gaz regan http://www.gazregan.com the bartender's bartender Wed, 29 Jun 2016 08:23:49 +0000 en-US hourly 1 Cocktails in the Country: The Answer by Shawn Gorga, Maxfield’s on Main, Boonton, NJ http://www.gazregan.com/cocktails-in-the-country-the-answer-by-shawn-gorga-maxfields-on-main-boonton-nj/ http://www.gazregan.com/cocktails-in-the-country-the-answer-by-shawn-gorga-maxfields-on-main-boonton-nj/#respond Wed, 29 Jun 2016 08:23:49 +0000 http://www.gazregan.com/?p=6799 The Answer Shawn Gorga, Maxfield’s on Main, Boonton, NJ “Just tried to tone down the funkiness of the Baijiu while bringing out some of its fruity notes. Plus I love mezcal.” Shawn Gorga Makes 2 cocktails 1.5 oz (45 ml) HKB Hong Kong Baijiu 1 oz (30 ml) Del Maguey Vida Single Village Mezcal .5 […]

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Shawn Gorga Fee Am Juice Vida HKB CantonThe Answer

Shawn Gorga, Maxfield’s on Main, Boonton, NJ

“Just tried to tone down the funkiness of the Baijiu while bringing out some of its fruity notes. Plus I love mezcal.” Shawn Gorga

Makes 2 cocktails

1.5 oz (45 ml) HKB Hong Kong Baijiu

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

.5 oz (15 ml) Domaine de Canton ginger liqueur

Splash The American Juice Company’s Lady Lychee

3 dashes Fee Brother’s Black Walnut Bitters

.75 oz (22.5 ml) fresh lemon/lime juice

Shake over ice, and strain into 2 chilled flutes.

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Cocktails in the Country: In the Summertime by Nicole Garcia, Maxfield’s on Main, Boonton, NJ http://www.gazregan.com/cocktails-in-the-country-in-the-summertime-by-nicole-garcia-maxfields-on-main-boonton-nj/ http://www.gazregan.com/cocktails-in-the-country-in-the-summertime-by-nicole-garcia-maxfields-on-main-boonton-nj/#respond Mon, 27 Jun 2016 08:13:57 +0000 http://www.gazregan.com/?p=6792 In the Summertime Nicole Garcia, Maxfield’s on Main, Boonton, NJ “I am not a huge gin fan, but with these particular ingredients, Tanqueray goes perfect with the fruity flavors for a refreshing summer/springtime drink.” Nicole Garcia 2 oz (60 ml) Tanqueray London Dry Gin .25 oz (7.5 ml) PAMA .25 oz (7.5 ml) The American […]

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Nicole Garcia Am Juice Tanq PAMA ProseccoIn the Summertime

Nicole Garcia, Maxfield’s on Main, Boonton, NJ

“I am not a huge gin fan, but with these particular ingredients, Tanqueray goes perfect with the fruity flavors for a refreshing summer/springtime drink.” Nicole Garcia

2 oz (60 ml) Tanqueray London Dry Gin

.25 oz (7.5 ml) PAMA

.25 oz (7.5 ml) The American Juice Company’s Lady Lychee

Moletto Prosecco, to top

1 grapefruit wheel, as garnish

Shake over ice, and strain into a rocks glass with fresh ice. Top with prosecco and add the garnish.

 

For more Information about Cocktails in the Country, Click HERE

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Cocktails in the Country: Short Walk Home by Steven Mercado, The Shanty, Brooklyn, NY http://www.gazregan.com/cocktails-in-the-country-short-walk-home-by-steven-mercado-the-shanty-brooklyn-ny/ http://www.gazregan.com/cocktails-in-the-country-short-walk-home-by-steven-mercado-the-shanty-brooklyn-ny/#respond Fri, 24 Jun 2016 08:00:49 +0000 http://www.gazregan.com/?p=6788 Short Walk Home Steven Mercado, The Shanty, Brooklyn, NY “An autumnal variation on the Manhattan.” Steven Mercado 1.25 oz (37.5 ml) Laird’s Applejack .75 oz (22.5 ml) Ron Zacapa Centenario Sistema Solera 23 Rum .5 oz (15 ml) Pierre Ferrand Dry Curaçao .25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur 1 dash Dale DeGroff’s […]

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Steven Mercado ancho laird zacapa curacao dale

Short Walk Home

Steven Mercado, The Shanty, Brooklyn, NY

“An autumnal variation on the Manhattan.” Steven Mercado

1.25 oz (37.5 ml) Laird’s Applejack

.75 oz (22.5 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

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

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 lemon 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

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Cocktails in the Country: Thaddeus Would Like This by Jefferson Oatts, Fork Restaurant, Philadelphia, PA http://www.gazregan.com/cocktails-in-the-country-thaddeus-would-like-this-by-jefferson-oatts-fork-restaurant-philadelphia-pa/ http://www.gazregan.com/cocktails-in-the-country-thaddeus-would-like-this-by-jefferson-oatts-fork-restaurant-philadelphia-pa/#respond Tue, 21 Jun 2016 09:59:26 +0000 http://www.gazregan.com/?p=6750 Thaddeus Would Like This Jefferson Oatts, Fork Restaurant, Philadelphia, PA “The hint of smokiness from the mezcal adds depth to this Hanky Panky variation.” Jefferson Oatts 1.5 oz (45 ml) Ransom Old Tom Gin 1 oz (30 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry .25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal 2 […]

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Jefferson Oatts Cover 2

Thaddeus Would Like This

Jefferson Oatts, Fork Restaurant, Philadelphia, PA

“The hint of smokiness from the mezcal adds depth to this Hanky Panky variation.” Jefferson Oatts

1.5 oz (45 ml) Ransom Old Tom Gin

1 oz (30 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

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

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into a chilled Nick & Nora 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

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Cocktails in the Country: Marco’s Winchester by Erick Castro, Polite Provisions, San Diego, CA http://www.gazregan.com/cocktails-in-the-country-marcos-winchester-by-erick-castro-polite-provisions-san-diego-ca/ http://www.gazregan.com/cocktails-in-the-country-marcos-winchester-by-erick-castro-polite-provisions-san-diego-ca/#respond Mon, 20 Jun 2016 09:43:45 +0000 http://www.gazregan.com/?p=6765 OK Marco’s Winchester Erick Castro, Polite Provisions, San Diego, CA “I am a fan of the white Negroni, and this was a fun way to add a hint of Meyer lemon to it.” Erick Castro .75 oz (22.5 ml) Tanqueray London Dry Gin .75 oz (22.5 ml) Charbay Meyer Lemon Flavored Vodka .75 oz (22.5 […]

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Erick Castro 2 cover Chabay Suze LQVR TanquerayOK

Marco’s Winchester

Erick Castro, Polite Provisions, San Diego, CA

“I am a fan of the white Negroni, and this was a fun way to add a hint of Meyer lemon to it.” Erick Castro

.75 oz (22.5 ml) Tanqueray London Dry Gin

.75 oz (22.5 ml) Charbay Meyer Lemon Flavored Vodka

.75 oz (22.5 ml) Suze

.75 oz (22.5 ml) La Quintinye Vermouth Royal Dry Vermouth

1 lemon wheel, as garnish

Stir over ice and strain into a double old-fashioned glass over fresh ice. Add the garnish.

 

For more Information about Cocktails in the Country, Click HERE

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Cocktails in the Country Bartender Round-Up http://www.gazregan.com/cocktails-country-bartender-round/ http://www.gazregan.com/cocktails-country-bartender-round/#respond Sun, 19 Jun 2016 12:51:11 +0000 http://www.gazregan.com/?p=6869 A glance at who’s coming to Cocktails in the Country this week.   Wanna take a future class?   Please write to gazregan@nullgmail.com   More details HERE   Brian Van Flandern The Plaza Hotel, New York, NY Lucinda Sterling Middle Branch, New York Seaborne, New York, NY John Bonsignore Middle Branch, New York Seaborne, New […]

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Logo-Cocktails-in-the-Country-Rectangle-FB

A glance at who’s coming to Cocktails in the Country this week.

 

Wanna take a future class?

 

Please write to gazregan@nullgmail.com

 

More details HERE

 

Brian Van Flandern

The Plaza Hotel, New York, NY

Lucinda Sterling

Middle Branch, New York

Seaborne, New York, NY

John Bonsignore

Middle Branch, New York

Seaborne, New York, NY

Joseph Shoup

North End Grill, New York, NY

Dana Scott

Nietzsche’s, Buffalo, NY 

Mark Ramos

Junoon, New York, NY

Sam Nelis

Waterworks Food + Drink, Winooski VT

Jory Reeves

Waterworks Food + Drink, Winooski VT

L. Sasha Mullins Lassiter

On-Call bartender in Nashville, TN

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Cocktails in the Country: Stout & Wicked Men by Meagan Schmoll, The Rose / Pink Garter Theatre, Jackson, WY http://www.gazregan.com/cocktails-in-the-country-stout-wicked-men-by-meagan-schmoll-the-rose-pink-garter-theatre-jackson-wy/ http://www.gazregan.com/cocktails-in-the-country-stout-wicked-men-by-meagan-schmoll-the-rose-pink-garter-theatre-jackson-wy/#respond Sat, 18 Jun 2016 10:12:53 +0000 http://www.gazregan.com/?p=6755 Stout & Wicked Men Meagan Schmoll, The Rose / Pink Garter Theatre, Jackson, WY “A riff off of the Penicillin, the smoke-flavored vodka leaves this drink tasting clean and boosting the rum’s tropical flavors.” Meagan Schmoll 2 oz (60 ml) Ron Zacapa Centenario Sistema Solera 23 Rum .5 oz (15 ml) The American Juice Company’s […]

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Stout & Wicked Men

Meagan Schmoll, The Rose / Pink Garter Theatre, Jackson, WY

“A riff off of the Penicillin, the smoke-flavored vodka leaves this drink tasting clean and boosting the rum’s tropical flavors.” Meagan Schmoll

2 oz (60 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) The American Juice Company’s Ginger Gershwin

.25 oz (7.5 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) fresh lime juice

.5 oz (15 ml) Chase English Oak Smoked Vodka, as float

Shake over ice, and strain into an ice-filled rocks glass. Add the float.

