Archive for the ‘CitC’ Category

Cocktails in the Country: Laird’s Luxury by Mariel Stringfellow, Trademark Taste and Grind, New York, NY

Thursday, June 21st, 2018

Laird’s Luxury

Mariel Stringfellow, Trademark Taste and Grind, New York, NY

“I like the spiciness of rye whiskey and am a lover of all things bitter. I love that the Laird’s Applejack still shines through the other ingredients.”

1 oz (30 ml) Laird’s Applejack

1 oz (30 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Luxardo Bitter Bianco

Scant .5 oz (15 ml) honey syrup

2 dashes Regans’ Orange Bitters No. 6

2 drops Bogart’s Bitters from The Bitter Truth

1 orange twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Michter’s Marvel by Fabio Steven Gonzalez, The Living Room at Park Hyatt, New York, NY

Tuesday, June 19th, 2018

Michter’s Marvel

Fabio Steven Gonzalez, The Living Room at Park Hyatt, New York, NY

“It’s a Manhattan variation that is light enough to drink during spring and summer.”

1.5 oz (45 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Luxardo Bitter Bianco

.25 oz (7.5 ml) Byrrh Grand Quinquina

2 dashes Regans’ Orange Bitters No. 6

2 dashes Bogart’s Bitters from The Bitter Truth

1 orange twist, as garnish

Stir over ice, and strain into a chilled cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Old Lime Genever by Ricardo Rojas, Junoon, New York, NY

Monday, June 18th, 2018

Old Lime Genever

Ricardo Rojas, Junoon, New York, NY

.75 oz (22.5 ml) Old Duff Genever

.75 oz (22.5 ml) Domaine de Canton ginger liqueur

.5 oz (15 ml) Sobieski Vodka

.5 oz (15 ml) gum syrup

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

.25 oz (7.5 ml) fresh lime juice

4 dashes Fee Brothers Lime Bitters

1 lime twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Maderas Madras by Nick Baughman, The Richardson, Brooklyn, NY

Friday, June 15th, 2018

Maderas Madras

Nick Baughman, The Richardson, Brooklyn, NY

151 oz (30 ml) Ron Dos Maderas 5+3 Rum

1 oz (30 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) Campari

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

3 dashes Regans’ Orange Bitters No. 6

1 orange twist, as garnish

Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Madam Milagro by Mariel Stringfellow, Trademark Taste and Grind, New York, NY

Thursday, June 14th, 2018

Madam Milagro

Mariel Stringfellow, Trademark Taste and Grind, New York, NY

“I like the subtlety of the green tea, the brightness of the lime, and the mezcal’s smoky finish. The salt makes all of the flavors pop.”

1.5 oz (45 ml) Milagro Tequila

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Green Tea with Jasmin Flowers by Dilmah

.5 oz (15 ml) gum syrup

.5 oz (15 ml) fresh lime juice

5 dashes Bittermens ‘Elemakule Tiki® Bitters

Pinch salt

1 lime twist, as garnish

Shake over ice, and strain into a collins glass over fresh ice. Squeeze the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: King Camus by Daniel Kine, Top of The Standard, New York, NY

Tuesday, June 12th, 2018

King Camus

Daniel Kine, Top of The Standard, New York, NY

.75 oz (22.5 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) Luxardo Maraschino Liqueur

.25 oz (7.5 ml) fresh lemon juice

.125 oz (3.75 ml) gum syrup

3 dashes Regans’ Orange Bitters No. 6

Champagne, to top

1 lemon twist

Stir over ice, and strain into a rocks glass over fresh ice. Top with champagne. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Craig Ferguson by Phillip Childers, Middle Branch, New York, NY

Monday, June 11th, 2018

Craig Ferguson

Phillip Childers, Middle Branch, New York, NY

“Rock & Rye works so well as a sweetener with other whiskeys. I’m so happy with the complement.”

1.5 oz (45 ml) Speyburn Scotch Whisky

.5 oz (15 ml) Mister Katz’s Rock & Rye

2 dashes Regans’ Orange Bitters No. 6

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 orange twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The Relvas by Nick Baughman, The Richardson, Brooklyn, NY

Friday, June 8th, 2018

The Relvas

Nick Baughman, The Richardson, Brooklyn, NY

1.5 oz (45 ml) Domaine de Canton ginger liqueur

1 oz (30 ml) Sobieski Vodka

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

2 dashes Bogart’s Bitters from The Bitter Truth

1 lemon twist, as garnish

Shake over ice, and strain into a chilled cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Lavender’s Tail by Khomrit Baenchantha, Leaf Bar & Lounge, Flushing, NY

Thursday, June 7th, 2018

Lavender’s Tail

Khomrit Baenchantha, Leaf Bar & Lounge, Flushing, NY

.75 oz (22.5 ml) Caorunn Small Batch Scottish Gin

.75 oz (22.5 ml) Lambay Irish Whiskey

.5 oz (15 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) fresh lime juice

