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How to Mix Drinks; or, The Bon-Vivant's Companion
『ハウ・トゥ・ミックス・ドリンクス』
The first printed book of cocktail recipes. Jerry Thomas — 'Professor' Thomas — had mixed his way through California saloons and New York bars before Dick & Fitzgerald issued his manual in 1862.
- Author
- Jerry Thomas
- Published
- 1862
- Edition
- 1862 Dick & Fitzgerald edition
- Publisher
- Dick & Fitzgerald, New York
- Published in
- United States
- Written in
- English
Read the original
- Host
- Internet Archive / Open Library
- Format
- Page scan + OCR text
- Access
- Read free online
Readable is not reusable — download, redistribution and OCR reproduction rights are separate, and set by each host.
Treat the 1862 and 1887 printings as separate editions; verify the scan's title page.
Background
Issued by the New York publisher Dick & Fitzgerald, it gathered the mixed-drink repertoire of mid-19th-century America — juleps, smashes, cobblers, punches and the young 'cocktail' itself — in a single volume for the first time.
Thomas died in 1885; revised and enlarged editions followed in 1876 and 1887 under the retitled Bar-Tender's Guide — treated in this catalogue as separate editions.
Recorded recipe versions
- Equal parts sherry and sweet vermouth
- Dash of orange bitters
Stir, strain.
- 1 tbs sugar
- Dash bitters
- Dash lemon juice
- 2 dashes maraschino
- 1 wine-glass brandy
- Whole lemon peel
Shake; serve in a lemon-peel-lined, sugar-crusted glass.
- 1 lump sugar
- 1–2 dashes Angostura
- Piece of lemon peel
- Champagne to fill
Build in goblet over ice.
- 1 tsp sugar
- 3–4 dashes lemon juice
- 1 wine-glass gin
- Soda to fill
Shake, strain into a small tumbler, fizz.
- Rye
- Dashes of maraschino, curaçao, absinthe, bitters
- Small lump of sugar
Stir, strain.
- 1 wineglass brandy
- ½ wineglass orgeat
- Dashes of Boker's bitters
Stir, strain.
- Gum syrup
- Small lemon
- 1 wine-glass genever or Old Tom
- Soda
Same build as Tom Collins — the name followed the gin style.
- 1 dash Boker's bitters
- 2 dashes maraschino
- 1 pony Old Tom gin
- 1 wine-glass vermouth
- 2 lumps ice
Stir, strain; cherry.
- 1 tsp sugar
- ½ wine-glass water
- 3–4 sprigs mint
- 1 wine-glass brandy
- Shaved ice
Bruise mint, build over shaved ice, berry garnish.
- 1 lump of sugar
- 1–2 dashes Angostura bitters
- 1 wine-glass whiskey
- Lemon peel, ice
'Whiskey Cocktail' — dissolve sugar, build over ice.
- 1 tbs sugar
- 1 wine-glass port
- Yolk of 1 egg
- Shaved ice, nutmeg
Shake; grate nutmeg over the froth.
- 1 tbs sugar
- 2–3 slices orange
- 2 wine-glasses sherry
- Shaved ice
Shake; berries on top.
- 5–6 dashes gum syrup
- Juice of a small lemon
- 1 large wine-glass gin
- Soda to fill
Shake with ice, top with soda.
- Bourbon
- Lemon
- Sugar
- Mint
- Crushed ice
Shake over crushed ice.
- 1 large tsp sugar
- Juice of half a small lemon
- 1 wine-glass bourbon
- Shaved ice
Shake, strain; orange & berry garnish.