Jerry Thomas' Bartender's Guide Original Copy 1862 Print Error 1887 Edition🔴⚪

Description: All sales final. Look at pictures for condition and measurements. Buying this you acknowledge this. Quite a rare book, especially with the print error. 20th, 21st, and 22nd pictures shows the printing error on page 37/38. If you need any more pictures or pictures of certain pages feel free to message and I'll have show them asap. Jerry Thomas' Bartender's Guide Original Copy 1862 Print Error 1887 Edition This antique book is a must-have for any cocktail enthusiast. Written by Jerry Thomas, a pioneer of American mixology, this original 1862 copy of the Bartenders Guide is a true collector's item. It is a unique window into the early days of cocktail culture and a valuable addition to any personal library. The book is in good condition and is sure to impress any guest who sees it on your shelf. Jerry Thomas (bartender) Article Talk Language Watch Edit Jeremiah P. Thomas (October 30, 1830 December 15, 1885) was an American bartender who owned and operated saloons in New York City. Because of his pioneering work in popularizing cocktails across the United States as well, he is considered "the father of American mixology".[1] In addition to writing the seminal work on cocktails, Bar-Tender's Guide, Thomas displayed creativity and showmanship while preparing drinks and established the image of the bartender as a creative professional.[2] As such, he was often nicknamed "Professor" Jerry Thomas. Jerry Thomas Thomas mixing his signature drink, The Blue Blazer Born October 30, 1830 Sackets Harbor, New York, U.S. Died December 15, 1885 (aged 55) New York City, U.S. Occupation Bartender Early life, education and work edit Thomas was born about 1830 in Sackets Harbor, New York. (His 1885 obituary in the New York Times said 1832.)[2][3] As a young man, he learned bartending in New Haven, Connecticut before sailing for California during its mid-19th century Gold Rush.[4] While in California, Thomas worked as a bartender, gold prospector and minstrel show manager.[2] According to his 1885 obituary, he was left some money by his father, which helped in these travels.[3] Saloon keeper and bartender edit Thomas moved back to the East Coast in 1851, settling in New York City. He opened a saloon below Barnum's American Museum; it would be the first of four saloons he would run in New York City over his lifetime. After running this first bar, Thomas went on the road for several years, working as the head bartender at hotels and saloons in St. Louis, Missouri; Chicago, Illinois; San Francisco, California; Charleston, South Carolina; and New Orleans, Louisiana. At one point he toured Europe, carrying along a set of solid-silver bar tools.[4] He was well known for his showmanship as a bartender: he developed elaborate and flashy techniques of mixing cocktails, sometimes while juggling bottles, cups and mixers. He often wore flashy jewelry and had his bar tools and cups embellished with precious stones and metals. At the Occidental Hotel in San Francisco, Thomas was earning $100 a weekmore than the Vice President of the United States.[2] Bar-Tender's Guide edit In 1862, Thomas finished Bar-Tender's Guide (alternately titled How to Mix Drinks or The Bon-Vivant's Companion), the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the principles for formulating mixed drinks of all categories. He would update it several times in his lifetime to include new drinks that he discovered or created.[2][5] The first edition of the guide included the first written recipes of such cocktails as the Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch. The 1876 edition included the first written recipes for the Tom Collins,[6][7] which appeared just after The Tom Collins Hoax of 1874,[6][7][8] and one of the earliest known recipes for the Brandy Daisy. Virginia City, Nevada edit From "IMBIBE !" by David Wondrich: The fortunes of Thomas' book were likely affected by the Professor's next move: rather than stay at the Occidental (SF), where he could have passed the volume along to the steady stream of clay-moistening literati who stopped in at his bar, he pulled up stakes yet again and headed east to witness the vast and vulgar spectacle that was unfolding 200 miles away in Virginia City, Nevada where a city of 30,000 had sprung up overnight on top of the massive mountain of silver known as the Comstock Lode. By 1864, Thomas was there, either (as local legend has it) at the famous Delta Saloon or at the Spalding Saloon on C Street, where the city directory found him- or, of course, at both.