The Bar-Tender's Guide; or, How to Mix All Kinds of Plain and Fancy Drinks
by Jerry Thomas
New York: Dick & Fitzgerald, 1876
Complete title is: 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 the most popular British, French, German, Italian, Russian, and Spanish recipes; embracing punches, juleps, cobblers, etc., etc., in endless variety.
The second edition of this classic, without the addition of Schultz's Manual for the Manufacture of Cordials. Text is identical to pages 1-87 of item 26, with new title leaf and an appendix of new recipes, pages 88 to 107, reflected as well in added entries at the end of the "contents" on page 10. Title on cover: "Jerry Thomas' Bartenders Guide Containing Receipts for Mixing all kinds of / Punch, Egg nog, Juleps, Smashs, Cobblers, Cocktails, Sangarees, Mulls, Toddies, Slings, Sours, Flips / and 200 Other Fancy Drinks."
The author states that the recipes in the appendix "includes all the latest inventions in Beverages, obtained through the courtesy of some of the most celebrated caterers to the tastes of an appreciative public in our first class bars and wine-rooms " [page 88].