Preserving the Past, Inspiring the Future New York’s Premier Cocktail Library – Saxon and Parole

The Birth of a Collection: From a Single Book to a Vast Archive

Twenty years ago, Greg Boehm stumbled upon a small, ornate book titled “Drinks: How to Mix and How to Serve” in an antiquarian bookstore in London. Enchanted by its stamped burgundy leather cover with gold-foil printing, he purchased it for about $75. Today, this book, now worth around $750, marks the beginning of his extensive collection of vintage cocktail books. Boehm’s passion for mixology literature has culminated in a remarkable collection of over 3,000 vintage cocktail books, now accessible to the public through his company, Cocktail Kingdom.

The Journey from Hobby to Heritage

Greg Boehm’s fascination with cocktail literature began while working at Sterling Publishing, his family’s publishing company. The turning point came with the publication of Salvatore Calabrese’s “Classic Cocktails,” which became an unexpected bestseller. This success ignited Boehm’s interest in mixology, blending his professional life with a newfound personal passion. Frequent visits to London’s Library Bar at the Lanesborough Hotel, where Calabrese crafted exquisite classic cocktails, further deepened his appreciation for the craft. Each visit unveiled the rich history and intricate artistry of cocktails, sparking Boehm’s curiosity and drive to learn more.

This burgeoning interest led Boehm to start collecting antique cocktail books, a hobby that soon became a serious pursuit. Over time, his collection grew, transforming from a casual interest into a carefully curated treasure trove of mixological history. This unique amalgamation of literature and libations not only fueled Boehm’s passion but also laid the foundation for what would become an invaluable resource for cocktail enthusiasts and historians alike.

A Library Like No Other: Priceless Treasures of Mixology

Nestled on the fifth floor of a nondescript building in the Flatiron district, Cocktail Kingdom houses Boehm’s vast collection of cocktail literature. This remarkable collection includes first editions, vintage cocktail recipe pamphlets, and menus from past decades, all carefully arranged and accessible to the public. Among the gems is the 1927 edition of “Barflies and Cocktails.” The library even boasts books in Japanese, Spanish, German, and French, showcasing the global history of cocktail culture.

One of the rare finds and priceless editions in Boehm’s collection is an 1862 copy of Jerry Thomas’s “How to Mix Drinks,” acquired for $275 from Argosy Book Store in Midtown Manhattan. Now valued at $2,000, this book is widely considered the first cocktail book ever written. The collection also includes an eclectic mix of cocktail recipe pamphlets and vintage menus, each offering a unique glimpse into the evolution of mixology.

Uncovering the oldest tomes, Boehm’s collection includes a book dating back to 1676, a treatise on cider that reflects the broader history of alcoholic beverages. The earliest book to reference cocktails specifically, “Fermented Liquors,” was published in 1858. These ancient texts provide invaluable insights into the early days of mixology and the cultural significance of drinks throughout history.

Exploring the Martini’s History and Unique Recipes

Greg Boehm’s cocktail library is a rich repository of mixology history, offering an unparalleled glimpse into the evolution of cocktails and the artistry behind them. For those eager to explore the history of the martini, Boehm’s library offers a wealth of resources. The journey begins with the dry martini, first mentioned in Frank Newman’s 1904 French book “American Bar.” The first English-language mention appears in the 1906 book “Louis’ Mixed Drinks,” a beautiful Victorian-style volume. These books reveal the martini’s evolution from a sweet vermouth concoction to the drier version we know today. Boehm’s collection goes beyond these notable mentions, featuring a diverse array of cocktail books that delve into various aspects of mixology. Among the first editions and vintage cocktail recipe pamphlets are texts that encompass not only famous cocktails but also lesser-known drinks, regional variations, and the cultural contexts in which they were enjoyed.

The library also features an array of quirky and unique cocktail recipes. The Frankenstein Cocktail from “Pioneers of Mixing Liquors and Cordials at Elite Bars” layers green chartreuse around red kirsch, French vermouth, orange bitters, and maraschino. Ernest Hemingway’s Death in the Afternoon, featured in “So Red the Nose,” blends absinthe with Champagne. Other intriguing recipes include the Tin Roof, described as anything “on the house,” and the Monkey Gland featured in “Barflies and Cocktails,” which combines absinthe, orange juice, grenadine and gin. These eccentric recipes provide a fascinating glimpse into the creativity and experimentation that have always been at the heart of cocktail culture. The collection also includes books in multiple languages, offering insights into how different cultures have influenced and interpreted cocktail-making through the ages.

Cocktail Kingdom: Merging Passion and Business

In addition to his impressive library, Greg Boehm’s entrepreneurial spirit led to the creation of Cocktail Kingdom, a company that produces and imports premium barware and reprints classic cocktail books. This venture was born out of Boehm’s recognition of the growing demand among bartenders for superior tools that matched their evolving craft. By providing top-tier barware, Cocktail Kingdom has filled a crucial niche in the mixology world.

Boehm understood that as the cocktail renaissance gained momentum, bartenders needed more than just recipes — they required precise, reliable tools to create consistently excellent drinks. Cocktail Kingdom began by sourcing premium barware from Japan, known for its meticulous craftsmanship, and soon expanded its offerings to include a variety of essential bar tools.