 

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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Cocktails in the Country: Fairytale of New York by Abby Ehmann, Lucky, 168 Avenue B, New York, NY http://www.gazregan.com/cocktails-in-the-country-fairytale-of-new-york-by-abby-ehmann-lucky-168-avenue-b-new-york-ny/ http://www.gazregan.com/cocktails-in-the-country-fairytale-of-new-york-by-abby-ehmann-lucky-168-avenue-b-new-york-ny/#respond Tue, 14 Jun 2016 10:16:28 +0000 http://www.gazregan.com/?p=6757 Fairytale of New York Abby Ehmann, Lucky, 168 Avenue B, New York, NY “The Rock & Rye tasted like Christmas to me, so I gave it some citrusy notes and thought, ‘this should be served hot!’ Christmas in Manhattan!” Abby Ehmann Sugar, as rim 3 oz (90 ml) Mister Katz’s Rock & Rye 1 oz […]

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Abby Ehmann 2 cover Katz T10 Amaretto Fee

Fairytale of New York

Abby Ehmann, Lucky, 168 Avenue B, New York, NY

“The Rock & Rye tasted like Christmas to me, so I gave it some citrusy notes and thought, ‘this should be served hot!’ Christmas in Manhattan!” Abby Ehmann

Sugar, as rim

3 oz (90 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) Lazzaroni Amaretto

.25 oz (7.5 ml) Tanqueray No. TEN Gin

4 to 5 dashes Fee Brother’s Black Walnut Bitters

1 lemon twist, as garnish

Sugar the rim of a toddy glass. Build the cocktail in a heatproof glass and heat in a microwave. Spin to combine before pouring into the glass. Squeeze the twist over the drink and add as garnish.

 

For more Information about Cocktails in the Country, Click HERE

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Cocktails in the Country: Adventure Time Negroni by Nicole White, Oregano Ristorante, Newburyport, MA http://www.gazregan.com/cocktails-in-the-country-adventure-time-negroni-by-nicole-white-oregano-ristorante-newburyport-ma/ http://www.gazregan.com/cocktails-in-the-country-adventure-time-negroni-by-nicole-white-oregano-ristorante-newburyport-ma/#respond Mon, 13 Jun 2016 10:31:58 +0000 http://www.gazregan.com/?p=6759 Adventure Time Negroni Nicole White, Oregano Ristorante, Newburyport, MA “One of my favorite shows—an adult cartoon whose character is “Finn the Human,” therefore it is fitting to call it adventure time. Post-apocalyptic world of …” Nicole White Suze, as rinse 1 oz (30 ml) Tanqueray No. TEN Gin 1 oz (30 ml) Carpano Antica Formula […]

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Nicole White Cover 2 AmJuice T10 Suze Antica Campari

Adventure Time Negroni

Nicole White, Oregano Ristorante, Newburyport, MA

“One of my favorite shows—an adult cartoon whose character is “Finn the Human,” therefore it is fitting to call it adventure time. Post-apocalyptic world of …” Nicole White

Suze, as rinse

1 oz (30 ml) Tanqueray No. TEN Gin

1 oz (30 ml) Carpano Antica Formula

1 oz (30 ml) Campari

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

1 orange twist, as garnish

1 thinly sliced grapefruit wheel, as garnish

Rinse a rocks glass with the Suze. Build the drink over ice, stir briefly, and add the garnishes.

 

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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Cocktails in the Country: Royal Garden by Christofer Moustakas, Juliette, Williamsburg, NY http://www.gazregan.com/cocktails-in-the-country-royal-garden-by-christofer-moustakas-juliette-williamsburg-ny/ http://www.gazregan.com/cocktails-in-the-country-royal-garden-by-christofer-moustakas-juliette-williamsburg-ny/#respond Sat, 11 Jun 2016 10:37:57 +0000 http://www.gazregan.com/?p=6763 Royal Garden Christofer Moustakas, Juliette, Williamsburg, NY “Good summer drink and good way to introduce absinthe.” Christofer Moustakas 1 oz (30 ml) Lucid Absinthe Supérieure .75 oz (22.5 ml) Del Maguey Vida Single Village Mezcal 1 oz (30 ml) Solerno Blood Orange Liqueur .5 oz (15 ml) fresh lemon juice .5 oz (15 ml) egg […]

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Royal Garden

Christofer Moustakas, Juliette, Williamsburg, NY

“Good summer drink and good way to introduce absinthe.” Christofer Moustakas

1 oz (30 ml) Lucid Absinthe Supérieure

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

1 oz (30 ml) Solerno Blood Orange Liqueur

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) egg white

4 to 5 basil leaves

5 to 6 dashes Regan’s Orange Bitters No. 6

Club soda

1 blood orange twist, as garnish

1 basil sprig, as garnish

Dry shake first six ingredients, then add ice and shake well. Double-strain into a collins glass. Rinse the tin with bitters, then add club soda and swirl to mix. Top the drink and add the garnishes.

 

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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Cocktails in the Country: Vision of the South by Olivia Hu, Sunrise/Sunset, Brooklyn, NY http://www.gazregan.com/cocktails-in-the-country-vision-of-the-south-by-olivia-hu-sunrisesunset-brooklyn-ny/ http://www.gazregan.com/cocktails-in-the-country-vision-of-the-south-by-olivia-hu-sunrisesunset-brooklyn-ny/#respond Tue, 07 Jun 2016 09:06:10 +0000 http://www.gazregan.com/?p=6752 Vision of the South Olivia Hu, Sunrise/Sunset, Brooklyn, NY .25 oz (7.5 ml) Lucid Absinthe Supérieure, as rinse 1 oz (30 ml) Laird’s Applejack .75 oz (22.5 ml) Punt e Mes .75 oz (22.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey Fee Brother’s Black Walnut Bitters 1 apple wedge, as garnish Rinse a rocks […]

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Oliviua Hu 2 cover Fee Punt Lucid Suze Michter ApplejackVision of the South

Olivia Hu, Sunrise/Sunset, Brooklyn, NY

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

1 oz (30 ml) Laird’s Applejack

.75 oz (22.5 ml) Punt e Mes

.75 oz (22.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

Fee Brother’s Black Walnut Bitters

1 apple wedge, as garnish

Rinse a rocks glass with the absinthe. Stir remaining ingredients over ice and strain into the glass. Add ice and 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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Cocktails in the Country: Persephone’s Sidecar by Hannah Morris, Tender Bar + Kitchen, Pittsburgh, PA http://www.gazregan.com/cocktails-in-the-country-persephones-sidecar-by-hannah-morris-tender-bar-kitchen-pittsburgh-pa/ http://www.gazregan.com/cocktails-in-the-country-persephones-sidecar-by-hannah-morris-tender-bar-kitchen-pittsburgh-pa/#respond Mon, 06 Jun 2016 09:45:25 +0000 http://www.gazregan.com/?p=6768 Persephone’s Sidecar Hannah Morris, Tender Bar + Kitchen, Pittsburgh, PA “Put your feet up and swizzle on this summertime sidecar riff!” Hannah Morris 2 oz (60 ml) Camus VS Elegance Cognac .75 oz (22.5 ml) PAMA .75 oz (22.5 ml) fresh lemon juice 1 dash Dr. Adam Elmegirab’s Orinoco bitters Club soda 1 lemon twist, […]

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Hanna Morris 2 cover PAMA Camus Orinoco

Persephone’s Sidecar

Hannah Morris, Tender Bar + Kitchen, Pittsburgh, PA

“Put your feet up and swizzle on this summertime sidecar riff!” Hannah Morris

2 oz (60 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) PAMA

.75 oz (22.5 ml) fresh lemon juice

1 dash Dr. Adam Elmegirab’s Orinoco bitters

Club soda

1 lemon twist, as garnish

Shake over ice and strain into a collins glass over fresh ice. Top with club soda 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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Cocktails in the Country: Bad Grandad by Joann Spiegel, Mace, New York, NY http://www.gazregan.com/cocktails-in-the-country-bad-grandad-by-joann-spiegel-mace-new-york-ny/ http://www.gazregan.com/cocktails-in-the-country-bad-grandad-by-joann-spiegel-mace-new-york-ny/#respond Sat, 04 Jun 2016 09:49:28 +0000 http://www.gazregan.com/?p=6771 Bad Grandad Joann Spiegel, Mace, New York, NY “After telling my bad joke about the bad grandad, I decided it was a good tie-in with the incestual marriage of the products that were solera-aged. A happy marriage indeed, and no apologies for the joke.” Joann Spiegel 1.25 oz (37.5 ml) Gran Duque D’Alba Brandy de […]

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Joann Spiegel 2 cover FerrandGran Duque ROB Zacapa

Bad Grandad

Joann Spiegel, Mace, New York, NY

“After telling my bad joke about the bad grandad, I decided it was a good tie-in with the incestual marriage of the products that were solera-aged. A happy marriage indeed, and no apologies for the joke.” Joann Spiegel

1.25 oz (37.5 ml) Gran Duque D’Alba Brandy de Jerez

1 oz (30 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.5 oz (15 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

1 dash Regan’s Orange Bitters No. 6

1 orange twist

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Squeeze the twists over the drink, discarding the orange and adding the lemon as garnish.

