The Foundation of Bartending – Historical Books in Times of the Internet. Part 6: Literature after Prohibition until the USA’s Entry into World War 2 (1934 – 1941)


In this article we look at the bar books that appeared after Prohibition. Bar culture was weakened by Prohibition, as there were no longer many bartenders of the old ilk available, and it is difficult to recreate past times. With the entry of the USA into the Second World War, another caesura occurred.

I have described at the end of this page which publications from the period between 1934 and 1941 are recommendable, and why this is so.

[1934] A. T. Neirath: Rund um die Bar. Ein Lehrbuch für Bartender und Mixer, mit einem Anhang einer Sammlung erprobter und international bekannter Rezepte, unter besonderer Berücksichtigung der Standard-Rezepte. Dresden, (1934).

[1934] American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Neuauflage der 1934 erschienenen Originalversionen: The Complete and Annotated Edition: Gins, Cognac Brandy, Rums, Irish & Scotch Whiskies, Rye & Bourbon Whiskies, Liqueurs & Cordials, Wines. Mixellany Limited, London, 2009. ISBN 978-0-9821074-3-0.

The volume with gin is available at

[1934] Anonymus: 100 Famous Cocktails. Published in collaboration with Oscar of The Waldorf. New York, Kenilworth Press, 1934. 2. Printing. 1. Printing.

[1934] Anonymus: A Life-Time Collection of 688 Recipes for Drinks. London, Herbert Jenkins Limited, 1934. Note: This is a reprint of Straub’s book “Drinks” from 1914.

[1934] Anonymus: An Anthology of Cocktails together with Selected Observations by a Distinguished Gathering and diverse Thoughts for Great Occasions. London, Booth’s Distilleries Ltd., ohne Jahr.

[1934] Anonymus: Angostura Recipes. Ohne Ort, ohne Jahr.

[1934] Anonymus: Apple Jack. How to Serve and a Collection of Celebrated Recipes. 1. Auflage. Herausgegeben von Laird & Company, Februar 1934.

[1934] Anonymus: Bar La Florida, Cocktails. Obispo y Monserrate, La Habana, Cuba, o.J.

[1934] Anonymus: Old Mr. Boston Bartender’s Guide. 3rd printing, 1934.

[1934] Anonymus: Sloppy Joe’s Cocktails Manual. Havana, 1934.

[1934] Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. A Manual of Quick Reference. 1934 Edition. Chicago, The Charles T. Powner Co., 1934

[1934] Anonymus: The Masterly Touch. Canada Dry Ginger Ale Incorporated, 1934

[1934] Anonymus: The Mixer of Beverages, Wines, Liquors. How and When To Serve Beverages With Meals. Over 100 Recipes of the Almost Forgotten Art. Boston, North Station Liquor Mart, ohne Jahr.

[1934] Anonymus: What goes with what. New York, Simplex Textured Reproductions, 1934.

[1934] Bengamin Gayelord Hauser: Here’s How to Be Healthy. New York, Tempo Books Inc., 1934.

[1934] Bernard: 100 Cocktails. How to Mix Them. London, W. Foulsham & Co., ohne Jahr. Note: Collectif1806 gives the year as 1934.

[1934] Charles Nicholas Reinhardt: Punches and Cocktails. New edition, revised and enlarged. New York, Arden Book Company, 1934

[1934] G. F. Steele: My New Cocktail Book. 2. Auflage. New York City, Eigenverlag, 1934.

[1934] Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Canapes and Tastybits for the Cocktail Hour. The Etiquette of Serving Wines and Liquors. Boston, C. H. Simonds Company, 1934.

[1934] Harry Johnson: The New and Improved Illustrated Bartenders’ Manual or: How to Mix Drinks of the Present Style, Containing Valuable Instructions and Hints by the Author in Reference to the Management of a Bar, a Hotel and a Restaurant; also a Large List of Mixed Drinks, including American, British, French, German, Italian, Russian, Spanish, etc., with Illustrations and a Comprehensive Description of Bar Utensils, Wines, Liquors, Ales, Mixtures, etc., etc. Revised Edition. Newark, Charles E. Graham & Co., 1934.

