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Originally published in 1896 by Thomas Stuart, "Stuart's Fancy Drinks and How to Mix Them" is an exceptional collection of delicious classic cocktails, including multiple ways of serving absinthe, champagne, gin, beer, and whiskey. There is even a chapter of "temperance" drinks and another on how to concoct your own bitters -- including orange bitters, wormwood bitters, and even Angostura bitters. The editors of this edition have included a modern resource section with suggestions for online vendors that sell hard-to-find bitters, syrups, mixers, wine, liqueurs, and spirits. "Stuart's Fancy Drinks and How to Mix Them" is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

Travel back to a magical world of colorful myth and legend as you explore this collection of folktales from Sweden. Over eighty stories are told, with more than forty illustrations of trolls, ghosts, giants and other denizens of the Swedish folkscape. There are tales of lost treasure, encounters with the devil, meetings with the tomte, the spirits of the home, and of the beautiful wood nymphs, whose true nature is often betrayed by a fox tail peeking below the hem of a skirt. Swedish Fairy Tales, originally published in 1890, will dazzle a new generation of readers with legends from Sweden's early storytelling tradition.

Top bartender's Bible Maxims (1884) . . . 1. Be neat and clean in dress. 2. Keep your bar in the same condition. 3. Keep your tumblers free from finger marks and grease. 4. Have your bottles carefully labeled and in the proper places. 5. Should you keep a fancy bar, see that the various articles are arranged to the best advantage. 6. Keep your mirrors like polished gold, for they are the most noticed of all adornments. 7. See that the floor is well-kept and the spittoons in such places that the customers will not fall over them. 8. Be polite and attentive, but not intruding. 9. Know when to talk and when to keep silent. 10. Avoid profanity in yourself; do not notice it in others. 11. Drink as little as possible behind your own bar. 12. Keep good liquors for a pure trade. 13. Never overcharge a stranger. 14. Do not encourage arguments and when in one be noncommittal. 15. Be as honest to yourself as to your customers.

A note from the author . . . In presenting this work to the public I take great pride in stating that it is the result of close observation and study of the proper method of preparing and serving drinks, as well as my personal experience of twenty years behind the bar . . . and embodies all the well-known and popular drinks known to the trade, and a number of new and original ones, by the author, heretofore unpublished, but served by him in such well-known hostelries as the Park House in Boston, famous the world over for the deliciousness of its cocktails, punches, and other mixed drinks, and for the excellence of the service. - Tim Daly, 1903 Daly's Bartender's Encyclopedia is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

The recent cocktail renaissance has given rise to a quest for historically accurate cocktail recipes - and what could be more historic than the original cocktail recipe books, published more than a century ago? George Winter's collection, released in 1884, includes nineteenth-century versions of such classics as the Manhattan, the Mint Julep, and the Tom Collins, as well as less-familiar creations, such as the Hot Scotch Whiskey Sling and the Rum Sour. This facsimile edition, published as part of the Classic Cocktail Guides and Retro Bartender Books series, includes a resource section to help you find or recreate those hard-to-find cocktail ingredients.

From absinthe frappes to whiskey cocktails and everything in between, you'll find it all in The Twentieth-Century Guide for Mixing Fancy Drinks. Originally released in 1900, this guidebook has plenty of tasty temptations for the vintage cocktail enthusiast. Published as part of the Classic Cocktail Guides and Retro Bartender Books series, this facsimile edition includes a resource section with online sources for rare and hard-to-find ingredients.

This tasty collection of classic cocktails was first published by J. A. Grohusko in the early days of the twentieth century as Jack's Manual on the Vintage and Production, Care and Handling of Wines, Liquors, Etc. - A Handbook of Information for Home, Club, or Hotel: Recipes for Fancy Mixed Drinks and When and How to Serve. In this facsimile reprint, you'll find early versions of such classics as the Absinthe Drip and the Mint Julep, as well as less-common drinks, including Gin and Molasses and the Hot Brandy Sling. Try them all - you'll be sure to find a new favorite recipe within these pages. Jack's Manual is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