.25 oz (7.5 ml) gum syrup

2 dashes Peychaud’s Bitters

Byrrh Grand Quinquina, to top

Shake over ice, and strain into a collins glass over fresh ice. Top with a splash of Byrrh.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Intrepid Ziggy by Carie Bletz-Fuller, Velveteen Rabbit, Las Vegas, NV

Tuesday, June 5th, 2018

Intrepid Ziggy

Carie Bletz-Fuller, Velveteen Rabbit, Las Vegas, NV

1 cinnamon stick

1.5 oz (45 ml) Speyburn Scotch Whisky

1 oz (30 ml) Canasta Cream Sherry

.5 oz (15 ml) Dolin Vermouth Rouge

2 dashes Regans’ Orange Bitters No. 6

1 orange twist

Smoke a snifter with the cinnamon. Stir over ice, and strain into the snifter.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Leave Me Alone by Phillip Childers, Middle Branch, New York, NY

Monday, June 4th, 2018

Leave Me Alone

Phillip Childers, Middle Branch, New York, NY

“I chose this Negroni riff to play to the crowd (that is, gaz).”

1.25 oz (37.5 ml) Ransom Old Tom Gin

1 oz (30 ml) Campari

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Dolin Vermouth Dry

1 orange twist, as garnish

Stir over ice, and strain into a rocks glass over fresh ice. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Gran Duque’s Dessert by Mariel Stringfellow, Trademark Taste and Grind, New York, NY

Friday, June 1st, 2018

Gran Duque’s Dessert

Mariel Stringfellow, Trademark Taste and Grind, New York, NY

“I love the aroma that the brandy gains from heating. I love the cold slightly sweet cream with the warming spirit heavy cocktail.”

1.5 oz (45 ml) Gran Duque D’Alba Brandy de Jerez

.5 oz (15 ml) Marie Brizard Parfait Amour

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

1 oz (30 ml) heavy cream, as garnish

1 barspoon Lazzaroni Amaretto, as garnish

Fill two rocks glasses with hot water. Build in a cordial glass. Roll cordial glass over warm water to heat. Shake cream and amaretto vigorously. Pour hot water into cocktail to .5 inch of rim and top with shaken cream.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Lady Lychee Lambay by Khomrit Baenchantha, Leaf Bar & Lounge, Flushing, NY

Wednesday, May 30th, 2018

Lady Lychee Lambay

Khomrit Baenchantha, Leaf Bar & Lounge, Flushing, NY

1 oz (30 ml) Lambay Irish Whiskey

1 oz (30 ml) Caorunn Small Batch Scottish Gin

1 egg white

.5 oz (15 ml) The American Juice Company’s Lady Lychee

.5 oz (15 ml) fresh lime juice

.25 oz (7.5 ml) gum syrup

1 lemon twist, as garnish

Shake over ice, and strain back into tin and dry shake. Strain into a chilled cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Absinthe Makes the Heart Blah Blah Blah by Carie Bletz-Fuller, Velveteen Rabbit, Las Vegas, NV

Tuesday, May 29th, 2018

Absinthe Makes the Heart Blah Blah Blah

Carie Bletz-Fuller, Velveteen Rabbit, Las Vegas, NV

.75 oz (22.5 ml) Lucid Absinthe Supérieure

.5 oz (15 ml) Sobieski Vodka

.5 oz (15 ml) Dolin Vermouth Rouge

.75 oz (22.5 ml) runny honey

.5 egg white

6 to 8 dashes Peychaud’s Bitters

Dry-shake, then add ice and shake again. Strain into a chilled coupe.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: “An Eye-Opening Experience”

Friday, April 27th, 2018

“Attending the Cocktails in the Country program was an eye-opening experience. It has allowed me to reflect on myself not only as a bartender but, as a person.

“It is easy to get caught up in a busy shift and schedule and allow it to hinder the customer service you provide to a guest. As Gary told stories about his experiences, I sat and tried to think of past instances where I could have applied a different approach to a difficult situation. I was able to identify my strengths and weakness by either related to how he handled a situation or by thinking, ‘I should try that.’

“When I returned back home, I was more conscious of my actions and attitude towards guest. I made it a point to make more eye contact and personalize my guest experiences to the best of my abilities.

“I have noticed that guest have been more appreciative for their service, and I have been given verbal compliments about how enjoyable I have made their experience.

“It was a pleasant surprise to notice how people will actually take the time to say thank you or give your positive feedback. It is rewarding to have a relationship like that with your customers.”

Jessica Torres, 320 Main, Seal Beach, CA

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “A Changing Point for Me”

Thursday, April 26th, 2018

“’We can’t change the world, unless we change ourselves’. Words that were adapted by The Notorious B.I.G., from a brilliant peaceful man. This was my reoccurring thought that this was the underlying morality behind Cocktails in the Country.

