In 1917, Tom Bullock was the first African American bartender to publish a cocktail guide. He had served Mint Juleps to President Theodore Roosevelt and other notables during his long tenure at the St. Louis Country Club in the pre-Prohibition era. Beyond the Mint Julep, his manual includes recipes for cocktails that include every from absinthe and brandy to Champagne.

Available as a digital download, in PDF format. 70 pages.

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Here are a few of our favorites:

Juice of ½ of a Lime.
1 pony Cusenier Grenadine.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Serve in a Mug with Lump Ice; fill with Seltzer.

Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.

Lump Ice.
Use Shaker.
½ of the white of 1 Egg.
3 dashes Anisette.
1 jigger Old Tom Gin.
1 pony fresh Cream.

Shake well, serve in Cocktail glass.


Fill large Bar glass ⅔ full Shaved Ice.
3 dashes Gum Syrup.
4 dashes Lemon Juice.
1 dash Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
½ jigger Tokay or Sweet Catawba Wine.
½ jigger Brandy.

Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.