Jerry Thomas' Bartender's Guide: How to Mix Drinks

By Jerry Thomas

In 1862, Jerry Thomas published a recipe book for drinks that is arguably the most famous and widely read bartender’s cocktail book ever written. Known most often as “Jerry Thomas’ Bartender’s Guide: or How to Mix Drinks” it was the first drink recipe book published in the United States. Thomas codified what had been an oral tradition of recipes from the earliest days of the use of distilled spirits and established a new, standardized form for many famous drinks still enjoyed to this day, as well as others whose popularity has faded. Thomas added some of his own creations and included guiding principles for making drinks of all sorts, such as punches, smashes, sours, toddies, and slings. The first edition of the book contained recipes for such drinks as eggnog, the mint julep, the daisy, the locomotive, the corpse-reviver, the eye-opener, and many, many more. The guide also directs both professional and amateur drink mixers on how to make and use simple syrups, cordials, and liquors. “Jerry Thomas’ Bartender’s Guide” is an essential addition to the library of everyone who makes drinks for a living or those who wish to impress their friends with a perfectly mixed or little-known cocktail.

• Language: English
• Publisher: Digireads.com Publishing
• Release date: Jan 16, 2020
• ISBN: 9781420973013

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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JERRY THOMAS’

BARTENDER’S GUIDE

HOW TO MIX DRINKS,

OR

THE BON-VIVANT’S COMPANION,

CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE BEVERAGES

USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR

BRITISH, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND SPANISH

RECIPES EMBRACING PUNCHES, JULEPS, COBBLERS,

ETC., ETC., ETC., IN ENDLESS VARIETY

By JERRY THOMAS

Jerry Thomas’ Bartender’s Guide: How to Mix Drinks

By Jerry Thomas

eBook ISBN 13: 978-1-4209-7301-3

This edition copyright © 2021. Digireads.com Publishing.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Please visit www.digireads.com

CONTENTS

PREFACE.

HOW TO MIX DRINKS

1. PUNCH.

2. Brandy Punch.

3. Brandy Punch.

4. Mississippi Punch.

5. Hot Brandy and Rum Punch.

6. Irish Whiskey Punch.

7. Cold Whiskey Punch.

8. Scotch Whiskey Punch.

9. Whiskey Punch.

10. Gin Punch.

11. Gin Punch.

12. Champagne Punch. (Per bottle.)

13. Sherry Punch.

14. Claret Punch.

15. Sauterne Punch.

16. Port Wine Punch.

17. Vanilla Punch.

18. Pine-Apple Punch.

19. Orgeat Punch.

20. Curaçoa Punch.

21. Roman Punch.

22. Milk Punch.

23. Hot Milk Punch.

24. English Milk Punch.

25. English Milk Punch.

26. Punch à la Ford.

27. Punch Jelly.

28. Gin Punch. (For bottling.)

29. Glasgow Punch.

30. Regent’s Punch.

31. Regent’s Punch.

32. Raspberry Punch.

33. National Guard 7th Regiment Punch.

34. St. Charles’ Punch.

35. 69th Regiment Punch.