“Taking on a busy bar day after day can wear anybody out; I was fortunate enough to meet Gary at a changing point for me. I think all of us as like-minded barkeeps, carry a degree of mindfulness behind the stick, but hearing it out loud solidifies it.

“I now begin ALL of my shifts with words to myself, and really center my patience for questions like ‘Do you have any beer on tap’. Despite my large gold construction with faucets and handles, I answer with a light quip than my old responses. Either that or I use my Cocktail Kingdom Negroni stirrer and use it for all my pointing purposes. Thanks again pal for providing such a platform. Hope to see you soon.”

Steven Ferreira, Bobby Vans Steakhouse, John F. Kennedy International Airport Terminal 8, New York

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Helped Me to Be a Better Person, a Better Bartender”

Tuesday, April 24th, 2018

“I really enjoyed Cocktails in the Country.  It was an amazing experience with  the cocktail guru Gaz Regan.

After this program I started to think and apply what I learned during the 2 days. I started giving people more attention, really listen them, answer back as Gaz taught us.  I started helping more and not be ashamed to ask for help if I really needed.

“I realize how these techniques work well and the results are incredible. People start giving me more attention as well. I see my coworkers are happier as I am.

“I usually meditate now and it gives me a sense of peace. When I am angry I am trying to breathe deeply and say to my self is not worth to be angry and keep doing what I do thinking about things I love and I am no longer angry.

“Intuition, I really used it a lot. I pushed my intuition to the limit and came out with an amazing cocktail recipe, well elaborated and presented, I am willing to even presented for a competition.

“Mindfulness technique really worked and helped me to be a better person, a better bartender and make people happy. I want to thank Gaz for teaching me all these things.  I want to thank all the staff for making our experience incredible.  It was my pleasure!”

Alex Bilodid, Junoon, New York, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “You Really Helped Me Find Clarity”

Monday, April 23rd, 2018

“First of all, an unexpected benefit of attending CitC was the great comradery amongst the group. Not only did I learn a great deal from my fellow bartenders, I was also fortunate enough to make legitimate friends with people who I will continue to have conversations with that I know will help improve my level of service as time goes on.

“The principles I’ve taken from the workshop have already come into play for me in both bars that I work at. Recently, I’ve struggled to find focus in two contrasting positions, and you really helped me to find clarity in terms of time & emotional management.

“Meditation has been key for me.  Truthfully, prior to my CitC experience I kind of viewed my idea of meditation as corny. For some reason, when we practiced a ‘conventional’ meditation with you during the workshop, it really hit home with me.

“Accepting and understanding that you will always have to be open to different and new approaches to bartending from making up cocktails to dealing with a difficult guest is definitely key in my idea of becoming a master of service. A master of service is not a graduate of the school of bartending, but rather a bartender who strives and will always strive to put forth effort in learning and executing in providing the best guest experience possible.

“Thank you so much Gaz! I had an amazing time and it was a treat to be able to participate in CitC!”

Edward Hansel, The Richardson, Brooklyn, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

 

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “. . . All Because I Asked How She Was”

Friday, April 20th, 2018

“I recently used the Mindful Greetings technique with every guest that came into the bar, almost immediately after returning from the class (of course I was eager). I had this gal at the bar that has been coming in for some time now and she’s very introverted. I would always say hello, but never actually say “how are you?”

“Today [I asked her how she was doing], and looked her in the eye.  She proceeded to have a twenty minute conversation with me, detailing her life and her experiences. At the end of the conversation she asked me to go to another bar afterward. I explained that I had to close the bar. She said she would wait.

“I close the bar…we are walking to the next spot and I let her know that I have to drop my stuff off at my house (it’s on the way to the bar we are going to). She then says, ‘Oh, well, do you have beer at your house?’ I replied…yes….yes I do (Well shit…I had beer at my house. I didn’t want to lie!)…So we have beers at my house…all because I asked how she was . . .”

Wade Budinetz, The MINT Gastropub, Bethlehem, PA

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “My Job Is to Make Them Smile”

Thursday, April 19th, 2018

“Since attending Cocktails in the Country with Gary Regan I have found myself implementing the practices and reminding myself of the principles discussed in the workshop each and every shift.

“Before getting behind the stick I read over The Four Agreements, and remind myself to not take anything too seriously and to not beat myself up when I make mistakes. Then I grab my crystal that I keep in my pocket and sit for around five minutes alone, feeling the cool air enter my lungs and the warm air leave them. All these things help me find a clearer, and more prepared head space to be mindful during my shift.

“I make sure to make eye contact and wait for each guest’s response when I ask them how they are doing that day, and I watch them either realize there’s a connection and light up, or not realize it and I just let it go.

“When I get angry or frustrated I just ask myself, what am I afraid of that’s making me react with madness? I remind myself that yesterday was a different day tomorrow will be too. The internal dialogue may seem strange from the outside but it leaves me level-headed and ready to continue cranking.

