1862: The Bartender’s Guide is a modern adaptation of Jerry Thomas’s How to Mix Drinks and Christian Schultz’s Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, etc. — originally published together in 1862 with more than 600 recipes. As the first printed cocktail compendium, Thomas’s guide codified the distinctly American invention of the cocktail, building on a tradition that began appearing in print as early as 1806.
This edition preserves every original formula while enhancing usability for today’s reader. Recipes are reorganized into intuitive categories, measurements updated to modern standards, and terminology clarified without altering intent. Historical notes, ingredient commentary, and AI‑generated reinterpretations of the original engravings balance vintage authenticity with modern readability, making this book an essential resource for bartenders, beverage historians, and cocktail enthusiasts alike.