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'We have often wondered why the art of pouring drinks has fallen into decay in Britain, where a request for a gin and tonic is met with the hapless inquiry, 'Ice and lemon?' In the US, bars tend to be staffed by people who know what they are doing. It is all down to Jeremiah Thomas (1830-85), 'the father of American mixology' and author of 'How To Mix Drinks', published in 1862. He offers 300 recipes for drinks, including smashes, fixes, fizzes and cocktails, the last being 'a modern invention, generally used on sporting parties'. Many of Thomas's drinks include sugar or an egg. We had heard of a Gin Fizz, but wouldn't have known how to make one: one tsp sugar; three dashes lemon; one wineglass of gin; ice and seltzer water. Stir and serve. Under 'Fancy Drinks', Thomas lists a number of beverages 'rather troublesome to prepare', some of which involve 'sprigs of green balm', syrup, cloves, vanilla, coriander and nutmeg. How To Mix Drinks is reissued by Hesperus at £9.99 less than two undrinkable g&ts at your once-tolerable local.' --Times Literary Supplement
Product Description
Jerry Thomas's Bartender's Guide is THE original cocktail book; the first time today's Classics were set down in print, full of jiggers and ponys, this unique volume gives an intriguing insight into a world gone by but, fortunately for the connoisseur, or just those who might like a tipple now and then, not entirely forgotten.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
The original cocktail book (although it's been through a few revisions).
It has some great forgotten drinks in here, and original recipes and methods to what we call classics today.
It has some great forgotten drinks in here, and original recipes and methods to what we call classics today.
0 of 4 people found the following review helpful
Format:Hardcover
Recieved this product on time and in very good condition. Exceedingly impressed with this purchase and the seller, many thanks.
Most Helpful Customer Reviews on Amazon.com (beta)
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2 reviews
4 of 5 people found the following review helpful
The man to start it all
4 Mar 2009
Format:Hardcover|Amazon Verified Purchase
This is the first bar book. First published in 1862.
The recipes prove it.
I am using a technique toward the back of the book to make an Effervescent Cocktail, which involves tartaric acid and sodium bicarbonate stired into the drink at the end.
Who says molecular mixology is a new fad?
The recipes prove it.
I am using a technique toward the back of the book to make an Effervescent Cocktail, which involves tartaric acid and sodium bicarbonate stired into the drink at the end.
Who says molecular mixology is a new fad?
0 of 1 people found the following review helpful
boring
11 Feb 2012
Format:Paperback|Amazon Verified Purchase
This book is lame. It's just a useless relick. So many better books. Don't waste your money unless you just want to use it as a display.
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