Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
144
Jerry Thomas' Bartenders Guide: How to Mix All Kinds of Plain and Fancy Drinks
144eBook
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Overview
"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.
Product Details
| ISBN-13: | 9780486814186 |
|---|---|
| Publisher: | Dover Publications |
| Publication date: | 06/22/2016 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 144 |
| File size: | 3 MB |
About the Author
New York–based mixologist Pamela Wiznitzer is the Creative Director at Seamstress NY.
Read an Excerpt
Jerry Thomas' Bartenders Guide
How To Mix All Kinds of Plain and Fancy Drinks
By Jerry Thomas
Dover Publications, Inc.
Copyright © 2016 Dover Publications, Inc.All rights reserved.
ISBN: 978-0-486-81418-6
CHAPTER 1
JERRY THOMAS BARTENDER'S GUIDE
OR
HOW TO MIX DRIHKS.
* * *
Brandy Gooktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's or Angostura).
1 wine-glass of brandy.
1 or 2 dashes of Curaçoa.
Fill the glass one-third full of shaved ice, shake up well and strain into a cocktail glass. Twist a. small piece of lemon rind in it and serve.
Improved Brandy Cocktail.
(Use ordinary bar-glass.)
Take 2 dashes Boker's (or Angostura) Bitters.
3 dashes gum syrup.
2 dashes Maraschino.
1 dash Absinthe.
1 small piece of the yellow rind of a lemon, twisted to express the oil.
1 small wine-glass of brandy.
Fill glass one-third full of shaved ice, shake well, and strain into a fancy cocktail glass, put the lemon peel in the glass and serve.
The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon.
Whiskey Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's).
1 wine-glass of whiskey.
Fill one-third full of fine ice ; shake and strain in a fancy red wine-glass. Put in a piece of twisted lemon peel in the glass and serve.
Improved Whiskey Cocktail.
Prepared in the same manner as the Improved Brandy Cocktail, by substituting Bourbon or rye whiskey for the brandy.
Gin Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's).
1 wine-glass of Holland gin.
1 or 2 dashes of Curaçoa.
Fill the glass one-third full of shaved ice, and strain into a cocktail glass. Twist a small piece of lemon peel, place it in the glass, and serve.
Old Tom Gin Cocktail.
Same as the foregoing, substituting Old Tom, instead of the Holland gin.
Improved Gin Cocktail.
Made the same way as the Improved Brandy Cocktail substituting Holland or Old Tom gin for the brandy.
Bottle Cocktail.
To make a splendid bottle of brandy cocktail, use the following ingredients:
Take 2/3 brandy.
1/3 water.
1 pony-glass of Bokers bitters.
1 wine-glass of gum syrup.
½ pony-glass of Curala.
The author has always used this recipe in com, pounding the above beverage for connoisseurs.
Whiskey and gin cocktails, in bottles, may be made by using the above recipe, and substituting those liquors instead of brandy.
Champagne Cocktail.
(Pint bottle of wine for three goblets.)
(Per glass.)
Take 1 lump of sugar.
1 or 2 dashes Angostura bitters.
1 small lump of ice.
Fill the goblet with wine, stir up with a spoon, and serve with a thin piece of twisted lemon peel.
A quart bottle of wine will make six cocktails.
Coffee Cocktail.
(Use a large bar-glass.)
Take 1 tea-spoonful powdered white sugar.
1 fresh egg.
1 large wine-glass of port wine.
1 pony of brandy.
2 or 3 lumps of ice.
Break the egg into the glass, put in the sugar, and lastly the port wine, brandy and ice.
Shake up very thoroughly, and strain into a medium bar goblet. Grate a little nutmeg on top before serving.
The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted, and hence probably its name.
Vermouth Cocktail.
(Use small bar-glass.)
Take 2 dashes of Boker's bitters.
1 wine-glass of Vermouth.
1 quarter slice of lemon.
Shake the bitters and vermouth with a small lump of ice, strain in a cocktail glass in which the lemon has been placed. If the customer perfers it very sweet, add two dashes of gum syrup.
Fancy Vermouth Cocktail.
(Use small bar-glass.)
Take 2 dashes Angostura bitters.
2 dashes Maraschino.
1 wine-glass of Vermouth.
1 quarter slice of lemon.
Fill the glass one-quarter full of shaved ice, shake well and strain into a cocktail glass; garnish with the lemon.
Absinthe Cocktail.
(Use small bar-glass.)
Take 2 dashes of Anisette.
1 dash of Angostura bitters.
1 pony-glass of Absinthe.
Pour about one wine-glass of water into the tumbler in a small stream from the ice pitcher, or preferably from an absinthe glass. Shake up very thoroughly with ice, and strain into a claret glass.
