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    Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
    Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
    Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
    Ebook154 pages1 hour

    Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks

    By Jerry Thomas

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    About this ebook

    Care for a Morning Glory Cocktail, a Blue Blazer, or a Philadelphia Julep? Recipes for these and hundreds of other tasty libations appear in this landmark volume. Originally published in 1862, Jerry Thomas' Bartenders Guide is widely considered by drink historians as the first serious American book on cocktails and punches.
    "A new beverage is the pride of the bartender, and its appreciation and adoption his crowning glory," declared Jerry Thomas (1830–85), the most famous bartender of his era. Known as "the father of American mixology," Thomas developed the showy techniques practiced at his saloons throughout California and New York. From hot whiskey toddies to wedding punch to "temperance drinks," this extensive compilation of timeless recipes will delight modern-day mixologists and their guests.
    "There are so many bartending recipes in this book, it's doubtful you'll need any other guide." — The Paperback Stash.
    LanguageEnglish
    PublisherDover Publications
    Release dateJun 22, 2016
    ISBN9780486814186
    Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
    Author

    Jerry Thomas

    Jerry Thomas, often nicknamed ‘Professor’ Jerry Thomas, was born in Jefferson County, New York and he trained as a bartender in Connecticut before moving to California. Although he returned to New York in 1851 and ultimately settled there, the early years of his career saw him travelling and working through the United States and in Europe. He excelled in the performance elements of mixology, becoming renowned for his elaborate techniques and flashy style. He published the first edition of How to Mix Drinks in 1862, thereby initiating the codification of a discipline that had previously been entirely oral. He would come to revise and augment the book several times in the course of his lifetime, notably giving greater prominence to cocktail recipes, which formed only a small part of the initial publication. The posts for which he was most famous were as head bartender at New York’s Metropolitan Hotel, and at his own bar on Broadway in New York. He was a recognised man about town, although while in New York he married and had two daughters. He lost his fortune in ill-advised speculation on Wall Street and was forced to sell his bar. This was a blow both professionally and personally, and his subsequent ventures never achieved the same success that he had enjoyed earlier in life. He died of apoplexy in New York in 1885, at the age of fifty-five.

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      hay traducción para los libros?? o los compro tal cual?

    Book preview

    Jerry Thomas' Bartenders Guide - Jerry Thomas

    How to Mix All Kinds of Plain and Fancy Drinks

    How to Mix All Kinds of Plain and Fancy Drinks

    JERRY THOMAS

    DOVER PUBLICATIONS, INC.

    MINEOLA, NEW YORK

    Bibliographical Note

    This Dover edition, first published in 2016, is an unabridged republication of the 1887 printing of the work originally published by Dick & Fitzgerald, Publishers, New York, in 1862.

    Library of Congress Cataloging-in-Publication Data

    Names: Thomas, Jerry, 1830–1885, author.

    Title: Jerry Thomas’ bartenders guide : how to mix all kinds of plain and fancy drinks / Jerry Thomas.

    Other titles: How to mix drinks | Bartenders guide

    Description: Mineola, New York : Dover Publications, 2016. | Reprint of the 1887 printing, entitled The bar-tender’s guide. Originally published New York : Dick & Fitzgerald, 1862 under the title: How to mix drinks, or The bon-vivant’s companion. | Includes index.

    Identifiers: LCCN 2015050604| ISBN 9780486806211 (paperback) ISBN 0486806219 (paperback)

    Subjects: LCSH: Cocktails. | Liquors. | BISAC: COOKING / Beverages / Bartending. | COOKING / Beverages / Wine & Spirits. | COOKING / History. | LCGFT: Cookbooks.

    Classification: LCC TX951 .T46 2016 | DDC 641.87/4—dc23 LC record available at http://lccn.loc.gov/2015050604

    Manufactured in the United States by RR Donnelley

    80621901   2016

    www.doverpublications.com

    CONTENTS

    Preface

    Index

    Introduction

    Chapter 1: Bartender’S Guide

    Temperance Drinks.

