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How to Mix Drinks or, the Bon-Vivant's…
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How to Mix Drinks or, the Bon-Vivant's Companion (1862)

by Jerry Thomas

Other authors: Herbert Asbury (Introduction)

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» See also 2 mentions

Showing 1-5 of 11 (next | show all)
The original cocktail book, so it's got some very old fashioned drinks in there. The punches for 20 are awesome to read about, as are the sly comments in some of the drink descriptions. A lot of the recipes are variations on each other (make that drink with this other alcohol), but it's a useful resource (if occasionally in need of translation for the amounts, the glossary in the back helps). ( )
  silentq | Apr 4, 2014 |
This review was written for LibraryThing Early Reviewers.
This is a fun little book of cocktail history. It may not be the most practical book, but it's neat to see the historical recipes for classic drinks. I especially love the punch section, which involves mixing gallons of ingredients into massive concoctions. There are many non-standard measures used, but those are also fun to look up in order to figure them out. Probably more of a conversation piece than anything else, but definitely also contains some useable recipes. ( )
  tanenbaum | Jul 25, 2012 |
This review was written for LibraryThing Early Reviewers.
As a piece of history, this is fascinating stuff. Cocktails were not super-sweet affairs designed to mask the taste of liquor and measurements for single drinks often include "a wineglass of rum." Flips, Fizzes and all manner of punches are present.

On the other hand, very little of it is practical. Even if one scales back many of the ingredients to get reasonable quantities, many ingredients are difficult to find. For those that do, it's clear to see why so many of these cocktails in the book have not survived 100+ years. We did brave up and attempt a raw-egg rum flip, and while it wasn't bad-tasting, the texture if one let it sit too long...well, it's clear these were meant to be consumed quickly and in heavy volume.

Really, it's a fun read for the historical perspective, but one won't find many practical applications for today's bar. ( )
  stephmo | Aug 5, 2010 |
This review was written for LibraryThing Early Reviewers.
The Bon Vivant's Companion is a lovely historical text for a drinks enthusiast and there are some nice pieces of prose about the origin of some iconic American cocktails like the mint julep. But it's probably of limited use to someone who wants to learn to mix drinks. ( )
  prosperosbook | Jul 5, 2010 |
This review was written for LibraryThing Early Reviewers.
This is a LibraryThing Early Reviewer book.

This book, which was originally published in 1862, is an invaluable resource to anyone interested in the history of cocktails. It's also essential for any bartender who wants to expand his craft and experiment. Most of the drinks herein would be much too sweet and heavy for my own cocktail tastes, but some sound quite tasty, and it seems like a good jumping-off point. ( )
  Crowyhead | Jun 26, 2010 |
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Author nameRoleType of authorWork?Status
Jerry Thomasprimary authorall editionscalculated
Asbury, HerbertIntroductionsecondary authorall editionsconfirmed
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First published in 1862, this seminal work in bartending marks the first time many of today's classics were recorded in print. Collected here by Jerry Thomas-America's most famous bartender-are dozens of cocktail recipes, from old standards to mixes invented by Thomas himself, including his trademark drink, The Blue Blazer. Guides for mixing drinks of all categories-including sours, fizzes, and highballs-are included along with instructions on using various bartending tools, from jiggers to ponies and beyond. With a glossary to help all bon vivants remember their demijohns from their drachms, this is a nostalgic and delicious homage to a drinking era that is gone but not forgotten.… (more)

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