Posts Tagged ‘bartender’

Bartender Brain Trust

Wednesday, March 27th, 2019

The Worldwide Bartender Database

An Organization Hatched by

Gaz Regan and Arthur Shapiro,

Recently Held the World’s First

Bartender Brain Trust

at New York’s Dead Rabbit.


“A Global Spirits company charged us to delve into the heads of some of New York’s Finest Bartenders to get their opinions on a soon-to-be-released new product,” says Shapiro. “I think we did them proud.”

“We were asked to find bartenders who represented a variety of bars,” says Regan, “so we had a great mix of people who work at some of the fanciest bars in town, and folk who stand behind the stick in some great neighborhood saloons, too.

The afternoon at The Dead Rabbit was very interesting, to say the least. Shapiro led the way, probing the bartenders mercilessly as they sipped, evaluated, chatted, and did what bartenders do best: They gave us honest answers.


We listened.  And We Heard.


Here’s a list of the bartenders who attended the Brain Trust

Angela Waterhouse

Ear Inn
Ash HaussermannBlackTail (and Clover Club)
Brook SmithDead Rabbit
Cat SmithBleeker St Bar
David RothCovina
Edward KennellyRinn Rua
Hemant PathakJunoon
Jenna LaneSparrow Tavern
John HediganHarefield Road
Naomi MinkoffCafé Luxembourg
Paula Fidler LukasNur
Rebekah NelsonBlack Hound
Scott SmallThe Commisioner
Thomas ChadwickStarlight

For Details on How to Convene Your Very Own Bartender Brain Trust

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Posted in Bartender Brain Trust |

Cocktails and Sea Power

Monday, January 28th, 2019

“The cocktail has been an effective American missionary,” remarked an American naval officer just back from a trip around the world. “In fact, it marks the boundaries of our spheres of influence and is the pioneer of American civilization,” he added, draining his glass and leaning back for one of those talks with which he sometimes entertains his delighted friends when returned from a cruise.

“You know in the Navy we profess a pretty taste in cocktails and some wardroom products will advantageously bear comparison with any made in Washington, Philadelphia or New York. There is a marine officer now of the service in the general staff and the head of the bureau, who in his sea-going days was a treasure for a shipmate. I was with him in the old Quinnebang up the Mediterranean in the early 80s, time of the first Egyptian war. There were three ships on the station, the Lancaster carrying the flag, the Nipsic and our own. The flag officer was strictly temperate and the three captains were total abstinence men, while the line and the staff officers in the three ships were as convivial a company as were ever gathered on any squadron. You can imagine the distress occasioned by a fleet order that the wine mess in the wardrooms must be discontinued and no wine, malt or spirituous liquors were to be allowed except in the medical stores. A drought compared to which that of the Lybian desert was a rainy season fell upon us.

“We were spending much of the time in Alexandria, then occupied by the British forces under General Sir Garnet Wolseley and then menaced by a strong force of Arabia’s army, in the heavy fortress at Kafr Dawr. We were not permitted to go ashore except in uniform, wearing sidearms, and to enter a cafe or even club thus accoutred to drink was not to be thought of. Fortunately, the officer of our marine guard had a doctor’s order for whiskey. His lungs were in a bad way, and the amount of encouragement he received from his shipmates and from the throng of visitors from the other ships to take his medicine cured him. We relieved him of all the duties wc could and he made cocktails nearly all the time that were better than I ever drank. No, not because they were forbidden fruit. I profess to. know by reason of a long and carefully guarded experience what a cocktail may be, and even John Chamberlain himself could not excel him, and no professional compounder of mixed drinks ever had such an art and hand as Chamberlain. The United Service, 1902.

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Posted in Quotes |

Bartender Sweet Sixteen

Sunday, December 30th, 2018

Here’s a list of bartenders who have answered our Sweet Sixteen Questions, complete with links to their answers:

Brian Van Flandern, Southern Glazer’s Wine & Spirits

Chris Edwardes, Hidden House, Stari Grad, Croatia

Danny Ellidge, The Cartford Inn, Lancashire, UK

Doug Brickel, Cork & Kerry, New York

Frank Caiafa, Director, Handle Bars NYC/Global Hospitality

Gorge Camorra, The 18th Amendment Bar, Geelong, Oz

Hemant Pathak, Junoon, New York

Jack McGarry, Dead Rabbit, BlackTail, NYC

Jacques Bezuidenhout, Forgery, San Francisco

Jake Burger, The Distillery, London

Maxim Schulte, The American Bar at the Savoy, London

Neyah White, The Retriever, Chestertown, Maryland

Patrick Sterling, Clift Royal Sonesta Hotel & Redwood Room, San Francisco

Paul Gustings New Orleans

Tiffanie Barriere, The Drinking Coach, Atlanta, Georgia

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Posted in Sweer Sixteen |

Top Ten Reasons to Buy the Revised and Updated Joy of Mixology with your Holiday Gift Cards

