The Bon Vivant's Companion, or...

[mbanu]

Anyone ever noticed that large chunks of Jerry Thomas's book detail how to make shooters and frozen drinks? And that it also includes a recipe for jello-shots?

I mean, they call the shooters "pousse cafes" instead of shooters, and the frozen drinks aren't immediately obvious because they don't use a blender (usually they involve packing shaved ice tightly into a glass, adding the ingredients, shaking to mix, topping the thick slush with fruit and serving with a straw), and they call the jello shot recipe "punch jelly" but really, c'mon now. :)

So why do so many critics of the modern bar scene with it's shooters and frozen drinks latch onto Jerry Thomas as an example of how good bartending is "supposed" to be?

[Dave the Cook]

Erm. Who's Jerry Thomas?

[ScorchedPalate]

A Tribute to Jerry Thomas Edited June 24, 2005 by ScorchedPalate (log)

[trillium]

So why do so many critics of the modern bar scene with it's shooters and frozen drinks latch onto Jerry Thomas as an example of how good bartending is "supposed" to be?

←

Maybe because he could make a good slushie and a Martinez, not just slushies. Maybe because they weren't the only things included in his book, but were just a part of it. Or maybe because his slushies taste a lot better then the ones you can order at TGIFriday's or most modern bars.

regards,

trillium