The Jerry Thomas Project is the re-creation of all of Jerry Thomas’ cocktails from Jerry Thomas’ Bar-Tenders Guide: Receipts for Mixing in their purest form. Jerry Thomas is considered America’s father of mixology publishing the first cocktail book in 1862.
It’s finally summer time in the Pacific Northwest and even on the eastern side of The Cascades it is approaching one of the only times in the year when it is truly hot and sunny. Therefore, I thought it would be nice to make a Jerry Thomas cocktail that was easy drinking and perfect for summer – thus his line-up of sours. Thomas has six different Sours listed in his book: Santa Cruz Sour (I made this a while back – here’s the link), Gin Sour, Whiskey Sour, Brandy Sour, Jersey Sour, and Egg Sour. For the most part, they are simple concoctions of powdered sugar, lemon juice, and booze. They are all quite easy to palette and I do believe that any would be a refreshing beverage choice this summer.
Gin Sour
1 teaspoon white sugar dissolved in an ounce of seltzer water
3 dashes of lemon juice
2 ounces of gin (might I recommend Ransom Old Tom Gin, which is a pre-prohibition style gin made right here in Oregon. It’s quite delicious!)
Fill a glass with ice, shake, and serve up with pieces of orange, pineapple, and/or berries.
Whiskey Sour
1 teaspoon white sugar dissolved in an ounce of seltzer water
The juice of one small lemon
2 ounces of bourbon or rye whiskey (might I recommend Jefferson’s for bourbon and for a great deal on rye – Rittenhouse which is quite delicious for the price, typically less than $20 a bottle)
Fill a glass with ice, shake, and serve up with berries.
Brandy Sour
1 teaspoon white sugar dissolved in an ounce of seltzer water
The juice from half of a lemon
2 ounces of brandy (I use the Paul Masson in a lot of mixed drinks, it is an exceptional value for a mid-range brandy.)
Fill a glass with ice, shake, and serve up with pieces of orange and berries.
Jersey Sour
1 teaspoon white sugar dissolved in an ounce of water
2 – 3 dashes of lemon juice
2 ounces of apple jack (most people have heard of Laird’s applejack, but might I recommend trying Clear Creek Apple Brandy distilled right here in Oregon from local fruit distilled in copper pot stills)
Egg Sour
1 teaspoon or powdered white sugar
3 dashes of lemon juice
1 ounce of Curacoa
1 ounce of brandy
1 egg
ice
Fill a glass with ice, shake, and serve without ice.
I would have to say that my favorite is probably the Egg Sour – it is really frothy and the lemon juice balances out the Curacoa. If you have a decent liquor cabinet, make them all next time you have people over and drink them all side by side – a fun way to try six different Jerry Thomas drinks without much work (as all of them have the same mixers).
To check out other Jerry Thomas Project recipes – click here.
I am a mixologist bartender and this is my blog.