American bartender who owned and operated saloons in New York City. Because of his pioneering work in bartender guide book pdf cocktails across the United States as well, he is considered “the father of American mixology.
In addition to writing the seminal work on cocktails, Bar-Tender’s Guide, Thomas displayed creativity and showmanship while preparing drinks and established the image of the bartender as a creative professional. As such, he was often nicknamed “Professor” Jerry Thomas. Thomas was born about 1830 in Sackets Harbor, New York.
His 1885 obituary in the New York Times said 1832. As a young man, he learned bartending in New Haven, Connecticut before sailing for California during its mid-19th century Gold Rush.
While in California, Thomas worked as a bartender, gold prospector and minstrel show manager. According to his 1885 obituary, he was left some money by his father, which helped in these travels. Thomas moved back to the East Coast in 1851, settling in New York City. New York City over his lifetime.
After running this first bar, Thomas went on the road for several years, working as the head bartender at hotels and saloons in St. At one point he toured Europe, carrying along a set of solid-silver bar tools. He was well known for his showmanship as a bartender: he developed elaborate and flashy techniques of mixing cocktails, sometimes while juggling bottles, cups and mixers. He often wore flashy jewelry and had his bar tools and cups embellished with precious stones and metals.
100 a week—more than the Vice President of the United States. He would update it several times in his lifetime to include new drinks that he discovered or created.
The first edition of the guide included the first written recipes of such cocktails as the Brandy Daisy, Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch. The 1876 edition included the first written recipe for the Tom Collins, which appeared just after The Tom Collins Hoax of 1874. Thomas developed his signature drink, the Blue Blazer, at the El Dorado gambling saloon in San Francisco. The drink is made by lighting whiskey afire and passing it back and forth between two mixing glasses, creating an arc of flame.
Thomas continued to develop new drinks throughout his life. His mixing of the “Martinez”, which recipe was published in the 1887 edition of his guide, has sometimes been viewed as a precursor to the modern martini. Upon returning to New York City, he became head bartender at the Metropolitan hotel.
In 1866 he opened his own bar again, on Broadway between 21st and 22nd Streets, which became his most famous establishment. Thomas was one of the first to display the drawings of Thomas Nast. Thomas “in nine tippling postures colossally.