Section 2—The Bibulous Bibliography—1862-1894

This list of cocktail-related books is a work in progress, so please do let us know if you have additional resources or information we should include. After each entry are known sources of the work, for many of the older ones free downloadable copies, and commentary from Dinah on her research experience with this resource. For sources prior to 1950 we've attempted to locate confirmation of the book's definite existence at that time, usually through Library of Congress Copyright records, contemporary reviews or advertising, or similar sources from the year of publication.

Section 1: 1861 and before (Gothic Age of Cocktail Drinking)

1862–1894 (Golden Age of Cocktail Drinking)

1862. Thomas, Jerry [Jeremiah P.]. How to Mix Drinks, or the Bon-Vivant’s Companion. Containing Clear and Reliable Directions for Mixing All the Beverages used in the United States, together with the most popular British, French, German and Spanish recipes, Embracing Punches, Juleps, Cobblers, etc. etc., etc. in Endless Variety. By Jerry Thomas, Formerly Principal Bartender at the Metropolitan Hotel, New York, and Planters' House, St. Louis. &c., containing Recipes after the inset approved methods now used in the Distillation of Liquors and Beverages designed for the special use of Manufacturers and Dealers in Wines and Spirits, Grocers, Tavern-Keepers, and Private Families, the same being adopted to the trade of the United States and Canadas. By Prof. Christian Schultz, Practical Chemist, and Manufacturer of Wines, Liquors, Cordials, &c., from Bern, Switzerland; the whole Work Containing over 700 Valuable Recipes. To which is appended a Manual for the manufacture of Cordials, Liquors, Fancy Syrups,. New York: Dick & Fitzgerald.: David Wondrich notes, "Also known as the Bar-Tender’s Guide (as it is identified on the front cover). Many copies survive. The first printing was priced at $1.50, with subsequent ones at $2 and then $2.50. The first bartender’s guide."
Available as a PDF from EUVS, from Internet Archive, and from HathiTrust (How to Mix Drinks) and from EUVS (The Bar-Tenders' Guide).
Available as a quality reproduction from Cocktail Kingdom (How to Mix Drinks), with a foreword by David Wondrich.

Many notes on this work are found in David Wondrich's Imbibe (see 2015 below).
Following Wondrich’s recommendations in Imbibe, I treated a wineglass as 2 oz, a jigger as equal to a wineglass thus 2 oz, and a pony as 1 oz. Per Erik Ellestad, I treated a liqueur glass as 1.5 oz.
1863. [Porter, Henry, M.D., and George Edwin Roberts]. Cups and Their Customs. London: John Van Voorst.: Many surviving copies have been scanned of this edition. Available as a PDF from EUVS, from Google Books, another copy from Google Books and the same scan can be downloaded from HathiTrust, and yet a different copy from Internet Archive.
The book's existence in 1863 is confirmed by a review in The Reader magazine in an issue from February of that year.
1863. Thomas, Jerry P. The Portrait Gallery of Distinguished Bar-Keepers. San Francisco.: David Wondrich notes, "Unknown publisher. No copies confirmed to exist. According to an 1863 review in the San Francisco Daily Alta California, the book contained Thomas’s autobiography, illustrated biographical sketches of the leading barkeepers of the day and a collection of recipes—all of which make this the holy grail of drink books. The title is also given (in another brief newspaper notice) as The Portrait Gallery of Eminent Bar-Keepers."
1865. Brown, Neail N. The Liquor Dealers and Bar-Tenders Companion Containing Valuable Recipes for the Imitation and Manufacture of Foreign and Domestic Liquors and Fancy Drinks. New York.: David Wondrich notes, "44 p. Yale University had a copy, but it is missing. I have not seen it."
1866. Turenne. La Véritable Manière de Faire le Punch. Paris: Librairie du Petit Journal.: Available as a PDF from EUVS.
Existence in 1866 of a book with this title at this price is confirmed by its listing in an issue of La Petite Review from September of that year.
1867. How to Mix Drinks, or Bar-Tender’s Guide. New Edition, Enlarged and Improved.: David Wondrich notes, "Published—or at least advertised—by B. C. West, Phoenixville, PA. No copy of this is known to exist. Judging from the advertisements for it in the New York Clipper, which list a number of the drinks in it, it is a lightly-supplemented pirating of Thomas’s 1862 book. Also advertised as “The Barkeeper’s Guide to Mix Drinks” (1868)."
1867. Campbell, Charles B. The American Barkeeper. Containing Experimental Knowledge and the Elements of Success Acquired in the Management of the Most Popular Bars Throughout the United States. San Francisco: Mullin, Mahon & Co.: David Wondrich notes, "Seeing as several phrases from the introduction to this work agree verbatim with quotes from Jerry Thomas’s Portrait Gallery printed in the 1863 Daily Alta review and there is considerable overlap between the unique drinks mentioned in that review and the ones found here, it is difficult not to conclude that this is a pirated edition of Thomas’s book, shorn of its various biographical elements. San Francisco city directories of the time do not have a Charles Campbell keeping a saloon (there is, however, one who is listed as a compositor at one of the newspapers; suggestive). The Bancroft Library has a copy of this exceedingly rare book; at least one other copy exists."
1868. The Barkeeper’s Companion.: David Wondrich notes, "Advertised in the New York Clipper, sold by W. Hepburne, 102 Nassau St, new York, 'free' in return for two postage stamps. Otherwise unknown, but likely to be a pamphlet, not a full book."
1869. Unknown. Haney's Steward and Barkeeper's Manual: A complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages. Being the most approved formulas known in the profession, designed for hotels, steamers, club houses, &c., &c. to which is appended recipes for liqueurs, cordials, bitters, syrups, etc., etc. New York: Jesse Haney & Co.: Available as a PDF from EUVS and the same copy from Internet Archive.

