The Bar-Tender's Guide or How to Mix All Kinds of Plain and Fancy 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 Punches, Juleps, Cobblers, Etc., Etc. in Endless Variety - Jerry Thomas 1887 - Fitzgerald Publishing Corporation, New York - An Entirely New and Enlarged Edition A rare fine example of the legendary and seminal first bartenders' guide to include cocktail recipes. By the great Professor Jerry Thomas, referred to as ‘The Best Bartender of the Past’ by Harry Craddock in the ‘Savoy Cocktail Book’ of 1930.

In the publisher’s brown cloth, and with two illustrations from the original wood engravings (Brandy Crusta and Pousse L.Amour).

"Professor" Jerry Thomas was laid to rest in 1885 after a distinguished career in service to the "sporting franternity" of America, In 1862, Thomas finished his ‘
Bar-Tender’s Guide’, the first drink book ever published in the United States. The book collected and codified what was then an oral tradition of recipes from the early days of cocktails, including some of his own creations; the guide laid down the principles for formulating mixed drinks of all categories. The first edition of the guide includes the first written recipes of such cocktails as the Brandy Daisy, Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch.
  Referring again to the 1930 ‘Savoy Cocktail Book’, the second page of which shows the great Professor ‘mixing his famous “Blue Blazer” at the Metropolitan Hotel, New York, in the “Roaring Fifties”’ - that would be the 1850’s and the quote from the great Harry Craddock in 1930, who himself was responsible for spreading the Martini gospel.

Jeremiah (Jerry) P. Thomas [1830-85] the father of American mixology, because of his pioneering work in popularizing cocktails across the United States. In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas. Thomas was born in 1830 in Sackets Harbor, New York. He learned bartending in New Haven, Connecticut before sailing for California during its mid-1800s Gold Rush. While in California he worked as a bartender, gold prospector and minstrel show manager. He moved back to New York City in 1851, where he opened a saloon below Barnum's American Museum; it would be the first of four saloons he would run in New York City over his lifetime. After a time running his first bar he went on the road for several years, working as the head bartender at hotels and saloons in St. Louis, Missouri, Chicago, Illinois, San Francisco, California, Charleston, South Carolina and New Orleans, Louisiana. 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 bar tools and cups embellished with precious stones and metals. At the Occidental Hotel in San Francisco, Thomas was earning $100 a week-more than the Vice President of the United States. Upon returning to New York City, he became head bartender at the Metropolitan hotel before opening his most famous bar on Broadway, between 21st and 22nd Streets, in 1866. Thomas was one of the first to display the work of Thomas Nast, and in his famous saloon he hung caricatures of the political and theatrical figures; one notable drawing, now lost, was of Thomas "in nine tippling postures colossally". He died in New York City of apoplexy in 1885 at the age of 55. His death was marked by substantial obituaries across the United States. In their obituary, the
New York Times noted Thomas was "at one time better known to club men and men about town than any other bartender in this city, and he was very popular among all classes."

First published in 1862, all early editions are scarce, even more in fine condition. The 1887 editions where published in this hardback form and also in paperback stapled form using the same sheets but the latter included extensive advertisements (hence the pagination beginning from page 3). There was no price on the hardback.

Reference: Simon Khachadourian,
The Cocktail Shaker 11. Eberhard Buehler, Viniana, 24-32.

Small thin octavo (book size 18.8x12.4cm), pp. 3-130. In publisher’s brown ribbed cloth, spine lettered and ruled in black, upper cover letterd and decorated in black, all edges trimmed.
  Condition: Fine but for two small spots and a light crease to the upper corner of pages105-7.   Ref: 111287   Price: HK$ 9,500