36. Louisiana Sugar-House Punch.

37. Dry Punch.

38. La Patria Punch.

39. The Spread Eagle Punch.

40. Rochester Punch.

41. Imperial Punch.

42. Thirty-Second Regiment or Victoria Punch.

43. Rocky Mountain Punch.

44. Punch Grassot.

45. Light Guard Punch.

46. Philadelphia Fish-House Punch.

47. Non-Such Punch.

48. Canadian Punch.

49. Tip-Top Punch.

50. Arrack.

51. Arrack Punch.

52. Arrack Punch.

53. Bimbo Punch.

54. Cold Punch.

55. Nuremburgh Punch.

56. United Service Punch.

57. Ruby Punch.

58. Royal Punch.

59. Century Club Punch.

60. Duke of Norfolk Punch.

61. Queen Punch.

62. Gothic Punch.

63. Oxford Punch.

64. Uncle Toby Punch.

67. Punch à la Romaine.

68. Tea Punch.

69. West Indian Punch.

70. Barbadoes Punch.

71. Yorkshire Punch.

72. Apple Punch.

73. Ale Punch.

74. Cider Punch.

75. Nectar Punch.

76. Orange Punch.

77. Imperial Raspberry Whiskey Punch,

78. Kirschwasser Punch.

79. D’Orsay Punch.

80. EGG NOGG.

81. Egg Nogg.

82. Hot Egg Nogg,

83. Egg Nogg.

84. Baltimore Egg Nogg.

85. General Harrison’s Egg Nogg,

86. Sherry Egg Nogg.

87. JULEPS.

88. Mint Julep.

89. Brandy Julep.

90. Gin Julep.

91. Whiskey Julep.

92. Pineapple Julep,

93. THE SMASH.

94. Brandy Smash.

95. Gin Smash.

96. Whiskey Smash.

97. THE COBBLER.

98. Sherry Cobbler.

99. Champagne Cobbler.

100. Catawba Cobbler.

101. Hock Cobbler.

102. Claret Cobbler.

103. Sauterne Cobbler.

104. Whiskey Cobbler.

105. THE COCKTAIL & CRUSTA.

106. Bottle Cocktail.

107. Brandy Cocktail.

108. Fancy Brandy Cocktail.

109. Whiskey Cocktail.

110. Champagne Cocktail.

111. Gin Cocktail.

112. Fancy Gin Cocktail.

113. Japanese Cocktail.

114. Jersey Cocktail.

115. Soda Cocktail.

116. Brandy Crusta.

117. Whiskey Crusta.

118. Gin Crusta.

119. MULLS AND SANGAREES.

120. Mulled Wine without Eggs.

121. Mulled Wine with Eggs.

122. Mulled Wine.

123. Mulled Wine.

124. Mulled Claret.

125. Port Wine Sangaree.

126. Sherry Sangaree.

127. Brandy Sangaree.

128. Gin Sangaree.

129. Ale Sangaree.

130. Porter Sangaree.

131. TODDIES AND SLINGS.

132. Apple Toddy.

133. Brandy Toddy.

134. Whiskey Toddy.

135. Gin Toddy.

136. Brandy Sling.

137. Hot Whiskey Sling.

138. Gin Sling.

139. FIXES AND SOURS.

140. Brandy Fix.

141. Gin Fix.

142. Brandy Sour.

143. Gin Sour.

144. FLIP, NEGUS AND SHRUB.

145. Rum Flip.

146. Rum Flip.

147. Ale Flip.

148. Egg Flip.

149. Egg Flip.

150. Brandy Flip.

151. Port Wine Negus.

152. Port Wine Negus.

153. Soda Negus.

154. Cherry Shrub.