Japanese Cocktail.
(Use small bar-glass.
Take 1 table-spoonful of orgeat syrup.
2 dashes of Boker's bitters.
1 wine-glass of brandy.
1 or 2 pieces of lemon peel.
Fill the tumbler one-third with ice, stir well with a spoon, and strain into a cocktail glass.
Jersey Cocktail.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
2 dashes of bitters.
3 or 4 lumps of ice.
Fill tumbler with cider, and mix well with a spoon, and remove the ice before serving.
Soda Cocktail.
(Use large bar-glass.)
For this drink, see Index, "Temperance Drinks."
Manhattan Cocktail.
(Use small bar-glass.)
Take 2 dashes of Cura9oa or Maraschino.
1 pony of rye whiskey.
1 wine-glass of vermouth.
3 dashes ol Boker's bitters.
2 small lumps of ice.
Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer prefers it very sweet use also two dashes of gum syrup.
Saratoga Cocktail.
(Use small bar-glass.)
Take 2 dashes Angostura bitters,
1 pony of brandy.
1 pony of whiskey.
1 pony of Vermouth.
Shake up well with two small lumps of ice ; strain into a claret glass, and serve with a quarter of a slice of lemon.
Morning Glory Cocktail,
(Use medium bar-glass.)
Take 3 dashes of gum syrup.
2 dashes of Curaçoa.
2 dashes of Boker's bitters.
1 dash of Absinthe.
1 pony of brandy.
1 pony of whiskey.
1 piece of lemon peel, twisted to express the oil.
2 small pieces of ice.
Stir thoroughly and remove the ice. Fill the glass with Seltzer water or plain soda, and stir with a teaspoon having a little sugar in it.
Martinez Cocktail.
(Use small bar-glass.)
Take 1 dash of Boker's bitters.
2 dashes of Maraschino.
1 pony of Old Tom gin.
1 wine-glass of Vermouth.
2 small lumps of ice.
Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass, and serve. If the guest prefers it very sweet, add two dashes of gum syrup.
Brandy Crusta.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curaçoa.
1 dash lemon juice.
Before mixing the above ingredients, prepare a cocktail glass as follows:
Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will iH fit in the wine-glass, as shown in the cut. Put the above ¡ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as brandy crusta. above directed.
Whiskey Crusta.
(Use small bar-glass.)
The whiskey crusta is made in the same manner as the brandy crusta, using whiskey instead of brandy.
Gin Crusta.
(Use small bar-glass.)
Gin crusta is made like the brandy crusta, using gin Instead of brandy.
Brandy Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Cura9oa cordial.
The juice of half a small lemon.
1 small wine-glass of brandy.
2 dashes of Jamaica rum.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon.
Whiskey Daisy.
(Use small bar-glass.)
Take 3 dashes gum syrup.
2 dashes Orgeat syrup.
The juice of half a small lemon.
1 wine-glass of Bourbon, or rye whiskey.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.
Santa Cruz Rum Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Maraschino or Curaçoa.
The juice of half a small lemon.
1 wine-glass of Santa Cruz rum.
Fill glass one-third full of shaved ice.
Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water.
G-in Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of Orgeat, or gum syrup.
3 dashes of Maraschino.
The juice of half a small lemon.
1 wine-glass of Holland gin.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.
Mint Julep.
(Use large bar-glass.)
Take 1 table-spoonful of white pulverized sugar.
2 ½ table-spoonfuls of water, mix well with a spoon.
1 ½ wine-glass full of brandy.
Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted ; add the brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and serve with a straw.
The Real Georgia Mint Julep.
(Use large bar-glass.)
Take 1 tea-spoonful of white powered sugar.
3/4 wine-glass of Cognac brandy.
3/4 wine-glass of peach brandy.
About 12 sprigs of the tender shoots of mint.
Put the mint in the tumbler, add the sugar, having previously dissolved it in a little water, then the brandy, and lastly, fill up the glass with shaved ice. Stir with a spoon but do not crush the mint. This is the genuine method of concocting a Southern mint julep, but whiskey may be substituted for brandy if preferred.