Wednesday, October 17th, 2018

10. Gaz Regan is trying to buy a new house.

9. Where else can you find recipes for

  • Salvatore Calabrese’s Breakfast Martini
  • Marcovaldo Dionysos’ Chartreuse Swizzle
  • The Clover Club Cocktail as made at Brooklyn’s Clover Club
  • Gaz Regan’s DAM cocktail (Dale’s a M****. . . )
  • Jeffrey Morgenthaler’s Grasshopper
  • The Dead Rabbit’s Irish Coffee
  • Audrey Saunders’ Earl Grey MarTEAni (and quite a few more of Audrey’s creations)
  • Gregor De Gruyther’s Nuclear Daiquiri
  • The Pegu Club Cocktail as made at New York’s Pegu Club
  • Sam Ross’ Penicillin
  • Tommy’s Margarita
  • Dean Callan’s Piña Colada
  • Tim Philip’s Resurrection Flip
  • Dale DeGroff’s Ritz cocktail
  • Dick Bradsell’s Treacle
  • Giuseppe Gonzalez’ Trinidad Sour
  • David Wondrich’s Weeski
  • Gorge Camorra’s Floss 75 (made with Gorge’s Fairy Floss liqueur!)
  • And many, many more classics and 21st-century creations

8. The cover feels real real good

7. Enhanced Sours (a new family of cocktails)

6. Mindful Bartending

5. Gaz needs to keep Amy happy

4. Gaz didn’t really want to write this book but he’s sooooooo happy that he did.

3. You’ll be making a really old bartender happy

2. A reformulated Almost Blow My Skull Off (Jägermeister) cocktail

1. The Updated History Chapter: Learn about the man who single-handedly started the Craft Cocktail Movement and discover why and how it grew.



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Posted in Joy of Mixology, Joy of Mixology 2 |

Gaz Regan Announces the Launch of the Worldwide Bartender Database

Friday, October 5th, 2018

For Immediate Release


Gaz Regan Announces the Launch of the

Worldwide Bartender Database

A Business and Consulting Service from Regan & Shapiro that seeks to provide clients with bartender engagement, innovation, and insights.

New York, NY (Oct X, 2018) — World famous bartender and author, Gary (gaz) Regan in association with Arthur Shapiro, marketing consultant and blogger/author, have joined forces to produce an online portal dedicated to all matters across the bar. The service is geared to both the bartender community and spirit brand owners.

The Worldwide Bartender Database is designed to provide bartenders with education, career enhancement, engage in competitions, and the opportunity to work with brands. For brand owners, the effort seeks to provide a range of consulting services centered on the idea of … “If you want to know how a bartender thinks and acts, ask us.”

Gaz describes the business service this way: “Just as the name Worldwide Bartender Database suggests, we see the site as geared to the folks behind the stick who understand the business from a unique vantage point. We intend to harness their knowledge and insights to help brand owners in a range of areas. To participate, all a bartender has to do is sign up at

The database will give bartenders access to a range of opportunities to work with Regan & Shapiro to enhance their bartending skills, participate in bartender contests and promotions, for bartending assignments and brand ambassador positions around the world.

“The WWBDb is a new concept in spirits marketing and brand building,” according to Shapiro. “The projects we’ve already worked on for brand owners have included enhancing a brand’s presence on premise, finding top notch and influential bartenders, developing new cocktails, advise on new products development, and even focus groups.”

Gaz added, “The bartenders we work with, and our industry clients, both love our approach. Clients appreciate having the ears of the industry’s most important gatekeepers, and the bartenders love knowing that industry professionals value their opinions. In addition, our bartenders are delighted to have us around and have a chance to expand their careers, be heard by producers and, enjoy being in this community.”

 About Regan & Shapiro:

Regan & Shapiro is a brand development company whose focus and efforts center around the bar trade. The unique strength of the company is the blending of marketing and brand building together with in-depth and hands on experience in the bartender community. The WWBDb is a new business service from Regan & Shapiro that fulfills the company’s promise that whatever the need is for bartender engagement or involvement, anywhere in the world, the WWBDb can make it happen.

About Gary (gaz) Regan:

Gaz Regan is a bartender, influencer, innovator, author, publisher, educator and more. He has an enormous following and influence among all types of bartenders and is seen by many as a mentor and a resource for all matters of the bar trade. His newsletters, in particular, have an enormous following.

Gaz has written a total of 18 books including, The Joy of Mixology, The Bartender’s Gin Compendium, The Negroni: Drinking to La Dolce Vida, 101 best new Cocktails, and many more.

 About Arthur Shapiro:

Arthur is a Spirits industry consultant with a proven track record of managing innovation, new products, and building brands. Formerly head of marketing for Seagram Americas and currently focused on startup ventures and mergers and acquisitions. Arthur’s expertise involves business and product development, and marketing.

Arthur’s career has covered marketing research and insights, new product development, brand and portfolio management. He publishes the popular Booze Business blog and recently wrote a book on the industry called Inside the Bottle: People, Brands, and Stories.


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Posted in Bar Bulletin |

Joy of Mixology 2. The Recipes, and the Bartenders Who Created Them

Thursday, August 30th, 2018

The Second Edition of my Joy of Mixology book is now on sale. Please click on the cover and order a few dozen copies. Voila! Your 2018 December Holiday presents are already solved.

