Recognized as the first bartender’s guide published, How To Mix Drinks or The Bon-Vivant’s Companion (1862) by “Professor” Jerry Thomas has captured bartenders’ imaginations for over one hundred and fifty years. With a wide range of long-forgotten drinks, as well as classic cocktails, the book is a must-read for cocktail enthusiasts. In homage to the earliest titan of cocktail culture, Volume 5b features a cocktail flight of three cocktails from this classic read.
From left to right: the Hot Whisky Toddy, with blended Scotch whisky, ginger liqueur, honey, lemon, and hot water; the Japanese Cocktail, with cognac, orgeat, sugar, bogart bitters, and orange blossom water; and the Crushed Strawberry Fizz, with Old Tom gin, lemon, strawberry gomme, and soda water.
2 replies on “Cocktail Flight: “Professor” Jerry Thomas”
[…] strawberry gomme syrup, with a topping of soda water. It is always available but is featured in a cocktail flight dedicated to Thomas on Volume 5B along with the Hot Whiskey Toddy and the Japanese […]
[…] inconspicuous role of #113 in Jerry Thomas’s manual, the Japanese Cocktail is the second in our cocktail flight dedicate to Thomas, from Volume 5b. A quick internet search will pretty much give you an exhaustive account of the collected […]