A reproduction of the 1895 edition, with a new introduction by Ted "Dr. Cocktail" Haigh. One of the first publications to feature a wide range of new drinks, not simply the old standards.
“George J. Kappeler ... was for a long time at the head of the drink laboratory connected with the Holland House, which has a reputation for the excellence of its damp delights.” —Centralia Enterprise and Tribune, 1897 Modern American Drinks, originally published in 1895, is considered by many cocktail enthusiasts to be one of the most important cocktail books of the era, with dozens of recipes that had never been published before. George J. Kappeler, who was the head bartender at the Holland House Hotel at Fifth and Thirtieth in Manhattan, writes in his preface: “The recipes contained in this book are for the proper mixing of all kinds of drinks, such as Absinthe, Cocktails, Cups, Crustas, Cobblers, Coolers, Egg Noggs, Fixes, Fizzes, Flips, Juleps, Lemonades, Punches, Poussé Cafe, Frozen Beverages, etc. The formulas are simple, practical, and easy to follow and are especially intended for use in first-class Hotels, Clubs, Buffets, and Barrooms, where, if adopted and concocted according to directions given, they will be entirely satisfactory to the caterer and pleasing to the consumer, the latter of whom will immediately notice a marked improvement in his favorite beverages.”