About Classic Mixology
Welcome to Classic Mixology, a site devoted to the mixing and enjoying of classic cocktails, juleps, punches, slings and many more. We hope to educate, entertain, and enthrall all users, from novice to mixologist.
The project started with our discovery of The Bartender’s Guide: How to Mix Drinks, or the Bon-Vivant’s Companion by “Professor” Jerry Thomas. Published in 1862, The Bartender’s Guide is considered the first serious (and successful!) attempt to organize the drinks of the day. After a few drinks, we moved on to other milestone publications including Harry Johnson’s Bartender’s Manual (1888), George Kappeler’s Modern American Drinks (1900) and more.
We started this site with about 1,000 drinks sourced from seven historical books and will continue to add more. We also invite current masters of the trade to contribute their newest creations and tips for enjoying these cocktails and drinks using today’s ingredients.
Classic Mixology is a labor of love. We hope you enjoy it as much as we do. As it is also a work-in-progress we’d love to get your thoughts on how to make the site better.
Some of the measurement terms may not be as familiar anymore, so here are some quick translations for the more common ones:
- Gill = 4 ounces in USA, 5 ounces in the UK
- Jigger = 1.5 to 2 ounces
- Pint = 16 ounces in USA, 20 ounces in the UK
- Pony glass = 1 ounce, half a wineglass
- Large bar glass = 12 to 16 ounces
- Small bar glass = 6 to 8 ounces
- Wineglass = 2 ounces
Some points to keep in mind as you’re exploring
Ingredients change over time and so must the recipes. Thankfully, many ingredients from the pre-prohibition days are more readily available again (e.g. genever, absinthe) and some you can make yourself (e.g. gum syrup). Where possible, we suggest substitutes and recipes for hard-to-find ingredients.
But some adjustments should still be made. For example, gum syrup is sweeter than today’s more common simple syrup (2:1 sugar instead of 1:1) and spirits were generally sold at a higher strength 100 years ago. Therefore, you might cut back the sugar and water called for in the older recipes, at least to achieve the results the original author had in mind.
Most importantly, tastes vary and experimentation is half the fun!
Advertising and promotional opportunities
This may be a labor of love, but advertising helps offset the cost of developing and maintaining the site. If you are interested in advertising or otherwise partnering with Classic Mixology, please contact us.