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The Bar-Tender's Guide
『バーテンダーズ・ガイド』
The posthumous, enlarged edition of Jerry Thomas's manual, retitled The Bar-Tender's Guide. Issued by Dick & Fitzgerald around 1887, it adds drinks the 1862 edition did not know.
- Author
- Jerry Thomas
- Published
- 1887
- Edition
- 1887 revised/enlarged edition
- Publisher
- Dick & Fitzgerald, New York
- Published in
- United States
- Written in
- English
Read the original
- Host
- Library of Congress
- Format
- Page scans + searchable text
- Access
- Read free online
Readable is not reusable — download, redistribution and OCR reproduction rights are separate, and set by each host.
Related to, but not the same edition as, How to Mix Drinks (1862).
Background
Thomas died in 1885. The publisher reissued the book in 1876 and again around 1887 — the Library of Congress digitized copy — with new engravings and an expanded recipe list that shows the drink culture moving past its pioneer.
Many later bars and authors treated this edition as the canonical Thomas; it is the printing most often meant when 'Thomas 1887' is cited.
Recorded recipe versions
- Take 1 table-spoonful of orgeat syrup.
- 2 dashes of Boker’s bitters.
- 1 wine-giass of brandy.
- 1 or 2 pieces of lemon peel.
- Fill the tumbler one-third with ice
stir well with a spoon, and sirain into a cocktail glass.
- Take 1 table-spoonful of fine white sugar.
- 1 slice of orange, cut up into quarters.
- 2 small pieces of pineapple.
- Fill the glass nearly full of shaved ice
- fill it up with sherry wine
Shake up ornament the top with berries in season, and serve with a straw.
- 4 tea-spoonfuls of water
- 3 or 4 sprigs of young mint.
- 1 wine-glass of whiskey.
Lake 1 tea-spoonful of fine white sugar. Proceed, exactly, as directed in the last recipe.