    English Fancy Drinks.

    Syrups, Essences, Tinctures, Colorings, &c.

    Prepared Punch And Punch Essences.

    Prepared Cocktails Foe Bottling.

    PREFACE.

    This is an Age of Progress; new ideas and new appliances follow each other in rapid succession. Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility or necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort, and afford gratification to fastidious tastes.

    A new beverage is the pride of the Bartender, and its appreciation and adoption his crowning glory.

    In this entirely new edition will "be found all the latest efforts of the most prominent and successful caterers to the tastes of those who patronize the leading Bars and Wine–Rooms of America, as well as the old and standard favorite beverages, always in general demand.

    INDEX.

    Absinthe and Water 101

    Absinthe Cocktail 23

    Absinthe French Method of Serving 102

    Ale Flip, English, Hot 96

    Ale in Casks, Directions for Tapping 15

    Ale Punch 95

    Ale Sangaree 60

    Allspice, Tincture of 120

    Apple Punch 94

    Apple Toddy 41

    ’Arf-and-’Arf 101

    Aromatic Tincture 121

    Arrack Punch 68, 83

    Arrack Punch for Bottling 127

    Arrack Punch Imperial 82

    Balaklava Nectar 111

    Baltimore Egg Nogg 45

    Barbadoes Punch 94

    Bartenders, Hints and Rules for 13

    Bimbo Punch 81

    Bishop 64

    Bishop à la Prusse 115

    Bishop English 64

    Bitters, Directions for Cooling 17

    Bitters, Jerry Thornas’ Own 104

    Bitters, Sherry and 98

    Black Stripe 105

    Blue Blazer 51

    Boonekamp and Whiskey 104

    Bottle Cocktail 21

    Bottled Beer, Directions for Using 18

    Bottled Liquors, Directions for 15

    Bottled Velvet 114

    Bourbon Cocktail for Bottling 130

    Bourbon Whiskey Punch for Bottling 123

    Brandy and Ginger Ale 100

    Brandy and Gum 100

    Brandy and Peach 104

    Brandy and Rum Punch 65

    Brandy and Rum Punch, Hot 76

    Brandy and Soda 99

    Brandy Champerelle 38

    Brandy Cocktail 19

    Brandy Cocktail for Bottling 129

    Brandy Cocktail Improved 19

    Brandy Crusta 26

    Brandy Daisy 27

    Brandy Fix 32

    Brandy Fiz 47

    Brandy Flip, Cold 55

    Brandy Flip, Hot 54

    Brandy Pony 99

    Brandy Punch 65

    Brandy Punch for Bottling 123

    Brandy Punch, Imperial 76

    Brandy Sangaree 60

    Brandy Scaffa 38

    Brandy Shrub 63

    Brandy Sling, Cold 48

    Brandy Sling, Hot 48

    Brandy Smash 31

    Brandy Sour 40

    Brandy Split Soda and 100

    Brandy Straight 99

    Brandy Tip Top 81

    Brandy Toddy, Cold 41

    Brandy Toddy, Hot 42

    Brandy Tom Collins 54

    Burnt Brandy and Peach 104

    California Milk Punch 86

    Canadian Punch 81

    Capillaire 120

    Caramel 118

    Catawba Cobbler 34

    Century Club Punch 86

    Champagne Cobbler 33

    Champagne Cocktail 21

    Champagne Cup à la Brunow 111

    Champagne Directions for Icing 15

    Champagne Punch 75

    Champagne Syphon-Corkscrews for 16

    Champagne Treatment of 15

    Champerelle, Brandy 38

    Cherry Shrub 62

    Cider, Mulled, with Eggs 57

    Cider, Punch 95

    Cinnamon, Tincture of 119

    Claret Cobbler 34

