The Bartender's Guide 1887 E-Book

Jerry Thomas

• Herausgeber: epubli
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Seitenzahl: 119

Beschreibung

Jeremiah "Jerry" P. Thomas is considered the father of American mixology. In 1851, at the age of 21, he opened his first bar below Barnum's American Museum in New York City. After that he worked as the head bartender at hotels and bars throughout the US, he also visited Europe. Jerry Thomas was well known for his showmanship and fancy style of mixing cocktails. At some point he was among the most famous citizens of New York City. In 1862 Jerry Thomas finished his work "Bar-Tender's Guide", probably the first book of its kind ever published in the US. It contained a collection of traditional recipes as well as some of his own creations. The present book is a reprint of the updated edition of the Bar-Tender's Guide which has been published in 1887, two years after his early death.

Leseprobe

This is a reprint of THE BAR-TENDER’S GUIDE or HOW TO MIX DRINKS, written by Jeremiah P. Thomas, revised by an unknown person and published in 1887

Edited and republished in August 2018 by Thomas Majhen

Brunnenstraße 42, 10115 Berlin, Germany

Cover design based on the original cover: Thomas Majhen

Print and distribution: Amazon.com, Inc.

www.amazon.com

THE BARTENDER’S GUIDE

OR

HOW TO MIX ALL KINDS

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 Bar-Tender at the Metropolitan Hotel, New York, and the Planters‘ House, St. Louis.

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AN ENTIRELY NEW AND ENLARGED EDITION

__________

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.

__________

Entered according to Act of Congress, in the year 1876,

By DICK & FITZGERALD,

In the Office of the Librarian of Congress, at Washington, D. C.

__________

Copyright, 1887, by

DICK & FITZGERALD.

P R E F A C E.

__________

This is an Age of Progress; new ideas and new appliances follow each other in rapid succession. Inventive genius is taxed to the uttermost in devising new inventions, not alone for articles of utility or necessity, but to meet the ever-increasing demands for novelties which administer to creature-comfort, and afford gratification to fastidious tastes.

A new beverage is the pride of the Bartender, and its appreciation and adoption his crowning glory.

In this entirely new edition will be found all the latest efforts of the most prominent and successful caterers to the tastes of those who patronize the leading Bars and Wine-Rooms of America, as well as the old and standard favorite beverages, always in general demand.

I N D E X.

__________

“Arf and Arf”