[1934] Harry McElhone: Harry’s ABC of Mixing Cocktails. 10. Auflage. London, Dean & Son Ltd, ohne Jahr. Note: Collectif1806 gives the year as 1934.

[1934] Henry Lyman: Collections and creations. A book of receipts for cocktails, long drinks and punches. (1934?).

[1934] Ira A. Altschul: Drinks as They Were Made Before Prohibition. Santa Barbara, 1934

[1934] Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Louisville & Baltimore, Frankfort Distilleries Incorporated, 1934.

[1934] Jean Robert Meyer: „Bottoms Up“. New York, The John Robert Meyer Studio, 1934

[1934] Magnus Bredenbek: What Shall We Drink? Popular Drinks, Receipes, and Toasts. London, T. Werner Laurie Ltd., 1934.

[1934] Patrick Gavin Duffy: The Official Mixer’s Manual. New York, Ray Long & Richard R. Smith, ohne Jahr.

The book can be traced to the end of 1933 through an entry in the„Library of Congress’ Catalog of Copyright Entries“. The official copyright was confirmed for 2 January 1934. [1] (view only)

[1934] R. de Fleury: 1700 cocktails for the man behind the bar. London & Toronto, 1934.

[1934] Tom and Jerry: How to Mix Drinks. Washington, Maxine Publishing Company, 1934.

[1934] Tom and Jerry: How to Mix Drinks. Ohne Ort, Ohne Jahr. Note: This book differs from the one of the same name, which we also have in the list, with the indication 1934. In this edition, no year is given, but there is a chapter called “1934 Additions”. Both editions are very different! Collectif1806 also gives the year 1934 for this edition.

[1934] William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks and How to Mix Them. San Francisco, The Recorder Printing & Publishing Co., 1934.

[1935] Adrian: Cocktail Fashions of 1936. New York, F. P. Aguado & Co., 1935.

[1935] Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. With Amendments due to Repeal of the XVIIIth. Giving the Correct Recipes for Five Hundred Cocktails and Mixed Drinks known and served at the Wolrd’s Most Famous Brass Rail before Prohibition, together with More than One Hundred Established Formulas for Cocktails and Other Beverages, Originated while Prohibition was in Effect. The Whole Flavored with Dashes of History Mixed in a Shaker of Anecdote and Served with a Chaser of Illuminative Information. New York, Eigenverlag, 1935.

[1935] Anonymus: A Guide to Cooling Hot-Weather Drinks. Ohne Ort, Calvert, ohne Jahr.

[1935] Anonymus: Bar La Florida Cocktails. La Habana, Obispo y Monserrate, ohne Jahr.

[1935] Anonymus: Cocktail Memoirs of Fresco Lime. A tart and aromatic fruit of the West Indies. New York, American Lime Corporation, ohne Jahr.

[1935] Anonymus: Cocktails Recommended. Baltimore, Calvert-Maryland Distilling Co., 1935.

[1935] Anonymus: Fancy Drinks. How to Mix Them. Buffalo, Pulsam Co., 1935.

[1935] Anonymus: For Home Use. A book of reference on many subjects relative to the table. Dritte Auflage. Port-of-Spain, Angostura Bitters Ltd., 1935.

[1935] Anonymus: Sloppy Joes Cocktail Manual. Havana, Sloppy Joe’s Bar,1935.

[1935] Anonymus: The Art of Mixing Drinks. Helpful Hints for the Hostess. The Legend of Liqueurs, Wines and Spirits. Deluxe Fourth Edition. Chicago, Reilly & Lee Company, 1935.

[1935] Chapin & Gore: Manual. What to use, how to mix, how to serve. Chicago, 1935. (view only)

[1935] George Pillaert: Le bar américain cocktails. 1935.