For more Information about Cocktails in the Country, Click HERE

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“Cocktails in the Country was one of the best experiences of my career,” Lynnette Marrero http://www.gazregan.com/cocktails-in-the-country-was-one-of-the-best-experiences-of-my-career-lynnette-marrero/ http://www.gazregan.com/cocktails-in-the-country-was-one-of-the-best-experiences-of-my-career-lynnette-marrero/#respond Tue, 31 May 2016 13:02:39 +0000 http://www.gazregan.com/?p=6856 “Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together.  The stories and anecdotes help develop the skills every bartender needs; […]

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Lynnette Marrera

“Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together.  The stories and anecdotes help develop the skills every bartender needs; to be a well-rounded entertainer at the bar, to anticipate guests needs, and then to share your liquid art.”  Lynnette Marrero

Wanna Take the Master Class? gazregan@nullgmail.com

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“Cocktails in the Country Cemented the Process I use to Develop New Cocktails” Jim Meehan http://www.gazregan.com/cocktails-country-cemented-process-use-develop-new-cocktails-jim-meehan/ http://www.gazregan.com/cocktails-country-cemented-process-use-develop-new-cocktails-jim-meehan/#respond Tue, 31 May 2016 12:41:55 +0000 http://www.gazregan.com/?p=6853 “My two visits to Cocktails in the Country not only forged friendships I’ll cherish for the rest of my life, it cemented the process I use to develop new cocktails.” Jim Meehan, PDT Wanna Take the Master Class? gazregan@nullgmail.com

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Jim Meehan

“My two visits to Cocktails in the Country not only forged friendships I’ll cherish for the rest of my life, it cemented the process I use to develop new cocktails.” Jim Meehan, PDT

Wanna Take the Master Class? gazregan@nullgmail.com

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Cocktails in the Country: The Fundamentals of Service http://www.gazregan.com/cocktails-in-the-country-the-fundamentals-of-service/ http://www.gazregan.com/cocktails-in-the-country-the-fundamentals-of-service/#respond Tue, 31 May 2016 12:28:06 +0000 http://www.gazregan.com/?p=6849 “Cocktails in the Country is the single most influential and essential course on drink we ever took.  We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together.” Jared Brown and Anistatia Miller Wanna Take the Master Class? gazregan@nullgmail.com

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Logo-Cocktails-in-the-Country-Rectangle-FBJared & Anistatia

“Cocktails in the Country is the single most influential and essential course on drink we ever took.  We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together.”

Jared Brown and Anistatia Miller

Wanna Take the Master Class? gazregan@nullgmail.com

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Cocktails in the Country: Good Bartenders Can Have a Massive Impact http://www.gazregan.com/cocktails-in-the-country-good-bartenders-can-have-a-massive-impact/ http://www.gazregan.com/cocktails-in-the-country-good-bartenders-can-have-a-massive-impact/#respond Tue, 31 May 2016 11:32:25 +0000 http://www.gazregan.com/?p=6845 “[After attending Cocktails in the Country] I was inspired once again that good bartenders can have a massive impact on a community and the lives of others,” Olivia Hu, Sunrise/Sunset, Brooklyn, NY Application Form from gazregan@nullgmail.com

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Don Julio Cover Olivia Hu

“[After attending Cocktails in the Country] I was inspired once again that good bartenders can have a massive impact on a community and the lives of others,” Olivia Hu, Sunrise/Sunset, Brooklyn, NY

Application Form from gazregan@nullgmail.com

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Cocktails in the Country: Dust N’ Bones by Hannah Morris, Tender Bar + Kitchen, Pittsburgh, PA http://www.gazregan.com/cocktails-in-the-country-dust-n-bones-by-hannah-morris-tender-bar-kitchen-pittsburgh-pa/ http://www.gazregan.com/cocktails-in-the-country-dust-n-bones-by-hannah-morris-tender-bar-kitchen-pittsburgh-pa/#respond Tue, 31 May 2016 09:56:42 +0000 http://www.gazregan.com/?p=6748 Dust N’ Bones Hannah Morris, Tender Bar + Kitchen, Pittsburgh, PA “Baijiu is practically a cocktail on its own; I just tried to highlight its savory notes akin to a dirty martini, my favorite after-shift drink. The name? I’m stoked about this summer’s Guns N’ Roses tour!” Hannah Morris Del Maguey Vida Single Village Mezcal, […]

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Dust N’ Bones

Hannah Morris, Tender Bar + Kitchen, Pittsburgh, PA

“Baijiu is practically a cocktail on its own; I just tried to highlight its savory notes akin to a dirty martini, my favorite after-shift drink. The name? I’m stoked about this summer’s Guns N’ Roses tour!” Hannah Morris

Del Maguey Vida Single Village Mezcal, as rinse

1.5 oz (45 ml) HKB Hong Kong Baijiu

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

.5 oz (15 ml) Don Zoilo Manzanilla Sherry

2 dashes salt

1 dash black pepper

1 lemon twist, as garnish

Rinse a chilled cocktail glass with the mezcal. Stir remaining ingredients over ice, strain into the glass, 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@nullgmail.com

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Cocktails in the Country: Irish Brunch by Jefferson Oatts, Fork Restaurant, Philadelphia, PA http://www.gazregan.com/cocktails-in-the-country-irish-brunch-by-jefferson-oatts-fork-restaurant-philadelphia-pa/ http://www.gazregan.com/cocktails-in-the-country-irish-brunch-by-jefferson-oatts-fork-restaurant-philadelphia-pa/#respond Mon, 30 May 2016 14:18:50 +0000 http://www.gazregan.com/?p=6745 Irish Brunch Jefferson Oatts, Fork Restaurant, Philadelphia, PA “The double-charred whiskey plays very well with the coffee and black walnut bitters. The amaro makes everything pop! Eggnog variation.” Jefferson Oatts 1.5 oz (45 ml) Jameson Black Barrel Irish Whiskey .33 oz (10 ml) Amaro Lucano .5 oz (15 ml) Eli Mason Demerarra Syrup .25 oz […]

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Irish Brunch

Jefferson Oatts, Fork Restaurant, Philadelphia, PA

“The double-charred whiskey plays very well with the coffee and black walnut bitters. The amaro makes everything pop! Eggnog variation.” Jefferson Oatts

1.5 oz (45 ml) Jameson Black Barrel Irish Whiskey

.33 oz (10 ml) Amaro Lucano

.5 oz (15 ml) Eli Mason Demerarra Syrup

.25 oz (7.5 ml) half-and-half

1 oz (30 ml) cold-brewed coffee

2 dashes Fee Brother’s Black Walnut Bitters

1 whole egg

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

 

For more Information about Cocktails in the Country, Click HERE

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

gazregan@nullgmail.com

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Cocktails in the Country: The Sleepy Smoker by Amelia Castro, Polite Provisions, San Diego, CA http://www.gazregan.com/cocktails-in-the-country-the-sleepy-smoker-by-amelia-castro-polite-provisions-san-diego-ca/ http://www.gazregan.com/cocktails-in-the-country-the-sleepy-smoker-by-amelia-castro-polite-provisions-san-diego-ca/#respond Fri, 27 May 2016 14:12:41 +0000 http://www.gazregan.com/?p=6743 The Sleepy Smoker Amelia Castro, Polite Provisions, San Diego, CA “This drink reminds me of a clam bake, and good food in your belly always leads to sleepiness.” Amelia Castro 1.5 oz (45 ml) Don Zoilo Manzanilla Sherry 1 oz (30 ml) Chase English Oak Smoked Vodka .5 oz (15 ml) Pierre Ferrand Dry Curaçao […]

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Amelia Castro Cover Chase Marmalade

The Sleepy Smoker

Amelia Castro, Polite Provisions, San Diego, CA

“This drink reminds me of a clam bake, and good food in your belly always leads to sleepiness.” Amelia Castro

1.5 oz (45 ml) Don Zoilo Manzanilla Sherry

1 oz (30 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1 orange twist, as garnish

Stir over ice, and 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@nullgmail.com

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Cocktails in the Country: Woman with the Tattooed Hands by Erick Castro, Polite Provisions, San Diego, CA http://www.gazregan.com/cocktails-in-the-country-woman-with-the-tattooed-hands-by-erick-castro-polite-provisions-san-diego-ca/ http://www.gazregan.com/cocktails-in-the-country-woman-with-the-tattooed-hands-by-erick-castro-polite-provisions-san-diego-ca/#respond Tue, 24 May 2016 14:14:57 +0000 http://www.gazregan.com/?p=6739 Woman with the Tattooed Hands Erick Castro, Polite Provisions, San Diego, CA “Western tiki interpretation. Great way to introduce them to amaro.” Erick Castro 1.5 oz (45 ml) Bulleit Bourbon .75 oz (22.5 ml) Amaro Lazzaroni 1.5 oz (45 ml) pineapple juice .5 oz (15 ml) Eli Mason Gomme Syrup .5 oz (15 ml) fresh […]

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Woman with the Tattooed Hands

Erick Castro, Polite Provisions, San Diego, CA

“Western tiki interpretation. Great way to introduce them to amaro.” Erick Castro

1.5 oz (45 ml) Bulleit Bourbon

.75 oz (22.5 ml) Amaro Lazzaroni

1.5 oz (45 ml) pineapple juice

.5 oz (15 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) fresh lime juice

1 mint sprig, as garnish

1 lime wheel, as garnish

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

 

For more Information about Cocktails in the Country, Click HERE

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

gazregan@nullgmail.com

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Cocktails in the Country: Get Lucky! by Abby Ehmann, Lucky, 168 Avenue B, New York, NY http://www.gazregan.com/cocktails-in-the-country-get-lucky-by-abby-ehmann-lucky-168-avenue-b-new-york-ny/ http://www.gazregan.com/cocktails-in-the-country-get-lucky-by-abby-ehmann-lucky-168-avenue-b-new-york-ny/#respond Mon, 23 May 2016 09:56:04 +0000 http://www.gazregan.com/?p=6737 Get Lucky! Abby Ehmann, Lucky, 168 Avenue B, New York, NY “Blood oranges are surprising to look at and all the ingredients love that lemon! Don’t drink too many.” Abby Ehmann 1.5 oz (45 ml) Charbay Meyer Lemon Flavored Vodka 1 oz (30 ml) Pierre Ferrand Dry Curaçao .5 oz (15 ml) Domaine de Canton […]

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Get Lucky!

