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GREG BOEHM was galled when prices of out-of-print cocktail books skyrocketed along with the popularity of cocktails, a familiar gripe of any drink enthusiast who has been ensnared by the anachronistic charm of old bar books.

“Online auction sites have gone insane, to the point where it wasn’t really fun anymore,” he said. “I’ve watched prices for old cocktail books double in the last year. I’ve seen books that are not good, are not in good condition, aren’t first editions and aren’t hard to find sell for four or five hundred dollars. I found it upsetting.”

But rather than cry into his Corpse Reviver over the scarcity of these classics, Mr. Boehm decided to do something about it. He is producing facsimiles of the books himself...(story continued)

Image courtesy of the New York Times

Greg Boehm is reminded of a lost world as he strolls along Broadway between 21st and 22nd streets, near New York's Flatiron Building, on his way to work... (story continued)

For a culinary movement taking place in the digital age, the classic cocktail renaissance is resolutely analog.

While online forums and blogs help connect mixological devotees, the richest vein of information comes in the form of vintage bartending manuals - many published before World War II, the oldest predating Appomattox. With recipes calling for such antiquated ingredients as Boker's bitters and Old Tom gin and anthropological insights into the lost world of 19th century saloons, these guides are inspiring cocktail aficionados born generations later... (story continued)