You can thank me later . . .

Here’s you’ll find a list of bartenders and cocktails featured in this new edition of Joy of Mixology.

Two lists are featured here, the first is alphabetized using the name of the cocktail.

The second list is alphabetized using the bartender’s first name.

Some cocktails here are classics such as the Irish Coffee and the Mai Tai. In these instances I have used formulas from specific bars (Dead Rabbit) or bartenders (Jeff “Beachbum” Berry). You’ll see what I’m talking about as you scroll down.

Not every recipe in the book is mentioned here–just the drinks that I could legitimately credit to specific souls!

List 1

Almost Blow my Skull Offgaz regan
Amaro CrustaMax La Rocca and Giuseppe Santamaria, Barcelona, Spain
Am I Bluegaz regan
Angel’s ShareJacques Bezuidenhout
Autumn WindsMatt Seiter, Trattoria Marcella, St. Louis, MO
Aviation World Class StyleTakumi Watanabe, The Sailing Bar, Sakurai, Japan.
Aztec’s MarkNeyah White, San Francisco
BedfordDel Pedro, Grange Hall/Pegu Club, New York.
BensonhurstChad Solomon, Cuffs and Buttons, Dallas
Bitter StripperDee Allen , Perth, Australia
Black Catgaz regan
Black FeatherRobert Hess (a.k.a. DrinkBoy), Seattle
Blue DevilDale DeGroff, New York
Bottom LineKevin Diedrich, Clover Club, Brooklyn
Breakfast MartiniSalvatore Calabrese, Bound by Salvatore at the Cromwell Hotel, Las Vegas; Salvatore at Maison Eight, Kowloon, Hong Kong; Moxologist101, Los Angeles
Bronx a la ImbibeDavid Wondrich Formula, Imbibe.
Brooklyn HeightsMaxwell Britten, New York.
Butter Lemon SmokeT. J. Vytlacil, Blood and Sand, St. Louis, MO.
Cable CarTony Abou-Ganim
Caricature Cocktailgaz regan
Casanova CocktailErick Castro, California
Chartreuse SwizzlerMarcovaldo Dionysos, San Francisco
Clover ClubClover Club Formula, Brooklyn, NY
Compass Box CocktailStephen Beaumont.
CosmopolitanDale DeGroff formula, New York
Cuzco CocktailJulie Reiner, Clover Club, Brooklyn, and Flatiron Lounge, New York,
DAMgaz regan
Debonairgaz regan
Dublinergaz regan
Dreamy Dorini Smoking MartiniAudrey Saunders, Pegu Club, NY
Dutch CoupeTess Posthumus , Door 74, Amsterdam, The Netherlands
Earl Grey MarTEAniAudrey Saunders, Pegu Club, NY
Final WardPhilip Ward, Mayahuel, New York
Flame of LovePepe, Chasens, Los Angeles
Floss 75Gorge Camorra, 18th Amendment Bar, Geelong, Australia
Gin-Gin MuleAudrey Saunders, Pegu Club, NY
GothamDavid Wondrich, New York
Grasshopper: Morgenthaler StyleJeffrey Morgenthaler
GreenpointMichael McIlroy, Attaboy, New York
Gun Metal BlueNick Bennett, Porchlight, New York
Hot Buttered RumNick Hydos, Painter’s, Cornwall on Hudson, NY
Irish CoffeeDead Rabbit Formula
James Joycegaz regan
Jody Buchan’s Rob RoyJody Buchan, Head Bartender at The Voyage of Buck in Edinburgh, Scotland,
Kentucky Long ShotMax Allen Jr. of the Seelbach Hilton Hotel in Louisville, Kentucky
King Louis the FourthAnthony DeSerio, Connecticut
Laissez Les Bons Temps Rouler!Bob Brunner, Paragon Restaurant & Bar, Portland, OR.
Lark Creek Inn Tequila InfusionBradley Ogden of the Lark Creek Inn in Larkspur, California
Leaving ManhattanJoanne Spiegel, New York City
Little DragonHumberto Marques, CURFEW, Copenhagen, Denmark
Little ItalyAudrey Saunders, Pegu Club, New York
Luau DaiquiriJeff “Beachbum” Berry for the Luau Restaurant in Beverly Hills
Mai TaiJeff “Beachbum” Berry’s formula
Manhattan PerfectoTed Kilgore, Planter’s House, St. Louis, Missouri
Martinez by PerroneAgo Perrone, Montgomery Place, London
Mint Julep by KeelerBrian Keeler, BRAND Hospitality Group, New Albany, IN.
My Way ManhattanDaniel-Grigore Mostenaruto, Romania
Negroni D’OrBrian MacGregor, San Francisco
A Norange For My NunclePhoebe Esmon, Night Bell, Asheville, NC
Nuclear DaiquiriGregor De Gruyther, London
Old Bay RidgeDavid Wondrich, Brooklyn, NY
Old Cuban CocktailAudrey Saunders, Pegu Club, NY
The Passion Of DaliErwin W. Trykowski, Scotland
Pegu Club CocktailPegu Club Formula
PenicillinSam Ross, Attaboy, New York
Perfect 10Josh Powell, Somerset House, Bristol, England, UK
Pina ColadaDean Callan’s formula, London
Pompier Cocktailgaz regan
RBS Special CocktailDavid Wondrich, Brooklyn, NY
Resurrection FlipTim Philips, Dead Ringer and Bulletin Place, Sydney, Australia.
Ritz CocktailDale DeGroff, New York
Ruby Can’t FailJulian de Feral, London
Seelbach CocktailAdam Seger, Chicago, IL
SidecarColin Field Formula, Head Bartender at The Ritz, Paris
Singapore SlingDavid Wondrich Formula
The SlopeJulie Reiner, Clover Club, New York
A Tale Of Two RobertsFrank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City
Tart Gin Coolergaz regan
Thrust and Parry Cocktailgaz regan
Tommy’s MargaritaJulio Bermejo, Tommy’s Mexican Restaurant, San Fransico
TreacleDick Bradsell, London
Trinidad SourGiuseppe Gonzalez, Suffolk Arms, New York
USS WondrichJeff, “Beachbum” Berry, Latitude 29, New Orleans
WeeskiDavid Wondrich, Brooklyn, NY
White WalkerSky Huo, Earl’s Juke Joint, Sydney, NSW, Australia
The WilliamsburgClif Travers, Bar Celona, Brooklyn, NY
ZombieJeff, “Beachbum” Berry’s Formula, Latitude 29, New Orleans