155. White Currant Shrub.

156. Currant Shrub.

157. Raspberry Shrub.

158. Brandy Shrub.

159. Rum Shrub.

160. English Rum Shrub.

161. FANCY DRINKS.

162. Santina’s Pousse Cafe.

163. Parisian Pousse Cafe.

164. Faivre’s Pousse Cafe.

165. Pousse l’Amour.

166. Brandy Champerelle.

167. Brandy Scaffa.

168. Sleeper.

169. Claret and Champagne Cup, à la Brunow.

171. Balaklava Nectar. (By Soyer.)

172. Crimean Cup, à la Marmora.

173. Crimean Cup, à la Wyndham.

174. Tom and Jerry.

175. White Tiger’s Milk.

176. White Lion.

177. Locomotive.

178. Bishop.

179. Bishop.

180. Archbishop.

181. Cardinal.

182. Pope.

183. A Bishop.

184. Knickerbocker.

185. Rumfustian.

186. Claret Cup.

187. Porter Cup.

188. English Curaçoa.

189. Italian Lemonade.

190. Quince Liqueur.

191. Claret Cup, or Mulled Claret.

192. Bottled Velvet.

193. Champagne, Hock or Chablis Cup.

194. Cider Nectar.

195. Badminton.

196. MISCELLANEOUS DRINKS.

197. Blue Blazer.

198. Jerry Thomas’ own Decanter Bitters.

199. Burnt Brandy and Peach.

200. Black Stripe.

201. Peach and Honey.

202. Gin and Pine.

203. Gin and Tansy.

204. Gin and Wormwood.

205. Scotch Whiskey Skin.

206. Columbia Skin.

207. Hot Spiced Rum.

208. Hot Rum.

209. Stone Fence.

210. Absinthe.

211. Rhine Wine and Seltzer-Water.

212. Arf and Arf.

213. Brandy Straight.

214. Gin Straight.

215. Pony Brandy.

216. Brandy and Soda.

217. Brandy and Gum.

218. Sherry and Egg.

219. Sherry and Bitters.

220. Sherry and Ice.

221. TEMPERANCE DRINKS.

222. Lemonade.

223. Plain Lemonade.

224. Lemonade.

225. Orangeade.

226. Orgeat Lemonade.

227. Ginger Lemonade.

228. Soda Nectar.

229. Drink for the Dog Days.

230. Sherbet.

231. Lemonade Powders.

232. Draught Lemonade, or Lemon Sherbet.

233. Imperial Drink for Families.

234. Nectar.

235. Raspberry, Strawberry, Currant, or Orange Effervescing Draughts.

236. Ginger Wine.

MANUAL FOR THE MANUFACTURE OF CORDIALS, LIQUORS, FANCY SYRUPS, &C. &C.

INTRODUCTION.

DESCRIPTION OF THE APPARATUS.

2. Distillation

3. On Filtration.

4. To Displace.

6. On Clarification.

7. To Clarify Loaf-Sugar and make Syrup.

8. On Clarifying Brown or Moist Sugar.

9. On the Degrees for Boiling Sugar.

10. The Small Thread.

11. The Large Thread.

12. The Little Pearl.

13. The Large Pearl.

14. The Blow.

15. The Feather.

16. The Ball.

17. The Crack.

18. The Caramel.

19. Measures of the United States. (Distilled Water.)

20. The Weights are as follows.

RECIPES FOR TEN GALLONS EACH.

