This is the most complete first edition * A reprint of the very first 1862 edition of Jerry Thomas' Bartenders Guide " How To Mix Drinks or A Bon Vivant's Companion ". This drink recipe book is probably the most famous bartenders' and cocktail book of all times, and it was the first real cocktail book ever published in the United States. This is a nostalgic and delicious homage to a drinking era that is gone but not forgotten. * In 1862 Thomas finished the Bartender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first cocktail book ever published in the United States. The book collects and codifies what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide lays down the principles for formulating mixed drinks of all categories. This first edition of the guide include the first written recipes of such cocktails as the DAISY, the MINT JULEP. the FIZZ, the FLIP, Sour and many many more. Among other famous drinks are the BLUE BLAZER, the EYE-OPENER, the LOCOMOTIVE, the PICK-ME-UP, the CORPSE-REVIVER, and CHAIN-LIGHTNING. ****** This 1862 editions is the very first published edition, which has 238 pages (The 1887 edition, pulished 25 years later, has 132 pages only) ******
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About the Author
Jeremiah (Jerry) P. Thomas (1830-1885) was an American bartender; because of his pioneering work in popularizing cocktails across the United States, he is considered "the father of American mixology." In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas. Thomas was born in 1830 in Sackets Harbor, New York. He learned bartending in New Haven, Connecticut before sailing for California during its mid-1800s Gold Rush. While in California he worked as a bartender, gold prospector and minstrel show manager. He moved back to New York City in 1851, where he opened a saloon below Barnum's American Museum; it would be the first of four saloons he would run in New York City over his lifetime. After a time running his first bar he went on the road for several years, working as the head bartender at hotels and saloons in St. Louis, Missouri, Chicago, Illinois, San Francisco, California, Charleston, South Carolina and New Orleans, Louisiana. At one point he toured Europe, carrying along a set of solid-silver bar tools. He was well known for his showmanship as a bartender: he developed elaborate and flashy techniques of mixing cocktails, sometimes while juggling bottles, cups and mixers. He often wore flashy jewelry and had bar tools and cups embellished with precious stones and metals. At the Occidental Hotel in San Francisco, Thomas was earning $100 a week-more than the Vice President of the United States. Upon returning to New York City, he became head bartender at the Metropolitan hotel before opening his most famous bar on Broadway, between 21st and 22nd Streets, in 1866. Thomas was one of the first to display the work of Thomas Nast, and in his famous saloon he hung caricatures of the political and theatrical figures; one notable drawing, now lost, was of Thomas "in nine tippling postures colossally". He died in New York City of apoplexy in 1885 at the age of 55. His death was marked by substantial obituaries across the United States. In their obituary, The New York Times noted Thomas was "at one time better known to club men and men about town than any other bartender in this city, and he was very popular among all classes."
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
Having bartended for over thirty years, I have seen hundreds of bartending guides. This book has some real,grassroots reciepes that have disappeared over the last hundred plus years. This mix guide allows you to mix and enjoy the beverage as it was originally concieved. A great resource whether you are a bartender or just mix drinks to entertain friends.
6 of 7 people found the following review helpful
By D. Burnell
Format:Hardcover
This book has had the price lowered since the other guy's review and is exactly as shown in the picture. It is a must have for any serious collector of historical Bar Books.
13 of 17 people found the following review helpful
Format:Hardcover
The seminal cocktail book that all serious afficianados should have in their libraries. Unfortunately, it does not come with the full-colour cover as shown in the amazon page that features it. Misrepresentation? The inside text is probably a straight black and white copy of the original or subsequent edition. Not great production values, cheap to produce, therefore should be priced much lower. The same can be said for the other title in the Classic Cocktail Books series that I have received, namely The Old Waldorf-Astoria Bar Book.
3 of 3 people found the following review helpful
Format:Paperback
Awesome litterature... For all made or wannabe bartenders. Tremendous ideas for the era written, very good cocktails and bartender tips. Jerry Thomas' BARTENDERS GUIDE and Harry Johnson's Bartenders Manual 1934 Reprint are both the ultimate "Bibles" for all made or wannabe bartenders. A must for all cocktail lovers...
2 of 2 people found the following review helpful
Format:Paperback
This book has been around for almost 150 years, and this is a fantastic reprint of the original title. This book is sprinkled with different bartender's recipes that range from how to make 8 gallons of Mint Cordial to just under a gallon of Gin Punch (one of my favorites!). Whether you are a home-brewer who enjoys trying your hand at making new mixtures, or a bartender who takes pride in this history of your profession, or just someone interested in making a brand new (very old) type of punch to impress others at parties, this book is perfect for you!
I hope you all thoroughly enjoy this book (and the recipes within)!
Todd Hagopian
President/CEO
Hagopian Institute
Author of the popular "Quote Junkie" series, and the newly-published "Idiom Junkie" series
I hope you all thoroughly enjoy this book (and the recipes within)!
Todd Hagopian
President/CEO
Hagopian Institute
Author of the popular "Quote Junkie" series, and the newly-published "Idiom Junkie" series
By stretch
Format:Paperback|Amazon Verified Purchase
Although this book has some recipes, it doesn't have the variety that they sell at Single Barrel in San Jose, CA. I bought this book because it's on their website. During my visit, I was made an English Cosmo which was wonderful. To this day, I can't find this recipe anywhere!! Sorry, this book just wasn't what I expected.
By E. C. Tinker
Format:Paperback|Amazon Verified Purchase
Enjoy looking at this book for some historical context of boozing, but would not recommend many of the concoctions as they are quite dated. Fun to look at the evolution of cocktails.
Format:Paperback|Amazon Verified Purchase
Jerry Thomas is always referred to when one thinks about pre Prohibition cocktails.He was a professional bartender and created cocktails that are still in demand today. It seems that the modern cocktail has become too complicated at times. Jerry Thomas was also a showman, and preparation and presentation went hand in hand with a great cocktail. There is nothing better than using one of his recipes, then enjoying both the cocktail and the guide.
Most Recent Customer Reviews
4.0 out of 5 stars
NICEEEE
MY FIRST EVER BOOK ABOUT BARTENDING. ITS AN AUTHENTIC 'MONUMENT' ABOUT BARTENDING. THE ONLY PROBLEM IS THAT IT IS WRITTEN WITH OLD LANGUAGE, BUT WHY COMPLAIN ABOUT IT? Read more
Published 16 months ago by BARMAJR
5.0 out of 5 stars
the professor -the best -the first.
the bible for every best mixologist
consigliato a tutti i barman italiani che si meravigliano delle gelatine e del flair,circa 150 anni fà jerry inseriva nel suo... Read more
consigliato a tutti i barman italiani che si meravigliano delle gelatine e del flair,circa 150 anni fà jerry inseriva nel suo... Read more
Published on July 16, 2006 by Comini Dario
5.0 out of 5 stars
Old classics rule
This is a very usefull old school cocktail book. Covering all the old classics how they should be made originally. Read more
Published on July 20, 2005 by Mr. Timo Siitonen
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