The Bar-Tenders' Guide, a Complete Cyclopedia of Plain and Fancy Drinks

Jerry Thomas, Christian Schultz

ISBN 10: 1332017215 / ISBN 13: 9781332017218

Published by Forgotten Books, 2018

About this Item

Print on Demand. Embark on a captivating journey into the heart of 19th-century American mixology with this comprehensive guide to crafting exquisite social beverages. This book unveils the secrets behind a vast array of concoctions, from the ubiquitous punch to the refreshing julep and the invigorating cocktail. Delving into the rich tapestry of American drinking culture, the author meticulously catalogues a diverse collection of recipes, each bearing witness to the ingenuity and artistry of early bartenders. This historical gem not only provides detailed instructions for preparing these time-honored drinks but also offers valuable insights into the social context and customs surrounding their consumption. Explore the philosophical underpinnings of the "spirit art," as the author eloquently terms it, and discover the nuanced etiquette governing the enjoyment of these beverages in various settings. More than just a recipe book, this volume delves into the cultural significance of mixology, revealing how drinks like punch and juleps played a pivotal role in fostering social connections and shaping American identity. Whether you're a seasoned mixologist or a curious newcomer, this book's timeless insights into the art of crafting and savoring mixed drinks will leave you with a newfound appreciation for the legacy of American beverage culture. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781332017218_0

Bibliographic Details

• Title: The Bar-Tenders' Guide, a Complete Cyclopedia of Plain and Fancy Drinks
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 1332017215
• ISBN 13: 9781332017218
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Cooking

About this title

Synopsis

Embark on a captivating journey into the heart of 19th-century American mixology with this comprehensive guide to crafting exquisite social beverages. This book unveils the secrets behind a vast array of concoctions, from the ubiquitous punch to the refreshing julep and the invigorating cocktail. Delving into the rich tapestry of American drinking culture, the author meticulously catalogues a diverse collection of recipes, each bearing witness to the ingenuity and artistry of early bartenders. This historical gem not only provides detailed instructions for preparing these time-honored drinks but also offers valuable insights into the social context and customs surrounding their consumption. Explore the philosophical underpinnings of the "spirit art," as the author eloquently terms it, and discover the nuanced etiquette governing the enjoyment of these beverages in various settings. More than just a recipe book, this volume delves into the cultural significance of mixology, revealing how drinks like punch and juleps played a pivotal role in fostering social connections and shaping American identity. Whether you're a seasoned mixologist or a curious newcomer, this book's timeless insights into the art of crafting and savoring mixed drinks will leave you with a newfound appreciation for the legacy of American beverage culture.

About the Author

Jeremiah (Jerry) Thomas was an American bartender considered to be the father of American mixology because of his pioneering work in popularizing cocktails in the United States. His showmanship established the image of the bartender as a creative professional. He learned his trade in the East, but worked as a bartender in California during the gold rush, St. Louis, Chicago, Charleston, New Orleans, and New York. Thomas even toured Europe, where he displayed his elaborate, flashy techniques of mixology, often juggling bottles, cups, and mixers. Eventually he returned to New York where he opened his most famous bar on Broadway between 21st and 22nd Streets. At one point, he was earning $100 a week, more than the vice president of the United States. When he died of apoplexy in 1885, his death was marked by substantial obituaries across the country. 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.