Anistatia Miller notes on the EUVS site: "Haney’s Steward & Bartender’s Manual was one of many titles Jesse Haney & Co., Publishers produced for the trade. The reason this sample 82-page volume is of interest is because cocktail book collectors such as Mauro Majoub and drinks historians Jared Brown, Anistatia Miller, and Dave Wondrich believe this work may be the book that Harry 'The Dean' Johnson referred to as his very first and earliest work. No one will ever know for certain."
David Wondrich notes (in a 2014 annotated bibliography of his which he kindly shared for me to add to the Bibbib), "Some copies have a section of 'Miscellaneous' drinks on page 69 ff. These were added in 1873 or after, since several of the recipes are taken from an article that appeared that year in the New York Sun. It is possible that this book was written by Harry Johnson, who in later years claimed to have written the first bartender’s manual in or around 1869. Since previous known books don’t contain any instructions for bartenders beyond the mere recipes and this one does (albeit very briefly), it fits his description. Three or four copies of this book are known to exist, including one at the Library of Congress which has recently been scanned and is available at Internet Archive."
1869. [Porter, Henry, M.D., and George Edwin Roberts]. Cups and Their Customs (Second Edition). London: John Van Voorst.: Many surviving copies have been scanned of this edition. Available as a PDF from EUVS, from Google Books (and the same copy from HathiTrust), from Internet Archive (and the same copy from HathiTrust), a different copy from Internet Archive, and yet another copy from Internet Archive (and the same copy from HathiTrust).
The second edition's existence in 1869 is confirmed by a listing in The Publisher's Circular from December of that year.
1869. Terrington, William. Cooling Cups and Dainty Drinks. A collection of recipes for "cups" and other compounded drinks, and of general information on beverages of all kinds. London and New York: G. Routledge and Sons.: Available as a PDF from Google Books and from Internet Archive (same physical copy), as well as a different, cleaner scan from EUVS (which they date to 1872).

Per 'Table of Weights & Measures' at the end of the book: I treated a wineglass as 2 oz and a gill as 4 oz. These are British Imperial measurements so that wineglass equal to 2.4 US ounces and gill 4.8 US ounces.
1870. Anonymous. How to Make More than One Hundred Summer and Winter Drinks [&c.]. New York, Thomas O’Kane, Publisher, Bookseller, Stationer and Printer, No. 130 Nassau Street.: David Wondrich notes, "Cocktail and other recipes pirated from William Terrington’s Cooling Cups and Dainty Drinks, published in London in 1869."
1871. Bevill, A[mericus].V. Barkeepers' Ready Reference: Containing one hundred valuable recipes for mixed drinks. Also, recipes for cooking oysters and game. With a list of houses from which to obtain all things in the saloon trade, from a cask of brandy to a common straw, through which you drink your cobbler. [St. Louis].: Available as a PDF from EUVS (and the same copy from Internet Archive).

