Jerry Thomas - The Bartender's Guide 1862

This is a reprint of THE BAR-TENDER’S GUIDE or HOW TO MIX DRINKS, written by Jeremiah P. Thomas, published in 1862

Edited and republished in December 2018 by Thomas Majhen

Brunnenstraße 42, 10115 Berlin, Germany

t.majhen@outlook.de

Cover design based on the original cover: Thomas Majhen

Print and distribution: Amazon.com, Inc.

www.amazon.com

THE

BARTENDERS’ GUIDE,

A COMPLETE CYCLOPAEDIA OF

PLAIN AND FANCY DRINKS,

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., IN ENDLESS VARIETY.

BY JERRY THOMAS,

Formerly Principal Bartender at the Metropolitan Hotel, New York, and the Planters‘ House, St. Louis.

TO WHICH IS APPENDED

A MANUAL FOR THE MANUFACTURE

OF

Cordials, Liquors, Fancy Syrups, &c., &c.,

AFTER THE MOST APPROVED METHODS NOW USED IN THE DISTILLATION OF LIQUORS AND BEVERAGES, DESIGNED FOR THE SPECIAL USE OF MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEPERS, AND PRIVATE FAMILIES, THE SAME BEING ADAPTED TO THE TRADE OF THE UNITED STATES AND CANADAS.

Illustrated with Descriptive Engravings.

THE WHOLE CONTAINING

OVER 600 VALUABLE RECIPES.

BY CHRISTIAN SCHULTZ,

Professor of Chemistry, Apothecary, and Manufacturer of Wines, Liquors, Cordials, &c., &c., from Berne, Switzerland.

NEW YORK:

DICK & FITZGERALD, PUBLISHERS,

No. 18 ANN STREET.

Entered according to Act of Congress, in the year 1862, by

DICK & FITZGERALD,

In the Clerk’s Office of the District Court of the United States,

for the Southern District of New York.

P R E F A C E.

IN all ages of the world, and in all countries, men have indulged in “social drinks.” They have always possessed themselves of some popular beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should continue to indulge in such things, or whether it would be wiser to abstain from all enjoyment of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for “social drinks” is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaintance of those refreshing articles under circumstances calculated to induce more intimate relations; but we do propose to instruct those whose “intimate relations” in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining.

We very well remember seeing one day in London, in the rear of the Bank of England, a small drinking saloon that had been set up by a peripatetic American, at the door of which was placed a board covered with the unique titles of the American mixed drinks supposed to be prepared within that limited establishment. The “Connecticut eye-openers” and “Alabama fog-cutters”, together with the “lightning-smashes” and the “thunderbolt-cocktails”, created a profound sensation in the crowd assembled to peruse the Nectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all the social drinks – the composite beverages, if we may call them so – of America, would really be one of the curiosities of jovial literature; and that if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for “brewing” each, it would be a “blessing to mankind.“ There would be no excuse for imbibing, with such a book at hand, the “villainous compounds” of barkeeping Goths and Vandals, who know no more of the amenities of bon vivant existence than a Hottentot can know of the bouquet of champagne.

“There’s philosophy”, says Father Tom in the drama, “even in a jug of punch.” We claim the credit of “philosophy teaching by example”, then, to no ordinary extent in the composition of this volume; for our index exhibits the title of eighty-six different kinds of punches, together with a universe of cobblers, juleps, bitters, cups, slings, shrubs, &c., each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jerry Thomas is a sufficient guarantee. He has travelled Europe and America in search of all that is recondite in this branch of the spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter’s House, St. Louis. He has been the proprietor of one of the most récherché saloons in New Orleans as well as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the “Wine Press”, edited by B. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated “Nuremburg”, and the equally famous “Philadelphia Fish House” punch. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medes and Persians in his principle that no excellent drink can be made out of anything but excellent materials, we conceive that we are safe in asserting that whatever may be prepared after his instructions will be able to speak eloquently for itself. “Good wine needs no bush”, Shakespeare tells us and over one of Jerry’s mixtures eulogy is quite as redundant.

CONTENTS.

__________

This Table of Contents refers to the recipes of the first part of the book „THE BARTENDERS‘ GUIDE.“ For the Table of Contents to the „ MANUAL FOR THE MANUFACTURE OF CORDIAL, SYRUPS, &c. “, see page 273.

69 thRegiment Punch

A Bishop

Absinthe

Ale Flip

Ale Punch

Ale Sangaree

Apple Punch

Apple Toddy

Archbishop

Arf and Arf

Arrack

Arrack Punch

Badminton

Balaklava Nectar

Baltimore Eggnog

Barbados Punch

Bimbo Punch

Bishop

Black Stripe

Blue Blazer

Bottle Cocktail

Bottled Velvet

Brandy and Gum

Brandy and Soda

Brandy Champerelle

Brandy Cocktail

Brandy Crusta

Brandy Fix

Brandy Flip

Brandy Julep

Brandy Punch

Brandy Sangaree

Brandy Scaffa

Brandy Shrub

Brandy Sling

Brandy Smash

Brandy Sour

Brandy Straight

Brandy Toddy

Burnt Brandy and Peach

Canadian Punch

Capillaire

Cardinal

Catawba Cobbler

Century Club Punch

Champagne Cobbler

Champagne Cocktail

Champagne Punch

Champagne, Hock or Chablis Cup

Cherry Shrub