[1935] Gustav Selmer Fougner: Along the Wine Trail. An Anthology of Wines and Spirits. Boston, The Stratford Company, 1935

[1935] John Held: Peychaud’s New Orleans Cocktails. Ohne Ort, 1935.

[1935] Leo Cotton: Old Mr. Boston. Official Bartender’s Guide. Boston, Ben Buric Inc., 1935.

[1935] O. Blunier: The Barkeeper’s Golden Book. The exquisite Book of American Drinks. Zürich, Morgarten-Verlag A.G., 1935.

[1935] Sterling North & Carl Kroch: So Red The Nose or Breath in the Afternoon or Breath in the Afternoon. Cocktail Recipes by 30 Leading Authors. New York, Farrar & Rinehart inc., 1935.

[1936] Anonymus: Cocktails and Appetizers. New York, The Keystone Publishing Company, ohne Jahr.

[1936] Anonymus: Cocktails, Drinks and Snacks. Lowville, Lewis County Publishing Co., 1936.

[1936] Anonymus: Exclusive Cocktails From the Recipes of Usher’s Hotel. 2. Auflage. Sidney, Usher’s Hotel, 1936.

[1936] Anonymus: Sloppy Joe’s Cocktails Manual. Havana, 1936.

[1936] Bill Edwards: Drinks. How to Make and How to Serve Them. Philadelphia, David McKay Company, 1936.

[1936] Elvezio Grassi: 1000 Misture. Bologna, Licino Capelli, 1936.

[1936] Frank A. Thomas: Wines, Cocktails and other Drinks. New York, Harcourt, Brace and Company, 1936.

[1936] Frank Meier: The Artistry of Mixing Drinks. Paris, Fryam Press, 1936.


[1936] Harman Burney Burke: Burke’s complete cocktail & drinking recipes with recipes for food bits for the cocktail hour. New York, 1936.

[1936] Raymond Porta Mingot: Gran Manual de Cocktails. Ohne Ort, 1936.

[1937] Anonymus: Bar Florida Cocktails. La Habana, Obispo y Monserrate, ohne Jahr.

[1937] Anonymus: Here’s how. Being a Symposium of Receipes of Good Cheer … A Dictionary for the Wine Connoisseur and a Most Helpful Guide to the Host and Hostess Who May or May Not Posses a Wine Cellar or Cocktail Bar. 2. Auflage. London, Victoria Wine Co. Ltd., 1937.

[1937] Anonymus: Here’s How. A Great Mixer in Any Company. Ohne Ort, Ohne Jahr. Note: Collectif1806 gives the year as 1937.

[1937] Anonymus: Hotel „Lincoln“ Cock-tail Book. Havana, 1937.

[1937] John R. Iverson: Liquid Gems. A Book of Drinks for the Fastidious Drinker. Ohne Ort, Eigenverlag, 1937.

[1937] Julio Castro: Autococktail „Castro“. Recetario moderno para la preparacion de toda clase de cocktails. 450 cocktails diferentes. Buenos Aires, 1937.

[1937] R. de Fleury: 1800 – And All That. Drinks Ancient and Modern. London, The St. Catherine Press, 1937.

[1937] Salvador Trullos Mateu: Recetario internacional de cock-tails. Habana, 1937.

[1937] Stanley Clisby Arthur: Famous New Orleans Drinks and how to mix ’em. Nouvelle Orleans, Harmanson, 1937. [2]

[1937] United Kingdom Bartenders Guild: Approved Cocktails. London, Pall Mall ltd., ohne Jahr. Note: Collectif1806 gives the year as 1935.


[1937] William J. Tarling: Café Royal Cocktail Book. Coronation Edition. London, Pall Mall Ltd.,1937.


[1938] Anonymus: Cocktails. Mixed Drinks as served at the Cafe-Bar Martinique. 6. Auflage. New York, Hotel Martinique Broadway, 1938.

[1938] Anonymus: Sloppy Joe’s Cocktail Manual. Havana, 1938.