“Finally, I remember that humor is the best medicine, and when I wonder what people have come into my bar for, I remember that my job is to make them smile.”

Thomas Spaeth, Bar Sardine, New York, NY; Bar Uni, Brooklyn, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Bringing Mindfulness into Play Is Enriching”

Tuesday, April 17th, 2018

“Reflecting back on the mindfulness seminar I have found that it is easier for me to put people at ease than for myself. I have suffered with anxiety most of my life and putting this tactic to use is a lot harder than I thought.

“Even though my anxiety has cost me, I can tell you what I’ve done before hand in order to put mindfulness into action. I have been leaving my home earlier than usual. I sit on a bench and watch people walk by. I try not to think about outside forces that fog my thoughts.

“When I’m at work I’m extremely focused. Most of the time it relaxes me. I don’t normally have difficulty with guests and If I do I let them know that whatever I’ve done to accommodate or make up for their dissatisfaction is something I don’t normally do. They quickly change their dynamic and become extremely thankful. The air gets cleared and we both win.

“I’ve also been more assertive and honest. Mindfulness is something that we all do subconsciously but bringing into play consciously is rather enriching, people notice how suave and easy going you are.”

Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Thank You for Reminding Me Why I Became a Bartender”

Monday, April 16th, 2018

“Well, it has been almost a month since I attended CITC and learned some valuable lessons. Something that sticks in my mind the most and has helped my attitude behind the bar most is remembering your friend who passed away (I am sorry but I cannot recall his name). You spoke of him in such a way that made me feel like I missed out on something wonderful because I never had the pleasure of being served by him. You spoke of how he was behind the bar, how his service and friendly attitude was something that will always be remembered, so much so that people came from all around the world to attend his funeral. The thing that struck me the most was when you said that his drinks were just ‘so-so’.

“Although I have been bartending for 16 years, I am new to craft bartending and something that has always been a struggle for me is keeping up and being competitive in this industry. The culture of craft bartending can be something that is hard to deal with, so much emphasis is placed on where you work, who you work with and what accolades you have achieved thru competitions, media and so on. It has gotten to be so that bartending has become about the bartender himself, and not the guest experience.

“Thank you for reminding me of why I became a bartender 16 years ago. I became a bartender because I love people, I love to be helpful and to be of service to people. I love to create bonds with people and be there to facilitate their good time. Bartending is a job in which we wear many hats, and I do believe I am good at it. Being able to feel that again is something that I thank you for. It’s not about the drink, it’s not about where you work, it’s not about what you know, who you know or how many competitions you win. It is about how you make people feel when they are sitting at your bar.

“It is about being a character in a story that someone will recall as the greatest night of their life.

“Since returning from your class my job feels less stressful. I have more fun and enjoy each shift behind the stick. I am less focused on being impressive and more focused on having fun and making my guests have fun.

“It has been a noticeable change in me, I have received many compliments from my guests and from my employers. I have people who come into the restaurant and ask for me by name now. And whenever I feel any negative feelings brewing inside me, I take a little break and close my eyes for a few minutes and meditate. I am easily able to reset my mind and change my perspective on a negative situation and turn it around.

“Thank you for opening yourself up and sharing your stories and your wisdom with us. It means so much to have people like you in our industry.”

Renee Griego, Vaca, Costa Mesa, CA

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “I Try to Only Respond in a Positive Way”

Friday, April 13th, 2018

“There are many things that I have taken away from the Cocktails in the Country course.  One thing I have taken away is the ability to deal with difficult people, both customers and coworkers.  You taught us that no one is better than anyone else and that you shouldn’t treat anyone, or treat ourselves, as they are.  When you treat customers with a level of respect and show them through actions that they are important, they leave with a better taste in their mouths.

“It is important to look someone in the eyes when talking to them because it makes them feel that you are more genuine.  It is also important that when you ask a question such as “how are you today,” that to wait for them to answer you.  It makes it appear that you truly care and are not just using it as a greeting or pleasantry.

“I also have learned how to better interact with my coworkers.  I have a coworker that always comes in with a negative attitude and talks bad about fellow employees as well as some customers.  This breeds negativity around her that does not go unnoticed.  It is easy to fall into that trap and show similar attitude sometimes.

“In the class, we were taught to never talk bad about anyone else, EVER!  I have taken a step back and looked at how her attitude can affect my performance and mood.  A bad mood is contagious but a good mood is also contagious.  I have decided to try to only respond to how she acts in a positive way.  This has proven to be successful as her bad attitude has subsided some, at least when I am around her.

“These are just a few of the tools I have taken away from the Cocktails in the Country experience.  I look forward to continuing to learn and better my abilities.”

Anne Donovan, Christopher’s Bistro, Chester, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Thank You for a Great Class!”

Thursday, April 12th, 2018

“When I returned home to the bar from your class many of the lessons learned were immediately applied to my service.

“I never used to run the water over my martini glass when chilling and now that it’s something that has been shown to me it has been overflowing water in martini glasses since! I’m making a mess on my bar mats but it’s well worth it to have a much more chilled glass.

