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Jerry Thomas

Jerry Thomas' Bartenders Guide

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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. &quote;A new beverage is the pride of the bartender, and its appreciation and adoption his crowning glory,&quote; declared Jerry Thomas (1830–85), the most famous bartender of his era. Known as &quote;the father of American mixology,&quote; Thomas developed the showy techniques practiced at his saloons throughout California and New York. From hot whiskey toddies to wedding punch to &quote;temperance drinks,&quote; this extensive compilation of timeless recipes will delight modern-day mixologists and their guests. &quote;There are so many bartending recipes in this book, it's doubtful you'll need any other guide.&quote; — The Paperback Stash.
CookingBeveragesAlcoholicHistory
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94 printed pages
Publication year
2016

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Quotes

  • ljubovdvoretskajahas quoted5 years ago
    imbibe while it is lively
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    • ljubovdvoretskajahas quoted5 years ago
      Blue Blazer.
      (Use two silver-plated mugs.)
      Take 1 small tea-spoonful of powdered white sugar dissolved in 1 wine-glass of boiling water.
      1 wine-glass of Scotch whiskey.
      Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appearance of a continued stream of liquid fire.
      Serve in a small bar-glass with a piece of twisted lemon peel.
      The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.
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      • ljubovdvoretskajahas quoted5 years ago
        efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained ; and, with those whose peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment in endeavoring to fulfill their desires to their entire satisfaction. In this way he will not fail to acquire popularity and success.
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