21. Aqua del Paradiso. (Water of Paradise.)

22. Aqua Divina. (Divine Water.)

23. Aqua Persicana. (Persicot Water.)

24. Aqua Romana. (Water of Rome.)

25. Ale, Table.

26. Ale, White Devonshire.

27. Alkermes de Florence.

28. Amour Sans Fin. (Love without end.)

29. Angelica Brandy.

30. Anise-seed Brandy.

31. Anise-seed Cordial.

32. Anisette de Bordeaux.

33. Anisette d’Hollande.

34. Anisette de Martinique.

35. Anisette Fausse. (Imitation.)

36. Arrack.

37. Beaume Humain. (Balsam of Man.)

38. Bishop.

39. Bishop Extract.

40. Bitters, Aromatic.

41. Bitter Danziger Drops. (See No. 144.)

42. Bitters, English.

43. Bitters, Essence.

44. Bitters, Hamburg.

45. Bitters, Orange.

46. Bitters, Spanish.

47. Bitters, Stomach.

48. Bitters, Stoughton.

49. Brandy, Angelica.

50. Brandy, Anise-seed.

51. Brandy, Blackberry.

52. Brandy, British.

53. Brandy, Calamus.

54. Brandy, Carminative.

55. Brandy, Caraway.

56. Brandy, Cherry.

57. Brandy, Cinnamon.

58. Brandy, Cloves.

59. Brandy, Domestic

60. Brandy, French.

61. Brandy, Ginger.

62. Brandy, Grunewald.

63. Brandy, Imperial Peach.

64. Brandy, Juniper.

65. Brandy, Mint.

66. Brandy, Orange

67. Brandy, Peach,

68. Brandy, Peppermint.

69. Brandy, Raspberry.

70. Brandy, Spice.

71. Brandy, Stomach. (Green.)

72. Brandy, Stomach. (White.)

73. Brandy, Strawberry.

74. Brandy, Wormwood.

75. Calabre à chaud.

76. Calabre à froid.

77. Canelin de Corfou.

78. Canelle.

79. Cedrat.

80. Champ d’Asile.

81. Christine.

82. Christophelet.

83. Cider, Champagne.

84. Cider, Strong.

85. Cider, Sweet.

86. Citron.

87. Citronelle.

88. Coloring.

89. Color, Blue.

90. Color, Green.

91. Color, Yellow.

92. Color, Purple.

93. Color, Red.

94. Color, Violet.

95. Coquette Flatteuse.

96. Cordial.

97. Cordial, Bright Pearl. (Jelly.)

98. Cordial, Caraway.

99. Cordial, Cherry.

100. Cordial, Cinnamon.

101. Cordial, Cloves.

102. Cordial, Ginger.

103. Cordial, Green Gage.

104. Cordial, Lemon.

105. Cordial, Maccaron, French.

106. Cordial, Mint.

107. Cordial, Noyau.

108. Cordial, Orange,

109. Cordial, Peach.

110. Cordial, Peppermint,

111. Cordial Persicot.

112. Cordial, Quince.

113. Cordial Railroad.

114. Cordial Raspberry.

115. Cordial Red Water.

116. Cordial, Rose.

117. Cordial, Celery.

118. Cordial Smallage.

119. Creme d’Absinthe. (Absinthe Cream.)

120. Creme d’Angelique. (Angelica Cream.)

121. Creme d’Anise. (Anise-seed Cream.)

122. Creme de Barbadoes. (Barbadoes Cream.)

123. Creme de Cacao. (Cocoa Cream.)

124. Creme de Cedrat with Champagne. (Cedrat Cream.)

125. Creme de Chocolat. (Chocolate Cream.)

126. Creme de Cinnamon. (Cinnamon Cream.)

127. Creme de Cinq Fruits. (Cream of Five Fruits.)

128. Creme de Dattes. (Date Cream.)

129. Creme Imperiale. (Imperial Cream.)

130. Creme de Martinique. (Martinique Cream.)

131. Creme de Menthe, (Mint Cream)

132. Creme de Mocha. (Coffee Cream.)

133. Creme de Nymphe. (Lady’s Cream.)

134. Creme d’Orange, with Champagne. (Orange Cream.)

135. Creme de Portugal. (Portugal Cream.)

136. Creme de Roses. (Rose Cream.)

137. Creme Royale. (Royal Cream.)

138. Creme de Truffles. (Cream of Truffles.)

139. Creme de Vanille. (Vanilla Cream Cordial.)

140. Creme Virginal. (Virgin’s Cream.)

141. Cuckold’s Comfort.

142. Culotte du Pape. (Pope’s Breeches.)

143. Curaçoa d’Hollande. (Holland Curaçoa)

144. Danziger Drops. (See No. 41.)

145. Eau d’Abricots. (Apricot Water.)

146. Eau d’Absinthe. (Absinthe Water.)

147. Eau d’Anis. (Water of Anise-seed.)