“In addition to that I have been expressing the oils from my citrus to the exterior of the glass to have the lingering scent on their fingers as you also told us that you learned from another bartender. I also do this now with my tincture spritzes. It has made a difference in the way the cocktail is enjoyed as well as the just curious looks from my guests as to what in the hell I am doing. Always keep ‘em guessing and asking questions!

“I love when my guests get curious and I get to nerd out about the techniques I am using and why. Thank you for a great class!”

Melissa Ray, Argosy Cafe, Baltimore, MD

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Thank You for Making Me Step Up My Game”

Tuesday, April 10th, 2018

“For the longest time I felt my energy, bar mechanics and overall work ethic had been under sold and over shadowed by bigger egos, bigger booties, and poor excuses of half ass show boating by coworkers claiming to be bartenders.

“At the same time, all guests I had the pleasure to connect with always enjoyed my charisma, presentation, entertainment, hospitality, and of course cocktails.

“Guests would wait for me to serve them. Smile, laugh, post pictures and rave on their experience, libations, and the one who brought it all together for them.

“What a trip it is to receive hugs, kisses, ‘Oh My God I’m so glad I found you’, and ‘I brought my family back to meet you! Make them what you made me!’ . . .

“Cocktails in the Country not only gave me the challenge and pleasure of mixing with my counterparts; Gaz, you gave me the validation that yes, I have been doing right.

“The energy and presentation I exude IS the way a bartender Should be. Not only have I stuck to carrying out my passion behind the stick, I am sharing it with coworkers.

“There is no need to explain or ask for their attention, they gravitate towards my actions and the responses they see me attract! I’d like to say I played a part in that; although I’m certain your approach and energy gave me the insight to project even more.

“Thank you for restoring and replenishing confidence that damn near disappeared in me. Thank you for making me step up my game in this game called life, and this industry of hospitality. Thank you for the validation; thank you for you.

“Best regards sent with all the love, respect, gratitude, and blessings to you! Stay Golden.”

Carrie Medina, WAHI Oyster Bar, New York, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “I’m Going to Remember This Forever”

Monday, April 9th, 2018

“Good afternoon gaz, in regards to my application of your training I’ve definitely had the opportunity to use what you’ve taught us behind the stick. I never really thought about it but I do meditate before a shift, it usually doesn’t last long but just a few moments of silence to myself goes a long way & thank you for the meditating stone I’m sure it will help me in future meditations.

“As far as mindfulness behind the bar it becomes more and more relevant what you said ‘people will forget what you said, people will forget what you did, but they won’t forget how you made them feel’ I keep that in mind constantly when I’m bartending simply because people feed off your energy and if you put out bad vibes and make people feel uncomfortable or unwanted then that’s gonna reflect on their experience, but if you put out positive energy, good vibes, and start a shift with a good mentality then that will result in happier guests, more tips, and getting tail more often.

“I’ve always had a hard time asking people for help simply because I have that ‘Do it yourself’ mentality but I can see how saying ‘I Need your help’ can be applied in a time of need, I will definitely be using that technique to get out of situations.

“As far as Changing my reality, I feel I can apply this to my co-workers simply because I’ve had tumultuous relationships with some of my co-workers and by changing my mental state and interacting with those co-workers in a positive fashion I’m slowly but surely improving my working relationships with those people, now my work doesn’t seem too much of a burden.

“Thanks again for everything Gary I learned a lot and had an amazing experience, I’m going to remember this forever…”

Ralf Ramirez, The Exhibition Room, Long Beach, CA

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “My Top Takeaways”

Friday, April 6th, 2018

“My top takeaways from the Cocktails in the Country experience are:

1) I have become more aware of the negative energy I allow to affect me at home due to the contrast I experienced while at the class.  With that awareness, I can begin to make different decisions about how I allow myself to react and live with the negative energy in city’s industry.  This is an ongoing process, and at times I feel like I am alone on this journey here, but it has led to me feeling as if change is possible.

2) Energetically preparing for my shift behind the bar makes a real difference in how much business I get and how I interact with my guests.  And, I believe it has made a positive monetary difference for me.

3) There are some absolutely amazing bartenders around the country, and we are all dealing with the same things.  Each of us approaches them with his or her own life experiences, which leads to creative and vastly different (yet equally valid) solutions.

4) It is amazing how many different ways bartenders can put together the exact same spirits into vastly different cocktails! ; Thank you for bringing this program back, and for sharing your time and energy with us in this way.  I am honored to have spent the time with you, learned from you, and to call you friend.”

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “I Take More Time to Hear the Guest”

Thursday, April 5th, 2018

“Of course I took everything into consideration when I got back to the bar.   I take more time to hear the guest and their needs.

“I seemed to be good at before but meditating and getting in the zone before shift seems to help me so much more.

