| Preface To The Revised Edition |
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| Foreword |
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| Introduction |
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1 | (6) |
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Chapter 1 "professor" Jerry Thomas: Jupiter Olympus Of The Bar |
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Who Reads an American Book? |
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An American and a Sailor, Too |
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7 | (37) |
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Chapter 2 How To Mix Drinks, Or What Would Jerry Thomas Do? |
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I How They Used to Do It: The Archaic Age (1783--1830) |
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The Baroque Age (1830--1885 |
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The Classic Age (1885--1920) |
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44 | (16) |
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II How to Do It Now: Bar Gear |
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60 | (8) |
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III Spirits: Applejack (Also Known as Apple Whiskey) |
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68 | (10) |
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78 | (7) |
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81 | (4) |
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I A Large Glass of Punch: Brandy Punch (Including Curacoa Punch, West Indian Punch, Barbadoes Punch, and Tamarind Punch) |
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The Collins Twins: John and Tom |
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Mississippi Punch (Including El Dorado Punch) |
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St. Charles Punch (Including Enchantress) |
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National Guard Seventh Regiment Punch |
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Sixty-Ninth Regiment Punch |
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General Burnside's Favorite |
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85 | (27) |
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Chapter 4 The Children Of Punch: Collinses, Daisies, Fizzes, Sours, Cobblers, Coolers, And A Glance At The Swizzle |
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I The Lesser Punches: Fixes and Sours (and a Couple of Bostonian Fancies): Brandy, Gin, Santa Cruz, or Whiskey Fix |
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Brandy, Gin, Santa Cruz, or Whiskey Sour (Including Egg Sour and New York Sour) |
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Knickerbocker (Including the White Lion) |
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112 | (14) |
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II Daisies and Fizzes: The Daisy |
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Whiskey, Brandy, Gin, or Rum Daisy (Old School) |
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Gin, Brandy, Rum, or Whiskey Daisy (New School) (Including Tequila Daisy) |
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Gin, Whiskey, Brandy, or Santa Cruz Rum Fizz (Including Crushed Strawberry Fizz) |
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Morning Glory Fizz (Including Saratoga Brace Up) |
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New Orleans Fizz, Alias Ramos Gin Fizz |
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126 | (14) |
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III The Cobbler: Sherry Cobbler (Including Hock Cobbler, Claret Cobbler, and Whiskey Cobbler) |
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140 | (5) |
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IV Three Popular Coolers: The Joe Rickey (and the Gin Rickey) (Including the Gin Buck) |
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Florodora (Including Imperial Style) |
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Singapore Gin Sling, Alias Straits Sling |
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145 | (9) |
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V A Glance at the Swizzle: Green Swizzle |
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154 | (6) |
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Chapter 5 A Handful Of Egg Drinks |
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Egg Nogg: Baltimore Egg Nogg |
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General Harrison's Egg Nogg |
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Texian Egg Nogg--Tom & Jerry |
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Sherry Flip (Including Port Wine Flip) |
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160 | (11) |
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Chapter 6 Toddies, Slings, Juleps, And Such |
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I Rum, Brandy, Whiskey, or Gin Toddy, Hot: Apple Toddy |
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171 | (13) |
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II Gin, Brandy, Whiskey, or Rum Sling, Cold: Jersey Sunset |
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184 | (5) |
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III Juleps and Smashes: Joe Redding's Julep |
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Brandy, Gin, or Whiskey Smash |
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189 | (12) |
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IV Sangaree: Port Wine Sangaree (Including Sherry Sangaree, Madeira Sangaree, Porter Sangaree, Ale Sangaree, Brandy Sangaree, and Gin Sangaree) |
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201 | (3) |
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V Three Yankee Favorites: Hot Spiced (or Buttered) Rum |
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Black Strap (Alias the Black Stripe) |
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204 | (6) |
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Chapter 7 The Cocktail, Properly Considered |
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Dr. Stoughton's Elixir Magnum |
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American Roots: The Where and the When |
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The Cocktail in New York and Points South and West |
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Prequel: The Original Cocktail |
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210 | (19) |
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I Plain, Fancy, Improved, and Old-Fashioned: Plain Brandy, Gin, or Whiskey Cocktail |
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Fancy Brandy, Gin, or Whiskey Cocktail (Including Chicago Cocktail, Alias Saratoga Cocktail) |
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Improved Brandy, Gin, or Whiskey Cocktail |
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Old-Fashioned Whiskey, Brandy, or Holland Gin Cocktail (Including American Farmer) |
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229 | (22) |
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I The Originals: Vermouth, Manhattan, and Martini Cocktails: Vermouth Cocktail (Including Fancy Vermouth Cocktail) |
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Manhattan Cocktail: Formula #/1 (Old Standard); Formula #2 (Reverse); Formula #3 (New Standard) |
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Martini Cocktail: Formula #1 (Turf Club); Formula #2 (Martinez Cocktail); Formula #3 (Fourth Degree) |
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251 | (17) |
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II Other Vermouth Cocktails: Metropole Cocktail |
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Princeton Cocktail (Including Zaza Cocktail and Tuxedo Cocktail) |
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268 | (27) |
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Chapter 9 Evolved Cocktails, Or What Hath Orgeat Wrought? |
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I Exotic Blooms: Japanese Cocktail |
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Widow's Kiss--Absinthe Cocktail and Absinthe Frappe |
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295 | (7) |
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II The (Other) Fizz: Champagne Cocktail |
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Jersey Cocktail (Including Soda Cocktail) |
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Buck and Breck (Including Russian Cocktail) |
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Prince of Wales's Cocktail |
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302 | (11) |
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III Miscegenation, or Crustas, Wet Hens, and Cocktail Punches: Brandy, Whiskey, or Gin Crusta |
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313 | (18) |
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331 | (4) |
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Chapter 10 Bitters And Syrups |
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I Bitters: Jerry Thomas's Own Decanter Bitters |
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335 | (3) |
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II Syrups: Gum Syrup (True) |
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Gum Syrup (Bartender's) (Including Rich Simple Syrup) |
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Pineapple, Raspberry, and Other Fruit and Berry Syrups |
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338 | (3) |
| Bibliographical Note |
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341 | (2) |
| Acknowledgments |
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343 | (4) |
| A Few Recollections Of The Distant Past |
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347 | (2) |
| Index |
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349 | |
Lisainfo e-raamatute kohta