Das Fundament des Bartendings – historische Bücher in Zeiten des Internets. Teil 3: Literatur ab Harry Johnson bis zur Jahrhundertwende (1882 – 1899)

1882 erschien der Manhattan Cocktail erstmals im „The Olean Demokrat“, und mit ihm entstanden nach und nach zahlreiche weitere Wermut-Drinks. Ebenfalls 1882 veröffentlichte Harry Johnson mit seinem „New and Improved Bartender’s Manual“ erstmals ein umfangreiches Handbuch darüber, wie eine Bar erfolgreich zu betreiben sei. 1882 stellt also in doppelter Hinsicht ein Wendepunkt in der Geschichte des Bartendings dar. Die damit verbundenen Veränderungen lassen sich in den Rezepten ablesen.

[1882] Harry Johnson: New and Improved Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints of the Author in Reference to Attending Bar, and also a Large List of Mix-Drinks Together With a Complete List of Bar Utensils, Wines, Liquors, Ales, Mixtures, Etc. Ab Seite 77: Practisches, Neues und Verbessertes Handbuch für Barkeeper, Salon- und Hotelbesitzer, Küfer, Weinbauer, Hausfrauen etc. enthaltend practische Winke und Anweisungen für Barkeeper, vollkommen correcte Rezepte aller gemischten Getränke der gegenwärtigen Zeit, Listen sämmtlicher Bar-Artikeln und Utensilien, Regeln zur Behandlung von Liquors, Bier, Ale, Porter, Wein und Cider in Fässern sowohl als auch Flaschen, etc., etc., mit einem Anhang der Anleitung zur Erzeugung von Wein und Cider. New York, Samisch & Goldmann, 1882.

https://archive.org/details/harryjohnsonsnew00john

http://euvs-vintage-cocktail-books.cld.bz/1882-Harry-Johnson-s-new-and-improved-bartender-s-manual-1882

http://cocktailnørden.dk/wp-content/uploads/2016/02/Johnson-Harry-New-and-Improved-Bartenders-Manual-1900.pdf

[1883] Patsy McDonough: 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 Vauable Suggestions and Recipes. Rochester, Eigenverlag, ohne Jahr.

https://archive.org/details/mcdonoughsbarkee00mcdo

http://euvs-vintage-cocktail-books.cld.bz/1883-McDonough-s-bar-keepers-guide-and-gentlemen-s-sideboard-companion-1883

[1884] Albert Barnes: The Complete Bartender. The Art of Mixing Cocktails, Punches, Egg Noggs, Smashes, Sngarees, 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., 1884.

https://archive.org/details/completebartende00barn

http://catalog.hathitrust.org/Record/009573146

http://euvs-vintage-cocktail-books.cld.bz/1884-The-complete-bartender-Art-of-Mixing-Plain-and-Fancy-Drinks

[1884] George Winter: How to Mix Drinks. (New York, 1884).

https://archive.org/details/howtomixdrinksba00wint

http://catalog.hathitrust.org/Record/009610069

http://euvs-vintage-cocktail-books.cld.bz/1884-How-to-mix-drinks-Bar-keepers-handbook-18841

[1884] Joseph W. Gibson: Scientific Bar-Keeping. A Collection of Recipes Used by Leading Bar-Keepers in Making Standard and New Fancy Drinks. Reliable Directions for Preserving Native and Foreign Wines, Ales, Beer and Liquors. Buffalo, E. N. Cook & Co., Buffalo, 1884.

https://archive.org/details/scientificbarkee00gibs

http://euvs-vintage-cocktail-books.cld.bz/1884-Scientific-bar-keeping

[1884] M. Louis-Perrier: Mémoire sur le vin de Champagne. Èpernay, Bonnedame Fils, 1884.

http://euvs-vintage-cocktail-books.cld.bz/1884-Memoire-sur-le-Vin-de-Champagne-by-M-Louis-Perrier

[1884] O. H. Byron: The Modern Bartenders‘ Guide, or Fancy Drinks and How to Mix Them. Containing Clear and Practical Directions for Mixing All Kinds of Cocktails, Sours, Egg Nogg, 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. New York, 1884.

http://euvs-vintage-cocktail-books.cld.bz/1884-The-Modern-Bartenders-Guide-by-O-H-Byron

http://euvs-vintage-cocktail-books.cld.bz/1884-The-Modern-Bartenders-Guide-by-O-H-Byron-paper-wrap