[9] Sign located to the right of entrance doors of the Delta Saloon in Virginia City, Nevada edit Nunc Est Bibendum Head Bartender at the Delta Saloon in 1863 was Prof. Jerry Thomas, most celebrated barman in American history. Coming to Virginia City, according to the Territorial Enterprise** of that year, from the Occidental in San Francisco, he did much to elevate the tastes and drinking habits of the then uncouth Comstock. ** Territorial Enterprise newspaper (Samuel Clemens, aka Mark Twain, reporter) San Francisco and the Blue Blazer edit Thomas developed his signature drink, the Blue Blazer, at the El Dorado gambling saloon in San Francisco. The drink is made by lighting whiskey afire and passing it back and forth between two mixing glasses, creating an arc of flame.[2][10] Thomas continued to develop new drinks throughout his life.[3] His mixing of the "Martinez", which recipe was published in the 1887 edition of his guide, has sometimes been viewed as a precursor to the modern martini.[2] Thomas claimed to have invented the Tom and Jerry and did much to popularize it in the United States; however, the history of the drink predated him.[3] In New York City edit Upon returning to New York City, he became head bartender at the Metropolitan hotel. In 1866 he opened his own bar again, on Broadway between 21st and 22nd Streets, which became his most famous establishment.[4] Thomas was one of the first to display the drawings of Thomas Nast. In his saloon he hung Nast's caricatures of the political and theatrical figures; one notable drawing, now lost, was of Thomas "in nine tippling postures colossally." The saloon included funhouse mirrors. This historic bar has been adapted for use as a Restoration Hardware store.[2] Thomas was an active man about town, a flashy dresser who was fond of kid gloves and his gold Parisian watch. He enjoyed going to bare-knuckle prize fights, and was an art collector. He enjoyed traveling. By middle age he was married and had two daughters. Always a good sport, at 205 pounds he was one of the lighter members of the Fat Men's Association.[2] He had a side interest in gourds; at one point in the late 1870s, Thomas served as president of The Gourd Club after producing the largest specimen. Later years and death edit Toward the end of his life, Thomas tried speculating on Wall Street, but bad judgments rendered him broke. He had to sell his successful saloon and auction off his considerable art collection; he tried opening a new bar but was unable to maintain the level of popularity as his more famous location. He died in New York City of a stroke (apoplexy) in 1885 at the age of 55.[4] His death was marked by substantial obituaries across the United States. The New York Times obituary noted that 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." He is interred at Woodlawn Cemetery in the Bronx, New York City. Sites today edit The Delta Saloon, Virginia City, Nevada Occidental Cigar Club, San Francisco: "While the Occidental Cigar Club was established in 2001, its roots go far back in San Francisco history to the 1860's and The Occidental Hotel. This "Quiet House of Peculiar Excellence" was the first real cocktail lounge in the City. Principal Barman Professor Jerry Thomas plied his trade there and was the originator of the Martini. The first bi-coastal celebrity bartender, he brought civility to the bar scene as well as creativity to mixology. The wood cut etchings found in his book, The Bon Vivant's Companion or How To Mix Drinks adorn our walls, and his spirit is embodied in the drinks we pour today. The Occidental Cigar Club pays homage to that San Francisco institution."[12] The Jerry Thomas Speakeasy, Rome, Italy[13] Bibliography edit Thomas is known to have authored two books: How to Mix Drinks, or The Bon-Vivant's Companion (originally published in 1862, with new and updated editions in 1876, and again posthumously in 1887) and Portrait Gallery of Distinguished Bar-Keepers (originally published in 1867 and considered a lost book). The titles of the books are organized by their outside cover titles / inside cover titles. How to Mix Drinks / How to Mix Drinks, or The Bon-Vivant's Companion (Dick & Fitzgerald Publishers, 1862) Portrait Gallery of Distinguished Bar-Keepers (1867) How to Mix Drinks (1876) Jerry Thomas' Bar-Tenders Guide / The Bar-Tender's Guide, or How to Mix All Kinds of Plain and Fancy Drinks - An Entirely New and Enlarged Edition (Fitzgerald Publishing Corporation, 1887) Legacy and honors edit March 2003, a tribute was held for Jerry Thomas at the Oak Room at the Plaza Hotel in New York City, where bartenders gathered to make the many cocktails published in his books. The event was organized by David Wondrich, author of Esquire Drinks and a later biography of Thomas, and Slow Food, the organization devoted to traditional preparations of food. Thomas is featured in the exhibits of the Museum of the American Cocktail, founded in 2004.