“Jerry Thomas’” own Decanter Bitters

Absinthe and Water

Absinthe Cocktail

Ale Punch

Ale Sangaree

Apple Punch

Apple Toddy

Aromatic Tincture

Arrack Punch

Arrack Punch

Balaklava Nectar

Baltimore Eggnog

Barbados Punch

Bimbo Punch

Bishop à la Prusse

Bishop

Black Stripe

Blue Blazer

Boonekamp and Whiskey

Bottle Cocktail

Bottled Velvet

Bourbon Cocktail for Bottling

Brandy Cocktail

Brandy and Ginger Ale

Brandy and Gum

Brandy and Rum Punch

Brandy and Soda

Brandy Champerelle

Brandy Cocktail for Bottling

Brandy Crusta

Brandy Daisy

Brandy Fix

Brandy Fizz

Brandy Punch

Brandy Sangaree

Brandy Scaffa

Brandy Shrub

Brandy Sling

Brandy Smash

Brandy Sour

Brandy Straight

Burnt Brandy and Peach

California Milk Punch

Canadian Punch

Capillaire I

Capillaire II

Caramel

Catawba Cobbler

Century Club Punch

Champagne Cobbler

Champagne Cocktail

Champagne Cup à la Brunow

Champagne Punch

Cider Punch

Claret Cobbler

Claret Cup à la Brunow

Claret Cup à la Lord Saltoun

Claret Cup

Claret Punch

Coffee Cocktail

Cold Brandy Flip

Cold Brandy Toddy

Cold Gin Flip

Cold Gin Toddy

Cold Ruby Punch

Cold Rum Flip

Cold Whiskey Flip

Cold Whiskey Punch

Cold Whiskey Toddy

Columbia Skin

Copenhagen

Crimean Cup à la Marmora

Crimean Cup à la Wyndham

Curaçao Punch

Currant Shrub

Dry Punch

Duke of Norfolk Punch for Bottling

Duke of Norfolk Punch

Egg Lemonade

Egg Milk Punch

Egg Sour

Eggnog for a Party

Eggnog

El Dorado Punch

Empire City Punch for Bottling

English Bishop

English Curaçao

English Milk Punch

Essence of Arrack Punch for Bottling

Essence of Bourbon Whiskey Punch

Essence of Brandy Punch for Bottling

Essence of Claret Wine Punch for Bottling

Essence of Cognac

Essence of Kirschwasser Punch for Bottling

Essence of Lemon

Essence of Punch D’Orsay for Bottling

Essence of Regent Punch for Bottling

Essence of Roman Punch for Bottling

Essence of Rum Punch for Bottling

Essence of Rum Punch

Essence of St. Domingo Punch for Bottling

Essence of Wine Punch for Bottling

Faivre’s Pousse Café

Fancy Vermouth Cocktail

Fine Lemonade for Parties

French Method of Serving Absinthe

General Harrison’s Eggnog

Gin and Pine

Gin and Tansy

Gin and Wormwood

Gin Cocktail for Bottling

Gin Cocktail

Gin Crusta

Gin Daisy

Gin Fix

Gin Fizz

Gin Julep

Gin Punch

Gin Sangaree

Gin Sling

Gin Smash

Gin Sour

Golden Fizz

Gothic Punch

Gum Syrup

Half and Half

Hock Cobbler

Hot Brandy and Rum Punch

Hot Brandy Flip

Hot Brandy Sling

Hot Brandy Toddy

Hot Eggnog

Hot English Ale Flip

Hot English Rum Flip

Hot Gin Flip

Hot Gin Sling

Hot Gin Toddy

Hot Irish Whiskey Punch

Hot Milk Punch

Hot Rum Flip

Hot Rum

Hot Scotch Whisky Punch

Hot Spiced Rum

Hot Whiskey Flip

Hot Whiskey Sling

How to Serve Tom and Jerry

Imperial Arrack Punch

Imperial Brandy Punch

Imperial Punch

Imperial Raspberry Whiskey Punch for Bottling

Improved Brandy Cocktail

Improved Gin Cocktail

Improved Whiskey Cocktail

Irish Whiskey Skin

Italian Lemonade

Japanese Cocktail

Jersey Cocktail

Jersey Sour

Knickerbocker

La Patria Punch

Lemon Syrup

Light Guard Punch

Locomotive

Manhattan Cocktail

Manhattan Milk Punch.

Maraschino Punch

Martinez Cocktail

Medford Rum Punch

Milk and Seltzer

Milk Punch

Mint Julep

Mississippi Punch

Morning Glory Cocktail

Mulled Cider

Mulled Claret à la Lord Saltoun

Mulled Wine with Eggs

Mulled Wine without Eggs

Mulled Wine

Nectar for Dog Days

Nectar Punch

Non-Such Punch.