Adam Seger, Chicago, ILSeelbach Cocktail
Ago Perrone, Montgomery Place, LondonMartinez by Perrone
Anthony DeSerio, ConnecticutKing Louis the Fourth
Audrey Saunders, Pegu Club, NYLittle Italy
Audrey Saunders, Pegu Club, NYDreamy Dorini Smoking Martini
Audrey Saunders, Pegu Club, NYEarl Grey MarTEAni
Audrey Saunders, Pegu Club, NYGin-Gin Mule
Audrey Saunders, Pegu Club, NYOld Cuban Cocktail
Bob Brunner, Paragon Restaurant & Bar, Portland, OR.Laissez Les Bons Temps Rouler!
Bradley Ogden of the Lark Creek Inn in Larkspur, CaliforniaLark Creek Inn Tequila Infusion
Brian Keeler, BRAND Hospitality Group, New Albany, IN.Mint Julep by Keeler
Brian MacGregor, San FranciscoNegroni D’Or
Chad Solomon, Cuffs and Buttons, DallasBensonhurst
Clif Travers, Bar Celona, Brooklyn, NYThe Williamsburg
Clover Club Formula, Brooklyn, NYClover Club
Colin Field Formula, Head Bartender at The Ritz, ParisSidecar
Dale DeGroff formula, New YorkCosmopolitan
Dale DeGroff, New YorkBlue Devil
Dale DeGroff, New YorkRitz Cocktail
Daniel-Grigore Mostenaruto, RomaniaMy Way Manhattan
David Wondrich FormulaSingapore Sling
David Wondrich Formula, Imbibe.Bronx a la Imbibe
David Wondrich, Brooklyn, NYOld Bay Ridge
David Wondrich, Brooklyn, NYRBS Special Cocktail
David Wondrich, Brooklyn, NYWeeski
David Wondrich, Brooklyn, NYGotham
Dead Rabbit FormulaIrish Coffee
Dean Callan’s formula, LondonPina Colada
Dee Allen , Perth, AustraliaBitter Stripper
Del Pedro, Grange Hall/Pegu Club, New York.Bedford
Dick Bradsell, LondonTreacle
Erick Castro, CaliforniaCasanova Cocktail
Erwin W. Trykowski, ScotlandThe Passion Of Dali
Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York CityA Tale Of Two Roberts
gaz reganAlmost Blow my Skull Off
gaz reganAm I Blue
gaz reganBlack Cat
gaz reganCaricature Cocktail
gaz reganDAM
gaz reganDebonair
gaz reganDubliner
gaz reganJames Joyce
gaz reganPompier Cocktail
gaz reganTart Gin Cooler
gaz reganThrust and Parry Cocktail
Giuseppe Gonzalez, Suffolk Arms, New YorkTrinidad Sour
Gorge Camorra, 18th Amendment Bar, Geelong, AustraliaFloss 75
Gregor De Gruyther, LondonNuclear Daiquiri
Humberto Marques, CURFEW, Copenhagen, DenmarkLittle Dragon
Jacques BezuidenhoutAngel’s Share
Jeff “Beachbum” Berry for the Luau Restaurant in Beverly HillsLuau Daiquiri
Jeff “Beachbum” Berry’s formulaMai Tai
Jeff, “Beachbum” Berry, Latitude 29, New OrleansUSS Wondrich
Jeff, “Beachbum” Berry’s Formula, Latitude 29, New OrleansZombie
Jeffrey MorgenthalerGrasshopper: Morgenthaler Style
Joanne Spiegel, New York CityLeaving Manhattan
Jody Buchan, Head Bartender at The Voyage of Buck in Edinburgh, Scotland,Jody Buchan’s Rob Roy
Josh Powell, Somerset House, Bristol, England, UKPerfect 10
Julian de Feral, LondonRuby Can’t Fail
Julie Reiner, Clover Club, Brooklyn, and Flatiron Lounge, New York,Cuzco Cocktail
Julie Reiner, Clover Club, New YorkThe Slope
Julio Bermejo, Tommy’s Mexican Restaurant, San FransicoTommy’s Margarita
Kevin Diedrich, Clover Club, BrooklynBottom Line
Marcovaldo Dionysos, San FranciscoChartreuse Swizzler
Matt Seiter, Trattoria Marcella, St. Louis, MOAutumn Winds
Max Allen Jr. of the Seelbach Hilton Hotel in Louisville, KentuckyKentucky Long Shot
Max La Rocca and Giuseppe Santamaria, Barcelona, SpainAmaro Crusta
Maxwell Britten, New York.Brooklyn Heights
Michael McIlroy, Attaboy, New YorkGreenpoint
Neyah White, San FranciscoAztec’s Mark
Nick Bennett, Porchlight, New YorkGun Metal Blue
Nick Hydos, Painter’s, Cornwall on Hudson, NYHot Buttered Rum
Pegu Club FormulaPegu Club Cocktail
Pepe, Chasens, Los AngelesFlame of Love
Philip Ward, Mayahuel, New YorkFinal Ward
Phoebe Esmon, Night Bell, Asheville, NCA Norange For My Nuncle
Robert Hess (a.k.a. DrinkBoy), SeattleBlack Feather
Salvatore Calabrese, Bound by Salvatore at the Cromwell Hotel, Las Vegas; Salvatore at Maison Eight, Kowloon, Hong Kong; Moxologist101, Los AngelesBreakfast Martini
Sam Ross, Attaboy, New YorkPenicillin
Sky Huo, Earl’s Juke Joint, Sydney, NSW, AustraliaWhite Walker
Stephen Beaumont.Compass Box Cocktail
T. J. Vytlacil, Blood and Sand, St. Louis, MO.Butter Lemon Smoke
Takumi Watanabe, The Sailing Bar, Sakurai, Japan.Aviation World Class Style
Ted Kilgore, Planter’s House, St. Louis, MissouriManhattan Perfecto
Tess Posthumus , Door 74, Amsterdam, The NetherlandsDutch Coupe
Tim Philips, Dead Ringer and Bulletin Place, Sydney, Australia.Resurrection Flip
Tony Abou-GanimCable Car