[1885] Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler, and Chef. Being a Hand Book for the Management of Hotel ans American Bars, and the Manufacture of the Principal New and Fashionable Drinks. Hotel & Restaurant Cookery, as now Practised, With the Newest Entrees and Dishes. The First Part Treats of Home Brewing; The Manufacture of Wines, Spirits, Liqueurs and Cordials Without Destillation – The Preparation and Manipulation of, With the Newest Names and Styles of Mixing and Dressing American Drinks, Suitable for Licensed and Non-Licensed Houses, Garden Parties, Clubs, Temperance Fetes, Bazaars, Etc. By Bacchus. The Scond Part Treats of All Branches of Cookery, Confectionery and Bread, Suitable for Public Dinners, Clubs, Small Family Parties, Balls, Routs, Luncheons, Garden Parties, Suppers, Etc., by Cordon Bleu. London, William Nicholson and Sons, 1885.

https://archive.org/details/b20391523

http://euvs-vintage-cocktail-books.cld.bz/1885-New-Guide-Hotel-Bar-Restaurant

http://www.bargiornale.it/new-guide-for-the-hotel-bar-restaurant/

[1885] Joseph Fleischman: The Art of Blending and Compounding Liquors and Wines. Showing How All the Favorite Brands and Various Grades of Whiskeys Brandies Wines &C &C Are Prepared By Dealers and Recitifiers For the Trade Giving Directions For Making All the Ingredients Used In the Preparation. New York, Dick & Fitzgerald Publishers, 1885.

http://cocktailnørden.dk/wp-content/uploads/2016/02/Fleischman-Joseph-The-Art-of-Blending-and-Compounding-Liquors-and-Wines-1886.pdf

https://www.collectif1806.com/collectif-library/Collectif1806-1885-The_Art_of_Blending_and_Compounding_Liquors_and_Wines-US.pdf

[1887] Charlie Paul: American and Other Iced Drinks Containing the Most Approved Recipes for Making the Principal „Drinks“ Used In the United States and Throughout the World. London, McCorquodale & Co. Limited, London, 1887.

http://euvs-vintage-cocktail-books.cld.bz/1887-American-and-Other-Drinks-by-Charlie-Paul-second-edition

[1887] Jerry Thomas: 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 Most Popular British, French, German, Italian, Russian, and Spanish Recipes; Embracing Punches, Juleps, Cobblers, Etc., Etc., in Endless Variety. An Entrely New and Enlarged Edition. New York, Dick & Fitzgerald, 1887.

https://archive.org/details/bartendersguideo00thom

http://euvs-vintage-cocktail-books.cld.bz/1887-The-bar-tender-s-guide

http://www.bargiornale.it/the-american-bar-tenders-guide-jerry-thomas/

[1888] Harry Johnson: New and Improved Illustrated Bartender’s Manual or: How to Mix Drinks of the Present Style And Containing a Valuable List of Instructions and Hints By the Author in Reference to Attending 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. Ab Seite 103: Neues und Verbessertes Illustriertes Handbuch für Bartender, oder: Wie man Getränke mischt, enthaltend Practische Regeln, Winke und Anweisungen über sämmtliche Bedürfnisse, gründliche Belehrung über alle Einzelheiten des Geschäfts, vollkommene und correcte Rezepte aller gemischten Getränke der Jetztzeit die in Amerika, England, Deutschland, Frankreich, Italien, Russland, Spanien und anderen Ländern beliebt sind, sowie Listen sämmtlicher Bar-Utensilien, Anweisungen zur richtigen Behandlung von Liqueuren, Weine Bier, Ale und Porter in Fässern und Flaschen. New York, Eigenverlag, 1888.

http://catalog.hathitrust.org/Record/100392100 (nur Anzeige)

http://euvs-vintage-cocktail-books.cld.bz/1888-Harry-Johnson-s-new-and-improved-bartender-s-manual-1888

https://www.collectif1806.com/collectif-library/Collectif1806-1888-Harry_Johnson_The_New_and_Improved_Illustrated_Bartender_s_Manual_.pdf

[1888] Harry Lamore: The Bartender or How to Mix Drinks. A Standard Book and Guide for Amateurs and Others. (The Police Gazette Bartender’s Guide). New York, Richard K. Fox, 1888. Anmerkung: Es muß sich bei dem digitalisierten Exemplar um einen späteren Nachdruck handeln. Vorne steht zwar 1888, jedoch hinten im Buch ist Werbung für „The Police Gazette Sporting Annual for 1899, complete chronology for 1898). Vermutlich stammt der Nachdruck also aus der Zeit um 1898/1899.

http://euvs-vintage-cocktail-books.cld.bz/1888-The-Police-Gazette-Bartenders-Guide-by-Richard-K-Fox