    Claret Cup 113

    Claret Cup à la Brunow 111

    Claret Cup à la Lord Saltoun 115

    Claret Management of 17

    Claret Mulled, á la Lord Saltoun 116

    Claret Punch 70

    Claret Punch for Bottling 128

    Cloves, Tincture of 119

    Cobbler, Catawba 34

    Cobbler, Champagne 33

    Cobbler, Claret 34

    Cobbler, Hock 34

    Cobbler, Sauterne 34

    Cobbler, Sherry 33

    Cobbler, Whiskey 34

    Cocktail, Absinthe 23

    Cocktail, Bottle 21

    Cocktail, Bourbon for Bottling 130

    Cocktail, Brandy 19

    Cocktail, Brandy for Bottling 129

    Cocktail, Brandy Improved 19

    Cocktail, Champagne 21

    Cocktail, Coffee 22

    Cocktail, Fancy Vermouth 23

    Cocktail, Gin 20

    Cocktail, Gin for Bottling 130

    Cocktail, Gin Improved 21

    Cocktail, Japanese 23

    Cocktail, Jersey 24

    Cocktail, Manhattan 24

    Cocktail, Martinez 25

    Cocktail, Morning Glory 25

    Cocktail, Old Tom Gin 21

    Cocktail, Saratoga 24

    Cocktail, Soda 109

    Cocktail, Vermouth 22

    Cocktail, Whiskey 20

    Cocktail, Whiskey Improved 20

    Coffee Cocktail 22

    Cognac, Essence of 117

    Cognac, Hints on Cooling 17

    Cold Drinks, Hints for 14

    Cold Punch, Directions for 14

    Colorings, &c., To prepare 116

    Columbia Skin 53

    Copenhagen 52

    Cordials, Directions for Cooling 17

    Couperee, West Indian 38

    Crimean Cup à la Marmora 111

    Crimean Cup à la Wyndham 112

    Crusta, Brandy 26

    Crusta, Gin 27

    Crusta, Whiskey 26

    Curaçoa, English 114

    Curaçoa, Punch 72

    Currant Shrub 62

    Daisy, Brandy 27

    Daisy, Gin 28

    Daisy, Santa Cruz Rum 27

    Daisy, Whiskey 27

    D’Orsay Punch for Bottling 124

    Drinks, Hints for Preparing 13

    Dry Punch 91

    Duke of Norfolk Punch 88

    Duke of Norfolk Punch for Bottling 126

    Egg Lemonade 107

    Egg Milk Punch 69

    Egg Nogg 43

    Egg Nogg Baltimore 45

    Egg Nogg for a Party 44

    Egg Nogg General Harrison’s 45

    Egg Nogg Hints for Mixing 14

    Egg Nogg Hot 44

    Egg Nogg Sherry 45

    Egg Sherry and 98

    Egg Sour 41

    Eggs, Hints for Using 14

    El Dorado Punch 70

    Empire City Punch for Bottling 125

    English Bishop 64

    English Curaçoa 114

    English Drinks, Fancy 110

    English Hot Rum Flip 95

    English Ale Flip 96

    English Milk Punch 87

    Essence of Cognac 117

    Essence of Lemon 117

    Essences, Syrups, Tinctures, &c., To prepare 116

    Essences, Punch 121

    Faivre’s Pousse Café 37

    Fancy Drinks, English 110

    Fancy Drinks, General directions for 13

    Fancy Vermouth Cocktail 23

    Fish-House Punch, Philadelphia 79

    Fix, Brandy 32

    Fix, Gin 32

    Fix, Santa Cruz 32

    Fix, Whiskey 33

    Fiz, Brandy 47

    Fiz, Gin 47

    Fiz, Golden 48

    Fiz, Santa Cruz 46

    Fiz, Silver 47

    Fiz, Whiskey 46

    Flip, Brandy, cold 55

    Flip, Brandy, hot 54

    Flip, English hot ale 96

    Flip, English hot Rum 95

    Flip, Gin, cold 56

    Flip, Gin, hot 55

    Flip, Port Wine 66

    Flip, Rum, cold 55

    Flip, Rum, hot 54, 95

    Flip, Sherry Wine 56

    Flip, Whiskey, cold

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