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Posted in Joy of Mixology 2 |

The Curious Case of the Missing Bottle of Caorunn Gin

Tuesday, August 7th, 2018

“Carefully handcrafted in the Scottish Highlands, Caorunn expertly infuses five locally foraged gin botanicals. Artisanal and small batch, beautifully mixing the rugged charm of Speyside with the urban sophistication of modern Scotland.” So sayeth the Caorunn Gin web site, and I’m not going to argue with them. This gin rocks. Seriously.

And yes, Caorunn is a sponsor of Cocktails in the Country, but as anyone who has ever taken my workshop will attest, I don’t take no shabby spirits, so let’s just say that Caorunn has my official seal of approval. But what happened to the bottle of this Scottish nectar that was missing in action recently? We may never know, but the tale runs thusly . . .

Before the Cocktails in the Country season begins we stock up on all of our sponsors products, and although I say it myself, we’re pretty good at judging how much of each product we’ll need, but I screwed up big-time this year when it came to the Caorunn gin, and I didn’t even realize it until the penultimate class at the beginning of July when I saw that we were down to the last bottle.

“How can we have gone through all of that gin?” I asked Kathy, my friend and helper at CitC.

“You’ve been making finger-stirred Negronis for everyone in the class this year,” she reminded me.

“Oh, er, right, I guess that could have something to do with it . . .”

We had just one more workshop to go, and I had a secret weapon: a case of Caorunn miniatures that we could use if push came to shove. We would never dream of topping up the bottle with the minis, of course, but, well, perhaps I could say that we left our options open . . .

When the final CitC 2018 came around, then, I threw the minis into my car and set off to the Gallery Bar at Painters where CitC takes place.  Guess what?  The last bottle of Caorunn had left the building. Where did it go? We have no idea, but obviously some gin aficionado had stopped by and availed him- or herself of this great spirit.

Result?  Here’s how we worked with Caorunn during that last workshop

Where there’s a will, there’s a way!

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Posted in CitC 2018 |

The Lightest Hour by Erin Cusick

Wednesday, August 1st, 2018


The Lightest Hour
Erin Cusick, Rahi, New York, NY
“We’ve all heard of a Perfect Manhattan. Well, here’s your Perfect Negroni.”
1 oz (30 ml) Ransom Old Tom Gin
1 oz (30 ml) Luxardo Bitter Bianco
.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth
.5 oz (15 ml) Dolin Vermouth Dry
1 lemon twist, as garnish
Stir over ice, and strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2018 |

Dinner with Gladys Knight

Thursday, July 19th, 2018

1994 with Mardee, my late wife, Kenya Knight, and Gladys Knight

In 1994 Mardee took a job as a co-author of Robin Leach’s Healthy Lifestyles Cookbook: Menus and Recipes from the Rich, Famous, and Fascinating.  If you haven’t heard of Robin Leach you might want to know that in the 80s and 90s he was a real big shot on television when he hosted a reality show called Lifestyles of the Rich and Famous.  Leach also worked on-screen on various other television shows, but Lifestyles of the Rich and Famous was the production that made him into a household name back then.  He was one of the most obnoxious people I’ve ever met in my life.

