Here are the books and articles—both old and new—referred to by Paul Dickson in creating creating this website and his book Contraband Cocktails. This bibliography has been augmented by works from Alison Kelly’s American Cocktail Books, 1869-1939 Selected Titles from Library of Congress Collections these books are marked thusly = ◙. These books and others of their ilk are available in the Science and Business Reading Room of the Library of Congress.
Readers will note that a large percentage of these works were published in the 1930s after the Eighteenth Amendment was repealed with the passage of the Twenty-First Amendment in 1933. They ranged from serious handbooks for professional mixologists to lighter guides for entertaining at home. Alison Kelly who has studied this wave of post-Prohibition mixology concludes:
One common theme in these books is that, while alcohol consumption never stopped, and in fact probably increased, during Prohibition, people were consuming the very lowest grade in an uncivilized manner. In general, the publications work to remedy the ills of Prohibition, to restore sophistication and good taste, along with reviving the lost art of mixology. Some of the books are sponsored by distillers, others appear to be independent ventures. Although most were published during the Great Depression, they don’t always reflect that event in any obvious way. As a group, they present an interesting mix of looking both backward and forward, with their art deco covers and recipes for Marcel Waves and New Deal Cocktails—as well as cups and fizzes from before World War I.
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◙ 100 famous cocktails: the romance of wines and liquors, etiquette, recipes, published in collaboration with Oscar of the Waldorf. New York, Kenilworth Press, c1934. 46 p. Note: “By Anderson Russell.” Contains a photo portrait of Oscar, “host par excellence of the Waldorf-Astoria”. The book includes a discussion of wines, as well as a description of the history and social importance of drinking, a history of the Waldorf Bar, and cocktail recipes.
Ade, George.The Old Time Saloon—Not Wet—Not Dry Just History, New York. Ray Long & Richard R. Smith, Inc. c 1931.
"All mixed up; the problem with most bartenders these days? They don't know how to make drinks. A toast to some of today's greatest cocktails, as they were originally mixed by the masters themselves." Playboy May 2004: 83.
Allsop, Kenneth. The Bootleggers and Their Era. Garden City, New York: Doubleday, 1961.
◙ Altschul, Ira D. Drinks as they were made before Prohibition. Santa Barbara, CA, Press of the Schauer Printing Studio, Inc., c1934. 51 p. “Dedicated to the memory of the Potter Hotel, Santa Barbara California.” “During the life of Prohibition when good liquor was hard to get (and still is) the most rancid poison was sold as whiskey, gin and liqueurs.”
Arthur, Stanley Clisby. Famous New Orleans Drinks And How to Mix 'em. New Orleans: Harmanson, 1937.
Asbury, Herbert. The Great Illusion: An Informal History of Prohibition. NY: Doubleday, 1950.
Baime, A.J. "Old school: a Study in the Classics." Playboy June 2010
◙ Bailey, Alfred J. The mixologist … a complete and up-to-date guide for the business establishment and home buffet. Denver, CO, A. J. Bailey, 1934. 130 p.“For correct drinks.” The silver and black cover shows an elegant couple, an ashtray and cigarettes, and a cocktail; inside, there is a portrait of the author and illustrations of bar utensils. Recipes include the Zaza, the Ojen and the Morton Downey cocktails, the last named for the popular singer known as the “Irish Nightingale.”
Baker, Charles. The Gentleman's Companion. 1939. Published initially in two volumes. The first edition is relatively easy to find, but expensive. Volume I pertains to food. Volume II pertains to cocktails. Both volumes are in print as separate books.
Barnes, Bart. “Roger Butts Dies at 89; Arrested Bootleggers on Hill.” Washington Post. December 12, 1998, p M-1.
Barnes, Harry E. Prohibition versus Civilization: Analyzing the Dry Psychosis. NY: Viking Press, 1932.
Behr, Edward. Prohibition: Thirteen Years That Changed America. Reprint ed. New York: Arcade Publishing, 2011.
Bergeron, Victor.. Trader Vic's Book of Food and Drink,
Blumenthal, Karen. Bootleg: Murder, Moonshine, and the Lawless Years of Prohibition. Reprint ed. publication place: Square Fish, 2013.
