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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.

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10 Comments

Evangeline says:

07/05/2020 at 04:04

Amazing. Thank you.

Emilio Rojas says:

08/05/2020 at 07:17

I really appreciate this opportunity to learn, I love books.
Thank you so much.
I hope found more websites like this.

said says:

02/06/2020 at 21:10

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.

Jaime Antonio says:

23/06/2020 at 23:18

I have been reading some of this awesomes books. Thanks to make it possible.

JASON ANDERSON says:

20/09/2020 at 13:41

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.