Based on a recipe by Professor Jerry Thomas (1830-1885), considered the most important bartender of the 19th-century, with notes of crystallized ginger and the oils of fresh tangerine and almonds seeping through. Tastes of dried fruit with a finish of orange peel and a light sprinkling of Angostura bark. This homage is as characterful as its namesake was, so join in, get experimental and doff your hat to the man who brought us the first-ever published cocktail book: Jerry Thomas, formerly the principal bartender at the Metropolitan Hotel, New York, and the Planters House, St. Louis.