Bobrow, Warren. Apothecary Cocktails: Restorative Drinks from Yesterday and Today. Beverly, Massachusetts: Fair Winds Press, 2013.
◙ Altschul, Ira D. Drinks as they were made before Prohibition. Santa Barbara, CA, Press of the Schauer Printing Studio, Inc., c1934. 51 p. “Dedicated to the memory of the Potter Hotel, Santa Barbara California. During the life of Prohibition when good liquor was hard to get (and still is) the most rancid poison was sold as whiskey, gin and liqueurs.”
Burnham, John C., ed. Bad Habits: Drinking, Smoking, Taking Drugs, Gambling, Sexual Misbehavior and Swearing in American History (American Social Experience). New York: NYU Press, 1994.
Burns, Eric. The Spirits of America: A Social History of Alcohol. Philadelphia, Pa.: Temple University Press, 2004.
Burns, Eric. The Spirits of America: A Social History of Alcohol. Philadelphia, Pa.: Temple University Press, 2004.
Calabrese, Salvatore. Classic Cocktails. New York, Main Street, 2006.
Calloway, Cab, and Bryant Rollins. Of Minnie the Moocher and Me. Edited by John Shearer. New York: Thomas Y. Crowell Company, 1976.
Carse, Robert. Rum Row. NY: Rinehart & Co. 1959.
Cerwin, Herbert and Jo J. Mora. Cocktail Recipes Mixed By Famous People For A Famous Hotel, 1933. (These recipes were collected from all parts of the country by The National Association for Advancement of Fine Art of Drinking in the year that brought the end of the long drought 1933.They were tested and sampled by a group of competent experts at Hotel Del Monte. Contributors to this unique collection of mixed drinks include Ernest Hemingway, Theodore Dreiser, Edgar Rice Burroughs, the Marx Brothers, Marlene Dietrich, Will Sparks, George M. Cohan, Ed Wynn, W.C. Fields and Jo Mora. A faithful reproduction of the scarce 1933 Edition was reprinted in 2004 by the Pebble Beach Company under the title Cocktail Recipes for a Famous Hotel.)
◙ Cheerio, 101 best cocktail recipes. Chicago, Utility Booklet Co., c1933. 48 p. The cover depicts jolly anthropomorphized bar tools dancing in a circle, while the introduction laments the fact that “for the past 14 years our palates have been tortured.” Recipes include the Repeal Cocktail, the Hotcha-cha, and the Schnozzola.
Cipriani, Arrigo. Harry's Bar: the Life and Times of the Legendary Venice Landmark. New York: Arcade Publishing, 1996.
Clark, Norman. Deliver Us from Evil: An Interpretation of American Prohibition. NY: W. W. Norton & Co., 1976.
Cobb, Irvin S. Irvin S. Cobb's own Recipe Book, The Greatest Drinking Guide ever Published, Louisville, Kentucky, Frankfort Distilleries. 1934.
Collins, Philip. Classic Cocktails of the Prohibition Era: 100 Classic Cocktail Recipes. Los Angeles: General Pub. Group, 1997.
Conrad, Barnaby, III. The Martini. San Francisco: Chronicle Books, 1995.
Craddock, Harry. The Savoy Cocktail Book. Being in the main a complete compendium of the Cocktails, Rickeys, Daisies, Slings, Shrubs, Smashes, Fizzes, Juleps, Cobblers, Fixes, and other Drinks, known and vastly appreciated in this year of grace 1930, with sundry notes of amusement and interest concerning them, together with subtle Observations upon Wine and their special occasions. Being in the particular an elucidation of the Manners and Customs of people of quality in a period of some equality. Alison Kelly of the Library of Congress has described this book: One of the legendary bartenders of the 20th century, Craddock, who was born in England, worked at New York's Knickerbocker Hotel and the Hoffman House. He became a naturalized citizen in 1916, but, with the advent of Prohibition, he returned to England, purportedly after shaking the last legal cocktail in New York. He went on to become the head bartender of the American Bar at London’s Savoy Hotel. In addition to the numerous illustrations and cocktail recipes, there is a short section on “cocktails suitable for a Prohibition country;” these are not temperance drinks, but instead call for ingredients easily obtained during Prohibition, such as grape juice, grenadine and “hooch whisky.”
