Take a step back in time with this reprint of The Bartender’s Guide, A Complete Cyclopedia of Plain and Fancy Drinks . Originally published in 1882, The Bartender’s Guide has been a staple drink book for countless bartenders over the years. Written by Jerry Thomas, who was the principal bartender at the Metropolitan Hotel in New York City and at the Planter’s House in St. Louis, the book covers punches, cobblers, toddies and slings, temperance drinks, and many more. The book contains original measurements but are easily converted for modern recipes. Often, the somewhat-experienced bartender can easily figure them out quite naturally. Included in The Bartender’s Guide is A Manufacture of Cordials, Liquors, Fancy Syrups, Etc. , giving the reader two books in one. This additional material could prove useful for bartenders looking to advance their craft to a new level by manufacturing many of drink mix ingredients by hand. Advanced tools are needed to begin this level of drinkmaking.