [7-vii] [7-viii]
Gaz Regan said that The Savoy Cocktail Book was probably the most important cocktail book of the 20th century.  Such a book naturally belongs in my list of recommendations.
- http://www.bibulo.us/section-4the-bibulous-bibliography.html: The Bibulous Bibliography. 1920-1933 (Prohibition)
- https://euvs-vintage-cocktail-books.cld.bz/1927-Barflies-and-Cocktails Harry McElhone: Barflies and Cocktails. Over 300 Cocktail Receipts by Harry and Wynn with slight contributions From Arthur Moss. Paris, Lecram Press, 1927.
- https://en.wikipedia.org/wiki/Harry_MacElhone Harry McElhone.
- https://mixology.eu/harry-mcelhone-abc-of-mixing-cocktails/ Martin Stein: Braucht der Mensch mehr als 300 Drinks in seinem Leben? 8. April 2019.
- https://euvs-vintage-cocktail-books.cld.bz/1930-ABC-of-Mixing-Cocktails-ninth-impression/ Harry McElhone: Harry’s ABC of Mixing Cocktails. Over 300 Cocktail Recipes. 9. edition. London, Dean & Son ltd., without year.
- https://en.wikipedia.org/wiki/Harry_Craddock Harry Craddock.
- Hugo Ensslin: Recipes for Mixed Drinks. Second edition.ISBN 978-1-60311-190-4. Mud Puddle Books, 2009.
- http://www.diedurstigeseele.de/beruehmte-bartender-harry-craddock/ Berühmte Bartender. 9. September 2015.
- https://www.diffordsguide.com/encyclopedia/2345/people/harry-craddock Harry Craddock.
- The Savoy Cocktail Book. ISBN 9-781862-052963. London, 2011.
- David Wondrich & Noah Rothbaum (Hrsg.): The Oxford Companion to Spirits & Cocktails. ISBN 9780199311132. 2022.