Tip Top Mr. Thomas – It tastes like watered down champagne!!!!!

by Columbine Quillen on June 20, 2011

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.

Almost all of these drinks I made this week have Batavia Arrack in them. If you aren’t familiar with Batavia Arrack, it is nasty rum made in Indonesia, which is special order in Oregon. Its flavor profile is abominable combination of rubbing alcohol and burnt sugar and quite honestly I can’t think of anything that can make it taste good. I made the cocktails with Batavia Arrack – only to be disappointed. I immediately made the drinks again with Pyrat (my favorite rum for the money) and was pleasantly surprised. Simple but perfect for summer – enjoy this week’s installment of the Jerry Thomas Project (most likely substituting the Batavia Arrack for a good rum).

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Trivia Note: Thomas called for a measurement, liqueur glass that I hadn’t seen before. After a bit of research I found it to be 30 grams, which equals about one ounce.

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Tip Top Brandy

(for a party of four)

28 oz champagne (one bottle)
56 oz soda water
1 oz of curacao
2 table-spoons of powdered sugar
1 slice of pineapple cut up

Put all the ingredients together in a small punchbowl, mix well, ice and serve in coup glasses.

This drink is poorly titled, as it does not contain any brandy and honestly it tastes like watered down champagne.

Tip Top Brandy

(for one)

4 oz of champagne
8 oz of soda water
1 dash of curacoa

Stir, add ice and garnish with a pineapple slice in a coupe glass.

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Bimbo Punch

(for a party of 10 – 12)

Too bad Jerry Thomas doesn’t tell us the history of this cocktail’s name!

32 oz of brandy
4 oz of Batavia Arrack
6 lemons
1 pound of sugar
32 oz of boiling water

Cut the lemons into thin slices, and steep them in the brandy for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the brandy and Batavia Arrack. Then let it cool. Ice and serve.

Bimbo Punch

(for one)

2 oz of lemon-infused brandy
1 dash of rum
2 oz of simple syrup

Add ice and enjoy

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Cold Ruby Punch

(for a party of 20)

32 oz of Batavia Arrack
32 oz of port wine
48 oz of green tea
1 pound of sugar
12 oz of lemon juice
1//2 of a pineapple in small pieces

Dissolve the sugar in the tea, add the other materials. Serve iced.

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Trivia note: How much juice does one lemon make? Approximately 2 ounces.

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Cold Ruby Punch

(for one)

2 oz of rum
2 oz of port wine
3 oz of green tea
4 sugar cubes
1 oz of lemon juice

Stir all of the ingredients together. Add ice. Garnish with a pineapple.

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Imperial Arrack Punch

(for a party of six)

32 oz of Batavia Arrack
6 lemons
1 pound of sugar
32 oz of boiling water

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur, which should be thoroughly iced before serving.

Imperial Arrack Punch

(for one)

2 oz of lemon-infused rum
2 oz of hot water
4 sugar cubes

Place sugar cubes in hot water and allows to dissolve. Add lemon-infused rum. Add ice and enjoy.

Lemon-infused Rum
(one bottle)

Pour one bottle of rum into a glass or stainless steel a closed container. Cut up five lemons. Allow to steep for at least six hours but no longer than overnight.

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Arrack Punch

(for a party of 10)

4 oz Batavia Arrack
6 oz of Jamaica Rum
4 oz of lemon juice
4 oz of simple syrup (1:1 sugar to water ratio)
4 oz of water

Stir ingredients together and serve over ice.

Arrack Punch

(for one)

2.5 ounces of rum
1 oz lemon juice
1 oz simple syrup
1 oz water

Stir ingredients together and serve over ice.

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Link to Batavia Arrack
Link to Jerry Thomas (pre-prohibition liquid) Measurements
Link to the Jerry Thomas Project Index

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www.qmixalot.com :::: a bartender blog

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