[1938] Anonymus: The Cocktail Hour. London, Hiram Walker & Sons Limited, 1938.

[1938] Anonymus: The Merry Mixer. New York, Schenley Products Co., 1938.

[1938] Bud Carroll: Popular drinks of today and how to prepare them. 1938.

[1938] Hyman Gale & Gerald F. Marco: The How and When. Ohne Ort, ohne Jahr. Anmerkung: Collectif106 nennt das Jahr 1937. Doch im Buch wird das fünfzigjährige Jubiläum 1938 erwähnt. Wir setzen das Jahr daher auf 1938.

[1938] Jean Lupoiu: Cocktails. Paris, Les Œuvres Françaises, 1938.

[1938] Krönlein-Beutel: Das Getränkebuch. Nordhausen am Harz, Heinrich Killinger Verlagsgesellschaft, ohne Jahr.

[1938] Robert Vermeire: L’art du cocktail. Bruxelles, ohne Jahr.

[1938] Stanley Clisby Arthur: Famous New Orleans Drinks and how to mix ’em. Third Printing. Nouvelle Orleans, Harmanson, 1938.

This is the reprint of the first edition from 1937.


[1939] Ambrose Heath: Good Drinks. London, Faber & Faber Ltd., 1939.

[1939] Anonymus: Bar La Florida Cocktails. Ohne Ort, Ohne Jahr.

[1939] Anonymus: Cuna del Daiquiri Cocktail. La Habana, ohne Jahr.

[1939] Anonymus: Floridita Cocktails. Ohne Ort, Ohne Jahr.

[1939] Anonymus: Sloppy Joe’s Cocktail Manual. Havana, 1939.

[1939] Charles Browne: The Gun Club Drink Book. New York & London, Charles Scribner’s Sons, 1939.

[1939] Charles H. Baker, Jr.: The Gentleman’s Companion, Volume II. Being an Exotic Drink Book or, Around the World With a Jigger, Beaker and Flask. Including: A personally collected Regiment of World-Famous Lively Liquid Masterpieces from Greater & Lesser Ports of Orient & Occident, & the South Seas. Not Forgetting: The Proper & Civilized Service of Beverages with Foods, together with Proven Formulae for Home Construction of Certain Bitters, Wines, Meads & Cordials; a Meaty Kernel of Advice for Those Departing for the Bars, & in the Last a Sextet of Temperance Delights, & a Platoon of Picker-Uppers of Proven Worth & Discretion. New York, The Derrydale Press, 1939.

[1940] Anonymus: Libro de cocina. Buenos Aires, Cía Sansinena Soc. Anón., 1940.

[1940] Anonymus: Professional Mixing Guide. New Revised Edition 1940-1941. New York, The Angostura-Wuppermann Corporation, 1940.

[1940] Anonymus: Recipes. Chicago, Chicago Bartenders and Beverage Dispensers’ Union, 1940.

[1940] Anonymus: Sloppy Joe’s Cocktail Manual. Havana, 1940. Note: Excluding pages 25-31.

[1940] Charles: The Cocktail Book. London, W. Foulsham & Co. Ltd., ohne Jahr.

[1940] Crosby Gaige: Crosby Gaige’s Cocktail Guide and Ladies’ Companion. New York, M. Barrows And Company, 1941.

[1940] Fritz Waninger: Das kleine Mixbüchlein. 50 Standardgetränke nebst einer Anleitung zum Mixen. Selbstverlag, München, 1940.

[1940] Patrick Gavin Duffy: The Official Mixer’s Manual. The Standard Guide for Professional and Amateur Bartenders Throughout the World. New York, Blue Ribbon Books, 1940. Note: The first edition was published in 1934.

[1940] Pedro Talavera: Los secretos del cocktail. Madrid, Gráhcas Afrodisio Aguado S. A., 1940.

[1941] Anonymus: Book of Hospitality. Ohne Ort, Gooderham & Worts Limited, ohne Jahr.