Crockett, Albert Stevens. Old Waldorf Bar Days; With The Cognomina And Composition Of Four Hundred And Ninety-One Appealing Appetizers And Salutary Potations Long Known, Admired And Served At The Famous Big Brass Rail; Also, A Glossary For The Use Of Antiquarians And Students Of American Mores;: New York, Aventine Press, 1931. Alison Kelly has written of this classic: Crockett, a well-known newspaperman and bon-vivant, was given the old bar book from the Waldorf-Astoria while he was writing a history of the establishment, which closed during Prohibition. With Repeal, he created a revised and amplified version of this “authoritative compendium of the authentic cocktails of a by-gone day.” Includes cultural history mixed with cocktail recipes and histories, sections on French, Cuban and Jamaican drinks, a history of the Waldorf, and a glossary.
◙ Crowley, Charles E. A complete ritual of conviviality, hospitality and hilarity... New York, Humor Publishing Corp., c1933. 79 p. On the cover a group of men, and a woman in a swanky red dress are served cocktails by a mustachioed bartender; inside there is a full page pen and ink illustration of Repeal giving Prohibition the boot, titled “The New Deal." Includes many cartoons and some drinking songs with music. On the cover: “The Perfect Bartending Host at Home: 300 Cocktails, Highballs and what have you! Drinking Songs, Humorous Sayings and Toasts, Snicks, Snacks, Wisecracks.”
Davis, Marni. Jews and Booze: Becoming American in the Age of Prohibition New York: New York University Press, 2012.
DeVoto, Bernard. The Hour. Portland, Or.: Tin House Books, 2010. Originally published in 1948 this book contains a full and opinionated view of the cocktail hour. “This is the violet hour,” Mr. DeVoto writes of that magic moment, 6 p.m., alluded to in the title. It is “the hour of hush and wonder, when the affections glow and valor is reborn, when the shadows deepen along the edge of the forest and we believe that, if we watch carefully, at any moment we may see the unicorn.” His view of the proper martini is strict and unrelenting: “And, I suppose, nothing can be done with people who put olives in martinis, presumably because in some desolate childhood hour someone refused them a dill pickle and so they go through life lusting for the taste of brine.”
Dobyns, Fletcher , The Story of Repeal; an exposé of the power of propaganda. Chicago, Willett, Clark & Company, 1940.
Duffy, Patrick Gavin.. Official Mixer's Manual. 1934.
Duffy, Patrick Gavin..The Standard Bartender’s Guide. 1934, 1940, 1948 editions
Edmunds, Lowell. Martini, Straight Up: The Classic American Cocktail. Rev. ed. Baltimore: Johns Hopkins University Press, 1998.
Edmunds, Lowell. The Silver Bullet: The Martini in American Civilization. Westport, CT: Greenwood Press, 1981.
Embury, David. The Fine Art of Mixing Drinks. 1948.(reprinted recently by Mud Puddle Books, Inc., New York).
Enforcement of the Prohibition Laws: Official Records of the National Commission on Law Observance and Enforcement. Five volumes. Washington, DC: U.S. Government Printing Office, 1931. (Popularly known as the Wikersham report)
◙ Feery, William C. Wet drinks for dry people. Chicago, Bazner Press, c1932. 59 p.“By William C. Feery B.B.” a “busted banker.” The 1920 federal census lists a William C. Feery, born in 1898, working as a bank clerk in Chicago. Written for the home bartender, the recipes include Plum Cocktail, Bees Knees, and hangover remedies.
Felten, Eric. How's Your Drink? Cocktails, Culture, and the Art of Drinking Well. Chicago, Agate Surrey, 2009. Eric Felten, How's Your Drink? Cocktails, Culture, and the Art of Drinking Well Chicago: Agate Surrey, 2009), 1.