David Wondrich notes, "The Library of Congress has the only known copy of this book. It has recently been scanned and is available at Internet Archive."
1871. Cook, Richard. Oxford Night Caps; being a collection of receipts for making various beverages used in the University (A New Edition, Enlarged). Oxford: Henry Slatter.: Available as a PDF from EUVS (and the same copy from Google Books).
1871. Ricket, E., and C. Thomas. The Gentleman's Table Guide: Being practical recipes for wine cups, American drinks, punches, cordials, summer & winter beverages. London: H. Born.: Available as a PDF from EUVS and from Google Books (and same copy from Internet Archive).
The book's existence as of May 1872 confirmed by its listing in The Publishers' and Stationers' Weekly Trade Circular.; As with Terrington, these are UK measurements. In the absence of definition (beyond “dashes are half a teaspoonful”), am assuming a wineglass measurement as in Terrington is 2.4 US oz.
1872. Terrington, William. Cooling Cups and Dainty Drinks. A collection of recipes for "cups" and other compounded drinks, and of general information on beverages of all kinds. London and New York: G. Routledge and Sons.: Available as a PDF from EUVS (no date on title page, but EUVS identifies this as from 1872, which fits with this listing for the book in The Bookseller from that year).

Per 'Table of Weights & Measures' at the end of the book: I treated a wineglass as 2 oz and a gill as 4 oz. These are British Imperial measurements so that wineglass equal to 2.4 US ounces and gill 4.8 US ounces.
1874. "H.L.W". The American Bar-Tender, or, The art and mystery of mixing drinks together with observations on the qualities of wines, liquors, and cigars : to which is appended several hundred toasts, patriotic, firemen's, political, lovers', sporting, etc. New York: Hurst & Co.: According to Worldcat.org a copy on microform exists at Harvard and the actual book at Lamar University in Texas.; A plagiarism of Jerry Thomas with a few new recipes, according to Wondrich in 2015 edition of Imbibe p. 168.
David Wondrich notes, "The book’s brief introduction is signed by 'H.L.W.,' otherwise unidentified, and its copyright is held by the Advance Publishing Co., New York. The 73 recipes for mixed drinks here are almost all pirated from Jerry Thomas with hardly any alteration (the introduction claims that they were 'thoroughly examined, revised and added to' by E[dward]. A. Simmons of French’s Hotel, New York; Simmons did add four versions of the cocktail-style cold Flip, its first appearance in print). Harvard University has a copy."
1876. Thomas, Jerry P. How to Mix Drinks, Or The Bon-vivant's Companion: 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., etc., in endless variety. New York: Dick & Fitzgerald.: Available as PDF from Google Books.
This was specially bound with advertising matter as a New Year's 1883 gift for customers of liquor distributors Woodford, Dean, & Co. and that edition is available as a PDF from EUVS.

David Wondrich notes, "Thomas’s book, with additional drinks at the back and without Christian Schultz’s manual attached to it. Quite rare. The New York Public Library has a copy."

1877. Figuier Y Quentin (edited by Manuel Sauri). Manual del Cafetero: Arreglado para uso de las familias: contiene la fabricación del hielo artificial junto con 100 fórmulas para la confección de helados, sorbetes, granizados y otros refrescos, ponches, bávaras, zabayones y bebidas calientes, con una noticia acerca de las propiedades, clases y uso del café, té, chocolates y materias colorantes. Barcelona: Damian Vilarnau.: Available as a PDF from Biblioteca Virtual del Patrimonio Bibliográfico (possibly not published until 1878 or this may be a second edition, based on publisher credit on copyright page and my poor Spanish skills).

1878. Engel, Leo. American & Other Drinks: Upwards of two hundred of the most approved recipes, for making the principal beverages used in this United States and elsewhere. London: Tinsley.: Available as a PDF from multiple scanned copies: Internet Archive copy 1 (missing title page, and also available from EUVS) and copy 2 (which seems most complete and in best condition), HathiTrust, and Google Books.

