Recipes for Mixed Drinks by Hugo R. Ensslin (a reproduction of the 1917 edition) with a new introduction by David Wondrich. Author: Hugo R. Ensslin Introduction by: David Wondrich Paperback 74 pages ISBN: 978-1-60311-190-4 Available: Now From the Introduction by David Wondrich... As it happened, Ensslin's book was the last train out; the final bartender's guide from New York before Prohibition set in. As such, it was a precious record of what was going on behind the bar, an ode to the new and trendy ingredients, techniques and categories of the 1910s---the aforementioned Caloric or "Swedish" PUnch, grenadine, Bacardi rum, applejack, Dubonnet, "Cointreau Triple Sec"; the Old-Fashioneds newly tricked out with orange peel and pineapple sticks, the Bucks and revised Daisies.