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.
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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
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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.
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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.
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Copyright, 1887, by
DICK & FITZGERALD.
P R E F A C E.
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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.
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“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
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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.