“Also building cocktail recipes has helped me put a book together of 35-40 cocktails that I will be selling at the lodge.

“The experience of hearing your story makes me believe that I can do something to turn the industry around and had people enjoy the drink and furthermore their total experience.

“So I thank you for the time you put into our class and being in touch with us.”

Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Mindful Bartending Has Become a Way of Life”

Tuesday, April 3rd, 2018

“Mindful bartending has become a way of life. Noticing where my mind is at all times has given me the advantage over many people such as my customers.

“For instance, it has allowed me to really create the ultimate experience for them so that not only they stay but feel as they are extremely important.

“Gaz has really enhanced my craft and has taught me that being mindful is far more than just liquid in a glass it has everything to do with the ultimate experience for them.

“I have applied mindfulness to all of my shifts and have noticed that my tips are increasing as well as my clientele.

“As of recently more people has mentioned to me that they will come back just for me. And that is the most beautiful thing I have taken from Cocktails in the Country.”

Christopher Figueroa, Sixty5 on Main & Brickhouse, Nyack, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Gaz’s Suggestions Have Been Effective for Being Compassionate”

Monday, April 2nd, 2018

 “I’ve been to orientations and seminars and even an EBT (Food stamps) ‘how to fill in an application and go to an interview’ class and always left like it was some basic shit.   But CitC was not like that.

“It was hosted by a Barman that has really figured life out, and has distilled it down to what’s important, while being well spoken and humble about it all.

“I went back to work and have already used some of his suggestions which have been effective for being compassionate with a clientele that often doesn’t acknowledge the bartender’s existence.  Thanks Gaz,”

Joshua James, Middle Branch, New York, NY

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Saturday, March 31st, 2018

“Your class changed my life.  Your teachings helped shape me as a beverage director and also as a better bartender and I thank you for this class and also helping me with the ability to make better cocktails. Thank You” Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Think You’re Tough Enough for This Workshop?

CLICK HERE

gaz regan Negroni Finger Stirrer for all Bartenders attending April 9/10 Workshop

Courtesy of Campari America

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Posted in CitC, CitC Marketing, Uncategorized |

Cocktails in the Country: “The Experience Was Tremendous”

Friday, March 30th, 2018

“Thanks for including me in Cocktails in the Country. The experience was tremendous as were the other students.  Long-lasting bonds have been formed and new perspectives developed.

“Cocktails in the Country provided the framework for understanding Mindful Bartending. The idea is that people will remember how you’ve made them feel. It’s the steps that a bartender takes that directly result in that sentiment, or its unfortunate antithesis.

“I’ve attempted to exist in a state of total awareness while encouraging my coworkers to echo the same level of engagement. This engagement is tempered with a light-hearted attitude; we can’t be too serious behind the bar.

“I’ve been mindful in prepping for my shift. Taking time to relax my mind allows for clear focus. This has allowed for my intuition to become sharper. The sharper intuition leads to more mindful communication. Allowing the guest to express themselves. They could have stayed home for a drink; they came out to have an experience.

“We help guide that experience. We make them laugh, smile and enjoy themselves. While we change their reality through their experience, so do we change our own.”

Alex Taylor, Hank’s Oyster Bar, Alexandria, VA

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Campari America Offers Free gaz regan Negroni Finger Stirrers.

Friday, March 30th, 2018

Thanks to Campari America, every Bartender Attending the

April 9/10 Session of Cocktails in the Country

will Receive a Free Finger-Stirrer* in their Goody Bag

We’ve all sorts of other goodies for you too, courtesy of these fine companies

whose products you’ll get to play with at the workshop.

Space is Limited

Apply Now

*Also available from Cocktail Kingdom, click HERE for details

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Posted in CitC, CitC Marketing |

Cocktails in the Country: “Your Class Changed My Life”

Thursday, March 29th, 2018

“There is no other way to put this but your class changed my life and helped me to help others to change their perception of work and their reality.

“I attribute this to when you discussed being mindful and how it pertains to helping others as well. I started showing my staff the techniques you taught me about being mad at a customer and being happy with a customer and the results were night and day.

“Also through your teaching of changing your reality I was able to help my staff get through not just a hard time at work but also in life, your teachings helped shape me as a beverage director and also as a better bartender.

“I thank you for this class and also helping me with the ability to make better cocktails.”

Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken, NJ

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: “Your Approach Is Simple, Easy to Follow and Incredibly Effective”

Tuesday, March 27th, 2018

“When I began working as a bartender close to 20 years ago, it started as an endeavor chosen based on flexibility of schedule not as a career path. I was a young mom looking to make a decent income working part time hours.

“Over the years, however, it’s become a passion, hobby, and thriving career-something I never expected to happen. Always wanting to learn and improve, I decided to take your class in hopes I could incorporate your practice of mindfulness into my routine.

“I have always felt I was an attentive bartender-anticipating customer need, carefully gauging the space I was working-yet after taking your class I have a new and more concise focus on how to build and expand on those skills.

