How to Mix Drinks or The Bon Vivant's Companion: The Original Cocktail Guide

First published in 1862, this volume by Jerry Thomas preserves the techniques of early American bartending. Thomas, recognized as America's most famous bartender, compiled dozens of recipes that include both established standards and his own inventions like The Blue Blazer. The text provides practical guidance for creating sours, fizzes, and highballs while detailing the use of specific tools such as jiggers and ponies. A glossary assists readers in distinguishing between various measurements and vessels, helping them remember their demijohns from their drachms. This book suits those interested in the history of alcoholic beverages and traditional mixology. It offers a nostalgic look at a drinking era that has passed but remains influential. The content is organized to guide the reader through different categories of drinks and the equipment required for each. It serves as a record of how cocktails were prepared during the nineteenth century. Readers seeking modern cocktail trends or contemporary flavor profiles may find the historical context less relevant. However, enthusiasts of food writing and the evolution of bartending will appreciate the primary source material. The volume stands as a concrete example of mid-nineteenth-century drink culture, preserving the specific language and methods of that time for future reference.