148. Eau d’Anis Compose. (Compound Water of Anise-seed.)

149. Eau Archi-Episcopale.

150. Eau d’Argent. (Silver Water.)

151. Eau Aromatique. (Aromatic Water.)

152. Eau de Belles Dames.

153. Eau de Bergamotte. (Bergamot Water.)

154. Eau de Cannelle. (Cinnamon Water.)

155. Eau de Carvi. (Caraway Water.)

156. Eau de Cedrat. (Cedrat Water.)

157. Eau de Celery. (Kirschwasser.)

158. Eau de Cerises, (Cherry Water.)

159. Eau de Chasseurs, (Hunter’s Dew.)

160. Eau de Cologne, pure. (Cologne Water.)

161. Eau de Cologne, a l’Ambregris. (Ambergris Cologne Water.)

162. Eau de Cologne au Musc. (Musk Cologne Water.)

163. Eau Cordiale. (Cordial Water.)

164. Eau de Cumin.

165. Eau Divine.

166. Eau de Fleurs d’Oranges. (Orange-Flower Water.)

167. Eau de Fraises. (Strawberry Water.)

168. Eau de Framboises. (Raspberry Water.)

169. Eau de Génièvre. (Juniper Water.)

170. Eau de Girofle. (Clove Water.)

171. Eau de Groseilles. (Currant Water.)

172. Eau de la Côte, St. Andre.

173. Eau de Lucrèce.

174. Eau de Malte. (Water of Malta.)

175. Eau de Menthe. (Mint Water.)

176. Eau de Mère.

177. Eau de Millefleurs. (All-Flower Water.)

178. Eau de Noix. (Water of Walnuts.)

179. Eau de Noyaux de Pfalzburg.

180. Eau d’Oillets. (Water of Pinks.)

181. Eau d’Or. (Golden Water.)

182. Eau des Pacificateurs de Grèce.

183. Eau de Quatre Graines. (Water of Four Seeds.)

184. Eau de Thè. (Tea Water.)

185. Eau Verte Stomachique.

186. Eau de Vie d’Andaye.

187. Eau de Vie de Danzig.

188. Eau de Vie de Languedoc.

189. Elixir de Garus.

190. Elixir de Genièvre. (Elixir of Juniper.)

191. Elixir of Long Life

192. Elixir de Neroly.

193. Elixir des Troubadours.

194. Elixir de Violettes.

195. Escubac d’Irelande.

196. Esprit de Manuel.

197. Essence of Ginger.

198. Essence of Lemon.

199. Essence of Peppermint.

200. Essence of Wintergreen.

201. Extrait d’Absinthe.

202. Fining with Milk.

203. Fining with Eggs.

204. Fining with Potash.

205. Fining with Alum.

206. Fever Drops.

207. Gerofline.

208. Gin, Domestic.

209. Gin, English.

210. Gin, Holland.

211. Gin, London Cordial.

212. Ginger Beer.

213. Hop Beer.

214. Huile d’Absinthe. (Oil of Absinthe.)

215. Huile d’Amour. (Oil of Love.)

216. Huile d’Ananas. (Pineapple Oil.)

217. Huile d’Angelique. (Oil of Angelica.)

218. Huile d’Anis. (Oil of Anise-seed.)

219. Huile de Bergamot. (Oil of Bergamot.)

220. Huile de Cannelle. (Cinnamon Oil.)

221. Huile de Celery. (Celery Oil.)

222. Huile des Chasseurs. (Hunter’s Oil.)

223. Huile de Citron. (Lemon Oil.)

224. Huile de Fleurs d’Orange. (Oil of Orange Flowers.)

225. Huile de Gerofle, (Oil of Cloves.)

226. Huile de Jasmin. (Oil of Jasmin.)

227. Huile de Jupiter. (Oil of Jove.)

228. Huile de Kirschwasser. (Oil of Kirschwasser.)

229. Huile de Menthe. (Oil of Mint.)

230. Huile de Muscade. (Oil of Mace.)

231. Huile de Myrrhe. (Oil of Myrrh.)

232. Huile de Sept Grains. (Oil of Seven Seeds.)

233. Huile de Rose. (Oil of Roses.)

234. Huile Royale. (Royal Oil.)

235. Huile de Rhum.

236. Huile de Thé. (Oil of Tea.)

237. Huile de Vanille, (Vanilla oil.)

238. Huile de Venus. (Oil of Venus.)

239. Huile de Violettes. (Violet Oil.)

240. Hydromel Vineux (Metheglin). (Wine Mead.)

241. Hypocras à l’Angelique. (Angelica Hippocras.)

242. Hypocras au Cedrat. (Cedrat Hippocras.)

243. Hypocras Framboisé. (Raspberry Hippocras.)

244. Hypocras ail Grénièvre. (Juniper Hippocras.)

245. Hypocras aux Noyaux. (Noyau Hippocras.)

246. Hypocras Simple.