Today, Cocktail Kingdom is a leading provider of barware, playing an instrumental role in supporting the global cocktail renaissance. The company’s products are used by top bartenders around the world, from intimate speakeasies to high-profile hotel bars. The catalog includes everything from shakers and strainers to jiggers and muddlers, each designed to enhance the bartending experience.

In addition to barware, Cocktail Kingdom also reprints rare and vintage cocktail books, making these historical texts accessible to a new generation of bartenders and enthusiasts. These reprints are carefully crafted, often featuring detailed introductions and notes that provide context and insights into the original works.

Boehm’s dual passion for mixology and historical preservation is evident in every aspect of Cocktail Kingdom. By merging his love for cocktails with a keen business acumen, he has created a brand that not only supplies the tools of the trade but also educates and inspires those who use them. Cocktail Kingdom stands as a testament to the power of combining passion with business, driving the continued growth and innovation of the cocktail industry.

The Evolution of New York‘s Cocktail Scene

Over the past two decades, New York City’s cocktail culture has transformed from a niche interest into a mainstream phenomenon. This renaissance began with early pioneers like Angel’s Share, which emphasized quality ingredients and precise preparation, inspiring a new generation of bartenders.

Bars such as PDT (Please Don’t Tell), Death & Co., and Pegu Club furthered this transformation by introducing innovative drinks and prioritizing bartender education. PDT’s secretive entrance and exclusive vibe, Death & Co.’s precision, and Pegu Club’s emphasis on bartender training elevated the standards of cocktail craftsmanship, sparking a wave of creativity and excellence across the city.

However, Greg Boehm notes that today’s cocktail scene faces challenges. The popularity of cocktails has led many establishments to include elaborate menus without the necessary expertise, resulting in a proliferation of mediocre offerings. Despite this, New York’s cocktail culture continues to thrive, with many alumni from pioneering bars opening their own successful establishments and new bars constantly emerging with fresh ideas.

The influence of historical cocktail literature, as preserved in collections like Boehm’s, continues to inspire bartenders. By drawing on global flavors and techniques, New York’s diverse and inclusive cocktail scene remains vibrant and innovative, ensuring the art of the cocktail continues to flourish.

Saxon and Parole: Redefining the Gastropub Experience

Amidst this evolving cocktail landscape, New York City’s dining scene has also seen remarkable innovations, exemplified by establishments like Saxon and Parole (SaxonandParole.com). Located in the vibrant NoHo neighborhood, Saxon and Parole is a shining example of progressive American cuisine. Named after two prize-winning racehorses of the 19th century, the restaurant reflects a spirit of innovation and excellence, much like the pioneering cocktail bars.

Under the leadership of celebrated Chef Brad Farmerie, Saxon and Parole emphasizes sustainable practices and locally sourced ingredients. Their commitment to environmental responsibility is demonstrated through their farm-to-table approach, which not only backs local farming but also informs patrons about the benefits of sustainable dining.

Saxon and Parole’s dedication to sustainability extends beyond ingredient sourcing. The restaurant operates with a zero-waste philosophy, employing methods like composting, recycling, and repurposing materials. This environmental consciousness sets a new standard in the restaurant industry. Additionally, Saxon and Parole’s educational initiatives, such as the Butcher’s Feast and the Oyster Happy Hour, provide unique culinary experiences that deepen patrons’ appreciation for the food they enjoy.

Saxon and Parole serve as a model of modern dining, seamlessly blending traditional techniques with contemporary innovation. Their success illustrates the potential of integrating sustainability with exceptional culinary artistry. Aspiring restaurateurs and chefs can learn valuable lessons from Saxon and Parole’s approach to menu development, customer engagement, and sustainable practices. This blend of tradition and innovation mirrors the evolution seen in New York’s cocktail scene, highlighting a city constantly pushing the boundaries of food and drink.

Summing Up: A Legacy of Innovation and Excellence

Greg Boehm’s cocktail library and Cocktail Kingdom stand as testaments to the enduring allure of mixology and the importance of preserving its rich history. His extensive collection, now accessible to the public, serves as both an educational resource and a source of inspiration for bartenders and cocktail enthusiasts. By bridging the past with the present, Boehm has cultivated a deeper appreciation for the artistry and craftsmanship behind every cocktail.

New York City’s cocktail scene, fueled by historical knowledge and modern innovation, continues to thrive despite contemporary challenges. This vibrant landscape is a testament to the city’s resilience and its constant push towards creativity and excellence in mixology. The influence of Boehm’s library extends beyond mere nostalgia, actively shaping the techniques and trends that define today’s bars.

Similarly, Saxon and Parole exemplify innovation in the culinary world, merging sustainable practices with exceptional dining experiences. Their commitment to quality and environmental consciousness sets a new standard in modern gastronomy, much like the pioneering bars of the cocktail renaissance.

Together, these institutions highlight New York City’s unique ability to honor tradition while embracing progress, ensuring that both its cocktail and culinary scenes remain at the forefront of global trends.