Gaige, Crosby Crosby Gaige's Cocktail Guide and Ladies' Companion. Richly Embellished with Drawings Almost from Life by Rea Irvin. With a Foreword in Golden Prose by Lucius Beebe and a Recessional or Final Insult Hurled at the Reader by Lawton Mackall, Published for Hussies and Homebodies by M. Barrows and Company, New York, 1941.
Gately, Iain. Drink: a cultural history of alcohol. New York, Gotham Books, c2008. 546 p.
◙ Giggle water, including eleven famous cocktails of the most exclusive club of New York as served before the war when mixing drinks was an art. New York, C. S. Warnock, c1928. 152 p. Published during Prohibition, this book contains recipes for home-made gin, cordials and brandies—as well as cocktails
Grauer, Neil A. 'The Speakeasies I Remember: In a Last Conversation before His Death at 99 This January, the Artist Recalled the Places He Visited, Drew, and Wrote about during Prohibition in New York City. You Can Still Lift a Glass at a Couple of Them. (Al Hirschfeld),' American Heritage, June-July 2003.
◙ Gray, James. After Repeal: what the host should know about serving wines & spirits, proper glassware & cocktail recipes. Saint Paul, Brown-Blodgett Company, c1933. 33 p.Opens with a discussion of the evil effects of Prohibition, when “in place of all the fine formality that had accompanied drinking, we were obliged to accept the shabby ways of concealment and subterfuge.”Subheadings include: The Hip Flask Is Dead, Setting the Table for a Post-Prohibition Dinner, and Making a Match between Wine and Food.
Grosset & Dunlap. Esquire's Handbook for Hosts, New York, Funk & Wagnalls Company, 1949.
Field, Colin Peter. The Cocktails of The Ritz Paris. New York: Simon & Schuster. 2003.
Fisher, Irving Prohibition at Its Worst New York:Macmillan,1926. He is Professor of Economics, Yale University.
Fitzpatrick, Kevin C. Under the Table: a Dorothy Parker Cocktail Guide. Guilford, Connecticut, Lyons Press, 2013.
Kevin C. Fitzpatrick, Under the Table: a Dorothy Parker Cocktail Guide (Guilford, CT) : Lyons Press, 2013), 1.
Fougner, G. Selmer, 1884-1941. Along the Wine Trail: an Anthology of Wines And Spirits. Boston: The Stratford Company, 1935. Along the Wine Trail (The Sun Printing and Publishing Assoc., 1934)
Getz, Oscar. Whiskey : An American Pictorial History, with the collaboration of Irv. Bilow.. New York, David McKay, 1978
Grauer, Neil A. 'The Speakeasies I Remember: In a Last Conversation before His Death at 99 This January, the Artist Recalled the Places He Visited, Drew, and Wrote about during Prohibition in New York City. You Can Still Lift a Glass at a Couple of Them. (Al Hirschfeld),' American Heritage, June-July 2003
Grimes, William. Straight up or On the Rocks: A Cultural History of American Drink. New York: Simon & Schuster, 1993. Fn William Grimes, Straight up or On the Rocks: A Cultural History of American Drink (New York: Simon & Schuster, 1993), 1.
Guyer, William The Merry Mixer or Cocktails and Their Ilk: a Booklet On Mixtures and Mulches, Fizzes and Whizzes New York. Jos. S. Finch & Co.;1933. (A bone fide celebration of the return of high-grade alcohol. Quoting from the Introduction: “During the dark decade just past, cocktails became part and pared of American life. But what cocktails! Cocktails manufactured with every base from raw corn to bathtub gin . . . cocktails flavored with every ingredient from mock-Chartreuse to tartaric acid. Those days are past. There are no tears. Cock¬tail mixing is with us once again ... an art, not an apology.”)
Haimo, Oscar. Cocktail and Wine Digest, the Barmen's Bible, New York Oscar Haimo, 1946.
Hallwas, John E. The Bootlegger: A Story of Small-Town America. Urbana: University of Illinois Press, 1998.
Hardin, Achsah. Volstead English, American Speech, Vol. VII, Number 2, December 1931.