The Swedish cook is a culinary artist-and thrifty, too! Here's a choice collection of 300 tested recipes for everyday meals and party menus. It is a complete guide to all the favorites-and many new dishes too-with an infinite variety of little hot and cold snacks for the cocktail party and numerous original ideas for the Smörgasbord. There are chapters on marvelously seasoned Swedish soups (try Apple or Arter Med Fläsk), a complete section on fish preparation (there's a real taste thrill in Kabiljo Pudding)-and of course the meats! There is Royal Pot Roast made with cream, Swedish Beefsteak, Lamb with Dill, Swedish Christmas Ham, Swedish Meat Balls (excellent as appetizers too), Beef à la Lindström, and also dozens of new ways with vegetables. The potato Eclairs are unusually good. And because the Swedish cook believes that "it is the sauce that lends character to a dish," you'll find 28 recipes in this section. Puddings and Sweets, wonderfully crisp thin pancakes, Swedish buns, rusks, and saffron bread, delectable Uppakra Cookies and Swedish Ginger Cake, with exciting party drinks-Swedish Punsch and Glögg. If you have never tasted good Swedish cooking, there is a treat in store for you! And if you have enjoyed it, you will find new ways with old favorites in Recipes of Sweden. "Recipes of Sweden: A Classic Swedish Cookbook" is a faithful reproduction of Inga Norberg's "Good Food from Sweden." It is the second book published by Kalevala Books as part of the Historic Cookbooks of the World series. Look for our other titles, including "Recipes of the Highlands and Islands of Scotland: A Classic Scottish Cookbook."

Originally published by the Highland Association as The Feill Cookery Book in 1907, Recipes of the Highlands and Islands of Scotland is a delightful collection of Gaelic recipes passed down through generations of Scottish families-most are even identified with the name of the original contributor. From soup to nuts, you'll be sure to find a new favorite recipe within the pages of this facsimile edition. All of the original vintage advertisements for old Scottish businesses are included.

Mr. Jacques Straub was the manager of the famed Pendennis Club of Louisville, Kentucky, and later the wine steward of the Blackstone Hotel in Chicago until Prohibition. According to The Hotel Monthly (1920), "Notwithstanding Mr. Straub's knowledge of wines and liquors, he never drank. He was a most abstemious man in this respect, but his judgment from smell and taste was always infallible." Straub's Manual of Mixed Drinks contains nearly 700 clear and accurate directions for mixing all kinds of popular and fancy drinks that were served in the best hotels, clubs, buffets, bars, and homes of the early twentieth century. You'll find recipes for such classics as the Mint Julep and the Absinthe Drip alongside some more unusual selections, including the Tit Float, topped with whipped cream and a cherry, and the Diarrhea Mixture, made with peppermint and blackberry brandy-is it a cocktail or a cure? This facsimile of the 1913 edition of Straub's Manual of Mixed Drinks is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

WHAT MADE THE ROARING TWENTIES ROAR... Prohibition may have put a damper on celebrations in the United States, but there were other parts of the world where the party was still going strong. In the early 1920s, Kuenzle & Streiff of Manila, in the Philippines, published this collection of cocktails and fancy beverages for "our friends and the customers who would serve the proper mixed drinks prepared in the right manner." One Hundred and One Drinks As They Are Mixed is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

"George J. Kappeler ... was for a long time at the head of the drink laboratory connected with the Holland House, which has a reputation for the excellence of its damp delights." -Centralia Enterprise and Tribune, 1897 Modern American Drinks, originally published in 1895, is considered by many cocktail enthusiasts to be one of the most important cocktail books of the era, with dozens of recipes that had never been published before. George J. Kappeler, who was the head bartender at the Holland House Hotel at Fifth and Thirtieth in Manhattan, writes in his preface: "The recipes contained in this book are for the proper mixing of all kinds of drinks, such as Absinthe, Cocktails, Cups, Crustas, Cobblers, Coolers, Egg Noggs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Poussé Cafe, Frozen Beverages, etc. The formulas are simple, practical, and easy to follow and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the caterer and pleasing to the consumer, the latter of whom will immediately notice a marked improvement in his favorite beverages." Modern American Drinks is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