“Your approach is simple, easy to follow and incredibly effective and the benefits of being mindful transition perfectly in to all areas of daily life. I would recommend your class to anyone in the industry and feel very fortunate to have taken it. Thank you, and it was great meeting you.”

Jennifer Abare, Amici Italian Grill, Avon, CT

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017, CitC Testimonials |

Cocktails in the Country: Forever Young by Young Kim, The Flatiron Room, New York, NY

Monday, March 26th, 2018

Forever Young

Young Kim, The Flatiron Room, New York, NY

“I wanted to accentuate the herbs in the Tanqueray.”

3 cucumber chunks

1.5 oz (45 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Chase Elderflower Liqueur

.5 oz (15 ml) fresh lime juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) Lucid Absinthe Supérieure, as garnish

3 coriander, as garnish

1 lime cup, as garnish

Muddle the cucumber in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled rocks glass. Put the absinthe and coriander in a lime cup and ignite. Wait until the flame extinguishes, then add as garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Tea Time by Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

Friday, March 23rd, 2018

Tea Time

Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

“This is a high-acid drink but love that the floral and fruity flavors of the tea and orgeat still top the flavor profile.”

1 oz (30 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1.25 oz (37.5 ml) Original Earl Grey Tea by Dilmah, brewed double strength

.75 oz (22.5 ml) Fee Brothers Orgeat Syrup

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) fresh orange juice

1 dash Regans’ Orange Bitters No. 6, to top

1 orange twist, as garnish

Shake over ice, and strain into a chilled coupe or sour glass. Top with bitters and add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Brunch by Chelsea Harris, Pizzeria Verita, Burlington, VT

Thursday, March 22nd, 2018

Brunch

Chelsea Harris, Pizzeria Verita, Burlington, VT

“I love Negronis, so I built on a Negroni base. I think Campari and coffee marry together well, therefore this cocktail fell into place nicely.”

1 oz (30 ml) Ransom Old Tom Gin

1 oz (30 ml) Campari

.75 oz (22.5 ml) Byrrh Grand Quinquina

.75 oz (22.5 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.75 oz (22.5 ml) fresh orange juice

1 orange twist, as garnish

Shake over ice, and strain into a chilled old-fashioned glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: The Gaz by Carlos E Cuarta, Accént Cocktails, Chicago, IL

Tuesday, March 20th, 2018

The Gaz

Carlos E Cuarta, Accént Cocktails, Chicago, IL

“The Tanqueray No. TEN mixes incredibly with the tea, highlighting the maraschino taste.”

2 oz (60 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) Lazzaroni Maraschino

.25 oz (7.5 ml) Supreme Ceylon Single Origin Tea by Dilmah

1 barspoon Eli Mason Gomme Syrup

1 dash Peychaud’s Bitters

1 dash Dr. Adam Elmegirab’s Orinoco bitters

Pinch of salt

1 edible white flower, as garnish

1 lemon twist, as garnish

Throw the ingredients with ice from one mixing glass to another six times. Strain into a chilled cocktail glass. Add the garnishes, squeezing the twist over the drink.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Forbidden Fruit by Young Kim, The Flatiron Room, New York, NY

Monday, March 19th, 2018

Forbidden Fruit

Young Kim, The Flatiron Room, New York, NY

“I love the aromatic garnish that fills your palate to prepare for the dynamic flavors of the drink. Applejack, PAMA, and black tea complement each other very well.”

1.5 oz (45 ml) Laird’s Applejack

.75 oz (22.5 ml) PAMA

1.5 oz (45 ml) Original Earl Grey Tea by Dilmah, infused with rosemary, thyme, and mint and cooled

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) honey syrup (1:1)

1 charred lemon wheel, as garnish

1 rosemary sprig, as garnish

1 thyme sprig, as garnish

Shake over ice, and strain into a collins glass over fresh ice. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Morning Smoke by Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

Friday, March 16th, 2018

Morning Smoke

Kate Ostro, Village Social Kitchen and Bar, Mt. Kisco, NY

“My favorite part of this cocktail is the sweet espresso hits your tongue first and then finishes smoky from the mezcal. Creamy and smooth.”

1 oz (30 ml) Khortytsa Vodka

1 oz (30 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.5 oz (15 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Amaro Lazzaroni

1 egg white

2 dashes Fee Brothers Black Walnut Bitters

1 lemon twist, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Gan Bei “Bottoms Up” by Chelsea Harris, Pizzeria Verita, Burlington, VT

Thursday, March 15th, 2018

Gan Bei “Bottoms Up”

Chelsea Harris, Pizzeria Verita, Burlington, VT

“Baijiu is a wonderful spirit that can stand up to a range of crazy ingredients. So I went bold with berry, citrus, cream, and prosecco.”

