With such a broad scope, there would be a great big mountain of them on the food side stretching back at least to the 17th Century, and it will quickly surpass the scope of this forum. However, some of those older cookbooks are actually quite relevant here because they offer essential information on various beverages of the era, such as possets and remedies. We have already captured at least some of the latter on this thread.
The world of wine has its own great big pile of literature with which I am largely unfamiliar—almost entirely out of scope, here.
“Influential”, “theory” and “technique” are all a little loaded. For example, Johnson mainly wrote about operating and managing a bar (theory?), although there’s some technique sprinkled in there for handling beverages, mixed or not. Exactly how influential he was is—in his era—is something @Splificator has questioned. Obviously, he’s considered quite important to us now. The Hoffman House guides cover some similar territory starting in… 1903? Kappeler (1895) has been hugely important (at least retroactively) for understanding 19th Century mixology by spelling a lot of things out in prose. In terms of mixed drinks theory, David Embury (1948) obviously has to be added to your list. Jeff Berry’s books have to go on such a list, along with the Smuggler’s Cove book. Again, scope is problematic here. How low is the bar for “theory” and “technique”? If you allow Johnson, then why not Trader Vic?
There are some non-English language books that probably belong on the bar side. I’m not sure which, offhand, but some of the early bar books (Lefeuvre?) make some attempt to explain what the hell is going on and what the result is supposed to resemble.