Jerry Thomas' Bartenders Guide

Jerry Thomas' Bartenders Guide

Cover of the first edition
Author	Jerry Thomas
Original title	How to Mix Drinks, or The Bon-Vivant’s Companion
Country	United States
Language	English
Subject	Bartending, Cocktails
Genre	Non-fiction
Publisher	Dick & Fitzgerald, New York
Publication date	1862
Media type	Print

The_Bar-tender's Guide - Brandy Punch

Jerry Thomas' Bartenders Guide, originally titled How to Mix Drinks, or The Bon-Vivant’s Companion, is a seminal work in American mixology, authored by Jerry Thomas, a pioneering bartender and showman. First published in 1862, it is considered the first major American book on the art of mixing drinks and contains recipes for cocktails, punches, sours, slings, toddies, and many other types of alcoholic beverages.

Background

Jerry Thomas, known as "the father of American mixology," was an influential 19th-century bartender and is credited with establishing the image of the bartender as a creative professional. His techniques and showmanship at the bar set a new standard for bartenders across the nation and beyond.

Content and Features

The book features a variety of recipes that were popular in the mid-19th century, some of which are Thomas’ own creations. Notably, it includes the first published recipe for the Tom Collins, among other classics like the Martini and the Manhattan. The guide is not just a recipe book; it also offers insights into the etiquette of bar tending and the philosophies behind hospitality and drink mixing of its time.

Sections and Recipes

• Cocktails – A variety of early cocktail recipes
• Punches – Recipes for large, communal servings typical of the era
• Sours – Drinks featuring a base spirit, lemon juice, and a sweetener
• Slings – Simple concoctions of spirit, water, and sugar
• Toddies – Warm, typically whiskey-based drinks
• And more, including juleps, cobblers, and a range of non-alcoholic drinks

Impact and Legacy

Jerry Thomas' Bartenders Guide has had a profound impact on the field of bartending. It not only preserved recipes that might otherwise have been forgotten but also captured the imagination of later generations of bartenders. The book has been reprinted numerous times and remains a critical reference for both professional bartenders and cocktail enthusiasts.

Modern Editions

Since its original publication, the guide has been reissued in various editions, including annotated versions that provide context to the recipes and explain terms that are no longer commonly used. Modern editions often include historical essays and commentary from notable bartenders and cocktail historians.

See Also

• Cocktail
• History of alcoholic beverages
• Prohibition in the United States
• Speakeasy

External Links

• [Online version of Jerry Thomas' Bartenders Guide]
• [Jerry Thomas Biography]