Calls for “wine glass” as main measure, also “liqueur glass”. No measurement chart or useful equivalents being mentioned, I'm assuming that the wine glass is 2-2.4oz and the liqueur glass is 1.5-1.8oz.
1879. Vizetelly, Henry. Facts About Champagne and Other Sparkling Wines: Collected during numerous visits to the Champagne and other viticultural districts of France, and the principal remaining wine-producing countries of Europe. London: Ward, Lock, & Co.: Available as a PDF from EUVS, from Google Books (and same copy from HathiTrust), and from Internet Archive.
Existence of the book in 1879 is confirmed by an advertisement for it in The Publishers' Weekly in August of that year.
c.1880. Anonymous. The Barman’s and Barmaid’s Manual or, How to Mix All Kinds of Fancy Drinks &c. London: The International Publishing Company.: I learned of this work through David Wondrich's 2014 annotated bibliography which he kindly provided to me to share here. UC Davis has a copy, listed in WorldCat, but I was unable to locate any digital versions or other references. Their catalog entry states "ca.1880" and "xvi, 62 p.: ill.; 19 cm.". Wondrich lists the dates 1878 and 1879 in his bibliography, but I'm not sure on what those dates are based.
1881. Brown, N. N. Liquor Dealers’ and Bar-tenders’ Companion: Bar-tenders’ Part: how to Mix Fancy Drinks, &c. (3rd ed.). Reading, PA: News Print.: David Wondrich notes, "20 pp. The Historical Society of Pennsylvania has a copy. It is almost entirely pirated from Thomas."
1882. Johnson, Harry. New and Improved Illustrated Bartender's Manual: or: How to mix drinks of the present style in English and German; Practisches, Neues und Verbessertes Handbuch für Barkeeper, Salon- und Hotelbesitzer, Deutsch und Englisch. New York: Samisch & Goldmann.: Available as a PDF from EUVS. That link also includes useful notes from Anistatia Miller.
The book's existence in 1882 is confirmed by its appearance in The Publishers' Weekly listings for June of that year.
1883. McDonough, Patsy. 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 valuable suggestions and recipes. Rochester, N.Y.: Post-Express Print.: Available as a PDF from EUVS.
1884. Barnes, Albert. The Complete Bartender: The art of mixing cocktails, punches, egg noggs, smashes, sangarees, 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.: Available as a PDF from EUVS (and the same copy from Internet Archive and from HathiTrust).

No definition of measurements. Uses wineglass, which I assume to be 2 oz, and pony, which I assume to be 1 oz.
1884. Byron, O. H. The Modern Bartenders' Guide, or Fancy Drinks and How to Mix Them. Containing ... directions for mixing all kinds of cocktails ... juleps ... 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: Excelsior Publishing House.: Formerly available in a quality reproduction edition from Cocktail Kingdom, with a new introduction by Brian Rea, it is currently sold out as of the making of this bibliography.; Available as a PDF from EUVS.
Few downloadable copies are available so far as I have found, which is peculiar for a book of this age and which seems (based on references to a dated and undated version here) to have gone through more than one edition.
Existence of the book in 1884 is confirmed by its listing—with a table of contents including recipe names—in The Publishers' Trade List Annual for that year.; Mentioned in Wondrich’s 2015 edition of Imbibe, p.268-269 with emphasis on our not knowing who Byron was, and whether he actually existed or was a nom de plume of the Excelsior Publishing House of New York.
1884. Gibson, Joseph W. Scientific Bar-Keeping: A collection of recipes used by leading bar-keepers in making standard and new fancy mixed drinks, and reliable directions for preserving native and foreign wines, ales, beer and liquors. Carefully compiled and revised. Buffalo, N.Y.: E.N. Cook & Co.: Available as a PDF from EUVS (and the same copy from Internet Archive).
Existence of the book by 1885 is confirmed by a mention in The Round Table in April of that year.
1884. Winter, George. How to Mix Drinks. Bar keepers' handbook. New York.: Available as a PDF from Internet Archive (missing cover and title page) and from HathiTrust (same scan).

Uses “wine-glass” and “pony glass” as main measures. No other indications being given I have assumed 2 oz and 1 oz for those respectively.
1885. "Bacchus" and "Cordon Bleu" (Lebour-Fawssett, Emilie). New Guide for the Hotel, Bar, Restaurant, Butler, and Chef: Being a hand book for the management of hotel and American bars, and the manufacture of the principal new and fashionable drinks. Hotel & restaurant cookery, as now practised, with the newest entrees and dishes. London: William Nicholson and Sons.: Available as a PDF from Internet Archive.

