Boken Bar-Tender’s Guide or How to Mix Drinks or The Bon-Vivant’s Companion av bartendern Jerry Thomas, var den första cocktail-boken som någonsin publicerats när den kom ut i USA år 1862. I boken fanns samlat det som tidigare endast bevarats genom muntliga traditioner gällande cocktails. I boken fanns även några av hans egna kreationer. Denna guide kan sägas ha lagt grunden till hur man kom att dela in olika drinkar i skilda kategorier.
Författaren Jerry Thomas, även kallad ”amerikanska drinkblandarnas fader”, skulle komma att uppdatera boken flera gånger under sin livstid och inkludera nya drinkar som han upptäckt eller själv skapat. I den första versionen av boken fanns de första skrivna recepten på drinkar som Brandy Daisy, Fizz, Flip, Sour och variationer på den tidigaste formen av drinken Punch. I den version som kom ut 1876 fanns det första skrivna receptet på drinken Tom Collins. Drinken har även givit namn åt ett drinkglas, Collinsglaset, som är högt, smalt och nästan cylindriskt.
Originalverket som alltså publicerades år 1862 innehåller även fem recept på olika versioner av Juleps, med olika baser av alkohol. Receptet på Mint Julep nedan innehåller cognac, medan de övriga versionerna av Julep antingen har brandy, gin, whisky eller det mousserande vinet Mosel.
Jerry Thomas utvecklade sin signaturdrink, The Blue Blazer, i spelhallen El Dorado i San Francisco. Drinken tillverkas genom att tända eld på whiskyn och sedan låta den passera fram och tillbaka mellan två metallglas för att skapa en ”flambåge”. Jerry Thomas skulle fortsätta att utveckla nya drinkar genom hela sitt liv. Hans drink ”Martinez” som fanns med i 1887 års utgåva, har ibland blivit betraktad som en föregångare till den moderna Martinin. Receptet på denna finna även med i O.H. Byrons bok Modern Bartender’s Guide från år 1884.
Nedan finns en instruktionsvideo över hur man kan göra sin egen Blue Blazer-drink:
Nedan finns recepten för drinkarna The Blue Blazer och Mint Julep i origanaltext från boken Bar-Tender’s Guide or How to Mix Drinks or The Bon-Vivant’s Companion:
Blue Blazer.
1 wine-glass of Scotch whisky.1 do. Boiling water.Put the whisky 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, as represented in the cut. If well done this will have the appearance of a continued stream of liquid fire.Sweeten with one teaspoonful of pulverized white sugar, and serve in a small bar tumbler, with a piece of lemon peel.
The ”blue blazer” does not have a very euphonious or classic name, but it tastes better to the palate than it sounds to the ear. A beholder gazing for the first time upon an experienced artist, compounding this beverage, would naturally come to the conclusion that it was a nectar for Pluto rather than Bacchus. 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.
JULEPS.
The julep is peculiarly an American beverage, and in the Southern states is more popular than any other. It was introduced into England by Captain Marryatt, where it is now quite a favorite. The gallant captain seems to have had a penchant for the nectareous drink, and published the recipe in his work on America. We give it in his own words: ”I must descant a little upon the mint julep, as it is, with the thermometer at 100°, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70°. There are many varieties, such as those composed of claret, Madeira, but the ingredients of the real mint julep are as follows.
I learned how to make them, and succeeded pretty well; Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink. I once overheard two ladies talking in the next room to me, and one of them said, ”Well, if I have a weakness for any one thing, it is for a mint julep !” — a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.”
Mint Julep.
1 table-spoonful of white pulyerized sugar.
2 do. water, mix well with a spoon.
Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted; add one and a half wineglass of Cognac brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet ; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and sprinkle white sugar on top. Place a straw as represented in the cut, and you have a julep that is fit for an emperor.
Källor:
¹Wikipedia (Jerry Thomas)
How to Mix Drinks or The Bon-Vivant’s Companion (1862)