[1889] Anonymus [Jerry Thomas]: 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 Most Popular British, French, German, Italian, Russian, and Spanish Recipes; Embracing Punches, Juleps, Cobblers, Etc., Etc., in Endless Variety. An Entrely New and Enlarged Edition. (Australien), Victoria Brewery, J. E. Mitchel, 1889.

http://euvs-vintage-cocktail-books.cld.bz/1889-The-American-Bar-tender-s-Guide-Australia-by-Jerry-thomas

[1889] Émile Lefeuvre: Méthode pour composer soi-même les boissons américaines, anglaises, italienes, 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, ohne Jahr.

http://euvs-vintage-cocktail-books.cld.bz/1889-Methode-pour-composer-soi-meme-Les-boissons-americaines-anglaises-italiennes-etc

 [1890] Anonymus: 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. Ohne Ort (Leipzig?), Ohne Jahr.

http://euvs-vintage-cocktail-books.cld.bz/1890ca-Bowlen-und-Punsche

[1890] G. G. Gervinus: The Art of Drinking. A Historical Sketch. New York, United States Brewers‘ Association, 1890.

http://euvs-vintage-cocktail-books.cld.bz/1890-The-art-of-drinking-by-G-G-Gervinus

[1890] John Marquart: Six Hundred Receipts: Worth Their Weight in Gold, Including Receipts for Cooking, Making Preserves, Perfumery, Cordials, Ice Creams, Inks, Paints, Dyes of All Kinds, Cider, Vinegar, Wines, Spirits, Whiskey, Brandy, Gin, Etc., and How to Make Imitations of All Kinds of Liquors. Together With Valuable Gauging Tables. Philadelphia, The Keystone Publishing Co., 1890.

http://catalog.hathitrust.org/Record/012310913 (nur Ansicht)

[1891] Anonymus: Anonymus: Wehman’s Bartenders‘ Guide. The Art of Preparing All Kinds of Plain and Fancy Drinks Bith Native and Foreign. A Complete and Reliable Reference for Hotels, Saloons and Families. New York, Henry J. Wehman, 1891.

https://euvs-vintage-cocktail-books.cld.bz/1891-Wehman-s-Bartender-s-Guide-by-Henry-J-Wehman

https://www.collectif1806.com/collectif-library/Collectif1806-1891-Wehman_s_Bartender_s_Guide_Henry_J_Wehman-US.pdf

[1891] Harriet Anne De Salis: Drinks à la Mode. Cups and Drinks of Every Kind for Every Season. London & New York, Longmans, Green and Co., 1891.

https://archive.org/details/b20393040

https://openlibrary.org/books/OL25609153M/Drinks_%C2%A9_la_mode

http://euvs-vintage-cocktail-books.cld.bz/1891-DRINKS-A-LA-MODE-DE-SALIS-Mrs-London

[1891] J. E. Peck: 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.

Dieses Buch ist belegt durch einen Eintrag im „Publishers‘ Weekly“. ^[1]

[1891] O. H. Byron: The Modern Bartender’s Guide, or Fancy Drinks and How to Mix Them. New ed. enl. New York: Excelsior Publishing.

Dieses Buch ist belegt durch einen Eintrag im „American Catalogue“ für das Jahr 1891. ^[1]

[1891] Wm. T. Boothby: Cocktail Boothby’s American Bartender: The only practical treatise on the art of mixology published. [San Francisco]: [H.S. Crocker Co.] ^[1]

[1892] Eusebio Sánchez: Manual del Cantinero. Mexico: Libreria Nacional y Extranjera.

Das Buch ist belegt durch ein Copyrightauflistung und einer Werbeanzeige aus dem Jahr 1893, veröffentlicht in „Mariana: Drama original en 3 actos y un epílogo“. ^[1]

[1892] James Mew & John Ashton: Drinks of The World. London (The Leadenhall Press) & New York (Scribner & Welford), 1892.

https://archive.org/details/drinksofworld00mewjrich

http://euvs-vintage-cocktail-books.cld.bz/1892-Drinks-of-the-world

https://archive.org/details/ofworlddrinks00mewjrich

[1892] Jennie Taylor Wandle: 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.