Title page describes "Bacchus" as "For many years contributor to 'The British and Foreign Confectioner,' &c." The identification of "Cordon Bleu" comes from librarian notes in WorldCat.
1887. Thomas, Jerry. The Bar-tender's Guide; or How to Mix All Kinds of Plain and Fancy Drinks, Containing...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. .. New York: Dick & Fitzgerald: Available as PDF from EUVS (and same copy from Internet Archive).
1888. Johnson, Harry. The New and Improved Illustrated Bartenders' Manual, or, How to Mix Drinks of the Present Style: Containing a valuable list of instructions and hints by the author in reference to attending a 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. New York : Harry Johnson.: Available as a PDF from EUVS. That link also includes useful notes from Anistatia Miller. Also available as PDF from HathiTrust (and same copy from Google Books).
1888. Lamore, Harry. The Bartender, or, How to Mix Drinks. A standard book and guide for amateurs and others. New York: Richard K. Fox.: Available as a PDF from EUVS.
1889. Lefeuvre, Emile. Méthode Pour Composer Soi-Même Les Boissons Américaines, Anglaises, Italiennes, 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:: Available as a PDF from EUVS.
Existence of this book in 1889 is confirmed by its listing in Bibliographie de la France.

Is this the first known French cocktail book?
c.1890. Anonymous. 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. Leipzig: J.J. Weber.: Available as a PDF from EUVS.

Foreword signed something like "Casino Commission of the Old Camp of Field Artillery-Shooting School", if a combination of Google Translate and my poor skills at reading this typeface can be trusted at all.
1891. Boothby, Wm. T. Cocktail Boothby's American Bartender: The only practical treatise on the art of mixology published. [San Francisco]: [H.S. Crocker Co.].: The existence of this book in 1891 is confirmed by an ad for it that year in The San Francisco Call.

Anchor Distilling did a really helpful reprint of this book in 2009. This includes a detailed foreword by Fritz Maytag and David Burkhart and, most excitingly, at the back of the book, a treasure from Boothby expert John C. Burton: reprints of handwritten and typed recipes which likely reflect Boothby's work on subsequent publications. These notes probably date to 1900. This Anchor edition is available directly from Anchor Distilling and copies often also show up on Amazon.; There’s no definition in ounces of a pony, jigger, or wineglass in Boothby's book. These might all be intended to be different measurements, or might not. Andrew Willett here assumes Boothby’s 1891 jigger is 2 oz rather than 1.5 oz.
Boothby himself defines a jigger thusly in his 'Valuable Suggestions' section of the book: “For the benefit of the novice, I will state that a jigger (which is ordered used in many of my recipes) is a little silver measure shaped like and having the same capacity as a sherry glass. It is supposed to hold an average drink of any liquor”. Most dishearteningly, he defines a pony as “the smallest glass that is made” and as “the smallest glass in the house”.
Boothby’s Brandy Cobbler calls for “about a jigger and a half” of cognac and the next recipe, the Champagne Cobbler calls for “a wineglassful of champagne”, also the Blue Blazer calls for “a wineglassful of Scotch whiskey”, but he generally otherwise uses the jigger in preference to the wineglass as his main measurement. That leans me toward thinking his wineglass and jigger are the same 2 oz measure, but the wineglass is mentioned here since you can go looser with the amount of champagne and a larger pour won’t really change the drink.
However, subsequent information from John C. Burton regarding later editions suggests that, at least by 1900 if not earlier, Boothby's jigger was 1.5 oz. See notes on Boothby c.1912 below.
1891. Byron, O.H. The Modern Bartender's Guide, or Fancy Drinks and How to Mix Them. New ed. enl. New York: Excelsior Publishing.: The book's existence in 1891 is confirmed by its entry in The American Catalogue for 1891 from Publishers' Weekly.
1891. De Salis, Mrs. [Harriet Anne]. Drinks à la Mode: Cups and drinks of every kind for every season. London: Longmans, Green.: Available as a PDF from EUVS and from Internet Archive.
The book's existence in 1891 is confirmed by an item in The Literary World issue for August 1891.
1891. Peck, J.E. 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.: The book's existence in 1891 is confirmed by its listing in Publishers' Weekly.