One of the most fun jobs I got involved with in the Robin Leach project was helping to serve lunch to the New York Giants football team, and although I’m not interested in sports in the slightest, I must admit that I was star-struck when we went to Giants Stadium to feed a large pack of huge men.  “Bring about three times a much food as you think you’ll need,” Mardee was told.  And it’s a good job she did as she was told—every last morsel disappeared.

Ian Duke, the son of Jim Duke, co-owner of Drake’s Drum who gave me my first bartending gig in New York, was a huge Giants fan, and he and one of his friends volunteered to help for no pay—we had no budget for this type of thing and we desperately needed more hands than four to feed the Giants.  Ian and his pal, though, worked with us all day just so they could hang out with their heroes for a few hours.  Thanks guys.  We couldn’t possibly have pulled it off without you.

There were several funny incidents that went down at Giants Stadium that day, and it was Mardee’s gingerbread men that proved to be the hit of the party.  She baked them at home, decorated them with blue numbered jerseys and she made them all racially correct—chocolate cookies for the African Americans on the team, and vanilla cookies for the white guys.  The players thought that this was pretty hilarious, and one African American player picked up the cookie that bore his number, looked at it curiously, and said, “I’m black?  Why didn’t anyone tell me?”

The only other project I helped with on this book, involved none other than Gladys Knight, the “Empress of Soul” who won Grammys for Midnight Train to Georgia, That’s What Friends Are For (with Dionne Warwick, Stevie Wonder, and Elton John), At Last, and a few other best-selling singles.  Gladys Knight is a true mega-star.  And she cooked dinner for Mardee, me, and a few other folk at our apartment on West 28th Street, New York.

Gladys—I think of her on a first-name basis even though we spent just one afternoon and a few hours in the evening together—was in New York for a very short time—and Mardee had arranged to rent a small kitchen in a New York hotel so that the Motown Queen could cook a leg of lamb for the book with photographers present to record the occasion.  At the very last minute the hotel backed out.  “Someone just booked a private party and we’re going to need the extra ovens, grills, and ranges,” they said.  Mardee had to put something together within 48 hours.  She called Gladys.

“All I can think of is that we do this at our apartment,” Mardee said.

“No problem.  What’s your address and what time do you want us there?” was Gladys’ response.

What a sweetheart, huh?

Elevator Woes

We lived in a 1,200 square-foot loft on the fourth floor of a building that was a stone’s throw from New York’s Fashion Institute of Technology.  It was a decent building filled with nice people, and it was well-maintained, too.  But on the one day that Gladys Knight came to see us, the damned elevator broke down.  In my memory this had never happened before, and it didn’t happen again at any point during the almost seven years we lived there.  Like most New York buildings, no matter how well maintained they are, the stairwell in our building was a little cluttered, and none too clean.  People left their bicycles in the hallway, for instance, and there was the odd bed-frame propped up against the wall, awaiting proper disposal.  Jesus Christ, I thought. It just had to happen today, didn’t it?

Gladys Knight, on the other hand, was completely unfazed by this development and she, along with her PA, and her daughter, Kenya, simply giggled a little at my embarrassment, and climbed the stairs, negotiating the obstacle course, with genuine smiles on their faces.  I helped carry their bags.

Kitchen Time

We had all the fixings that Gladys needed to make her signature leg of lamb, and she got straight to work, slathering the lamb with mustard, herbs, and spices, and popping it into the oven to roast. Two photographers were there to record the event.

Gladys drank tea that afternoon, and she hung out in our apartment doing crossword puzzles and chatting as we waited for the lamb to cook. She told me that her father had to work two jobs to keep food on the table when she was a kid, and he made the whole family get up in the middle of the night to eat together–it was the only time he was in the house at the same time as everyone else.

“WE are all going to sit down and eat this lamb when it’s cooked, right?” Gladys asked.

We set the table for 8.

Halfway through dinner Gladys asked, “Do you know what I really like about Robin Leach?”

There was absolutely nothing that either Mardee or I liked about Robin Leach, so we asked her to explain.

“Well he never looks down his nose at you,” she said.

“GLADYS!” I said, “100 years from now nobody will have a clue who Robin Leach was, but everyone will know who Gladys Knight was. How could you think that he would ever look down his nose at you?”

You could see Gladys allowing this information to sink in.

“I never thought of that,” she told us.

Says a lot about the woman, right?

Thank you for being a Friend that day, Gladys. You are one heck of a human being!

