Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Read more...
Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar.
Wondrich reveals never-before-published details and stories about this larger- than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book.
This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 50.
- Review Date: 2007-09-17
- Reviewer: Staff
cofounder of the Museum of the American Cocktail, Wondrich delivers a well-researched chronicle of “Professor” Jerry Thomas's life and times as late 19th-century bartender extraordinaire. From gold rush saloons in San Francisco to last calls in lower Manhattan, Thomas collected material for The Bartender's Guide, the seminal 1862 collection of cocktail recipes. Wondrich offers up 100 classic cocktails from Thomas's guide and other period sources, along with 16 new drinks that recall those golden days. Old-time tools, ingredients and measurements are conveniently converted to their contemporary equivalents, as julep strainers and toddy sticks are hard to come by. Fortunately, many of the concoctions transcend time in their simplicity. General Harrison's Egg Nogg, for example, calls for hard cider, sugar, an egg and some “lumps of ice.” For the newly minted offerings, Julie Reiner of New York's Flatiron Lounge conjures up a Cherry Smash that includes brandied cherries, cognac and Orange Curaçao, and Wondrich weighs in with a glass of rye, simple syrup and Angostura bitters, which he calls a Tombstone. The result is a lovely homage to Thomas's indomitable spirits. B&w illus. (Nov.)