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THE BARTENDING PROFESSION has a rich and varied history that only recently has come to light during the past two decades. Vintage cocktail and distillation books filled with recipes, techniques, and management procedures are being unearthed and collected at an unprecedented pace.
For the new generations of bartenders these rare volumes, dating from the 1820s through the 1940s, are financially out of reach. However, these sources of research are crucial to career development and creative inspiration as well as to personal advancement in a profession that has rediscovered a justifiable sense of pride and purpose.
Over the coming year, we will make available free, digitised versions of these classics that you can read online and search in a user-friendly, page-through format. With over 1,000 volumes at our access, we need your help in deciding which volumes you find most important to you as a bar professional.
Email us at info@euvslibrary.com with your suggestions for upcoming titles that you would like to read online.
WANT TO VIEW A BOOK IN THE LIBRARY?
JUST CLICK THE BOOK COVER
TO START READING, SEARCHING, LEARNING.
36 Comments
Amazing. Thank you.
I really appreciate this opportunity to learn, I love books.
Thank you so much.
I hope found more websites like this.
how can I access. I click the book cover and send me to other page where I have to type down my password but I don’t have any one.
I have been reading some of this awesomes books. Thanks to make it possible.
BELOW IS A CONVERSION CHART FOR THE OLD MEASUREMENTS LISTED IN THE BOOKS.
Fuzzy math; Credit: FPG International
Here is a list of conversions, with Imperial measurements (from the U.K), as well as few British ones–as both are found in many classic cocktail books and can be mighty confusing.
1 quart (Imperial) = 40 ounces
1 quart = 32 ounces
1 bottle = 24 ounces
1 pint (Imperial) = 20 ounces
1 pint = 16 ounces
1/2 pint (Imperial) = 10 ounces
1/2 pint = 8 ounces
1 gill (Imperial) = 4.8 ounces
1 gill = 4 ounces
1 dram = 1/4 tablespoon (found in the British metric system or English recipes before approx. 1972)
1 wineglass = 2 ounces
1 jigger = 1 1/2 ounces – 1 1/4 ounces
1 pony = 1 (fluid) ounce = 2 tablespoons
1 tablespoon = 1/2 (fluid) ounces
1 teaspoon = 1/16 fluid ounces
A dash is a tricky one. When applied to bitters, a “dash” makes sense: it’s what comes out the top of the bottle. But if you find a recipe calling for “dashes of syrup,” check out similar drink recipes and use your judgment in how much you need.
And remember, as with most everything in this world, drinks are a matter of taste. So if you like things a little sweeter, add a “dash” more sugar or syrup. If you can’t get enough mint, for the love of God throw in another spring, and if you’re diabetic like Hemingway, skip the sugar and pucker up.
I have a very nice copy of (for Snake Bites of something). snake skin cover… what is it worth, who might want to buy it??
Cheers to you all. You’ll be bookmarked without a doubt.
Double clicking the cover of “Bariana” doesn’t allow reading but just enlarges it?
auxiliary
Saint Helena Pound
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What a find it is! Amazing stories, history and knowledge!!!
thank u very much
eco-centric
What a wonderful resource. Thank you!
What a GEM!!!
This website is like a hidden treasure, it has been a pure delight to read through the books. I look forward to trying some new recipes.
Bes Regards 🙂
Jason there is a typo in your teaspoon conversion. it should read 1/6 Oz or 5ml
Thank you very much.
It’s great. I can’t tell you how much history and the thoughts and ideas of great men and women will be brought to us over time through this.
I’m a bartender, and I’m so glad to know about this site.
I’m a bartender, and I’m very happy to know about this site, and I hope that my customers can also experience the taste that transcends time and space.
Thank you for this wonderful project.
I definitely need to visit the museum someday!
what an amazing archive!! I’ll be perusing this for a long time. THANK YOU! Another book that would fit in this library is “A Gentleman’s Companion – an Exotic Drinking Book” from 1939. It was published as a companion to a recipe book.
Thank you so very much. This is simply amazing. Gold mine of knowledge.
Hello
Thank you for this great archive.
I wonder if you an archive for vintage wishkey book.
Thank you
Best regards.
As a 50yr old bartender with over 25yrs cocktail experience, I am more delighted than ever with modern technology. Remember back in the day when we coveted the limited amount of paper books we could find on the craft? Thank you for this.
This wonderful! I’m researching for a book and it’s wonderful to have easy access to much older bartending books like those of Jerry Thomas to see how the profession was written about decades and a century ago
¡Hola! He querido escribirte porque veo una excelente oportunidad para que tu empresa sea el foco de una *entrevista* que tengo en mente que podríamos realizar.
Esta entrevista no sólo sería una conversación enriquecedora, sino que además, *se publicaría en decenas de medios* y periódicos de gran reputación. Como beneficio adicional, enlazaremos tu sitio web en la entrevista, lo cual ayudará a mejorar su posicionamiento. El hecho de que aparezcas en una entrevista en medios confiables contribuirá a generar más confianza en tu negocio.
¿Sería posible que me dieras un *número de teléfono* para discutir los detalles? Gracias.
非常感谢有这个网站以及你们所做的一切。
Hey people!!!!!
Good mood and good luck to everyone!!!!!
I would like to have the password to access to other books please
This is incredible. My respect, this site has helped me so so much. Much love from The Netherlands
I like this book for my life
Wow! What an amazing collection of incredible books! Thank you for making this so accessible and sharing with the world. I’m a 30 year vet and I love pouring through these gems. So much history and creativity. Our passionate love of creation and flavor have been putting smiles on faces for centuries and will undoubtedly continue for many, many more.
My only question, and it is by no means a complaint, why no Mr. Boston?
Cheers to all and happy mixing!
The Barguy