1 oz (30 ml) The American Juice Company’s Lady Lychee

1 pineapple wedge

1.5 oz (45 ml) HKB Hong Kong Baijiu

.75 oz (22.5 ml) Marie Brizard Cassis de Dijon

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) heavy cream

1 dash Regans’ Orange Bitters No. 6

Moletto Prosecco, to top

1 smacked thyme sprig, as garnish

Muddle the lychee and pineapple in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled collins glass. Top with prosecco and add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Dance with Wolves by Carlos E Cuarta, Accént Cocktails, Chicago, IL

Tuesday, March 13th, 2018

Dance with Wolves

Carlos E Cuarta, Accént Cocktails, Chicago, IL

“I am so pleased about how good the absinthe mixed with the espresso syrup. Rye whiskey makes total sense in this equation.”

1 orange twist, as garnish

1.75 oz (52.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

1 barspoon Lucid Absinthe Supérieure

1 barspoon Eli Mason Gomme Syrup

1 dash Regans’ Orange Bitters No. 6

1 dash Dr. Adam Elmegirab’s Orinoco bitters

Squeeze the twist over a chilled old-fashioned glass and set aside to use as garnish. Stir over ice, and strain into the glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Wednesdays with Dave by Patrick Capellini, The Brixton, Babylon, NY

Monday, March 12th, 2018

Wednesdays with Dave

Patrick Capellini, The Brixton, Babylon, NY

“I visit Dave Bletsch every Wednesday on my day off and drink Zen cocktails because he’s normally busy and I don’t want to be complicated.”

.75 oz (22.5 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Jägermeister

.33 oz (10 ml) Campari

.33 oz (10 ml) Byrrh Grand Quinquina

.75 oz (22.5 ml) fresh lemon juice

1 flamed orange twist, as garnish

Shake over ice, and double-strain into a rocks glass over fresh ice. Flame the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Fall Frenzy by Hilary Kozlowski, Pizzeria Verita, Burlington, VT

Friday, March 9th, 2018

Fall Frenzy

Hilary Kozlowski, Pizzeria Verita, Burlington, VT

1.25 oz (37.5 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Laird’s Applejack

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.5 oz (15 ml) fresh lemon juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

Pinch of cinnamon

1 cinnamon stick, as garnish

Shake over ice, and strain into a chilled old-fashioned glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: “Chelanigous” by Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Thursday, March 8th, 2018

“Chelanigous”

Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Lucid Absinthe Supérieure, as rinse

1.75 oz (52.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

2 dashes Regans’ Orange Bitters No. 6

1 dash Dr. Adam Elmegirab’s Orinoco bitters

1 orange twist, as garnish

1 lemon twist, as garnish

Rinse a chilled cocktail glass with absinthe. Stir over ice, and strain into the glass. Squeeze the twists over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Rainforest Tears by Bradford Knutson, Ricardo’s, Lacey, WA

Tuesday, March 6th, 2018

Rainforest Tears

Bradford Knutson, Ricardo’s, Lacey, WA

“A touch of gin was added to give the drink a dry balance to the sweetness. Zapaca is from Guatemala, with its tumultuous history, and the lime zest looked like green tears in the drink, hence the name.”

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Marie Brizard Apry

.25 oz (7.5 ml) Tanqueray London Dry Gin

2 dashes Fee Brothers Black Walnut Bitters

Microplaned lime zest, as garnish

Stir over ice, and strain into a chilled cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Morning Routine by Patrick Capellini, The Brixton, Babylon, NY

Monday, March 5th, 2018

Morning Routine

Patrick Capellini, The Brixton, Babylon, NY

“I love equal part cocktails for their easy prep and drinkability, and I love making them whenever I can.”

.75 oz (22.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Laird’s Applejack

.75 oz (22.5 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.75 oz (22.5 ml) fresh lemon juice

2 dashes Fee Brothers Black Walnut Bitters

2 dashes Fee Brothers Molasses Bitters

1 lemon twist, as garnish

Shake over ice, and double-strain into a chilled cocktail glass. Squeeze the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |

Cocktails in the Country: Spice by Hilary Kozlowski, Pizzeria Verita, Burlington, VT

Friday, March 2nd, 2018

Spice

Hilary Kozlowski, Pizzeria Verita, Burlington, VT

“Nice, smoky Margarita with a savory rim.”

Kosher salt and chili powder, for rim

1 oz (30 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) Ancho Reyes Ancho Chile Liqueur

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) pineapple juice

.5 oz (15 ml) fresh orange juice

Rim a chilled wine glass with the salt-chili mixture. Shake over ice and strain into the glass. Add a little ice.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC 2017 |

Cocktails in the Country: Julio Cooler by Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

Thursday, March 1st, 2018

Julio Cooler

Chelan Finney, Cecconi’s Dumbo, Brooklyn, NY

2 to 3 cucumber chunks

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Campari

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Gomme Syrup

1 cucumber wheel, as garnish

Muddle the cucumber chunks in a shaker. Add the remaining ingredients. Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

gazregan@gmail.com

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Posted in CitC 2017 |