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Posted in Barroom Flashbacks |

Forty Famous Cocktails

Thursday, June 28th, 2018

Here’s a neat thingamajig I found in my Bartender’s Attic.  It’s a novelty item from the early years of the Twentieth Century.

Here’s how I’ve seen it described on-line:

This scarce item features a cardboard sleeve cheekily illustrated on both sides with small cut-out windows that reveal different cocktail recipes as you pull up on the inserted card. The recto is identified as: Forty Famous Cocktails: Being a Compendium of Reliable Recipes Carefully Compiled for Use in this Arid Era. Engraved with Humble Apologies to that Master Engraver John Held Jr. The verso is captioned: The Path to Perdition or a Scene from the Back Room in the Days When Life was Simple, with Apologies and a Toast to John Held Jr Master Eng. There are 40 cocktail recipes on the insert, including such classics as Side-Car, Old Fashioned, and Manhattan, as well as some more humorously named concoctions like Corpse Reviver, Bosom Caresser, and Monkey Gland.

And this is the front and back of the recipe insert:

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Posted in Bartenders Attic |

Savoy Cocktail Book, 1933 Signed Copy

Tuesday, June 19th, 2018

If memory serves I bought this rare baby in 2012 when I was visiting London to help judge a cocktail competition for Courvoisier cognac. I was approached during the lunch break by a man who told me that he’d just seen a signed copy of the 1933 edition of the Savoy Cocktail book in a nearby antiquarian bookstore. He graciously offered to take me there.

I can’t remember the name of the gent who pointed me in this direction, but I well remember him telling me that his biggest claim to fame was that his wife had been the model they used for Jessica Rabbit in the cartoon movie, Who Framed Roger Rabbit. She must have been quite a babe!

The bookstore in question was owned and run by Natalie Galustian who now works, I believe, for the DHH Literary Agency in London. She and I haggled a little, but we soon agreed on a price, so I handed over my credit card and the deal was done.

Here’s a picture of the page that was signed by the illustrious Harry Craddock. “Here’s How!” was a common phrase heard in the bars of yesteryear, and Craddock often used it in his signature.  It’s dated February 22 (or 23?), 1936, three years after this edition was published.

The Savoy Cocktail Book has been described as the Bhagavad Gita of cocktail books by English writer Alice Lascelles, and it contains many great cocktail quotes. Underneath the recipe for the Corpse Reviver (No. 1), for instance, is a note advising the reader that the drink was “To be taken before 11 a.m., or whenever steam and energy are needed”  The note under the next recipe for the Corpse Reviver (No 2), however, warns that “Four of these taken in swift succession will unrevive the corpse again.”

Craddock’s best known quote from this book, though, can be found in the foreword under the heading


Hint Number 6 instructs

Drink your Cocktail as soon as possible. Harry Craddock was once asked what was the best was to drink a Cocktail.

“Quickly,” replied that great man, while it’s still laughing at you.




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Posted in gaz regan's library |

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

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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

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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

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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


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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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?


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

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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

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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

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Posted in CitC 2017, CitC Testimonials |

Bartender Spring Break in the Hudson Valley

Monday, March 19th, 2018

Wanna Spend a Couple of Days with a Bunch of Like-Minded Bartenders?

“Thank you for restoring and replenishing confidence that damn near disappeared in me. 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.

Apply Now, and Bring a Friend for Free*

*Available for the April 9/10 and the April 16/17 Retreats only




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Posted in CitC 2018 |

Cocktails in the Country Sponsors, 2018

Saturday, March 17th, 2018

Organized Chaos: The CitC Challenge

What happens when you throw 10 top-class bartenders behind a 12-seater bar for 30 minutes and let them go wild?

When you have ingredients like the products listed below, a little magic happens.

Wanna Join us this year?  CLICK HERE

Cocktails in the Country Sponsors, 2018


















Chase Flavored Vodkas


English Oak Smoked

































































Ancho Reyes Ancho Chile Liqueur

Bauchant Orange-Cognac Liqueur


Chase Elderflower Liqueur

Domaine de Canton Ginger Liqueur


Lazzaroni Amaretto

Luxardo Bitter Bianco

Luxardo Maraschino Liqueur

Marie Brizard Parfait Amour

Marie Brizard Yuzu

PAMA Liqueur

Pierre Ferrand Dry Curacao

Stroma Liqueur


Byrrh Grand Quinquina

La Quintinye Vermouth Royal (Dry et Rouge)

Dolin Vermouth, Rouge, (Blanc et Dry)


Don Zoilo 12 Year-Old Pedro Ximénez

Pando Fino Sherry

Canasta Cream Sherry


Bittermens ‘Elemakule Tiki® Bitters

Boker’s Bitters from The Bitter Truth

Dale DeGroff’s Pimento Aromatic Bitters

Dead Rabbit Orinoco Bitters

Fee Brothers Lime Bitters

Regan’s Orange Bitters No. 6


The American Juice Company



Wanna Join us this year?  CLICK HERE

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Posted in CitC 2018 |

Having a Whale of a Time, Wish You Were Here

Thursday, February 15th, 2018

Negronis by Osvaldo Vazquez were the Icing on the Cake!

