The Bon Vivant's Companion, or, How to Mix Drinks [Containing Clear and Reliable Directions for Mixing All the Beverages Used in the United States, Together with the Most Popular British, French, German, Italian, Russian, and Spanish Recipes, Embracing P…

li, [3], 169, [3] pp. 8vo. 1928 reissue of the famous 1862 original, considered the first American cocktail book, edited with a new introduction by Herbert Asbury (author of Gangs of New York, etc.). Jerry Thomas was the principal bartender at the Metropolitan Hotel in New York City, and at the Planters' House in St. Paul. His work helped formalize and codify what until that point were recipes preserved by word of mouth and general reputation rather than a written system and the use of measurements. This edition, also notable because it was released during Prohibition, includes the introduction to the first edition, and Asbury's new introduction provides biographical information about Thomas as well as historical context for the original work. A wide range of drinks are covered, includes punches (which were the earliest examples of cocktails), juleps, fizzes, smashes, shrubs, cobblers, sours, etc., etc. Also included are chapters on: syrups, essences, tinctures, colorings, etc.; and temperance drinks. Illustrations, including a frontispiece of Thomas preparing his renowned Blue Blazer, are reproduced from the originals. An index follows the text, which makes locating individual drinks much easier.