Abby Ehmann, Lucky, 168 Avenue B, New York, NY

“Blood oranges are surprising to look at and all the ingredients love that lemon! Don’t drink too many.” Abby Ehmann

1.5 oz (45 ml) Charbay Meyer Lemon Flavored Vodka

1 oz (30 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) Domaine de Canton ginger liqueur

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

Several dashes Peychaud’s Bitters

1 blood orange wheel, as garnish

Stir over ice, and strain into a rocks 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@nullgmail.com

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Complete List of Books by Gary “gaz” Regan http://www.gazregan.com/complete-list-of-book-by-gary-gaz-regan/ http://www.gazregan.com/complete-list-of-book-by-gary-gaz-regan/#respond Sat, 21 May 2016 18:11:03 +0000 http://www.gazregan.com/?p=6780 1991 : The Bartender’s Bible 1995 : The Book of Bourbon and Other Fine American Whiskeys (with Mardee Haidin Regan) 1998 : The Martini: A Postcard Book (with Mardee Haidin Regan) 1998 : The Bourbon Companion (with Mardee Haidin Regan) 1999 : The Martini Companion (with Mardee Haidin Regan) 2002 : New Classic Cocktails (with […]

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1991 : The Bartender’s Bible

1995 : The Book of Bourbon and Other Fine American Whiskeys (with Mardee Haidin Regan)

1998 : The Martini: A Postcard Book (with Mardee Haidin Regan)

1998 : The Bourbon Companion (with Mardee Haidin Regan)

1999 : The Martini Companion (with Mardee Haidin Regan)

2002 : New Classic Cocktails (with Mardee Haidin Regan)

2003 : The Joy of Mixology

2009 : The Bartender’s GIN Compendium

2010 : The Cocktailian Chronicles: The Professor Years, Volume 1,

2011 : gaz regan’s annual manual for bartenders 2011

2012 : gaz regan’s annual manual for bartenders 2012

2012 : gaz regan’s 101 Best new Cocktails 2012

2013 : gaz regan’s annual manual for bartenders 2013

2013 : The Negroni: A gaz regan Notion

2014 : gaz regan’s 101 Best New Cocktails, Volume III

2015 : gaz regan’s 101 Best New Cocktails, Volume IV

2015 : The Negroni: Drinking to La Dolce Vita

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Cocktails in the Country: Italian Job by Christofer Moustakas, Juliette, Williamsburg, NY http://www.gazregan.com/cocktails-in-the-country-italian-job-by-christofer-moustakas-juliette-williamsburg-ny/ http://www.gazregan.com/cocktails-in-the-country-italian-job-by-christofer-moustakas-juliette-williamsburg-ny/#respond Sat, 21 May 2016 09:28:53 +0000 http://www.gazregan.com/?p=6735 Italian Job Christofer Moustakas, Juliette, Williamsburg, NY 1.5 oz (45 ml) Amaro Lucano .75 oz (22.5 ml) Del Maguey Vida Single Village Mezcal .5 oz (15 ml) Punt e Mes 1 oz (30 ml) pineapple juice 2 dashes Bittermens ‘Elemakule Tiki® Bitters 1 lemon twist, as garnish 1 maraschino cherry, as garnish Dry shake to […]

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Italian Job

Christofer Moustakas, Juliette, Williamsburg, NY

1.5 oz (45 ml) Amaro Lucano

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

.5 oz (15 ml) Punt e Mes

1 oz (30 ml) pineapple juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 lemon twist, as garnish

1 maraschino cherry, as garnish

Dry shake to froth the pineapple, and double-strain into a chilled coupe. 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@nullgmail.com

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505 Best New Cocktails: Mission Accomplished http://www.gazregan.com/505-best-new-cocktails-mission-accomplished/ http://www.gazregan.com/505-best-new-cocktails-mission-accomplished/#comments Wed, 18 May 2016 11:49:31 +0000 http://www.gazregan.com/?p=6777 It’s with a Heavy Heart, and a Smile on my face, that I’m announcing the end of the 101 Best New Cocktails project. I’ve just put the fifth and last book of this series to bed, and we’re hoping to have the book on the shelves before too very long.  I’ll keep you posted. Thanks […]

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101

It’s with a Heavy Heart, and a Smile on my face, that I’m announcing the end of the 101 Best New Cocktails project.

I’ve just put the fifth and last book of this series to bed, and we’re hoping to have the book on the shelves before too very long.  I’ll keep you posted.

Thanks to all the bartenders who have sent recipes to me over the years, thus making this series possible.

I like to think that, between us, we’ve provided future generations of barkeeps with a snapshot of the variety of cocktails that you guys have created over the past five years.

Onward and upward, then, to projects new and shiny. No time to let the moss grow!

To get the 101BNC App and books, with links to all manner of grand reading material, please click HERE

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Cocktails in the Country: Spicy Sunrise by Olivia Hu, Sunrise/Sunset, Brooklyn, NY http://www.gazregan.com/cocktails-in-the-country-spicy-sunrise-by-olivia-hu-sunrisesunset-brooklyn-ny/ http://www.gazregan.com/cocktails-in-the-country-spicy-sunrise-by-olivia-hu-sunrisesunset-brooklyn-ny/#respond Tue, 17 May 2016 09:43:27 +0000 http://www.gazregan.com/?p=6733 Spicy Sunrise Olivia Hu, Sunrise/Sunset, Brooklyn, NY “When I think tequila, I go spicy. I thought spicy peach for the juice component. PAMA seemed syrupy and would sink to the bottom nicely.” Olivia Hu 1.5 oz (45 ml) Don Julio Blanco Tequila 1 oz (30 ml) The American Juice Company’s Harriet Peacher Stowe .5 oz […]

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Olivia Hu Cover Don Julio

Spicy Sunrise

Olivia Hu, Sunrise/Sunset, Brooklyn, NY

“When I think tequila, I go spicy. I thought spicy peach for the juice component. PAMA seemed syrupy and would sink to the bottom nicely.” Olivia Hu

1.5 oz (45 ml) Don Julio Blanco Tequila

1 oz (30 ml) The American Juice Company’s Harriet Peacher Stowe

.5 oz (15 ml) fresh lemon juice

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

.5 oz (15 ml) PAMA, as float

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

gazregan@nullgmail.com

 

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Cocktails in the Country: The Fifth Element by Nicole White, Oregano Ristorante, Newburyport, MA http://www.gazregan.com/cocktails-in-the-country-the-fifth-element-by-nicole-white-oregano-ristorante-newburyport-ma/ http://www.gazregan.com/cocktails-in-the-country-the-fifth-element-by-nicole-white-oregano-ristorante-newburyport-ma/#respond Sun, 15 May 2016 20:38:07 +0000 http://www.gazregan.com/?p=6730 The Fifth Element Nicole White, Oregano Ristorante, Newburyport, MA “I named this in tribute to my favorite Milla Jovovich movie. I wanted it to match Leeloo’s hair—ginger two ways and lemon two ways. The peach and ginger complement the honey and citrus notes in the scotch, the egg white adds to the creaminess with just […]

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Nicole White Cover Highland Park

The Fifth Element

Nicole White, Oregano Ristorante, Newburyport, MA

“I named this in tribute to my favorite Milla Jovovich movie. I wanted it to match Leeloo’s hair—ginger two ways and lemon two ways. The peach and ginger complement the honey and citrus notes in the scotch, the egg white adds to the creaminess with just enough sweetness.” Nicole White

1.5 oz (45 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.25 oz (7.5 ml) The American Juice Company’s Ginger Gershwin

.25 oz (7.5 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) fresh lemon juice

1 egg white

Domaine de Canton ginger liqueur, as rinse

1 lemon twist, as garnish

Dry shake, then add ice and shake vigorously. Chill a cocktail glass and rinse with liqueur. Strain the cocktail 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@nullgmail.com

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Cocktails in the Country: Mrs. Charles by Meagan Schmoll, The Rose / Pink Garter Theatre, Jackson WY http://www.gazregan.com/cocktails-in-the-country-mrs-charles-by-meagan-schmoll-the-rose-pink-garter-theatre-jackson-wy/ http://www.gazregan.com/cocktails-in-the-country-mrs-charles-by-meagan-schmoll-the-rose-pink-garter-theatre-jackson-wy/#respond Tue, 10 May 2016 17:16:36 +0000 http://www.gazregan.com/?p=6725 Mrs. Charles Meagan Schmoll, The Rose / Pink Garter Theatre, Jackson WY “It is simple and lovely but has the heat of love in it with the Ancho Reyes and flamed twist.” Meagan Schmoll 1.5 oz (45 ml) Ketel One Vodka 1 oz (30 ml) La Quintinye Vermouth Royal Dry Vermouth .25 oz (7.5 ml) […]

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Meagan Schmoll Cover Ketel OneMrs. Charles

Meagan Schmoll, The Rose / Pink Garter Theatre, Jackson WY

“It is simple and lovely but has the heat of love in it with the Ancho Reyes and flamed twist.” Meagan Schmoll

1.5 oz (45 ml) Ketel One Vodka

1 oz (30 ml) La Quintinye Vermouth Royal Dry Vermouth

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

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

1 dash Regan’s Orange Bitters No. 6

1 flamed orange twist, as garnish

Stir over ice, and strain into a chilled Nick & Nora 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@nullgmail.com

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A Mothers’ Day Memory http://www.gazregan.com/a-mothers-day-memory/ http://www.gazregan.com/a-mothers-day-memory/#respond Sun, 08 May 2016 13:19:40 +0000 http://www.gazregan.com/?p=6718 My Two Mums, Vi and her Mother, Nan My Mum, Vi Regan, died in 2001, and I was privileged to spend her last six weeks with her in the UK. She lived at home for three of those weeks, and in a hospice for her last three weeks. She had a sense of humor throughout, […]

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vi nan may queen 198somethingMy Two Mums, Vi and her Mother, Nan

My Mum, Vi Regan, died in 2001, and I was privileged to spend her last six weeks with her in the UK. She lived at home for three of those weeks, and in a hospice for her last three weeks. She had a sense of humor throughout, which made it easier on me, and everyone else around. A typical demand from Vi while she was still at home went something like this:

“Gary, make me a cup of tea, please. In that little cup that Nan liked. And I’ll have some biscuits, too, please. Just two biscuits. And while you’re boiling the kettle you could make me a nice hot water bottle, too, for my feet. Not too hot, though. That last hot water bottle nearly burned my toes off.  And hurry up, would you? I’m dying, you know . . .”

“I know you’re a demanding old woman,” I’d tell her, and we’d smile together.

Vi died peacefully in the hospice on November 16, 2001.

A week or so later I opened her will. She had no money, but she owned her house, and as the only child, she left that to me. No surprises in the will. Except for an old photograph that she’d put in there. It was a signed picture of Vera Lynn.

Vera Lynn was a famed British singer who, during WWII, toured the world giving concerts for British forces overseas, and becoming known as “The Forces’ Sweetheart.” She was known for patriotic songs such as The White Cliffs of Dover, We’ll Meet Again, and There’ll Always be an England, and her popularity continued after the war when she devoted time to raising money for charity.

vera lynnI’d seen this picture before, though I can’t remember how Vi had gotten it in the first place. Still, though, seeing it made me smile. It was typical of Vi to put this into her will, knowing that it would take some of my sadness away after she’d gone.

