- Introduction
- Preface
- Hints & Rules
- Cocktail Recipes
- Brandy Cocktails
- Whiskey Cocktails
- Champagne Cocktails
- Japanses Cocktail
- Manhattan
- Martinez Cocktail
- Crusta Cocktails
- Daisy Cocktails
- Juleps
- Georgia Mint Julep
- Smashes
- Fix Cocktails
- Brandy Drinks
- Cobblers
- Saratoga Brace Up
- Pouse Cafe
- More Pousse Cafe
- White Lion Cocktail
- Sours
- Toddies
- More Toddies
- Egg Nogg
- More Egg Nogg
- Fiz Cocktails
- Sling's
- Hot Rum Cocktails
- Blue Blazer
- Whiskey Skin
- Collins
- Hot Flips
- Cold Flips
- Mulled Drinks
- Sangaree
- Negus
- Bishops
- Shrubs
- Punch
- Rum/Whiskey Punch
- Milk Punch
- More Punch
- Sherry/Orgeat Punch
- Regiment Punch
- Champagne Punch
- Hot Brandy Punch
- Fish House Punch
- Spread Eagle Punch
- Bimbo Punch
- Arrack Punch
- Royal Punch
- Milk Punch
- Duke of Norfolk Punch
- Punch a la Ford
- Regents Punch
- Wedding Punch
- Flips
- White Tigers Milk
- Sherry & Brandy
- Absinthe and Water
- White Plush
- Rock & Rye
- Black Stripe / Gin
- Temperance Drinks
- More Temperance
- English Fancy Drinks
- Crimean Cup
- Claret/Porter Cup
- Italian Lemonade
- Syrups & Essence
- Colouring & Tinctures
- More Tinctures
- Prepared Punch
- Essence of Punch
- More Punch Essence
- Punch for Bottling
- More Bottling Punch
- Cocktails for Bottling
Jerry Thomas' Bartender's Guide
Blue Blazer.
(Use two silver-plated mugs.)
Take 1 small tea-spoonful of powdered white sugar
dissolved in 1 wine-glass of boiling water.
1 wine-glass of Scotch whiskey.
Put the whiskey and the boiling water in one mug, ignite the liquid with fire, and while blazing mix both ingredients by pouring them four or five times from one mug to the other. If well done this will have the appearance of a continued stream of liquid fire. Serve in a small bar-glass with a piece of twisted lemon peel.
The novice in mixing this beverage should be careful not to scald himself. To become proficient in throwing the liquid from one mug to the other, it will be necessary to practise for some time with cold water.
Tom and Jerry.
(Use punch-bowl for the mixture.)
Take 12 fresh eggs.
½ small bar-glass of Jamaica rum.
1 ½ tea-spoonful of ground cinnamon.
½ tea-spoonful of ground cloves.
½ tea-spoonful of ground allspice.
Sufficient fine white sugar.
Beat the whites of the eggs to a stiff froth, and the yolks until they are thin as water, then mix together and add the spice and rum, stir up thoroughly, and thicken with sugar until the mixture attains the consistence of a light batter. A larger or smaller quantity of this mixture may be made by increasing or diminishing the proportions of the ingredients given in the above recipe. N. B.—A tea-spoonful of cream of tartar, or about as much carbonate of soda as you can get on a dime, will prevent the sugar from settling to the bottom of the mixture.
How to Serve Tom and Jerry.
(Use small bar-glass.)
Take 1 table-spoonful of the above mixture.
1 wine-glass of brandy.
Fill the glass with boiling water, grate a little nutmeg
on top, and serve with a spoon.
Adepts at the bar, in serving Tom and Jerry sometimes
employ the following mixture :—one-half brandy,
one-quarter Jamaica rum, one-quarter Santa Cruz rum.
For convenience, these proportions are mixed and
kept in a bottle, and a wine-glassful is used to each
tumbler of Tom and Jerry, instead of brandy plain.
Copenhagen.
This is only another name for Tom and Jerry.