[14] Cocktail writer David Wondrich wrote Imbibe! about Jerry Thomas and his cocktail recipes. In 2008, it became the first cocktail book to win a James Beard Award.[15] The Jerry Thomas Speakeasy opened in Rome, Italy, is named for the bartender.[16] Bitter Truth bottles and sells Jerry Thomas' Own Decanter Bitters using the bartender's original recipe.[17] References edit Pete Wells, Frost on the Sun: Summertime Cocktails, New York Times, June 21, 2006. William Grimes, The Bartender Who Started It All, New York Times, October 31, 2007. IN AND ABOUT THE CITY; "A NOTED SALOON KEEPER DEAD.", New York Times, 16 December 1885. Note: The obituary says that he was born in 1832 and was later left money by his father. William Grimes, CRITIC'S NOTEBOOK; "Shaken, Stirred or Mixed, The Gilded Age Lives Again", New York Times, March 26, 2003. John Hodgman, All Shaken Up, New York Times, October 17, 2004. Difford, Simon (2008). Cocktails: Over 2250 Cocktails. diffordsguide. p. 351. ISBN 978-0-9556276-0-6. Retrieved November 25, 2008. Sinclair, George (March 26, 2007). "The Great Tom Collins Hoax". Scribd. Archived from the original on December 2, 2008. Retrieved November 25, 2008. Walsh, William S. (1892). Handy-Book of Literary Curiosities. p. 450. Retrieved November 25, 2008. Have you seen Tom Collins. "IMBIBE!", David Wondrich, Penguin Group, 2007, 2015 Recipe: "Blue Blazer", New York Times, October 31, 2007. The Gourd Club, New York Times, May 10, 1878. "The Occidental Cigar Club". "Jerry Thomas Speakeasy". "The Museum of the American Cocktail". July 18, 2018. "2008 JBF Award Winners". James Beard Foundation. Archived from the original on September 15, 2008. Retrieved September 15, 2008. "Home". The Bitter Truth https://the-bitter-truth.com/bitters/jerry-thomas/ Further reading edit David Wondrich, Imbibe! (Perigee Books, 2007; Penguin Group, 2015), a biography of Jerry Thomas and annotated recipe book of his drinks, by the drink correspondent for Esquire. External links edit Wikisource logo Works by or about Jerry Thomas at Wikisource Digitized copy of the 1862 edition of How to Mix Drinks or The Bon-Vivant's Companion from Google Book Search Last edited 3 months ago by ClueBot NG Related articles Boker's Bitters Harry Johnson (bartender) Imbibe Jerry Thomas revisited: A legendary bartender and his liquid legacy Share full articleRead in app By William Grimes Nov. 1, 2007 NEW YORK In 1863, an English traveler named Edward Hingston walked into the Occidental Hotel in San Francisco and stepped up to the bar. There he beheld a magnificent figure wielding two mixing glasses and "all ablaze with diamonds," a jewelry display that included a clustered stickpin in his shirtfront, diamond cufflinks and an array of diamond rings. Just as dazzling were the drinks, unheard of in Britain: strange mixtures like crustas, smashes and daisies. Here was something to write home about. Hingston was looking at none other than Jerry Thomas, "the Jupiter Olympus of the bar," to lift a phrase from the bartender's own drink book, the first ever published in the United States. In a cocktail-besotted era, Thomas was first without equals, an inventor, showman and codifier who, in the book known variously as "The Bar-Tender's Guide," "How to Mix Drinks" or "The Bon-Vivant's Companion," laid down the principles for formulating mixed drinks of all categories and established the image of the bartender as a creative professional. Thomas was the sort of self-invented, semi-mythic figure that America seemed to spawn in great numbers during its rude adolescence. More than a century after his death, he still casts a spell, a palpable influence on Dale DeGroff, chief animator of cocktail's new wave in New York, and his many progeny. Thomas finally gets his due in "Imbibe!" (Perigee Books), a biography and annotated recipe book by David Wondrich. Wondrich, a former classics scholar and the drink correspondent for Esquire, was intrigued by the often-puzzling recipes in Thomas's book, and frustrated by Herbert Asbury, whose fancifully embellished version of Thomas's life, presented in a reprint of the 1887 edition of "The Bon-Vivant's Companion," wraps sparse facts in a thick layer of myth, conjecture and purple prose. Wondrich puts the drinks in context, with their ingredients explained, their measurements accurately indicated, and their place in the overall cocktail scheme mapped out. At the same time, Thomas himself appears, for the first time, as