About three years later, on a hot summer’s day, I was hanging out on the deck listening to The Wall, Pink Floyd’s masterpiece about a rock singer, born during WWII, going through a breakdown. There’s a track on the album called “Vera,” and it centers on Vera Lynn’s signature song, “We’ll Meet Again.”

“Does anybody here remember Vera Lynn?

Remember how she said that

We would meet again

Some sunny day?”

When that track played I suddenly understood why Vi had put the picture of Vera Lynn into her will. It stopped me dead in my tracks.

“We’ll Meet Again,” Vi was telling me.

It was a message from her.

A message from Heaven

We will indeed meet again, Vi.  We will, indeed.

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Cocktails in the Country: Chasing Daisies by Joann Spiegel, Mace, New York, NY http://www.gazregan.com/cocktails-in-the-country-chasing-daisies-by-joann-spiegel-mace-new-york-ny/ http://www.gazregan.com/cocktails-in-the-country-chasing-daisies-by-joann-spiegel-mace-new-york-ny/#respond Sat, 07 May 2016 17:58:53 +0000 http://www.gazregan.com/?p=6694 Chasing Daisies Joann Spiegel, Mace, New York, NY “Whoever said there is nothing in vodka cocktails was out of their mind. This is tasty and I think I will have another!” Joann Spiegel 1.5 oz (45 ml) Chase Marmalade Vodka .5 oz (15 ml) Amaro Lazzaroni .25 oz (7.5 ml) Suze .25 oz (7.5 ml) […]

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Joann Spielgel Cover Chase Marmalade

Chasing Daisies

Joann Spiegel, Mace, New York, NY

“Whoever said there is nothing in vodka cocktails was out of their mind. This is tasty and I think I will have another!” Joann Spiegel

1.5 oz (45 ml) Chase Marmalade Vodka

.5 oz (15 ml) Amaro Lazzaroni

.25 oz (7.5 ml) Suze

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

1 dash Lucid Absinthe Supérieure

Pinch salt

1 lemon twist, as garnish

Stir over ice, and strain into a chilled rocks 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@nullgmail.com

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101 Best New Cocktails: Ready, Steady, Fire! by Ralf Hubbers, Demain, Nijmegen, Gelderland, Netherlands http://www.gazregan.com/101-best-new-cocktails-ready-steady-fire-by-ralf-hubbers-demain-nijmegen-gelderland-netherlands/ http://www.gazregan.com/101-best-new-cocktails-ready-steady-fire-by-ralf-hubbers-demain-nijmegen-gelderland-netherlands/#respond Fri, 06 May 2016 16:55:42 +0000 http://www.gazregan.com/?p=6689 Ready, Steady, Fire! Ralf Hubbers, Demain, Nijmegen, Gelderland, Netherlands “Created for the not so honourable Dutch pirates, shooting their way through everyone and anyone, just to loot, drink and conquer the world. This drink is the aftermath, smoke rises and the ones still standing raise their glass or tankard to honour their fallen brothers.” Ralf […]

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Ready, Steady, Fire!

Ralf Hubbers, Demain, Nijmegen, Gelderland, Netherlands

“Created for the not so honourable Dutch pirates, shooting their way through everyone and anyone, just to loot, drink and conquer the world. This drink is the aftermath, smoke rises and the ones still standing raise their glass or tankard to honour their fallen brothers.” Ralf Hubbers

Ready, Steady, Fire!2 to 3 pods black cardamom

40 ml (1.35 oz) Bols Genever

10 ml (.33 oz) Ilegal Mezcal Reposado

10 ml (.33 oz) yellow Chartreuse

30 ml (1 oz) fresh lime juice

20 ml (.66 oz) runny honey

2 to 3 mint sprigs, as garnish

1 to 2 grinds black pepper, as garnish

Crack the cardamom in the base of the shaker. Add ice and the remaining ingredients. Shake and fine-strain into an old-fashioned glass. Add ice and the garnishes.

gaz sez:  This drink celebrates the Dutch pirates who fought my ancestors during the spice wars, and it’s hard to forgive their swashbuckling treachery even though a few hundred years have passed. Nevertheless, a damned good drink is a damned good drink no matter how you cut it, and Ready, Steady, Fire! is, for sure, a damned good drink. Nicely done, Ralf!

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101 Best New Cocktails: Old Man & The Sea by Andrew Winters, The Blind Rabbit, Anaheim, CA, USA http://www.gazregan.com/101-best-new-cocktails-old-man-the-sea-by-andrew-winters-the-blind-rabbit-anaheim-ca-usa/ http://www.gazregan.com/101-best-new-cocktails-old-man-the-sea-by-andrew-winters-the-blind-rabbit-anaheim-ca-usa/#respond Fri, 06 May 2016 16:49:35 +0000 http://www.gazregan.com/?p=6686 Old Man & The Sea Andrew Winters, The Blind Rabbit, Anaheim, CA, USA “Thank you for this opportunity.” Andrew Winters Apple wood chips 60 ml (2 oz) Bulleit bourbon 30 ml (1 oz) Zaya rum 7.5 ml (.25 oz) Fernet Branca 7.5 ml (.25 oz) Cinnamon Simple Syrup* 1 orange twist Put wood chips on […]

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Old Man & The Sea

Andrew Winters, The Blind Rabbit, Anaheim, CA, USA

“Thank you for this opportunity.” Andrew Winters

old man and the seaApple wood chips

60 ml (2 oz) Bulleit bourbon

30 ml (1 oz) Zaya rum

7.5 ml (.25 oz) Fernet Branca

7.5 ml (.25 oz) Cinnamon Simple Syrup*

1 orange twist

Put wood chips on a fireproof plate. Create the smoke by lighting on fire and then smothering the fire by setting a room-temperature rocks glass over the chips. This can take a minute so do it first, and make sure the glass is nice and foggy before you make the cocktail.

Stir remaining ingredients over ice. Turn the rocks glass upright, letting the smoke loft out as you strain into the glass. Flame the twist over the drink, then discard.

*Cinnamon Simple Syrup: Break up 5 cinnamon sticks and add to a pot with 240 ml (1 cup) water. Bring to a boil. Immediately turn off the heat and let steep for 10 minutes.  Strain the cinnamon water, return to the pot and bring back to a boil. Slowly add 400 g (2 cups) granulated sugar, stirring constantly dissolve. Remove from the heat once the sugar is completely dissolved. (Do not allow the syrup to boil for too long or it will be too thick once it cools.) Allow to cool completely for 30 minutes at room temperature before bottling. Shelf Life: 2 weeks

gaz sez:  Rum, Bourbon, Fernet, Cinnamon Simple? Of course it works.  Anyone can see that.  The smoked glass, though, is what helps this baby stand head and shoulders above the rest of the Chorus Line. Nice touch, Andrew.

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101 Best New Cocktails: Not Too Sloe by Francesco Lombardi, The Walrus Room, London, England, UK http://www.gazregan.com/101-best-new-cocktails-not-too-sloe-by-francesco-lombardi-the-walrus-room-london-england-uk/ http://www.gazregan.com/101-best-new-cocktails-not-too-sloe-by-francesco-lombardi-the-walrus-room-london-england-uk/#respond Fri, 06 May 2016 16:44:50 +0000 http://www.gazregan.com/?p=6682 Not Too Sloe Francesco Lombardi, The Walrus Room, London, England, UK “I wanted to create a softer alternative a classic Negroni, and doesn’t scare the ladies off! Soften it up with Aperol instead of Campari, and add a British touch with the sloe gin (Plymouth is my choice—it’s creamy and has a very fruity aftertaste). […]

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Not Too Sloe

Francesco Lombardi, The Walrus Room, London, England, UK

“I wanted to create a softer alternative a classic Negroni, and doesn’t scare the ladies off! Soften it up with Aperol instead of Campari, and add a British touch with the sloe gin (Plymouth is my choice—it’s creamy and has a very fruity aftertaste). The pink grapefruit juice adds the freshness and a slightly bitter taste to complement the Aperol. The cherry bitters give a nice aroma. Makes a great brunch aperitif or early evening drink, and an easy start for all those Negroni lovers out there like me.” Francesco Lombardi

Not Too Sloe25 ml (.8 oz) Plymouth sloe gin

25 ml (.8 oz) London dry gin

15 ml (.5 oz) Aperol

15 ml (.5 oz) Carpano Antica Formula

10 ml (.33 oz) fresh pink grapefruit juice

2 dashes cherry bitters

1 Amarena cherry, as garnish

1 orange twist, as garnish

Stir over ice and strain into a chilled coupe. Add the garnishes.

gaz sez:  Sloe gin does a fabulous job in this cocktail. It’s one of those “why didn’t I think of that” ingredients. And the cherry bitters (I used Fee Brothers) add a fabulous dimension to the drink. Not Too Sloe should be consumed quickly!

 

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An Open Letter to the Bartender Community http://www.gazregan.com/an-open-letter-to-the-cocktail-community/ http://www.gazregan.com/an-open-letter-to-the-cocktail-community/#comments Fri, 06 May 2016 11:03:38 +0000 http://www.gazregan.com/?p=6677 An Open Letter to the Bartender Community There’s been many feathers ruffled recently, and the ugly face of sexism has raised its head, with a focus on some very good friends of mine, a special light being shone on Dushan Zaric from The 86 Company. I’ve known Dushan for close to a decade now, and […]

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An Open Letter to the Bartender Community

There’s been many feathers ruffled recently, and the ugly face of sexism has raised its head, with a focus on some very good friends of mine, a special light being shone on Dushan Zaric from The 86 Company.

I’ve known Dushan for close to a decade now, and I know in my heart, that he’s no sexist. He’s the furthest thing from sexist I can think of. Please allow me to list a couple of facts:

  1. When presented with an opportunity to sell spirits in Dubai, Dushan Zaric refused “because I don’t want to sell our products in markets that have oppressive regimes or any other discriminatory policies. I specifically mean there the treatment of women, minorities and migrant workers.”
  2. EO has hired many women over the years. 2 of their 4 GMs have been women, for instance, and Julia Jaksic has been head chef there for almost 12 years.