A Georgia paper recently speaking on this subject says:
Probably the old-fashioned julep is in its decadence as a public drink, but it does not follow that the art of constructing this famous Southern refresher is lost. On the contrary, we have knowledge of several old-fashioned garden where the mint bed under the southern wall still blooms luxuriantly ; where white fingers of household angels come every day about this time of the year and pluck a few sprays of the aromatic herb to build a julep for poor old shaky grandpa, who sits in the shady corner of the veranda with his feet on the rail and his head busy with the olden days. In such a household the art is still preserved. With her sleeves rolled up, the rosy granddaughter stirs sugar in a couple of table-spoonfuls of sparkling water, packs crushed ice to the top of the heavy cut-glass goblet, pours in the mellow whiskey until an overthrow threatens and then daintily thrusts the mint sprays into the crevices. And the old man, rousing from his dreams, blesses the vision which seems to rise up from the buried days of his youth, and with his gay nose nestling peacefully in the nosegay at the summit of hismidday refresher, quaffs the icy drink, and with a long-drawn sigh of relief sinks back to dream again until the dinner bell sounds its hospitable summons. The mint julep still lives, but it is by no means fashionable. Somehow the idea has gotten abroad that the mint aught to be crushed and shaken up with water and whiskey in equal proportions. No man can fall in love with such a mixture. Poor juleps have ruined the reputation of the South's most famous drink.
Gin Julep.
(Use large bar-glass.)
Tlie gin julep is made with the same ingredients as the mint julep, omitting the fancy fixings.
Whiskey Julep.
(Use large bar-glass.)
The whiskey julep is made the same as the mint julep, omitting all fruits and berries.
Pineapple Julep.
(For a party of five.)
Take the juice of two oranges.
1 gill of raspberry syrup.
1 gill of Maraschino.
1 gill of Old Tom gin.
1 quart bottle Sparkling Moselle.
1 ripe pineapple, peeled, sliced and cut up.
Put all the materials in a glass bowl; ice, and serve in flat glasses, ornamented with berries in season.
Brandy Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of white sugar.
2 table-spoonfuls of water.
3 or 4 sprigs of tender mint.
1 wine-glass full of brandy.
Press the mint in the sugar and water to extract the flavor, add the brandy, and fill the glass two-thirds full of shaved ice. Stir thoroughly, and ornament with a half a slice of orange, and a few fresh sprigs of mint. Serve with a straw.
Gin Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
2 tea-spoonfuls of water.
1 wine-glass of gin.
3 or 4 sprigs of tender mint.
Put the mint in the glass, then the sugar and water. Mash the mint to extract the flavor, add the gin, and fill up the glass with shaved ice. Stir up well, and ornament with two or three fresh sprigs of mint.
Whiskey Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
2 tea-spoonfuls of water.
3 or 4 sprigs of young mint.
1 wine-glass of whiskey.
Proceed, exactly, as directed in the last recijDe.
Brandy Fix.
(Use small bar-glass.
Take 1 large tea-spoonful of fine white sugar dissolved in a little water.
The juice of a quarter of a lemon.
3 dashes of Curaçaa.
1 wine-glass of brandy.
Fill the glass two-thirds full of shaved ice. Stir well and ornament the top with slices of lemon or lime.
Grin Fix.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar dissolved in a little water.
2 dashes of Kaspberry syrup.
The juice of a quarter of a lemon.
1 wine-glass of Holland gin.
Fill up the glass two-thirds full of shaved ice, stir thoroughly, and ornament the top with berries in season. Old Tom gin may be used if preferred.
Santa Cruz Fix.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar, dissolved in a little water.
2 dashes of Curaçoa.
The juice of a quarter of a lemon.
1 wine-glass of Santa Cruz rum.
Fill up the glass two-thirds full of shaved ice, stir well, and ornament the top with half a slice of orange and small pieces of pineapple.
Whiskey Fix.
Take 1 large tea-spoonful of powdered white sugar, dissolved in a little water.
The juice of half a lemon.
1 wine-glass of Bourbon or rye whiskey.
Fill up the glass about two-thirds full of shaved ice, stir well, and ornament the top of the glass as directed in the last recipe.
Sherry Cobbler.
(Use large bar-glass.)
Take 1 table-spoonful of fine white sugar.
1 slice of orange, cut up into quarters.
2 small pieces of pineapple.
Fill the glass nearly full of shaved ice, then fill it up with sherry wine. Shake up, ornament the top with berries in season, and serve with a straw.
Champagne Cobbler.
(Use bottle of wine to four large bar-glasses.)
Take 1 tea-spoonful of sugar.
1 piece each of orange and lemon peel.
Fill the tumbler one-third full with shaved ice, and fill balance with wine, ornament in a tasty manner with berries in season. Serve with straws.
Catawba Cobbler.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar, dissolved in a little water.
1 slice of orange cut into quarters.
Fill the glass half full of shaved ice, then fill it up with Catawba wine. Ornament the top with berries in season, and serve with a straw.
Hock Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba cobbler, using Hock wine instead of Catawba.
(Continues...)
Excerpted from Jerry Thomas' Bartenders Guide by Jerry Thomas. Copyright © 2016 Dover Publications, Inc.. Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Table of Contents
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.
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