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Subject: Jerry Thomas' Bartenders Guide or How to Mix Drinks
From: doneil
Posted: Wed Oct 26. 2005, 02:34 UTC
One of the earliest guides to bartending was published in 1862 by Jerry 
Thomas. This book contains some of the first references to today’s classic 
cocktails, such as the Manhattan, Pousse Café’s, Juleps and Collins. This book 
is an invaluable reference to any aspiring mixologist.

I am happy to announce that all 130 pages of the 1887 version of the book has 
been published online and is freely accessible at The Art of Drink: Jerry 
Thomas Book (http://www.theartofdrink.com/book/). Because of copyright laws, 
this books copyright have long since expired and the material has become part 
of the public domain. Eventually, I intend to submit to the Gutenberg Free 
eBook Library.

Anyone who has an interest in the history of bartending and cocktails should 
peruse this book. The tools and techniques are interesting and shine some 
light on how things were done over 120 years ago. Some of those techniques are 
still applicable today. By far, the most interesting part of the book is the 
Introduction to Bartending (http://www.theartofdrink.com/book/pg01.php).

There are also a number of interesting stories such as the The Real Georgia 
Mint Julep (http://www.theartofdrink.com/book/pg17.php) and the White Plush 
(http://www.theartofdrink.com/book/pg66.php).

Currently, the websites navigation only lists specific classes of cocktails 
but every page has a number of cocktails. The paper book was 130 pages, but I 
have condensed that into 83 pages, trying to group the classes of cokctails on 
one page. If anyone has any suggestions on how to improve the online version 
of the book, please let me know. An Index is currently being worked on. 

I hope everyone enjoys this unique piece of history.

-- 
Darcy S. O'Neil 
The Art of Drink
http://www.theartofdrink.com


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