Nuremburg Punch

Old Tom Gin Cocktail

Orange Punch

Orgeat Lemonade

Orgeat Punch

Oxford Punch

Parisian Pousse Café

Peach and Honey

Philadelphia Fish-House Punch

Pineapple Julep

Pineapple Punch

Plain Lemonade

Plain Syrup

Pony Brandy

Port Wine Flip

Port Wine Negus

Port Wine Negus

Port Wine Sangaree

Porter Cup

Porter Sangaree

Porteree

Pousse l’Amour

Punch à la Ford

Punch à la Romaine

Punch Grassot

Punch Jelly

Quince Liqueur

Raspberry Shrub

Ratafia

Regent’s Punch

Rhine Wine and Seltzer Water

Rochester Punch

Rock and Rye

Rocky Mountain Punch

Roman Punch

Royal Punch

Rum Shrub

Rumfustian

Santa Cruz Fix

Santa Cruz Fizz

Santa Cruz Rum Daisy

Santa Cruz Rum Punch

Santa Cruz Sour

Santina’s Pousse Café

Saratoga Brace Up

Saratoga Cocktail

Saratoga Cooler

Saratoga Pousse Café

Sauterne Cobbler

Sauterne Punch

Scotch Whisky Skin

Seventh Regiment National Guard Punch

Shandy Gaff

Sherry and Bitters

Sherry and Egg

Sherry and Ice

Sherry Cobbler

Sherry Eggnog

Sherry Punch

Sherry Sangaree

Sherry Wine Flip

Silver Fizz

Sixty-Ninth Regiment Punch

Sleeper

Soda Cocktail

Soda Lemonade

Soda Nectar

Soda Negus

Solferino Coloring

Soyer’s Gin Punch

Split Soda and Brandy

St. Charles’ Punch

Stone Fence

Tea Punch

The Real Georgia Mint Julep

The Spread Eagle Punch

Thirty-Second Regiment or Victoria Punch

Tincture of Allspice

Tincture of Cinnamon

Tincture of Gentian

Tincture of Lemon Peel

Tincture of Orange Peel

Tip-Top Brandy

Tom and Jerry

Tom Collins Brandy

Tom Collins Gin

Tom Collins Whiskey

United Service Punch

Vanilla Punch

Vermouth Cocktail

Wedding Punch

West India Couperee

West Indian Punch

Whiskey Cobbler

Whiskey Cocktail

Whiskey Crusta

Whiskey Daisy

Whiskey Fix

Whiskey Fizz

Whiskey Julep

Whiskey Sling

Whiskey Smash

Whiskey Sour

White Lion

White Plush

White Tiger’s Milk

TEMPERANCE DRINKS.

Egg Lemonade

Fine Lemonade for Parties

Milk and Seltzer

Nectar for Dog Days

Orgeat Lemonade

Plain Lemonade

Saratoga Cooler

Soda Cocktail

Soda Lemonade

Soda Nectar

ENGLISH FANCY DRINKS.

Balaklava Nectar

Bishop à la Prusse

Bottled Velvet

Champagne Cup à la Brunow

Claret Cup

Claret Cup à la Brunow

Claret Cup à la Lord Saltoun

Crimean Cup à la Marmora

Crimean Cup à la Wyndham

English Curaçao

Italian Lemonade

Mulled Claret à la Lord Saltoun

Porter Cup

Rumfustian

SYRUPS, ESSENCES, TINCTURES, COLORINGS &c.

Aromatic Tincture

Capillaire I

Capillaire II

Essence of Cognac

Essence of Lemon

Gum Syrup

Lemon Syrup

Plain Syrup

Ratafia

Solferino Coloring

Tincture of Allspice

Tincture of Cinnamon

Tincture of Gentian

Tincture of Lemon Peel

Tincture of Orange Peel

PREPARED PUNCH AND PUNCH ESSENCES.

Duke of Norfolk Punch

Empire City Punch

Essence of Arrack Punch

Essence of Bourbon Whiskey Punch

Essence of Brandy Punch

Essence of Claret Wine Punch

Essence of Kirschwasser Punch

Essence of Punch D’Orsay

Essence of Regent Punch

Essence of Roman Punch

Essence of Rum Punch

Essence of St. Domingo Punch

Essence of Wine Punch

Imperial Raspberry Whiskey Punch

PREPARED COCKTAILS FOR BOTTLING.

Bourbon Cocktail

Brandy Cocktail

Gin Cocktail

HINTS AND RULES

F O R B A R T E N D E R S.

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1. An 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.

2. Ice must be washed clean before being used, and then never touched with the hand, but placed in the glass either with an ice-scoop or tongs.

3. Fancy drinks are usually ornamented with such fruits as are in season. When a beverage requires to be strained into a glass, the fruit is added after straining; but when this is not the case, the fruit is introduced into the glass at once. Fruit, of course, must not be handled, but picked up with a silver spoon or fork.

