Notably, we recently received a batch of quirky reprints of old cocktail guides. There are about a dozen of them, mostly $19.95 to $29.95.
These two are fine examples. The one on the left is from 1884. It's subtitled:
The one on the right is from Paris, 1927. Its whimsical illustrations, as implied by the cover, make this a perfect stocking stuffer for any modern tippler or your favorite bartender.
Fancy Drinks and How to Mix Them
clear and practical directions for mixing all kinds of cocktails, sours, egg nog, sherry cobblers, coolers, absinthe, crustas, fizzes, flips, juleps, fixes, punches, lemonades, and pousse cafes, together with complete directions and receipts for making all kinds of domestic brandies, beers, wines, cordials, extracts and syrups.
Above is our local pride, published in San Francisco in 1908 by "Hon. Wm. (Cocktail) Boothby. I'm not sure about all of these recipes. Like the Reviver on p.68. Hmm:
Maybe the Quencher ("a la the late Tommy Mulcahy") is more to my taste.
Into a large goblet, place two lumps of ice, a jigger of raspberry syrup, a wine-glass of milk and a pony of brandy. Fill the glass with sweet soda, stir and serve.
Perhaps with your gift of this book to someone you could include sour mix, sugar, cognac, ginger ale and an egg? We'll report back if we manage to give this one a try. Hopefully late this afternoon. . . .
Take a mixing-glass, half filled with fine ice, throw in four spoonfuls of sour, two spoonfuls of bar sugar and one jigger of fine cognac. Break an egg into a separate glass, and if pleasant, throw into your mixer; shake well, strain into a large pint glass and fill up with a cool bottle of imported ginger ale. This makes one of the finest drinks known.