◙ Hartman, Dennis. Wines and liqueurs, what, when, how to serve … Washington, Congressional Press, Inc., c1933. 23 p. Subtitle: The right drink served the right way will drive all your troubles away… “In over thirteen years of legal aridity, we, as a nation, have unfortunately lost any delicacy of taste in alcoholic beverages we might have been acquiring prior to 1919.”
Hemingway, illustrated by Edward. Hemingway and Bailey's Bartending Guide to Great American Writers. Chapel Hill, N.C.: Algonquin Books, 2006.
Hendley, Nate. Dutch Schultz: the Brazen Beer Baron of New York. Canmore, Alberta: Altitudem, 2005. (Schultz was a Prohibition-era gangster.)
Hirschfeld, Al. The Speakeasies of 1932. Milwaukee, WI: Glenn Young Books, 2003. Originally published on January 1, 1932 under the title Manhattan Oases; New York's 1932 Speak-Easies by Dutton. The 2013 reprint has an introduction by Pete Hamill. “When Manhattan joints were hung out to dry, the Booze-oizie sniveled, then pirouetted on their stools to find reasonably palatable Speakeasy facsimiles. These Prohibition hangouts each had their own flavor, decorum, decor and formula for ducking the law. Each found its own alcoholic substratum: its own inimitable characters behind, at and under the bar. Fear not - all has not been lost to the repeal of the 18th Amendment, Starbucks corporate latte, and the wrecking ball. One intoxicating artifact remains, a book of lustrous vintage - Al Hirschfelds The Speakeasies of 1932, wherein Hirschfeld nails these dipsomaniacal outposts with his pen and brush in the manner of a dour Irish bartender sizing up a troublesome souse. Provided as well is the recipe for each of the speakeasys cocktail claim to fame. The resulting concoction is the perfect antidote to the Cappuccino Grande Malaise, a book that will make everyone yearn for a Manhattan, old fashioned, and straight up. His comments are as swooping and witty as his lines. - The New Yorker
Hirst, Christopher "PICK OF THE MIX ; for the Past 101 Weeks on These Pages, Christopher Hirst Has Been Celebrating Great Cocktails. as the Series Reaches Its He Serves Up His Top 10. Illustrations by Lucy Vigrass," The Independent (London, England), March 3, 2007,
Jackson, Michael. 1995. Michael Jackson's Bar and Cocktail Companion: The Connoisseur's Handbook. Originally published 1979. Philadelphia: Running Press.
Ley, S. Henri.(illustrations by John Held, Jr. The Merry Mixer, New York, Jos. S. Finch & Co.;1935. (The recipes printed in the Merry Mixer include many made famous in the past at such world-renowned New York bars as the old and new Waldorf, the Ritz Carlton, the Old Knickerbocker, Delmonico's, Sherry's, and many other places of equal prominence throughout the United States.)
Mason, Dexter. The Art of Drinking - or What to Make with What You Have (Together with Divers Succulent Canapés Suitable to Each Occasion). New York, Farrar & Rinehart, 1930.
◙ Meier, Frank. The artistry of mixing drinks. Paris, Printed by Bishop & Sons, 1936. 176 p. Limited edition on cream vellum paper. By the bartender of the Ritz Bar, Paris. In addition to information on cocktails, mixed drinks, and wine, this book includes an array of useful information for the traveler, such as time differences, nautical miles, world measures, and comparative alcohol strengths.
Mencken, H.L. The Vocabulary of the Drinking Chamber, New Yorker, Nov. 6, 1948.
◙ Meyer, Jean Robert. “Bottoms up.” Brooklyn, NY, The Jean Robert Meyer Studio, c1934. 34 p.“240 Cocktails, 60 Cartoons”The cover has a drawing of a tipsy bon vivant, and many of the recipes are illustrated with original drawings. Meyer, a staff member of the Brooklyn Civil Defense Volunteer Office during WWII, also illustrated a pamphlet on “How to Find War Materials in Your Own Home and What to Do with Them to Help Win the War Sooner.” (Brooklyn Eagle, Feb 2, 1944)
Mills, Eric. Chesapeake Rumrunners of the Roaring Twenties. Centreville, MD. Tidewater Publishers, 2000.
