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24 hours 4J gallons 95 per cent add 20 lbs add a syrup alco allspice anise-seed arrack berries in season beverage bitters boiling water Ceylon cinnamon champagne cinnamon claret cloves Cocktail Cognac Color cool Curacoa currant Distil drachms drachms of oil drink drops of oil fermentation Fill the tumbler flavored spirit gallons of alco gallons of alcohol gallons of flavored gallons of water gallons of white ginger grated nutmeg Hypocras Jamaica Jamaica rum julep Kirschwasser large bar glass lemon juice lemon peel let it stand liqueur liquor macerate for 24 milk mixture Mulled Wine nutmeg nutmeg on top orange ounce of oil ounces ounces of ground pint pints of alcohol port wine Pousse Cafe powdered Punch raspberry Ratafia recipe rind shaved ice sherry skim slices small bar glass stir strain sugar dissolved table-spoonful of sugar taste tincture vanilla water 3 gallons whiskey white plain syrup white sugar
Page 43 - I must, however, descant a little upon the mint-julep, as it is, with the thermometer at 100°, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70°.
Page 44 - ... up one third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink.
Page 33 - In twenty quarts of French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled ; put to it fifteen pounds of doublerefined sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well: then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put two quarts...
Page 38 - A quart of mild Ale, a glass of white Wine, one of Brandy, one of Capillaire, the juice of a Lemon, a roll of the Peel pared thin, Nutmeg grated at the top, (a sprig of Borrage* or Balm,) and a bit of toasted Bread.
Page 83 - ... pips), and pour over the whole a quart of boiling water. When the sugar is dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it ; a little sherry mixed with it also makes this beverage much nicer.
Page 71 - ... next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained juice, and serve it warm in glasses. Port wine will answer the purpose as well as claret.
Page 44 - Put into a tumbler about a dozen sprigs of the tender shoots of mint; upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one third, or, perhaps, a little less; then take rasped or pounded ice, and fill up the tumbler.
Page 75 - Dissolve four or five lumps of sugar in a quarter of a pint of boiling water, with a little very thin lemon peel ; let it stand a quarter of an hour ; add one bottle of the above wines, and a sprig of verbena, a small glass of sherry ; half a pint of water. Mix well, and let stand half an hour ; strain, and ice it well.
Page 55 - Three or four spoonsfuls maybe '11 do, Though some, perhaps, would take but two. Into a skillet next you'll pour A bottle of good wine, or more ; Put half a pint of water, too, Or it may prove too strong for you : And while the eggs by two are beating, The wine and water may be heating.; But when it comes to boiling heat, The yolks and whites together beat With half a pint of water more, Mixing them well, then gently pour Into the skillet with the wine.
Page 60 - Keep grated Ginger and Nutmeg with a fine dried Lemon Peel rubbed together in a Mortar. To make a quart of Flip : Put the Ale on the Fire to warm, and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a Quartern of good old Rum or Brandy. When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, etc., into another: turn it from one Pitcher to another till it is as smooth as cream.
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