Laut WorldCat ist das Buch in zwei Bibliotheken vorhanden. ^[1]

[1892] William Schmidt: The Flowing Bowl. When and What to Drink. Full Instructions How to Prepare, Mix, and Serve Beverages. New York, Charles L. Webster & Co., 1892.

https://archive.org/details/flowingbowlwhena00schmrich

https://archive.org/details/flowingbowlwhen00schmgoog

http://catalog.hathitrust.org/Record/100558162 (nur Ansicht)

http://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-and-what-to-drink-1892-c1891

http://cocktailnørden.dk/wp-content/uploads/2016/02/Schmidt-William-The-Flowing-Bowl-1891.pdf

https://www.collectif1806.com/collectif-library/Collectif1806-1892-The_Flowing_Bowl-US.pdf

[1893] Anonymus (Mrs. Alexander Orr Bradley): Beverages and Sandwiches For Your Husband’s Friends. New York, Washington, Chicago, Paris & London, Brentano’s, 1893.

https://archive.org/details/beveragessandwic00brad

http://euvs-vintage-cocktail-books.cld.bz/1893-Beverages-and-sandwiches-for-your-husband-s-friends-1893

[1895] Anonymus: Bartenders Guide. Cleveland, New York, Chicago, Berner-Mayer Co., ohne Jahr.

https://euvs-vintage-cocktail-books.cld.bz/1895-Bartender-s-Guide-by-Berner-Mayer-Co

[1895] Bartenders‘ Association of New York City: Official Hand-Book and Guide. 1895.

https://archive.org/details/officialhandbook00bart

http://euvs-vintage-cocktail-books.cld.bz/1895-Official-hand-book-and-guide-1895

https://euvs-vintage-cocktail-books.cld.bz/1895-Official-Hand-Book-and-Guide-Bartender-s-Association-of-New-York-City

https://www.collectif1806.com/collectif-library/Collectif1806-018_1895_Official_Handbook_Guide_Bartender_s_Association_New_York.pdf

[1895] Chris F. Lawlor: The Mixicologist or How to Mix All Kinds of Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Different Beverages Used in the United States, Embracing Juleps, Cobblers, Cocktails, Punches, Durkees, „Trilbys,“ Etc., Etc., in Endless Variety, with Some Recipes on Cooking, and Other General Information. An Up-to-Date Recipe Book. Cincinnati, Lawlor & Co., 1895.

http://euvs-vintage-cocktail-books.cld.bz/1895-The-Mixicologist-by-C-F-Lawlor

http://cocktailnørden.dk/wp-content/uploads/2016/02/Lawlor-C-F-The-Mixicologist-rev.-ed.-1895.pdf

[1895] George J. Kappeler: Modern American Drinks. How to Mix and Serve All Kinds of Cups and Drinks. New York, The Merriam Company, 1895.

https://archive.org/details/modernamericandr00kapp

http://catalog.hathitrust.org/Record/100158785 (nur Ansicht)

http://euvs-vintage-cocktail-books.cld.bz/1895-Modern-American-drinks-how-to-mix-and-serve-all-kinds-of-cups-and-drinks-1895

http://www.bargiornale.it/modern-american-drinks/

[1895] Herbert W. Green: Mixed Drinks. A Manual for Bar Clerks „Up to Date“. With Full Explanations on the Subject of Wines, Liquors, Cordials, Etc., and Other Important Information. Indianapolis, Frank H. Smith, 1895.

http://euvs-vintage-cocktail-books.cld.bz/1895-Mixed-Drinks-by-Herbert-W-Green

[1895] R. C. Miller: The American Bar-Tender. A Treatise on the Manufacture and Service of Drinks, and A Manual for the Manufacture of Cordials, Etc. St. Paul, R. C. Miller, 1895.

http://euvs-vintage-cocktail-books.cld.bz/1895-The-American-Bar-Tender-by-R-C-Miller

[1896] Anonymus: La Maison Pernod Fils a Pontarlier. Paris, E. Dentu, 1896.

https://euvs-vintage-cocktail-books.cld.bz/1896-Maison-Pernod-Fils

[1896] Frederick Davies & Seymour Davies: Drinks of All Kinds. Hot and Cold for All Seasons. London, John Hogg,

http://euvs-vintage-cocktail-books.cld.bz/1896-Drinks-of-All-Kinds-by-Frederick-Davies

https://archive.org/details/b21538943

[1896] Louis Fouquet: Bariana. Recueil Pratique de toutes Boissons Américaines et Anglaises. Paris, ohne Jahr.

http://www.euvs.org/en/collection/book/bariana-recueil-pratique-de-toutes-boissons-americaines-et-anglaises

http://euvs-vintage-cocktail-books.cld.bz/1896-Bariana-Mixellany

[1896] William Schmidt: Fancy Drinks and Popular Beverages. How to Prepare and Serve Them. New York, Dick & Fitzgerald, 1896. Anmerkung: Die Erstauflage war 1891.

http://euvs-vintage-cocktail-books.cld.bz/1896-Fancy-Drinks-and-Popular-Beverages-by-the-Only-William

http://euvs-vintage-cocktail-books.cld.bz/1896-Fancy-Drinks-and-Poplular-Beverages-by-the-only-William-paper-cover