Mitchell, Joseph Up in the Old Hotel. Revised ed. New York: Vintage, 1993.
Moden Drinks and How to Mix Them Compliments of THE BRUNSWICK-BALKE COLLENDER CO. Booklet printed by Rogers & Smith Co. Printers, Chicago. Quoting from the Introduction: "Some bartenders claim that the day of the 'BARTENDERS' GUIDE' is past. This is no more a fact than would be the statement that the world does not move. The man who a few years ago could mix pretty nearly any drink called for at his bar would find himself in the novice class to-day if he had not remained behind the bar in this interval.
"Weird concoctions, smacking peculiarly of some one section of the country, have gained world-wide reputations. Names have been coined for them by the score, and strange names they are. A man from Reno might ask a New Orleans bartender to throw together for the joy of his palate an ‘Electric Belt.’ The New Orleans man would be a genius if he figured this one out. In the common parlance, the thirsty gentleman from Death Valley was pining for a ‘Blue Blazer,’ which any of the experienced men would be able to mix immediately.
"On account of this custom of tacking foolish names on to foolish drinks, we must apologize to our readers for omitting such extraordinary labels from our index. Otherwise we think we can say our formulas are up to the minute.
"We wish to particularly call the reader's attention to the Suggestions and Money Savers department in the back of this booklet. We are able to give more expert aid to the saloon owner to-day than any firm in any line of business. We should be able to. We have been making bar fixtures and studying saloon conditions for sixty years.
"The results of our experience cost you nothing but are worth much."
Moray, Alastair. The Diary of a Rum-Runner. Boston: Houghton, 1929.
◙ Mueller, Charles Christopher, Albert Hoppe, and Alfred V. Guzman. Pioneers of mixing at elite bars: collection of recipes from log of American traveling mixologists, 1903-1933. New York, Trinity Press, c1934. 4 v. v. 1. Pioneers of mixing wines. v. 2. Pioneers of mixing whiskeys, ryes and bourbons Return of Bacchus; Brief history of NY bars v. 3. Pioneers of mixing liqueurs and cordials v. 4. Pioneers of mixing Irish and Scotch whiskies Mueller and his fellow mixologists present an impressive list of credentials, including work at private clubs during Prohibition.
North, Sterling and Carl Kroth. So Red the Nose or Breath in the Afternoon, New York, Farrah and Rinehart, 1935. (A compilation of 35 cocktail recipes submitted by 35 famous authors such as Ernest Hemmingway's Death in the Afternoon Cocktail, Christopher Morley's Swiss Family Martini, Irving Stone's Lust for Life Cocktail, etc., etc.. Each drink is accompanied by an illustration by Roy C. Nelson and a short write up about it and/or the author, done by the author and/or editors. This book commands high prices—several available on line in late 2016 ranging from $200-$800.)
Peck, Garrett. Prohibition in Washington, D.C.: How Dry We Weren't. Charleston, SC: History Press, 2011.
Pett, Saul “Speakeasy Bouncer Remembers Fun and Frolic of the Twenties”. Milwaukee Journal, July 18, 1958.
Reed, Ben. Gatsby Cocktails: Classic Cocktails from the Jazz Age. London, Ryland Peters & Small, 2012.
Ben Reed, Gatsby Cocktails: Classic Cocktails from the Jazz Age (Ryland Peters & Small, 2012), 1.
Regan, Gary. “Shaken and Stirred: When Is a Martini Really a Martini?” Nation's Restaurant News, April 14, 1997, 45
Regan, Gary. The Joy of Mixology. New York, Clarkson Potter 2004.
Reinhardt, Charles Nicholas, 1892-. "Cheerio!": a Book of Punches And Cocktails. How to Mix Them, And Other Rare, Exquisite And Delicate Drinks, 1930.
Reynolds, Virginia. The Little Black Book of Cocktails: the Essential Guide to New and Old Classics. White Plains, NY: Peter Pauper Press, 2003.
Robert. Cocktails, How to Mix Them. London: H. Jenkins, 1922.
Rudin, Max. 'There Is Something about a Martini,' American Heritage, July-August 1997.