247. Hypocras à la Vanille. (Vanilla Hippocras.)

248. Hypocras au Vin d’Absinthe. (Absinthe Hippocras.)

249. Hypocras à la Violette. (Violet Hippocras.)

250. Imperial Nectar.

251. Instantaneous Beer.

252. Lait de Vieillesse. (Milk of Old Age.)

253. Lait Virginale. (Virgin’s Milk.)

254. Lait de Vecchia. (Milk of Vecchia.)

255. Lemonade Effervescing.

256. Lemonade for Bottling,

257. Lemonade, Plain, in Powder. (For Ten Gallons.)

258. Life of Man.

259. Liqueur à la Cambron.

260. Liqueur des Amis Réunis

261. Liqueur des Braves. (Spirit of Mars.)

262. Liqueur de Café. (Spirit of Coffee.)

263. Liqueur de Cannelle. (Spirit of Cinnamon.)

264. Liqueur de Citron. (Spirit of Lemon.)

265. Liqueur de Fleurs d’Oranges. (Spirit of Orange Flowers.)

266. Liqueur de Fraises. (Spirit of Strawberries.)

267. Liqueur de Framboises. (Spirit of Raspberries.)

268. Liqueur de Groseilles. (Spirit of Currants.)

269. Liqueur de Mellisse. (Spirit of Lemon Balm.)

270. Liqueur d’Orange. (Spirit of Oranges.)

271. Liqueur d’Orgeat. (Spirit of Orgeat.)

272. Liqueur de Roses. (Spirit of Roses.)

273. Liqueur Stomachique.

274. Liqueur de Thé. (Spirit of Tea.)

275. Lovage.

276. Macaroni.

277. Marasquin de Coings.

278. Marasquin de Fraises.

279. Marasquin de Framboises.

280. Marasquin de Groseilles.

281. Marasquin de Pêches.

282. Marasquino di Zara.

283. Mirabolanti, Italian.

284. Nectar des Dieux. (Nectar of Olympus.)

285. Nordhaeuser Korn Branntwein.

286. Oglio di Venere. (Oil of Venus.)

287. Orange Nectar.

288. Orangeade.

289. Parfait Amour. (Perfect Love.)

290. Porter.

291. Porter en Cercles.

292. Punch, Imperial Raspberry Whiskey.

293. Punch, Kirschwasser. (Essence of.)

294. Punch, d’Orsay.

295. Punch, Regent.

296. Punch, Roman.

297. Punch, Rum. (Essence of.)

298. Quatia.

299. Ratafia d’Abricots. (Ratafia of Apricots.)

300. Ratafia d’Angelique. (Ratafia of Angelica.)

301. Ratafia d’Anis. (Ratafia of Anise-seed.)

302. Ratafia de Café. (Ratafia of Coffee.)

303. Ratafia de Cassis. (Ratafia of Black Currants.)

304. Ratafia de Coings. (Ratafia of Quinces.)

305. Ratafia de Fleurs d’Oranges. (Ratafia of Orange Flowers.)

306. Ratafia de Framboises. (Ratafia of Raspberries.)

307. Ratafia de Génièvre. (Ratafia of Juniper.)

308. Ratafia de Grenades. (Ratafia of Pomegranates.)

309. Ratafia de Grenoble.

310. Ratafia de Groseilles. (Ratafia of Currants.)

311. Ratafia de Mares, (Ratafia of Blackberries.)

312. Ratafia de Neuilly.

313. Ratafia de Noix. (Ratafia of Walnuts.)

314. Ratafia de Noyaux. (Ratafia of Noyau.)

315. Ratafia de Oillets. (Ratafia of Pinka.)

316. Ratafia de Peaches. (Ratafia of Peaches.)

317. Ratafia de Quatre Fruits. (Ratafia of Four Fruits.)

318. Ratafia de Sept Graines. (Ratafia of Seven Seeds.)

319. Rosa Bianca. (White Rose.)

320. Rose Rouge. (Red Rose.)

321. Rosolio.

322. Rosolio de Breslau.

323. Ruga. (Rue.)

324. Rum, Jamaica.

325. Rum, Jamaica, Imitation.

326. Rum, St. Croix. (Santa Cruz Rum.)

327. Sherbet, Currant.

328. Sherbet, Lemon.

329. Sherbet, Marasquino.

330. Sherbet de Quatre Fruits. (Sherbet of Four Fruits.)

331. Sherbet, Raspberry.

332. Sherbet, Rum.

333. Shrub, Currant.

334. Shrub, Lemon.

335. Shrub, Raspberry.

336. Shrub, Rum.

337. Soda Water.

338. Spring Beer.

339. Spruce Beer,

340. Stomachic Beverage.

341. Strong Sangaree.

342. Syrup, Arrack Punch.

343. Syrup, Blackberry.

344. Syrup of Coffee.

Reviews for Jerry Thomas' Bartender's Guide

[prosperosbook · Rating: 3 out of 5 stars]

