The Museum of the American Cocktail
World Cocktail Week World Cocktail Week 2009
Press Release | Venues | Participate

Tini Bigs

Tini Bigs - May 11th & May 12th
100 Denny Way
Seattle, WA 98101
Contact: Jamie Boudreau
On May 11th and 12th, Tini Bigs will feature a special cocktail menu with drinks selected from the original bartenders guide, published in 1862. Step back in time with a cocktail from the eighteen-hundreds as we celebrate World Cocktail Week!
Featuring: Makers Mark, Pernod Richard, Plymouth Gin, Remy Cointreau, Mt Gay Rum

celebrate the birth of the cocktail at tini bigs

Join us in celebrating the 203rd anniversary of the definition of the “cocktail”. While we may never be able to verify how the word “cocktail” was originally coined, as there are just too many stories, each claiming to be true, we do know that the word was first giving it's definition on May 13th, in 1806. The editor of the Balance and Columbian Repository, a rag from Hudson, New York, while responding to the inquiry of a reader, defined the cocktail as such: “Cock tail, then is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said also, to be of great use to a democratic candidate: because, a person having swallowed a glass of it, is ready to swallow any thing else.”

We feel that during this time, it is only proper to pay homage to the world’s first celebrity bartender, Professor Jerry Thomas.

Born in 1830, Jerry Thomas is considered to be the Father of the Cocktail. While this is not to suggest that he invented the cocktail, (it had been milling around for a half of a century before he was born) it does suggest that he was instrumental in raising the quality of the libation and introducing it to the world around him.

In 1862, the "Professor", Jerry Thomas played an important role in the history of the cocktail: he published the first recipe book for bartenders. While the book had recipes for such familiar drink categories as the Punch, Nog, Julep, Smash, Cobbler, Sangaree, Toddy, Sling, Fix, Sour, Flip, Negus, Shrub, and Pousse Café, it also housed, for the first time ever, recipes for the Cocktail. While the cocktail had only ten recipes in this first edition, it would later double to a total of twenty recipes in later editions, as well as move to the front of the tome, indicating its rise in prominence as a tool for the modern bartender.

Please join us during the eleventh and twelfth of May and enjoy one of our interpretations of the great “Professor’s” creations.

Jerry Thomas slinging a Blue Blazer

the following is a series of our interpretations of great cocktails, each appearing in the 1862 opus Jerry Thomas’ Bon-Vivant’s Companion. Step back in time with a cocktail from the eighteen-hundreds, as we celebrate the cocktail’s 203rd birthday.

martinez cocktail
Plymouth gin, Italian vermouth, maraschino, orange bitters
(the first variation of today’s martini)
fancy gin cocktail
Plymouth gin, Cointreau, Boudreau’s bitters, lemon twist
(a showcase for gin, accented by home-made bitters)
whiskey crusta
Maker’s Mark, Cointreau, lemon, sugar, peach bitters
(a version of Joseph Santina’s 1852 Brandy Crusta, father of the Sidecar)
Mt. Gay rum, Cointreau, raspberry syrup, quartered lime
(named after Washington Irving’s alter ego, Diedrich Knickerbocker)
whiskey cobbler
Maker’s Mark, blackberries, peach bitters, soda
(a stylish drink around before the cocktail, simply fruit added to spirit)
brandy smash
Remy VS, orange, mint, raspberry, blackberry, aromatic bitters
(grandfather to the mojto, mint was used with spirits as early as 1593)

Special Thanks to our Sponsors:
Pernod Ricard USA The Perfect Pureé of Napa Valley

Copyright © 2004-2008, Museum of the American Cocktail™