Meet gaz

Gaz Regangaz regan, the bartender formerly known as Gary Regan, works six shifts at The Dead Rabbit in New York City.  Every year.

gaz also writes The Cocktailian, a regular column, for The San Francisco Chronicle. He has also written for The Malt Advocate, Nation’s Restaurant News, Cheers Magazine, and The Wine Enthusiast, and his work has been featured in magazines such as Food Arts, Food & Wine, Wine & Spirits, Imbibe (UK), and various others. His work is also published in magazines in the U.K., Australia, Austria, China, Czech Republic, Germany, Mauritius, Mozambique, Namibia, New Zealand, Russia, Slovakia, South Africa, and Switzerland.

Along with Dushan Zaric and Aisha Sharpe, gaz is one of the founders of The Institute for Mindful Bartending.  He has conducted workshops on this subject in Paris, Dubai, Beirut, Moscow, and in various cities in the USA, and he also writes about the subject on his blog, and in his series of books, The Annual Manual for Bartenders.  “Bartenders can change the world,” says gaz, “and mindful bartending can be a good way to start.”

gaz works regularly with companies such as Diageo, Pernod-Ricard, Heaven Hill, and other major spirits producers and marketers, and he travels the world holding workshops, judging cocktail competitions, and making public appearances. He’s a regular judge at Diageo’s World Class competition, he usually speaks at the London Cocktail Week, and he has judged cocktail competitions in Australia, France, London, Slovakia, and of course, the USA.

gaz also headed up the Bar Smarts Graduates Program for Pernod-Ricard USA in 2011 and 2012 — it was a traveling roadshow of cocktail innovators, movers, and shakers that roamed the USA highlighting innovative bartending techniques of the best of the best in the bar business.

gaz publishes a free e-mail newsletter, gaz regan’s Notion, that reaches over 10,000 bartenders and consumers by email, and he maintains the Worldwide Bartender Database, an on-line community that’s well over 3,000 strong. Over 80% of the members of this database are in the USA, and the vast majority of the best bars in America are represented here. gaz uses the database to let bartenders know about jobs, competitions, and festivals in The Weekly Shooter, and he also sends solid information to member bartenders in another weekly email newsletter, The Bartender’s Bulletin.

gaz’s two facebook pages reach almost 7,000 people, and he’s followed by almost 7,000 people on twitter (@gazregan)

gaz’s first book, The Bartender’s Bible, was published in 1991, and between 1995 and 1998, together with Mardee Haidin Regan, he co-wrote The Book of Bourbon and Other Fine American Whiskey, The Bourbon Companion, New Classic Cocktails, and The Martini Companion.

gaz wrote The Joy of Mixology in 2003, the Bartender’s GIN Compendium in 2009, and The Cocktailian Chronicles: The Professor Years, Volume 1, was published in June, 2010. gaz regan’s Annual Manual for Bartenders was released in 2011, another one came out the following year, and if he gets a move on there will be a third edition in 2013.   He also wrote 101 Best New Cocktails which was published in 2012

gaz also conducted Cocktails in the Country, a series of two-day bartender workshops, for seven years, from 2001 until 2007. During his 7-year run, gaz trained bartenders from top cocktail bars in New York, London, Bratislava, Chicago, Los Angeles, San Francisco, Miami, Boston, and various other major cities

gaz lives in a small village in the Hudson Valley, about 50 miles north-west of the Big Apple.

Interviews and further shameless self-promotion

Top Ten Bartenders in History

BarChick Interview, August, 2012

Interview by Emily Bell about my Best Bartenders presentation at Starchefs, 2012

Interview in Find Eat Drink, Sep, 2013

Interview in Drink magazine (Asia), Sep 2013

Influencer on the Month (April 2014)

Interview with Food & Leizure International Interview Fall 2013, published Sep, 2014. Greece: Eleni Nikoloulia

Singapore Straights Times, April, 2014

Gary ‘Gaz’ Regan Knows More About The Culture Of Drink Than Basically Anybody