The Bon Vivant's Companion is a lovely historical text for a drinks enthusiast and there are some nice pieces of prose about the origin of some iconic American cocktails like the mint julep. But it's probably of limited use to someone who wants to learn to mix drinks.

[silentq_1 · Rating: 4 out of 5 stars]

The original cocktail book, so it's got some very old fashioned drinks in there. The punches for 20 are awesome to read about, as are the sly comments in some of the drink descriptions. A lot of the recipes are variations on each other (make that drink with this other alcohol), but it's a useful resource (if occasionally in need of translation for the amounts, the glossary in the back helps).

[kobzar1960 · Rating: 4 out of 5 stars]

"How to Mix Drinks or The Bon Vivant's Companion: The Original Cocktail Guide" is a great reprint of the original publication of 1862. The book is partly a historical reference to tastes of the 1800's and a look back at days gone by. While there are coctails and punch recipes that require hard to find ingredients, there are still enough cocktails in this book to keep one busy for a long stretch of evenings sampling different concoctions.If there is one criticism of this copy, it is disappointment that there is no added index at the back that would allow one to easily locate specific coctails. But overall, it is a great reprint.

[stephmo_1 · Rating: 4 out of 5 stars]

As a piece of history, this is fascinating stuff. Cocktails were not super-sweet affairs designed to mask the taste of liquor and measurements for single drinks often include "a wineglass of rum." Flips, Fizzes and all manner of punches are present. On the other hand, very little of it is practical. Even if one scales back many of the ingredients to get reasonable quantities, many ingredients are difficult to find. For those that do, it's clear to see why so many of these cocktails in the book have not survived 100+ years. We did brave up and attempt a raw-egg rum flip, and while it wasn't bad-tasting, the texture if one let it sit too long...well, it's clear these were meant to be consumed quickly and in heavy volume.Really, it's a fun read for the historical perspective, but one won't find many practical applications for today's bar.

[anamuk_1 · Rating: 5 out of 5 stars]

This is the hesperus press edition they sent to early reviewers, so I'm going to talk about their nice clean edition, with a number of useful endnotes."Prof" Jerry Thomas is one of the early cocktail bartenders, his most famous creation is the blue blazer, a fantastic bit of bar theatre. The recipes are pretty old fashioned, you won't find a cosmopolitan in here. However if you are interested in mixing drinks there are a few great ideas dotted around.Hesperus have a nice paperback, with scattered etchings through the text, some useful footnotes (though one for Monongahela whiskey might have been nice) and a handy glossary which converts glass sizes to Fl/oz (though no mention of English or US). Those 2 little niggles aside this is a very affordable print of a cocktail classic, there will definitely be some smashes & Juleps in my garden this summer

[crowyhead · Rating: 4 out of 5 stars]

This is a LibraryThing Early Reviewer book.This book, which was originally published in 1862, is an invaluable resource to anyone interested in the history of cocktails. It's also essential for any bartender who wants to expand his craft and experiment. Most of the drinks herein would be much too sweet and heavy for my own cocktail tastes, but some sound quite tasty, and it seems like a good jumping-off point.

[tanenbaum_1 · Rating: 4 out of 5 stars]

This is a fun little book of cocktail history. It may not be the most practical book, but it's neat to see the historical recipes for classic drinks. I especially love the punch section, which involves mixing gallons of ingredients into massive concoctions. There are many non-standard measures used, but those are also fun to look up in order to figure them out. Probably more of a conversation piece than anything else, but definitely also contains some useable recipes.