"As in this age of progress, most things are raised to the position of a science, we see no reason why Bacchanology (if the term please our readers) should not hold a respectable place, and be entitled to its due mead of praise; so, by way of introduction, we have ventured to take a cursory glance at the customs which have been attached to drinking from the earliest periods to the present time..." - Henry Porter and George Edwin Roberts, 1863 Cups and Their Customs, originally published in 1863, is a tantalizing collection of drinking lore and legend with several dozen recipes for cups and other tasty beverages as they were served in the mid-nineteenth century. It is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

"I have often heard them say, that the young men at college are uncommonly particular about their night-caps, and that the Oxford night-caps are quite celebrated for their strength and goodness; so much so indeed, that the young men never dream of going to bed without 'em, and I believe it's admitted on all hands that they know what's good, and don't coddle themselves." - From "Nicholas Nickleby" by Charles Dickens. "Oxford Night-Caps" is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

From the original preface: The Americans, to whom we are indebted for a great number of ingenious inventions that have added greatly to the comfort of the human race, were the first to introduce these wholesome and invigorating Refreshers. For many years they only flourished in the United States, but have at last become acclimatized in every quarter of the globe, and are now the acknowledged drink at all Bacchanalian revels. Every great city now boasts of its "Alabama Fog-cutters," its "Connecticut Eye-openers," its "Thunderbolt Cocktails," its "Lightning Smashers," its "Boston Nose-warmers," its "Magnetic Crushers," its galvanic "Lip-pouters," its "Josey Ticklers," and its "Leo Coaxers." It occurred to the author of this work that it was only right that the public should be made acquainted with the precise manner in which these drinks are manipulated, there being a vast difference in both their flavour and effect if made from a proper recipe. Leo, during his lengthened soujourn in America, collected an unlimited number of original and other recipes for Drinks and has become a great benefactor to the British nation... It is our intention to select from his gigantic catalogue of recipes upwards of two hundred various compounds, each of which has been extensively patronized by bon vivants of every country...

"The hostess of to-day will be called upon to serve drinks in her home more than formerly, I imagine, and it were well to go back to the habits and customs of our grandmothers and be prepared to serve a refreshing drink in an attractive manner at a moment's notice." - Bertha E. L. Stockbridge, 1920 When the 18th Amendment went into effect in the United States, ushering in thirteen long years of alcohol prohibition, it threw thousands of bartenders out of work and created a dilemma for hostesses across the country: What to serve guests at events. A wedding without a champagne toast? Unthinkable! A Christmas celebration without the rum punch? Tragic! A summertime picnic without a bottle of cold beer-that's just not right. Yet Bertha E. L. Stockbridge rose to the new challenge, and in 1920 released a book of non-alcoholic drinks and cocktails suitable for serving at a variety of events. Included are cobblers, fizzes, sours, highballs, and juleps, as well as recipes for homemade syrups and fruit vinegars, all without a measure of alcohol. However, if one were to add a drop or two of Bathtub Gin to these already tasty drinks, they would only be that much more "authentic" to the period. Wouldn't you agree? What to Drink is part of the Classic Cocktail Guides and Retro Bartender Books series published by Kalevala Books.

From the Introduction... "A cocktail is an appetizer or stomach stimulant and differs from other drinks in that it is supposed to contain Bitters. It is the purpose of this book to give the rules for the mixing of simple and well-known cocktails..." Cocktails: How to Make Them was published by Livermore and Knight Company in 1898. This edition published by Classic Cocktail Guides and Retro Bartender Books is a facsimile of the original text, and includes early versions of such classic cocktails as the Manhattan and the Rob Roy.

Excerpt from The Ideal Bartender: "Is it any wonder that mankind stands open-mouthed before the bartender, considering the mysteries and marvels of an art that borders on magic? The recipes found in this book have been composed and collected, tried and tested, in a quarter-century of experience by Tom Bullock of the St. Louis Country Club." Tom Bullock was the first African-American to compile a cocktail guide, called The Ideal Bartender, published in 1917. This facsimile collection of pre-prohibition cocktails, with a foreword by George H. Walker, great-grandfather to President George W. Bush, has been published by Kalevala Books as part of the Classic Cocktail Guides and Retro Bartender Books series.