[1941] Anonymus: Especialidades del mundo. Ohne Ort, Peters Hnos. S.A. y Avilés, Moroni S.A., ohne Jahr.

[1941] W. C. Whitfield: Here’s How. Mixed Drinks. Asheville, Three Mountaineers inc., 1941. (view only)


1936 Frank Meier: The Artistry of Mixing Drinks.

Frank Meier worked as head bartender from 1921 to 1947 in one of the most exclusive places in the world at that time, the Ritz Hotel in Paris. Among his guests were many important personalities. He will certainly have had them in mind when he published his book “The Artistry of Mixed Drinks”, which was published in 1936 in an edition of 1026 copies. 300 numbered copies were printed on handmade paper. 700 more copies on cream vellum paper, but this edition was probably not exclusive enough for many of his customers. 26 copies, marked A to Z, were reserved for himself. His book contains almost 500 recipes, and more than 40 of them are his own creations. Frank Meier’s book is an outstanding book, because it not only had weighty things to say in its time. It is one of those books that contributed something to the development of mixed drinks and has its own style. That is why it is still inspiring today. [3] [4-viii] [4-ix]

Frank Meier not only wrote this important book, but he was also a significant figure in bar culture for other reasons. He changed the rules. According to him, the most qualified person to take a guest’s order is the head bartender. Therefore, he personally visited each table to inquire about the guests’ wishes. The bartenders with less experience, on the other hand, were in charge of preparing the mixed drinks. [4-viii] [4-ix]

Frank Meier’s hospitality even went so far that when he learned of a guest’s arrival, he greeted them at the entrance and even transported their luggage to the room himself. [4-ix]

It should also be mentioned that Frank Meier is considered the father of French bartenders. He founded the Association of Bartenders in France in 1938 and became its honorary president; this association still exists today. Among the first members were the bartenders of the Ritz and the best hotels and bars in Paris. [4-ix]

Frank Meier was Austrian by birth and half-Jewish. He was born in Kirchberg in Tyrol in 1884, the child of innkeepers. He attended a hotel school and then went to Paris and London, where he was a bar boy at the bar of the Hotel Cecil. In 1903 he moved to New York and worked at the legendary bar of the Hoffman House Hotel in New York, then one of the world’s most famous bars. After seven months he returned to the Hotel Cecil. Soon, however, he left London and worked in various bars in France, Belgium and in Cairo. In 1908 he went back to Paris and opened the Brunswick Bar, which he ran until 1914. During the First World War, he joined the Foreign Legion. In 1920, he was given the opportunity to open a bar at the Ritz.  Frank Meier ran the hotel’s bar during the German occupation and became popular with many Nazis and their sympathisers, including Hermann Göring and Coco Chanel. Frank Meier, on the other hand, not only helped the French resistance and British spies. He also assisted some Jewish residents of the hotel in obtaining forged documents. He also passed on messages, for example to Hans Speidel and Carl von Stülpnagel, when they planned the unfortunately failed assassination attempt on Adolf Hitler in 1944. Frank Meier was a perfect courier for such things, because he ran a gambling business from the hotel. He was thus able to visit all sorts of people under the pretext of placing bets. He was not deported, although he was monitored by the Gestapo and was known to be very anti-German, as can be seen from his police file. Frank Meier had instructed some of his clients to transfer their bills to his private London bank account, from which he would then pay their debts, but he did not. When the hotel found out about this, he was dismissed and Frank Meier disappeared in one night. Some claim he was later seen in the south of France and died there in 1947. [5] [6] [12-455] [12-454]

1937 William J. Tarling: Café Royal Cocktail Book.

The book provides a good overview of those mixed drinks that were drunk in London between the two world wars. The recipes it contains were selected by William J. Tarling, and the book served a charitable purpose. [7] [11] He lets us know at the beginning of the book: “All Royalties derived by W. J. Tarling from this book are to be divided between the Untited Kingdom Bartenders’ Guild Sickness Benefit Fund and The Café Royal Sports Club Fund.[10]