[1897] Luigi Sala: Il liquorista pratico compilato sui piu recenti sistemi e senza il concorso della distillatione. 3. Auflage. Milano, Casa Editrice Bietti, ohne Jahr.

http://www.bargiornale.it/il-liquorista-pratico-1897/

[1898] Anonymus: Anleitung zur Bereitung Amerikanischer Eis-Getränke etc. und Kochrecepte für die feine Küche unter Verwendung unserer Special-Bodega-Marken. Frankfurt, The Continental Bodega Company, ohne Jahr.

http://euvs-vintage-cocktail-books.cld.bz/1898-Anleitung-zur-Bereitung-Amerikanischer-Eis-Getrank

[1898] Anonymus: Before & After Dinner Beverages and a Few Sandwiches, New York, The Meriden Company, ohne Jahr

http://catalog.hathitrust.org/Record/100182477 (nur Ansicht)

http://euvs-vintage-cocktail-books.cld.bz/1898-Before-after-dinner-beverages-and-a-few-sandwiches

[1898] Anonymus: Cocktails. How to Make Them. Providence, Livermore & Knight Co., 1898.

http://euvs-vintage-cocktail-books.cld.bz/1898-Cocktails-How-to-Make-Them-Providence-Livermore-Knight-Co

http://cocktailnørden.dk/wp-content/uploads/2016/02/Cocktails-How-to-Make-Them-1898.pdf

[1898] Joseph L. Haywood: Mixology; The Art of Preparing All Kinds of Drinks. Wilmington, Press of the Sunday Star, 1898.

https://archive.org/details/mixologyartofpre00hayw

http://euvs-vintage-cocktail-books.cld.bz/1898-Mixology-the-art-of-preparing-all-kinds-of-drinks-1898

[1899] Aczél Miksa: American Bar. Útmutató az amerikai hűsítő és hevítő italok készítéséhez. Budapest, ohne Jahr.

http://euvs-vintage-cocktail-books.cld.bz/1899-American-Bar-by-Aczel-Miksa

[1899] Anonymus: Hegenbarth’s Getränkebuch. Eine Sammlung zeitgemäßer Vorschriften zu Herstellung von Bowlen, Punsch u. Sonstigen Mischgetränkengetränken. Mit besonderer Berücksichtigung der in- und ausländischen Kaffeehaus- sowie der Apfel- und Fruchtwein-Getränke. Plauen Dresden, Max Hegebarth’s Verlag, 1899.

http://euvs-vintage-cocktail-books.cld.bz/1899-Hegenbarth-s-Getranke-Buch

[1899] Chris F. Lawlor: The Mixicologist or How to Mix All Kinds of Fancy Drinks Containing Clear and Reliable Directions for Mixing All the Different Beverages Used in the United States, Embracing Juleps, Cobblers, Cocktails, Punches, Durkees, „Rickeys,“ Etc., Etc., in Endless Variety, with Some Recipes on Cooking, and Other General Information. An Up-to-Date Recipe Book. Cleveland, Burrows Brothers, 1899.

https://euvs-vintage-cocktail-books.cld.bz/1899-The-Mixicologist-by-C-F-Lawlor

[1899] Edward Spencer: The Flowing Bowl. A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences. London, Grant Richards, 1899.

https://www.collectif1806.com/collectif-library/Collectif1806-1899-The_Flowing_Bowl-UK.pdf

[1899] Niels Larsen: Les Boissons Américaines ou la manière de préparer les coktails, cobblers, coolers, crustas, daisies, egg noggs, fixes, fizzes, flips, juleps, sours, slings, smashes, limonades, sangarees, punches, grogs, toddies, pousse-cafés, cups, etc., etc. 156 recettes. Paris, Librairie Nilsson, ohne Jahr.

Das Jahr 1899 wird belegt durch einen Eintrag in der „Bibliographie de la France“. ^[2]

http://euvs-vintage-cocktail-books.cld.bz/1899-156-recettes-de-boissons-americaines

http://www.bargiornale.it/les-boissons-americaines/

[1899] Edward Spencer: The Flowing Bowl: A treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences. London: G. Richards. ^[3]

Quellen

1. http://www.bibulo.us/section-2the-bibulous-bibliography.html: The Bibulous Bibliography. 1862–1894 (Golden Age of Cocktail Drinking).
2. http://www.bibulo.us/section-3the-bibulous-bibliography.html: The Bibulous Bibliography. 1895–1919 (Old School of Bartending).

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