Jerry Thomas & Leo Engel

[ThinkingBartender]

I have seen that the following quote is featured in Jerry Thomas' book:

"The “Cocktail” is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. The “Crusta” is an improvement on the “Cocktail,” and is said to have been invented by Santina, a celebrated Spanish caterer."

And the next quote is from American and other Drinks, by Leo Engel, 1878:

THE Cocktail is quite a modern invention, and is very frequently used as the "proper beverage" for fishing and other sporting parties, although we have heard of some "weary sufferers" who take it in the morning as a tonic. The Crusta is thought by some to be an improvement on the Cocktail, and is said to have been invented by Santina, a celebrated Spanish caterer.

So, who is more likely to have copied who? And which edition of Jerry Thomas does the Crusta first appear in?

Cheers!

George

[ThinkingBartender]

So while on the subject of Crustas and Santina, how is it that some people have the name of the restaurant where Santina worked in New Orleans?

Jewel of the South, on Gravier Street, in New Orleans.

[Splificator]

Leo Engel copied Jerry Thomas, and shamelessly. He no doubt got Thomas' book when he was tending bar at the Ridgewood Shades in Brooklyn. He moved to London in the 1870s.

[ThinkingBartender]

Leo Engel copied Jerry Thomas, and shamelessly. He no doubt got Thomas' book when he was tending bar at the Ridgewood Shades in Brooklyn. He moved to London in the 1870s.

←

Thanks.

Well its a good thing that he didn't have access to the internet while doing his exams.

Cheers!

George

[evo-lution]

Leo Engel copied Jerry Thomas

In the copy of 'The Bon Vivant's Companion or How to Mix Drinks' I have, someone has stuck a newspaper cutting of a poem credited to Leo Engel.

The newspaper cuttings verse is as follows :-

"An Old Formula for An Old-Fashioned Drink.

The following recipe for mulled wine was written by Leo Engel, American bartender at the old Criterion, in London:

To make good mulled wine, just allow me to say-

Nine eggs you must break and then do not delay.

But into a bowl let the whites all be dropped,

Whilst all of the yolks in another are popped.

With a switch let the whites be beaten about

Until like the froth of the sea they come out;

To the yolks then attend, and beat them also,

And at them three spoonfuls of sugar just throw.

Now into a skillet its quite time to pour

Of some recognised brand a bottle or more;

And if of your head you may have any fear,

Add one pint of water and mind it is clear.

The water and wine must be kept on the fire

Till they reach the boiling heat you require;

Then the yolks and the whites please beat as before.

A half pint of water o'er them gently pour.

Mix all well together until they combine

And then turn them into the skillet of wine;

Stir about briskly and pour in a pitcher

And grated nutmeg, 'twill make it much richer,

Drink it off hot, and i'll bet any odds

You'll own it's a drink that is fit for the gods."

The newspaper cutting can be found on page 107 under the picture of 'Scoundrels Plying an Innocent Maiden with Liquor in 1870'.  It sit's in between recipe 201 (Mulled Wine - in verse). The verse in the book reads as :-

FIRST, my dear madam, you must take

Nine eggs, which carefully you'll break-

Into a bowl you'll drop the white,

The yolks into another by it.

Let Betsy beat the whites with switch,

Till they appear quite frothed and rich -

Another hand the yolks must beat

With sugar, which will make them sweet;

Three or four spoonfuls maybe'll do,

Though some, perhaps, would take but two.

Into a skillet next you'll pour

A bottle of good wine, or more -

Put half a pint of water, too,

Or may it prove too strong for you;

And while the eggs (by two) are beating,

The wine and water may be heating;

But when it comes to boiling heat,

The yolks and whites together beat

With half a pint of water more -

Mixing them well, then gently pour

Into the skillet with all the wine,

And stir it briskly all the time.

Then pour it off into a pitcher;

Grate nutmeg in to make it richer.

Then drink it hot, for he's a fool,

Who lets such precious liquor cool.

So, is Leo's poem the original, or was it copied/influenced from the poem in Jerry's book?