For the book, he drew on recipes he had previously compiled for the United Kingdom Bartender’s Guild for the book “U.K.B.G. Approved Cocktails”, also published in 1937. [9] [11]

Let’s let the author have his say. In the preface he writes: “To compile this book of Cocktails has been no easy task since it has entailed minutely examining over four thousand recipes, and to keep the book within reasonable bounds it has been only possible to give a selection of the most suitable cocktails.The majority of recipes are the originals of Members of the United Kingdom Bartenders’ Guild, of which I have the honour to be President, and I can assure my readers that if they will follow these recipes carefully they will be able to enjoy many drinks with which they were hitherto unacquainted. … In conclusion, I express my deep thanks to the many cocktail bartenders who have allowed me to use their own recipes which appear in this book. It is only with their co-operation that a unique book of this kind is possible.W. J. TARLING, American Bar,Cafe Royal.[10-Preface]

What kind of place was the Café Royal? It was opened in 1865 by Daniel Nicholas Thévenon, a French wine merchant who had previously fled France. He changed his name to Daniel Nicols. For a time, the Café Royal was considered the largest wine cellar in the world. The Café Royal was closed in December 2008. Subsequently, the building was converted into the Hotel Café Royal. [8] William Tarling writes about the café: “When Daniel Nicols Thevenon arrived in London in1864, a fugitive from the fierce bankruptcy laws of France, with his wife, of cash they had none, and they worked at anything they could get until they had saved a few pounds with which they opened a small Café Restaurant in Glasshouse Street. This modest establishment they named the “Café Restaurant Nicols.” With tireless energy they built up their business until it expanded over the site occupied by the famous building to-day. … It was not until the eighties that the name “Café Royal ” was chosen, and this was due to a suggestion from the son-in-law of Nicols that a better sounding name than Café Restaurant should grace the portals of a restaurant that was the meeting place of the fugitives from their beloved France, and, what was more, an establishment where the cooking was a byword for excellence and the cellars beyond reproach. … When Nicols died, in 1897, he had lived long enough to see his little cafe grow into the finest restaurant in London, patronized by princes and peers, the leading lights of the arts; in fact, everybody who was anybody. His devoted wife survived him by twenty years, and carried on the control of the business until the day before she died.[10-Explanation]

The following can be said about the author, William James “Billy” Tarling. He lived from 1904 to 1998. He first worked in the Leicester Cocktail Bar in Glasshouse Street and then moved to the Café Royal as head bartender in 1930. Together with Harry Craddock, he founded the United Kingdom Bartenders Guild. In 1951 he moved with his family to Harrogate where he worked at the Prince of Wales Hotel Bar until his retirement. Also in 1951, he was elected the first president of the International Bartenders Association. [12-714]

  1. The Bibulous Bibliography. 1920-1933 (Prohibition).
  2. The Bibulous Bibliography. 1934–1951 (Years of Reform).
  3. Anistatia Miller: The Artistry of Mixing Drinks by Frank Meier (1936)
  4. Frank Meier: The Artistry of Mixing Drinks. ISBN 978-1-60311-193-5. Mud Puddle Books, New York, 2009.
  5. Noah Rothbaum: Frank Meier, The Paris Ritz’s Mysterious Bartender Spy. 24. October 2017.
  6. Alexis Ferenczi: This Legendary Bartender Served Hemingway and Aided the Resistance Against the Nazis. 4. February 2017.
  7. Cafe Royal Cocktail Book.
  8. Hotel Café Royal.
  9. United Kingdom Bartenders Guild: Approved Cocktails. London, Pall Mall ltd., withouy year.
  10. William J. Tarling: Café Royal Cocktail Book. Coronation Edition. London, Pall Mall Ltd.,1937.
  11. Anistatia Miller: Café Royal Cocktail Book by William J Tarling (1937).
  12. David Wondrich & Noah Rothbaum (Hrsg.): The Oxford Companion to Spirits & Cocktails. ISBN 9780199311132. 2022.

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Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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