The similarity of the extended title of this work to those of Byron 1884 and to Stuart 1904 which are also from Excelsior Publishing has me suspicious about the originality of these works. Detailed comparison of every cocktail book from this publisher is now on my project list.
1892. Mew, James and John Ashton. Drinks of the World. London: The Leadenhall Press.: Available as a PDF from EUVS (and same copy from Google Books, from Internet Archive, and from HathiTrust) and from Internet Archive.
Existence of the book in 1892 is confirmed by quotes from it in the June 1892 issue of American Notes and Queries.
1892. Sánchez, Eusebio? Manual del Cantinero. Mexico: Libreria Nacional y Extranjera. Existence of a book by this name in Mexico is confirmed by its copyright listing in 1892 and its appearance in an ad at the back of Mariana: Drama original en 3 actos y un epílogo published in 1893. The copyright listing has the publisher, Eusebio Sánchez listed as author (without identification as "editor") of this work in 1892, as well as of "El Imparcial (periodico)" in 1891 and a Mexican railway guide and what may be music for a waltz in 1893. Given the eclectic extra sections in many other bartending guides, I don't think this rules him out as possibly the original author of the cocktail manual. 1892. "The Only William" (Schmidt, William). The Flowing Bowl: When and what to drink : full instructions how to prepare, mix, and serve beverages. New York: C.L. Webster.: Available as a PDF from EUVS and from Internet Archive (and also a black & white PDF of a different copy with missing covers which is also available from HathiTrust and Google Books).
Available in a quality reproduction from Cocktail Kingdom, with a new introduction by David Wondrich.
The book's existence in 1891 is confirmed by its listing in the Library of Congress' Catalog of Copyright Entries for November of that year, but the official copyright date printed in the book is 1892.

Refers to “a drink”, “a glass”, and “a pony”, but never defines them or provides anything allowing a solid definition.The Heart’s Content (#164) is a drink for two which contains four ingredients of 1 pony each, which are then shaken and strained. So, perhaps a pony is half a drink? Paul Clarke as of 2008 was reading a pony as equal to 1 ounce. Wondrich in Imbibe also uses 1 ounce for the pony. Nothing else to go on here, so I’ve had to assume the 2 ounce jigger and 1 ounce pony as we see in Kappeler four years later, and that a wineglass, a drink, and a jigger are equivalent.
1892. Wandle, Jennie Taylor. 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.: WorldCat shows copies held in two libraries, but no scanned versions online that I could find. Author information from UC Davis notes.
1893. "One Who Knows" [University of Toronto library record notes say: "Attributed to Mrs. Alexander Orr Bradley. Cf. N.U.C."]. Beverages and Sandwiches For Your Husband's Friends. New York: Brentano's.: Available as a PDF from EUVS (and same copy from Internet Archive).
Section 3: 1895–1919 (Old School of Bartending)

Section 4: 1920-1933 (Prohibition)

Section 5: 1934–1951 (Years of Reform)

Section 6: 1952–1968 (Era of the Rat Pack)

Section 7: 1969–1989 (Dark Age of Cocktail Drinking)

Section 8: 1990–2004 (Revival of Cocktail Drinking)

Section 9: 2005–present (Era of Old School Innovation)

Thanks to the following for their helpful bibliographies, collections of resources, or other assistance: the Internet Archive (donate here to support their wonderful work!); librarians everywhere but especially Marvin Taylor and Kelly Turner; David Wondrich, whose work is a constant inspiration and whose source notes in the 2015 edition of his book Imbibe provide valuable context for many works, in addition to the other notes he has kindly permitted me to share here; Lowell Edmunds, whose page "Pre-1910 Bartender's Manuals and Other Books Containing Cocktail Recipes: A Bibliography" was indispensable; Anistatia Miller, Jared Brown, and Exposition Universelle des Vins et Spiritueux, whose comments as well as collection have proven most helpful; Andrew "the Alchemist" Willett, for his "Books on Drink: A History (with ratings)" page as well as his posts; Joerg Meyer, for his unfailing enthusiasm as well as his rare mixology book list; Rabelais fine books on food & drink, for their detailed catalog notes; Erik Ellestad for his uniquely thorough experimentation with the Savoy Cocktail Book and general knowledge of measurements and substitutions; Jeffrey Masson, for his Boothby knowledge; the Difford's Guide team, for their balanced judgment; Paul Clarke, for his good will and hard work on behalf of his fellow drink nerds; Marcovaldo Dionysos, for his ready wit and extensive book list; John C. Burton, for kindly sharing his extensive bibliography and knowing more about "Cocktail Bill" Boothby than anyone.

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Sadly some books once held by libraries have been stolen from us all. Library thieves suffer in an even lower circle of Hell than vile people who sneak out of bars without paying, those who snap their fingers to get the bartender's attention, and non-tippers. If you, in your youthful foolishness, committed such a sin, in order to be absolved you must put that book in a well-padded envelope and slip it into the book drop to return it to our common resources.

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