a living presence: a devotee of bare-knuckle prize fights, a flashy dresser, an art collector, a restless traveler usually carrying a fat wad of bank notes and a gold Parisian watch. A player, in short. "Before, especially coming from Asbury, I had a sense of Thomas as a magisterial, godlike creature," Wondrich said in a telephone interview. "Now I see him as a sporty, Damon Runyon type." Wondrich tracked Thomas from his birthplace in Sackets Harbor, New York, to California, where he worked as a bartender, gold prospector and minstrel show impresario, and back to New York, where he presided over a series of bars before going broke - probably, Wondrich theorizes, after buying bad stocks on margin. Along the way, Thomas plied his trade, by his own account, in towns as various as St. Louis, New Orleans, Chicago and Charleston, South Carolina. As he wandered, he picked up on the latest developments in the art, inventing new cocktails and building a serious following for his particular blend of craftsmanship and showmanship, epitomized in his signature drink, the Blue Blazer, a pyrotechnic showpiece in which an arc of flame passed back and forth between two mixing glasses. At the Occidental, Thomas was earning $100 a week, more than the vice president of the United States. When he died, in 1885, newspapers all over the country observed his passing in substantial obituaries. Thomas's life spanned the three great ages of the cocktail, the archaic, the baroque and the classic, a helpful chronology proposed by Wondrich. In 1830, the probable year of his birth, the main American mixed drinks were punches, toddies and slings - nothing more than brandy, gin or whiskey sweetened with a little sugar. Thomas found his professional footing in an age of flamboyant creativity, when bartenders experimented with a bewildering array of ingredients and styles, and by the time of his death in 1885 he had seen the birth of the more streamlined modern cocktail typified by the manhattan and the martini. It is the baroque cocktail that occupied most of Wondrich's attention. Thomas, however, could be maddeningly vague in his recipes. Wondrich was able to determine that a wineglass, as a unit of measure, equaled two ounces, or about 6 centiliters. He also discovered that most of the gin recipes envisioned the strongly flavored, malty Dutch gin, not the style known as London dry, which did not take off until the 1890s. The universe of drinks, in the middle of the 19th century, did conform to certain patterns, reflected in the organization of Thomas's bar book. The old-fashioned punches, often hot and mixed in large quantities for communal consumption, gave way to a variety of individual drinks, all of them iced, and all involving fruit: the Collins, the fizz, the daisy, the sour, the cooler and the cobbler. The punch, too, began appearing as an individual drink. The daisy, a sour sweetened with orange cordial or grenadine, merits special attention because in Mexico it encountered tequila. The Spanish for daisy? Margarita. Toward the end of Thomas's reign as king of the bar, a new kind of cocktail was emerging - lighter, less alcoholic and usually involving vermouth, a key ingredient in the manhattan and the martini. But here we step into a world that Thomas never lived to see, even if he built its foundations. As Wondrich justly observes, Thomas, by sharing his secrets, earned his place as "the father of mixology, of the rational study of the mixed drink." Thomas's book was a revelation. At a time when bartenders relied on powdered mixes, canned fruit juices and a narrow repertory of perhaps a dozen drinks, Thomas imparted a lofty sense of the bartender's vocation. The recipes, embracing categories of mixed drinks and exotic ingredients not seen since Prohibition, opened up a dizzying range of possibilities that DeGroff explored, most influentially, at the Rainbow Room in midtown Manhattan. The little revolution continues to shake things up, carried forward by a new generation of bartenders. Out of the remote past, Thomas's finger still points the way to the future. Great addition if you have The Bar Tender's Guide or How to Mix Drinks by Jerry Thomas 1862 1st ed. Rare volume is the First Edition, third state, of the first cocktail book published in the United States in 1862 by the most famous bartender of the time, Jerry Thomas. Prior to this, knowledge of how to mix cocktails was largely an oral tradition. Thomas's book is the source for much of today's cocktail culture and is so famous that it has its own book written about it

Price: 4000 USD

Location: Brussels, Illinois

End Time: 2024-10-22T10:03:17.000Z

Shipping Cost: 5.38 USD