I could go on, but I don’t see the need to. People who know Dushan have already rallied around him, simply because they know that he is one of the most caring souls in the industry. And many of these people have been women who Dushan has helped over the years.

How about me? Am I sexist? When I conduct my mindful bartending presentation I use an image of a woman with large breasts sitting in meditation pose while I’m talking about the benefits of meditation. I always say, “I’m taking advantage of showing you a picture of a woman with large breasts at this point,” I then show a picture of a hunk of a man in meditation pose “for all straight women or gay men in the room.”  Is that sexist? It probably is. I’ve never had complaints, though, and usually everyone laughs.  It’s a couple of throw-away lines. No more, no less.

IF, HOWEVER, someone wanted to smear my reputation, then those words and pictures would play right into their hands. And that, from what I can see, is what has happened to Dushan. His words have been taken out of context in order to fuel this witch-hunt.

I leave you to chew this over, folks, but I’m pleading with everyone out there who is still looking to harm Dushan to please stop and turn the conversation over to more real issues. I am sure if you talked to Dushan in person you would see he is not the person you’re making him out to be.

And if you are thinking of boycotting an entire company for the actions of one person within that company, I think you’d probably have to boycott every single spirits company out there, and then what would you sell in your bars? To threaten a small and vulnerable company and the livelihoods of the 10 people, 4 of them women, who work there surely seems preposterous. They are a company that has the best interest of bartenders, men and women, as the focus of their mission. Sure, The 86 Co is there to make money, but they do it in the most ethical way possible.

I want to go on record as standing firmly by Dushan’s side of this issue.  He couldn’t discriminate if his life depended on it. Of this I’m sure.

In conclusion, then, let me say this: If, in your mind, Dushan Zaric’s name is tainted in any way, then please consider my name to be tainted, too.

with lotsa love from gaz regan sig

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Cocktails in the Country: The Waldorf Astoria Bar Book Review http://www.gazregan.com/cocktails-in-the-country-the-waldorf-astoria-bar-book-review/ http://www.gazregan.com/cocktails-in-the-country-the-waldorf-astoria-bar-book-review/#respond Thu, 05 May 2016 15:28:36 +0000 http://www.gazregan.com/?p=6672 Frank Caiafa and I have been cocktail buddies for quite a few years, and his fabulous drinks have been featured time and time again in the 101 Best New Cocktails series. Frank Caiafa is a man who truly understands what he’s doing with a shaker. Now, Frank has done the un-doable. He has taken the […]

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waldorf

Frank Caiafa and I have been cocktail buddies for quite a few years, and his fabulous drinks have been featured time and time again in the 101 Best New Cocktails series.

Frank Caiafa is a man who truly understands what he’s doing with a shaker.

Now, Frank has done the un-doable. He has taken the Old Waldorf=Astoria Bar Book, and brought it completely up to date with this brand new tome that will, I predict, be hailed as a true classic in its own right, standing tall next to books such as Jim Meehan’s PDT Cocktail Book, another volume that will be used as a reference for the next 100 years and more.

Along with detailing all the old favorites that were born at the Waldorf (The Bronx being probably the most well-known), Frank brings us lots of his, and his crew’s new 21st-Century potions, too. But he doesn’t stop there.

Near as damn it every drink has been analyzed thoroughly by Caiafa in this book, and he’s painstakingly gone over ingredients, calling for specific spirits in most cases, and he has also detailed other, related drinks, along the way.  David Embury, in his book, The Fine Art of Mixing Drinks, did a fine job of analyzing cocktails back in the mid-20th-Century, but he would have done far better had he understood the craft as intimately as Frank Caiafa.

My favorite line in the book? “We are here to put smiles on people’s faces and help create memories.”

We are, indeed, Frank. We are, indeed.

If you are at all serious about cocktails, just buy the damned book, wudja? You need it. You’ll have to get it one day, so you might as well get it today.

CLICK HERE TO BUY THE BOOK FROM AMAZON

TO LEARN MORE ABOUT COCKTAILS IN THE COUNTRY CLICK HERE

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101 Best New Cocktails: New Fashioned by Sonny De Lido, Pizza East Shoreditch, London, England, UK http://www.gazregan.com/101-best-new-cocktails-new-fashioned-by-sonny-de-lido-pizza-east-shoreditch-london-england-uk/ http://www.gazregan.com/101-best-new-cocktails-new-fashioned-by-sonny-de-lido-pizza-east-shoreditch-london-england-uk/#respond Thu, 28 Apr 2016 15:15:47 +0000 http://www.gazregan.com/?p=6660 New Fashioned Sonny De Lido, Pizza East Shoreditch, London, England, UK “Many ladies don’t like Old-Fashioneds so I made one for them. I replaced the sugar cube with a barspoon of maraschino and a hint of blackberries!” Sonny De Lido 40 ml (1.35 oz) Woodford Reserve bourbon 15 ml (.5 oz) crème de mûre 5 […]

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New Fashioned

Sonny De Lido, Pizza East Shoreditch, London, England, UK

“Many ladies don’t like Old-Fashioneds so I made one for them. I replaced the sugar cube with a barspoon of maraschino and a hint of blackberries!” Sonny De Lido

New Fashioned40 ml (1.35 oz) Woodford Reserve bourbon

15 ml (.5 oz) crème de mûre

5 ml (.16 oz or 1 teaspoon) maraschino liqueur

2 drops Angostura bitters

1 lemon twist, as garnish

Stir over ice in an old-fashioned glass and add the garnish.

gaz sez:  Sonny says that he created the New Fashioned for the ladies, and if that’s the case I’ve been using the wrong restroom all my life. This drink suits me down to the ground.  Nice one, Sonny!

SUBMIT your recipe for consideration HERE

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101 Best New Cocktails: Magic Julep by Giuseppe González, Suffolk Arms, New York, NY http://www.gazregan.com/101-best-new-cocktails-magic-julep-by-giuseppe-gonzalez-suffolk-arms-new-york-ny/ http://www.gazregan.com/101-best-new-cocktails-magic-julep-by-giuseppe-gonzalez-suffolk-arms-new-york-ny/#respond Thu, 28 Apr 2016 15:13:36 +0000 http://www.gazregan.com/?p=6654 Magic Julep Giuseppe González, Suffolk Arms, New York, NY 8 to 10 fresh mint leaves 30 ml (1 oz) simple syrup 30 ml (1 oz) Fernet Branca 30 ml (1 oz) Angostura bitters 1 fresh mint sprig, as garnish Muddle the mint leaves in the simple syrup in the bottom of a Julep cup.  Add […]

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Magic Julep

Giuseppe González, Suffolk Arms, New York, NY

Magic Julep8 to 10 fresh mint leaves

30 ml (1 oz) simple syrup

30 ml (1 oz) Fernet Branca

30 ml (1 oz) Angostura bitters

1 fresh mint sprig, as garnish

Muddle the mint leaves in the simple syrup in the bottom of a Julep cup.  Add crushed ice and the remaining ingredients. Stir well, add more crushed ice to form a cone on top of the drink, and add the garnish.

gaz sez:  In April, 2016, I was in Manhattan to conduct a Mindful Bartender presentation at a midtown hotel, so I figured I’d look at Giuseppe González’ new joint, Suffolk Arms, to see if it was really as fabulous as everyone had been telling me. It was. It was more than that.

I spent a delightful couple of hours in this joint, and my drink of choice was Giuseppe’s Magic Julep. It’s a delightful quaff, and Giuseppe is a delightful chap, too.  Well done, Brother. You constantly take us to new heights, and amazingly, you’ve managed to open a 5-star craft cocktail bar that feels like a neighborhood hang-out.

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Cocktails in the Country: Application Form http://www.gazregan.com/cocktails-in-the-country-application-form/ http://www.gazregan.com/cocktails-in-the-country-application-form/#respond Thu, 28 Apr 2016 14:16:59 +0000 http://www.gazregan.com/?p=6667 Application to take gaz regan’s Cocktails in the Country Master of Service Course, 2016. All students must reside legally in the USA, and they must have spent at least three years in the hospitality industry. Students are NOT allowed to drive to or from this workshop. PLEASE copy this form, paste it into a text […]

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Application to take gaz regan’s

Cocktails in the Country Master of Service Course, 2016.

All students must reside legally in the USA, and they must have spent at least three years in the hospitality industry.

Students are NOT allowed to drive to or from this workshop.

PLEASE copy this form, paste it into a text document, and complete it on your computer. Do not hand-write your answers!  Thanks so much.

DATES: (subject to change if necessary)

  1. April 18/19

  2. May 9/10

  3. June 6/7

  4. June 20/21

  5. June 27/28

  6. July 11/12

  7. August 1/2

  8. August 8/9

  9. August 15/16

  10. August 22/23

 

YOUR PREFERRED DATE (Please pick 2):

 

Name:

Name & Address of the Bar at which You Work

Web site address of the bar:

Personal Email Address:

Cell phone Number

Home Address:

Please List the Bars (Name and City) at which you have Worked to prove your 3-Year-Minimum in the business, and please give dates:

 

Please email Completed Form to gazregan@nullgmail.com

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Cocktails in the Country: Bartenders Can Change the World http://www.gazregan.com/cocktails-in-the-country-bartenders-can-change-the-world/ http://www.gazregan.com/cocktails-in-the-country-bartenders-can-change-the-world/#respond Thu, 28 Apr 2016 12:04:47 +0000 http://www.gazregan.com/?p=6664 WANNA BECOME A MINDFUL BARTENDER? WRITE TO GAZREGAN@nullGMAIL.COM MORE DETAILS HERE  

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tutu

WANNA BECOME A MINDFUL BARTENDER?

WRITE TO GAZREGAN@nullGMAIL.COM

MORE DETAILS HERE

 

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Mindful Bartending: The Intuitive Bartender http://www.gazregan.com/mindful-bartending-the-intuitive-bartender/ http://www.gazregan.com/mindful-bartending-the-intuitive-bartender/#respond Mon, 25 Apr 2016 11:23:00 +0000 http://www.gazregan.com/?p=6651 “It is always with excitement that I wake up in the morning wondering what my intuition will toss up to me, like gifts from the sea. I work with it and rely on it. It’s my partner.” Jonas Salk The intuitive bartender listens internally to the messages the barroom sends. And acts accordingly.

