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Check for Availabilityout of stock. Click on the button below to search for this title in other formats.  The Bar Tender's Guideby Jerry Thomas
Synopses & ReviewsPublisher Comments:From pre–Civil War bartenders to the night clubs of the 1940s, these bar books document the trends and mores of their respective eras. Beginning with the first known recipe book compiled for those seeking to serve sophisticated beverages, through the birth of many of the 21st century's drink standards and the tales of those who consumed them, these drink guides provide an insider's glimpse into the excess and splendor of the pre- and post-Prohibition eras. Written in the years immediately preceding the Civil War by the 19th century's most famous practitioner of the craft, this guide is reported to be the first recipe book for bartenders. Often referred to as "The 1862 Book," it is also known as the first book to include recipes for the "cocktail." In addition to containing 236 recipes for beverages such as brandy, champagne, and gin cocktails; egg nogs; mulls; and punches, this recipe book provides step-by-step instructions for "manufacturing" cordials, liquors, and fancy syrups, including hints on distillation, filtration, and clarification. About the AuthorJerry Thomas, affectionately known as the father of all bartenders or "The Professor," is credited as being the first to develop an organized system of drink families and categories. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
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