1. Spiritual Front - Martha

    2. Bruce Springsteen - Paradise

    3. Chris Rea - Maybe That's All I Need to Know

    4. Rob Coffinshaker - Whispers throught the black veil

    5. Bruce Springsteen - The Ghost of Tom Joad

    6. Gill Landry - I Love You Too

    7. I Am Kloot - To the Brink

    8. Micah P. Hinson - 500 Miles

    9. Micah P. Hinson - Stand in My Way

    10. Adam Beattie - The Man I've Become

    11. Gill Landry - Trouble Town

    12. Micah P. Hinson - People

    13. Placebo - The Crawl

    14. Jay-Jay Johanson - Hallucination

    15. Ricardo Calzas - Bruce Springsteen-Paradise

    16. Joe Purdy - Ride Off On A Cloud

    17. A Jigsaw - The Greatest Trick

    18. The Dead Brothers - Mean Blue Spirits

    19. Nick Lowe - Indian Queens

    20. Timber Timbre - Trouble Comes Knocking

    21. Lance Canales - Hich-Wyah Man

    22. Jay Munly - The Denver Boot

    23. Matt Elliott - The Feast of St. Stephen

    24. Chris Staples - Orange Light

    25. Rodriguez - Rich folks hoax

    26. Pretenders - Look away

JERRY THOMAS

Jerry Thomas: The Father of Mixology

  

Due to his pioneering work in popularising cocktails across the United States, US bartender Jerry Thomas is considered "the father of  mixology."

  In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor" Jerry Thomas.

 

 

Thomas was born in 1830 in Sackets Harbor, New York. He learned bartending in New Haven, Connecticut before sailing for California during its mid-1800s Gold Rush. While in California he worked as a bartender, gold prospector and minstrel show manager.

 He moved back to New York City in 1851, where he opened a saloon below Barnum's American Museum; it would be the first of four saloons he would run in New York City over his lifetime. After a time running his first bar he went on the road for several years, working as the head bartender at hotels and saloons in St. Louis, Missouri, Chicago, Illinois, San Francisco, California, Charleston, South Carolina and New Orleans, Louisiana. At one point he toured Europe, carrying along a set of solid-silver bar tools.

 He was well known for his showmanship as a bartender: he developed elaborate and flashy techniques of mixing cocktails, sometimes while juggling bottles, cups and mixers. He often wore flashy jewelry and had bar tools and cups embellished with precious stones and metals.

  

At the Occidental Hotel in San Francisco, Thomas was earning $100 a week-more than the Vice President of the United States. Upon returning to New York City, he became head bartender at the Metropolitan hotel before opening his most famous bar on Broadway, between 21st and 22nd Streets, in 1866. Thomas was one of the first to display the work of Thomas Nast, and in his famous saloon he hung caricatures of the political and theatrical figures; one notable drawing, now lost, was of Thomas "in nine tippling postures colossally".

 Thomas died in New York City of apoplexy in 1885 at the age of 55. His death was marked by substantial obituaries across the United States. In their obituary, The New York Times noted Thomas was "at one time better known to club men and men about town than any other bartender in this city, and he was very popular among all classes."

  

His famous book – the first written collection of cocktail recipes and methodology – is the Bartenders Guide, alternatively known as How To Mix Drinks or A Bon Vivant's Companion. First published in 1862, it has been in continuous print ever sense and is still regarded by bartenders the world over as an essential guide to the craft. He would update it several times in his lifetime to include new drinks that he discovered or created. The first edition of the guide included the first written recipes of such cocktails as the Brandy Daisy, Fizz, Flip, Sour and variations of the earliest form of mixed drink, Punch. The 1876 edition included the first written recipe for theTom Collins.

 

link

 

Signature Cocktail : Blue Blazer

4 fl oz scotch whisky, cask-strength

2 tsp demerara, or raw sugar

3 fl oz boiling water, (plus more boiling water to heat mugs)

2 lemon twists, for garnish

Instructions

 

Preheat 2 glass mugs with boiling water, discarding water before adding the cocktail.

Clear all flammable materials from mixing area. Lay down a damp towel or two to soak up potential spills. Keep a fire extinguisher on hand.

Add the scotch, sugar and boiling water into one of the mugs, and carefully ignite with a match.

Very carefully, pour the flaming liquid back and forth from mug to mug, about 5 times.

Divide the drink evenly between the two mugs and extinguish the flames by covering one mug with the other and vice versa.

 

Garnish each mug with a lemon twist.