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“It is always with excitement that I wake up in the morning wondering what my intuition will toss up to me, like gifts from the sea. I work with it and rely on it. It’s my partner.” Jonas Salk

The intuitive bartender listens internally to the messages the barroom sends.

And acts accordingly.

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Cocktails in the Country: Observe your Problems Being Cleansed from your Very Soul http://www.gazregan.com/cocktails-in-the-country-observe-your-problems-being-cleansed-from-your-very-soul/ http://www.gazregan.com/cocktails-in-the-country-observe-your-problems-being-cleansed-from-your-very-soul/#respond Sun, 24 Apr 2016 14:58:15 +0000 http://www.gazregan.com/?p=6645 A Tale of Gin, Saloons, and a Cocktail with a Mean Pair of Gams “You walk into a saloon, belly up to the bar, and ask for a Dry Gin Martini, straight-up, no garnish, water on the side, no ice.  The bartender asks if you want a particular brand of gin.  You make your choice.  […]

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A Tale of Gin, Saloons, and a Cocktail with a Mean Pair of Gams

“You walk into a saloon, belly up to the bar, and ask for a Dry Gin Martini, straight-up, no garnish, water on the side, no ice.  The bartender asks if you want a particular brand of gin.  You make your choice.  You give it to her straight.  “Brimelow’s Gin, please.  The high-proof bottling if you have it, or . . .”

“Oh, we have the high-proof Brimelow’s alright,” the bartender tells you.  “Good gin, too.  Been a best seller since it hit the shelves back in 2003.  Not that far back in gin terms, but the Brimelow family’s been in the gin biz since 1794, you know.  Arthur Brimelow started the company.  Bastard to work for, they say . . .”

You take a barstool, you sip your ice-cold elixir, you observe your problems being cleansed from your very soul, you watch as your focus sharpens, and the bartender, who has been waiting for this exact moment, says, “They added The Professor - Copysage to the original recipe to make this bottling.  That’s where you’re getting that sense of peace.  It’s the sage.”

Or maybe that’s not what she says at all.  Maybe she tells you that the gin you chose is the only gin in the world that’s made in an Austrian hybrid still, and that each botanical is distilled separately.  Or perhaps the bartender will tell you all about the origins of gin.  About Dutch Courage.  About Gin Lane.  About Dr. Sylvius, the seventeenth-century Dutch professor who created the world’s first gin.  Or did he?

Some bartenders might quote from Casablanca when you order your Dry Gin Martini: “Of all the gin joints in all the towns in all the world . . .”  Other bartenders might recite the old Ogden Nash poem, instead:  “There’s something about a Martini . . .”  and every now and then you’ll meet a bartender who tries to get you to switch your brand of gin.  “If you usually drink Brimelow’s Gin, I’m going to suggest you try this new one, Hopewell’s Gin.  It’s not quite the same, but it it’s sort of in the same family if you know what I mean . . . lots of my regulars are switching to it.”

There are bartenders in this world, and God bless each and every one of them, who won’t just try to get you to switch gins, they’ll try to change the whole damned cocktail.  “How about trying a Martinez instead of a Martini?  Different drink, that’s for sure, but she’s sort of the Martini’s mother.  You might want to take her around the dance- floor once or twice.  She’s got a mean pair of gams.”  And the same bartenders, you can bet your bottom dollar, will eventually turn you on to Aviation cocktails.  And you’ll be oh so glad you found the Aviation . . . ”

Excepted from The Gin Compendium, 2009, by gaz regan  Illo by Stuffy Shmitt

WANNA BECOME A MINDFUL BARTENDER?

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MORE DETAILS HERE

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Cocktails in the Country: May 9/10 http://www.gazregan.com/cocktails-in-the-country-may-910/ http://www.gazregan.com/cocktails-in-the-country-may-910/#comments Sun, 24 Apr 2016 13:14:05 +0000 http://www.gazregan.com/?p=6641 IN 15 DAYS 10 BARTENDERS WILL SPEND 2 DAYS IN THE HUDSON VALLEY MIXING DRINKS WITH THESE FABULOUS PRODUCTS WANNA BECOME A MINDFUL BARTENDER? NEXT MASTER CLASS: MAY 9/10 WRITE TO GAZREGAN@nullGMAIL.COM MORE DETAILS HERE

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IN 15 DAYS 10 BARTENDERS WILL SPEND 2 DAYS IN THE HUDSON VALLEY MIXING DRINKS WITH THESE FABULOUS PRODUCTS

2016 Sponsor Lineup

WANNA BECOME A MINDFUL BARTENDER?

NEXT MASTER CLASS: MAY 9/10

WRITE TO GAZREGAN@nullGMAIL.COM

MORE DETAILS HERE

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Cocktails in the Country: Scholarship Update http://www.gazregan.com/cocktails-country-scholarship-update/ http://www.gazregan.com/cocktails-country-scholarship-update/#respond Fri, 22 Apr 2016 12:47:12 +0000 http://www.gazregan.com/?p=6633 Olivia Hu, of Sunrise/Sunset, Brooklyn, NY Won this week’s Hanna Lee $250 Scholarship to attend Cocktails in the Country! CONGRATULATIONS, OLIVIA! NEXT MASTER CLASS: MAY 9/10 TO JOIN THIS MINDFUL WORKSHOP WRITE TO GAZREGAN@nullGMAIL.COM

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Don Julio Cover Olivia Hu

Olivia Hu, of Sunrise/Sunset, Brooklyn, NY

Won this week’s Hanna Lee $250 Scholarship to attend Cocktails in the Country!

CONGRATULATIONS, OLIVIA!

NEXT MASTER CLASS: MAY 9/10

TO JOIN THIS MINDFUL WORKSHOP

WRITE TO GAZREGAN@nullGMAIL.COM

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101 Best New Cocktails: It Doesn’t Take an Empire by Simon Ford, The 86 Co, New York, NY http://www.gazregan.com/101-best-new-cocktails-it-doesnt-take-an-empire-by-simon-ford-the-86-co-new-york-ny/ http://www.gazregan.com/101-best-new-cocktails-it-doesnt-take-an-empire-by-simon-ford-the-86-co-new-york-ny/#respond Tue, 19 Apr 2016 15:45:18 +0000 http://www.gazregan.com/?p=6628 It Doesn’t Take an Empire Simon Ford, The 86 Co, New York, NY “Here is a new recipe of mine that I have created that I am particularly proud of. Still pretty simple but it has Gin and Tea in it so you can’t go wrong.” Simon Ford 60 ml (2 oz) Fords gin 15 […]

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It Doesn’t Take an Empire

Simon Ford, The 86 Co, New York, NY

“Here is a new recipe of mine that I have created that I am particularly proud of. Still pretty simple but it has Gin and Tea in it so you can’t go wrong.” Simon Ford

60 ml (2 oz) Fords gin

15 ml (.5 oz) fresh lemon juice

22.5 ml (.75 oz) simple syrup

30 ml (1 oz) Martini & Rossi Sweet Vermouth Infusion*

1 dash Angostura bitters

Club soda

1 maraschino cherry, as garnish

Shake over ice and strain into a highball glass. Top with soda and add the garnish.

*Martini & Rossi Sweet Vermouth Infusion: Take a one liter or 750ml bottle of Martini & Rossi sweet vermouth and infuse it with 4 or 3 heaping tablespoons of market spice/chai tea. Let it sit for 1.5 hours. Strain and keep refrigerated.

gaz sez: “Keep it Simple, Stupid” is not a bad catch-phrase, and although Simon managed to keep it simple with this recipe, he’s far from being stupid. Lest you didn’t know, Simon is one of the owners of The 86 Company that offers top-of-the-line spirits at ultra-reasonable prices, packed in bartender-friendly bottles. And he’s a damned good bartender, too!

 

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101 Best New Cocktails: Gilbert by Dushan Zaric, The 86 Co, New York, NY http://www.gazregan.com/101-best-new-cocktails-gilbert-by-dushan-zaric-the-86-co-new-york-ny/ http://www.gazregan.com/101-best-new-cocktails-gilbert-by-dushan-zaric-the-86-co-new-york-ny/#respond Tue, 19 Apr 2016 15:39:26 +0000 http://www.gazregan.com/?p=6623 Gilbert Dushan Zaric, The 86 Co, New York, NY 10 red Concord grapes 30 ml (1 oz) BarSol Pisco Italia 30 ml (1 oz) Chardonnay (lightly oaked) 22.5 ml (.75 oz) fresh lemon juice 15 ml (.5 oz) rich simple syrup (2:1) 3 drops 5-Spice Bitters* (Bar Keep Chinese Bitters are highly recommendable as a […]

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Gilbert

Dushan Zaric, The 86 Co, New York, NY

Gilbert Dushan Zaric10 red Concord grapes

30 ml (1 oz) BarSol Pisco Italia

30 ml (1 oz) Chardonnay (lightly oaked)

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) rich simple syrup (2:1)

3 drops 5-Spice Bitters* (Bar Keep Chinese Bitters are highly recommendable as a substitute)

Champagne grapes, as garnish

Muddle the grapes in a mixing glass. Add ice and the remaining ingredients. Shake hard and double-strain into a cocktail coupe. Add the garnish.

5-Spice Bitters: Using a hand torch, slightly burn 5 large brown sugar cubes. Add them, 2 bottles of overproof rum (such as Goslings 151), two 2-inch pieces of ginger, 4 cinnamon sticks, 65 g (.75 cup) whole cloves, 70 g (.5 cup) Szechuan peppercorns, and 8 star anise pods to a 2-liter Mason jar. Let infuse for 2 weeks in cool, dry, and dark place. Strain and store for use. Yields: 2 liters. Shelf life: forever.

gaz sez:  Trust Dushan Zaric to tease every last nuance out of such an excellent product as BarSol’s Italia Pisco, and to do it with such fabulous style. You make me smile, my friend.