◙ Sasena, Joseph P., and Charles A. Sasena. Fine beverages and recipes for mixed drinks. Cleveland, c1933. 66 p.The Sasena brothers worked at the historic Cleveland Athletic Club for more than thirty years, and their book is replete with information on cocktails and wine. Recipes include the Thanks-to-Our President- Cocktail and the Repeal Special. In the foreword, journalist Jack Kennon notes that “America has decided on a return to sanity and good fellowship.”
Saucier, Ted. Bottom's Up. 1951.
Schumann, Charles. American Bar. New York: Abbeville Press Publishers. 1991.
Schumann, Charles. The Tropical Bar Book—Drinks and Stories. New York, Stewart, Tabori and Chang. 1986.
Sinclair, Andrew Prohibition: The Era of Excess (Boston: Little, Brown, 1962.)
Stewart, Amy. The Drunken Botanist: The Plants That Create the World's Great Drinks. Chapel Hill, N.C.: Algonquin Books of Chapel Hill, 2013.
Sullivan, Jack. Mostly Whiskey—Bottles. Jugs & Whathaveyou. Alexandria, Virginia, 2006.
Sundin, Knut W. Two Hundred Selected Drinks Göteberg: Ragnar Orstadius, Boktryckeri 1930 (The “name” bartender for the Swedish-American Lines Prohibition “booze cruises.” )
◙ Thomas, Jerry. The Bar-Tender's Guide. 1862. Thomas, Jerry. The bon vivant’s companion or How to mix drinks. Edited and with an introduction by Herbert Asbury. New York, A. A Knopf, 1928. 169 p. The book includes a lengthy piece on Jerry Thomas, (1830-1885), written by Herbert Asbury, and first published in H. L. Mencken’s American Mercury in December, 1928. This edition of Thomas’ book was published by Asbury almost five years before Repeal.
Thompson, Neal. Driving with the Devil: Southern Moonshine, Detroit Wheels, and the Birth of Nascar. New York: Three Rivers Press, 2006.
Towne, Charles Hanson, 1877-1949. The Rise And Fall of Prohibition: the Human Side of What the Eighteenth Amendment And the Volstead Act Have Done to the United States. New York: The Macmillan company, 1923.
Umberger, Daryl. "The Martini." St. James Encyclopedia of Popular Culture. Ed. Thomas Riggs. 2nd ed. Vol. 3. Detroit: St. James Press, 2013. 472-473.
Van de Water, Frederic F. The Real McCoy: The True Story of Captain Bill McCoy of the Tomoka, the Founder of Rum Row and King of the Rum Runners. (Through a momumental stroke of good luck I was able to obtain a copy of this book for a very reasonable price considering the fact that it is inscribed on the title page by the subject Bill McCoy who wrote : "HEAD WINDS NEVER LAST FOREVER- AND OH BOY- HOW FAST WE SAIL WHEN THEY TURN FAIR- GOOD LUCK BILL MCCOY PALM BEACH FLORIDA MAY, ONE 1938."
Walker, Eric Sherbrooke. The Confessions of a Rum-runner. New York: I. Washburn, 1928.
Walker, Stanley. The Night Club Era. New York, Frederick A. Stokes, 1933.
Waters, Harold. Smugglers and Spirits: Prohibition and the Coast Guard Patrol. NY: Hastings House, 1971.
Wondrich, David. Imbibe! from Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks too. 10.7.2007 ed. New York, NY: Perigee Trade, 2007. David Wondrich, Imbibe! from Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to, 10.7.2007 ed. (New York, NY: Perigee Trade, 2007).
Webpages of note:
“Bottles. Booze and Back Stories--A Blog About More Things Than You Can Shake a Stick At” Maintained by my old friend Jack Sullivan this blog is a trove of whiskey lore. http://bottlesboozeandbackstories.blogspot.com/
The Cold Glass is a very useful and well written cocktail blog written by a man named Doug Ford. http://cold-glass.com/
Alison Kelly’s magnificent bibliography is discussed at: https://blogs.loc.gov/inside_adams/2014/12/in-with-the-old-early-american-mixology-books/