4. In preparing any kind of a hot drink, the glass should always be first rinsed rapidly with hot water; if this is not done the drink cannot be served sufficiently hot to suit a fastidious customer. Besides, the heating of the glass will prevent it from breaking when the boiling water is suddenly introduced.

5. In preparing cold drinks great discrimination should be observed in the use of ice. As a general rule, shaved ice should be used when spirits form the principal ingredient of the drink and no water is employed. When eggs, milk, wine, vermouth, seltzer or other mineral waters are used in preparing a drink, it is better to use small lumps of ice, and these should always be removed from the glass before serving to the customer.

6. Sugar does not readily dissolve in spirits; therefore, when making any kind of hot drink, put sufficient boiling water in the glass to dissolve the sugar before you add the spirits.

7. When making cold mixed-drinks it is usually better to dissolve the sugar with a little cold water before adding the spirits. This is not, however, necessary when a quantity of shaved ice is used. In making cocktails the use of syrup has almost entirely superseded white sugar.

8. When drinks are made with eggs or milk, or both, and hot wine or spirits is to be mixed with them, the latter must always be poured upon the former gradually and the mixture stirred briskly during the process; otherwise the eggs and milk will curdle. This is more particularly the case when large quantities of such mixtures are to be prepared. Such drinks as “English Rum Flip”, “Hot Eggnog” and “Mulled Wine” are sure to be spoiled unless these precautions are observed.

9. In preparing Milk Punch or Eggnog in quantity, the milk or eggs should be poured upon the wine or spirits, very gradually, and continually beating the mixture in order to mix the ingredients thoroughly.

10. When preparing cold Punch, the bowl should be placed in a tin or metal vessel about the same depth as the height of the bowl, the space between the bowl and the vessel being packed with ice, and a little rock-salt sprinkled over the surface, which has the effect of producing a freezing mixture, much colder than the plain ice. Towels may be pinned around the exterior of the vessel and the exposed surface of the ice trimmed with fruit or leaves, giving the whole an attractive appearance.

11. In case brandy, whiskey or other liquors are to be drawn for use direct from the wood, the cask should be placed upon a skid, a substantial stand made expressly for the purpose, and kept in a place where the temperature is moderate and uniform.

12. Bottles containing liquor should be kept lying down, in order to keep the corks moist and prevent the strength being lost by evaporation.

13. Casks containing ale or porter should be tapped before placing them on the skid and then allowed sufficient time for the contents to settle and become clear before using.

14. Champagne requires careful treatment. It is not advisable to place more at a time on ice than is likely to be used, because if removed from the ice and again allowed to get warmer, a second icing injures both flavor and strength.

15. When champagne has been well iced, it requires a good deal of care in handling the bottles; cold renders the glass brittle and less able to withstand the expansive pressure of the contents.

16. Bottles containing champagne or any other brisk wines must be kept laying down; if in an upright position for any length of time, the corks become dry and the gas is liable to escape.

17. During the process of cooling sparkling wines, the bottles should not be placed in direct contact with the ice, because that portion of the bottle which touches the ice cools more rapidly than the remainder, causing unequal contraction and consequent tendency to crack.

18. When sparkling wines are served in the bottle, they should be put in an ice-pail, and the space between the bottles and pail filled with ice broken small. When the bottle is entirely surrounded by ice, the liability of cracking from unequal contraction does not exist.

19. When champagne is in occasional use, being served by the glass or for mixing beverages, it is a good plan to place the bottle on a rack, the neck sloping downwards, and insert through the cork a corkscrew syphon provided with a cut off or faucet, by the use of which a small portion may be drawn off at a time without allowing any escape of the gas.

20. Mineral waters contained in syphons should be cooled gradually and not allowed to stand in contact with the ice. Although the syphons are constructed of very thick glass, this very thickness, while affording complete resistance to the expansion of the gas contained, is the more liable to crack from unequal contraction, when only one portion of the syphon is touching the ice.

21. Cordials, bitters and syrups should be cooled gradually and not laid upon ice. A moderate degree of coolness is sufficient for these preparations, as they are only used in small portions for mixing and flavoring.