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Cocktails in the Country: The 2016 Adventure is about to Begin http://www.gazregan.com/cocktails-in-the-country-the-2016-adventure-is-about-to-begin/ http://www.gazregan.com/cocktails-in-the-country-the-2016-adventure-is-about-to-begin/#respond Sat, 16 Apr 2016 17:42:31 +0000 http://www.gazregan.com/?p=6615 The First Mindful Bartending Master Class of 2016 Starts on Monday, April 18, and One of the Ten Worthy Bartenders Below Will Receive a Check for $250 Courtesy of The Hanna Lee CitC Scholarship Fund We’re Looking forward to Welcoming Christofer Moustakas Juliette, Williamsburg NY Hannah Morris Tender Bar + Kitchen, Pittsburgh, PA. Meagan Schmoll […]

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The First Mindful Bartending Master Class

of 2016 Starts on Monday, April 18, and

One of the Ten Worthy Bartenders Below

Will Receive a Check for $250

Courtesy of The Hanna Lee CitC Scholarship Fund

Hanna Lee Logo

We’re Looking forward to Welcoming

Christofer Moustakas
Juliette, Williamsburg NY
Hannah Morris
Tender Bar + Kitchen, Pittsburgh, PA.
Meagan Schmoll
The Rose / Pink Garter Theatre, Jackson WY
Abby Ehmann
Lucky, 168 Avenue B, NYC
Erick Castro
Polite Provisions, San Diego, CA
Amelia Castro
Polite Provisions, San Diego, CA
Olivia Hu
Sunrise/Sunset, Brooklyn, NY
Joann Spiegel
Mace, New York
Nicole White
Oregano Ristorante, Newburyport, MA
Nolka, South Berwick, ME
Jefferson Oatts
Fork Restaurant, Philadelphia, PA

Apply to Take a Mindful Bartending Worshop

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101 Best New Cocktails: Bee Negroni by Maxime Verrier, HIMKOK, Oslo, Norway http://www.gazregan.com/101-best-new-cocktails-bee-negroni-by-maxime-verrier-himkok-oslo-norway/ http://www.gazregan.com/101-best-new-cocktails-bee-negroni-by-maxime-verrier-himkok-oslo-norway/#respond Thu, 14 Apr 2016 16:45:09 +0000 http://www.gazregan.com/?p=6605 Bee Negroni Maxime Verrier, HIMKOK, Oslo, Norway “I love drinks that tell you a story. This drink is inspired by the bees producing the beeswax we use to infuse our gin. This Negroni represents the journey of nature and hard work of bees. “St. Germain will bring the elderflower blossoms’ touch, then sloe gin the […]

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Bee Negroni

Maxime Verrier, HIMKOK, Oslo, Norway

“I love drinks that tell you a story. This drink is inspired by the bees producing the beeswax we use to infuse our gin. This Negroni represents the journey of nature and hard work of bees.

“St. Germain will bring the elderflower blossoms’ touch, then sloe gin the berries notes (cherry and plum) and the beeswax-infused gin will bring the final touch. Campari for bitterness and Antica Formula for the rich spices notes.

“This Negroni will bring you, from flowers to fruit, honey and spices, with a much needed bitter character.” Maxime Verrier

Bee Negroni10 ml (.33 oz) sloe gin

20 ml (.66 oz) Beeswax-Infused Gin*

20 ml (.66 oz) Carpano Antica Formula

15 ml (.5 oz) Campari

1 barspoon St. Germain

1 orange twist, as garnish

Pour all the ingredients in a rock glass. Fill with ice and stir gently. Add the garnish.

*Beeswax-Infused Gin: Combine 20 g (about 1.5 tablespoons) of beeswax and 1 liter of London dry gin. Cook sous vide or in a closed container at 40°C (105°F) for 6 hours.

gaz sez:  Maxime and the crew at HIMKOK sent me a sample of their beeswax-infused gin so I could try this drink, so I awarded extra points for effort here! The extra points weren’t needed, though—the cocktail is superb, and stands tall on its own merits.

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101 Best New Cocktails: White Sazerac by Maroš Dzurus, HIMKOK, Oslo, Norway http://www.gazregan.com/101-best-new-cocktails-white-sazerac-by-maros-dzurus-himkok-oslo-norway/ http://www.gazregan.com/101-best-new-cocktails-white-sazerac-by-maros-dzurus-himkok-oslo-norway/#respond Thu, 14 Apr 2016 16:41:06 +0000 http://www.gazregan.com/?p=6602 White Sazerac Maroš Dzurus, HIMKOK, Oslo, Norway “The Sazerac as always evolved through its history. Starting with cognac and Peychaud’s bitters, then moving to rye whiskey with the addition of Absinthe. “This is my new interpretation of this cocktail—a nice, delicate yet powerful Sazerac. It’s more of a Nordic style with aquavit, Becherovka, Frangelico, simple […]

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White Sazerac

Maroš Dzurus, HIMKOK, Oslo, Norway

“The Sazerac as always evolved through its history. Starting with cognac and Peychaud’s bitters, then moving to rye whiskey with the addition of Absinthe.

“This is my new interpretation of this cocktail—a nice, delicate yet powerful Sazerac. It’s more of a Nordic style with aquavit, Becherovka, Frangelico, simple syrup and Absinthe.

“The aquavit we produce at Himkok get very fresh notes and delicate spices, but you can use any kind of unaged aquavit. Becherovka will bring some winter flavors, replace the bitterness of the Peychaud’s bitters and enhance the flavor and spices of the aquavit. Frangelico opens up the nutty taste. The spray of Absinthe and lemon are for the freshness in the drink.” Maroš Dzurus

white sazeracAbsinthe, as rinse

40 ml (1.35 oz) white aquavit

10 ml (.33 oz) Becherovka

10 ml (.33 oz) Frangelico

2.5 ml simple syrup

1 lemon twist, as garnish

Coat a coupette with Absinthe. Stir the remaining ingredients over ice and strain into the glass. Add the garnish.

gaz sez:  Himkok seems to be putting out some pretty fabulous drinks (see, also, the Bee Negroni), and this one will likely blow your socks off. Maroš sent me a small bottle of aquavit, fashioned by the one and only Monica Berg, in order that I could test this baby in its natural state. What can I say? Monica would never steer anyone wrong.  And Maroš’ recipe is to die for.  Get yourself to Oslo if you must, but don’t miss this one.

 

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101 Best New Cocktails: Geraldine’s Ginger Fizz by Chris Edwardes, Hidden House, Stari Grad, Croatia http://www.gazregan.com/101-best-new-cocktails-geraldines-ginger-fizz-by-chris-edwardes-hidden-house-stari-grad-croatia/ http://www.gazregan.com/101-best-new-cocktails-geraldines-ginger-fizz-by-chris-edwardes-hidden-house-stari-grad-croatia/#respond Thu, 07 Apr 2016 14:45:30 +0000 http://www.gazregan.com/?p=6598 Geraldine’s Ginger Fizz Chris Edwardes, Hidden House, Stari Grad, Croatia “A summer winner that outsold all the other cocktails on our list, created for the lovely Geraldine Coates when she visited Hidden.” Chris Edwardes 4 slices fresh ginger 50 ml (1.7 oz) Beefeater gin 12.5 ml (.42 oz) elderflower liqueur 12.5 ml (.42 oz) elderflower […]

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Geraldine’s Ginger Fizz

Chris Edwardes, Hidden House, Stari Grad, Croatia

“A summer winner that outsold all the other cocktails on our list, created for the lovely Geraldine Coates when she visited Hidden.” Chris Edwardes

Geraldine's Ginger Fizz4 slices fresh ginger

50 ml (1.7 oz) Beefeater gin

12.5 ml (.42 oz) elderflower liqueur

12.5 ml (.42 oz) elderflower syrup

25 ml (.8 oz) fresh lemon juice

5 turns black pepper

100 ml (3.4 oz) Sprite

1 lemon wheel, as garnish

Muddle the ginger thoroughly in a shaker. Add the remaining ingredients (except the Sprite) and as much ice as possible. Shake like your life depends upon it. Dump into a goblet and add more ice. Top with the Sprite and add the garnish and two straws.

gaz sez:  I love ginger, so this baby got tested quickly, and, as expected, Chris Edwardes did a balancing act that few can even aspire to. (The black pepper brought more than its fair share to this party.) The fact that the drink is dedicated to my Sister in Gin, Geraldine Coates, had nothing to do with my love for this fine quaff. Honest!

 

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101 Best New Cocktails: Maman Brigitte by Tristan Simon, A La Française, Paris, France http://www.gazregan.com/101-best-new-cocktails-maman-brigitte-by-tristan-simon-a-la-francaise-paris-france/ http://www.gazregan.com/101-best-new-cocktails-maman-brigitte-by-tristan-simon-a-la-francaise-paris-france/#respond Thu, 07 Apr 2016 14:41:23 +0000 http://www.gazregan.com/?p=6594 Maman Brigitte Tristan Simon, A La Française, Paris, France “This recipe came across my mind while doing research on the next cocktail menu for the bar. I was considering the French rhum agricole part, and wondering how I could balance this typical French spirit with some traditional cocktail recipes. At some point I got to […]

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Maman Brigitte

Tristan Simon, A La Française, Paris, France

“This recipe came across my mind while doing research on the next cocktail menu for the bar. I was considering the French rhum agricole part, and wondering how I could balance this typical French spirit with some traditional cocktail recipes. At some point I got to the Brandy Alexander, with is a personal favorite… Then for some reason I considered twisting it with some classic tiki aromatics. Maman Brigitte was born!

“As for the name, you may wonder. I first considered calling it ‘Baron Samedi,’ for the Voodoo Iwa (god) of death and resurrection. Then I considered it was kind of a common name. With further research it appeared the guy had a wife, ‘Maman Brigitte,’ Iwa of death (too) and also of curing ulcers (an always useful skill!).

“I then ended up with a tiki twist on the Brandy Alexander, based on uncommonly used French rhum, named after a Voodoo goddess of death and curing ulcers. It was a complete go!” Tristan Simon

Maman Brigitte30 ml (1 oz) St James Rum Agricole Imperial Blanc

20 ml (.66 oz) St James Rum Agricole Royal Ambre

10 ml (.33 oz) Marie Brizard Chocolat Royal liqueur

10 ml (.33 oz) Monin falernum syrup

20 ml (.66 oz) heavy cream

10 ml (.33 oz) coconut cream

Grated nutmeg, as garnish

Shake vigorously over ice (in a Japanese-style shaker, if available). Double-strain into a chilled cocktail glass and add the garnish. Drink, santé!

 

gaz sez: I’ll take 5 of these after dinner, please. Every day of the week . . .

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