For Valentines day this year we went out into the ocean in Los Cabos, and petted whales as they swam next to our boat.  What an experience, huh?  Didn’t happen quite like that . . .

We did see whales, though. Two of them to be precise.  And although they didn’t come close enough to our boat for us to touch them, they swam pretty close by for about half-an-hour.  It was unforgettable.

What follows, then, and the pics we took of Frida and Pancho, our new Whaley friends!  Thanks to Chileno Bay Resorts for their fabulous hospitality!

And we ended the afternoon with a few oysters and a song or two


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Posted in bartenders, Travels and Adventures |

Discover Bols Genever 100% Malt Spirit

Wednesday, January 31st, 2018

Feb 6, 6 – 8.30 PM

21 W 46th Street, 11th Floor, NYC

Discover a 17th century style from the Bols family. Bols Genever 100% Malt Spirit with our Master distiller, Piet Van Leijenhorst.

All the way from Amsterdam to share this special occasion with us and would love for you to join!

We will be featuring specialty cocktails created by:
Butter and Scotch
Bathtub Gin
Along with our Red Light Negroni!

There is limited space for the event and RSVPS are required.

RSVP to today to save your spot at this special occasion!


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Posted in Uncategorized |


Tuesday, January 16th, 2018

HOOD RIVER, Ore (January 16, 2018)– The United States Bartenders’ Guild today announced a national cocktail contest, sponsored by Lucid Absinthe Supérieure, to find the next Cocktail Classique Champion.

Open to any working mixologist across the country, the contest seeks to find the talent behind the most creative cocktails using Lucid Absinthe.  The winning mixologist will be awarded a trip to the Combier Distillery in the Loire Valley, France, where Lucid Absinthe is made according to traditional French methods.

Once a core ingredient in most classic cocktails, absinthe was banned in the United States for 95 years. Following efforts by research scientist turned distiller T.A. Breaux, the ban was repealed in 2007, and Lucid Absinthe Supérieure became the first authentic absinthe to be legally sold in the US.

“It’s been more than 10 years since the repeal of the ban, yet many mixologists are still exploring the best ways to use absinthe beyond a rinse,” said Keri Meuret, Brand Manager, Lucid Absinthe.  “We’re thrilled to partner with the USBG to educate their members and the US mixology community as a whole about authentic absinthes and to encourage them to experiment and find innovative ways to accent the botanicals at the core of this wildly versatile spirit.”

Interested applicants should create a unique recipe using at least ½ ounce of Lucid Absinthe and submit the recipe to Entries will be accepted January 15 through February 23 at 11:59pm PDT. The field of entries will be evaluated by a panel of USBG experts.

Cocktails will be judged on appearance, aroma, creativity, taste and ability to enhance, not overwhelm, the botanicals used in Lucid.

Ten semi-finalists will be selected in each of five regions (Western, Southwest, Midwest, Northeast and Southeast) and compete in a live shake-off in each of the regions to be held in March – July, with specific dates to be announced. The winner of each semi-final will be invited to compete in the Cocktail Classique Finals in New Orleans in August.

Additional information is available on Lucid’s Facebook page, the Lucid Website and the USBG website.

Samples and hi-res images are available. Contact Laura Peet, PeetCom Inc.;

(917) 860-6285.

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Posted in Bartender Bulletin |

JE Doherty & Co: A Liquor Dealer’s Pamphlet, circa 1900

Sunday, December 3rd, 2017

JE Doherty & Co: A Liquor Dealer’s Pamphlet, circa 1900

Here’s a promotional pamphlet, circa late 1890s or early 1900s*, published by J. E. Doherty, a liquor dealer in Boston .  Old Crow whiskey was going for $3 a gallon at the time, and for $5.50, you could nab a gallon of 1872 Hennessy cognac.  How we yearn for those good old days.

On the inside of the cover of this document was a letter from the company about one of their products, Early Dawn whiskey.  Here’s how it’s described:

“We are the proprietors of Early Dawn Whiskey.  It is very seldom that one finds a twelve-year-old whiskey passing over the bar of a drinking house, but the writer had that pleasure a few days ago.  It was the famous Early Dawn brand.

We have some of that whiskey on our sideboard, and we only speak the truth when we say that we approach that venerable spirit with reverence and a due appreciation of its worth and elegance.  With Bob Ingersoll, we can grow enthusiastic and say, “Such whiskey is a wonder of the distiller’s art.  Inhale it, and you have the bouquet of a thousand flowers, rich, full and enchanting.  Drink it, and you are filled with the spirit of contentment and joy; you breathe the balmy air of the fragrant, billowy grain fields of the Great West; you hear the sweet, clear song of the lark as he springs heavenward at the break of day; the robin’s melodious tune; the music of the soft summer breeze through the wavering corn; the harvest song and the cricket’s merry chirp.  It can bring joy to the sorrowing, hope to those in dispair [sic]–make them feel that there is still something left in life to live for.  It is a friend without enemies, and a liquid delight which chance gives to a few men.”  In short, it is an all around, royal good whiskey, and we would like to be condemned to drink as good the remainder of our days.”

* Boston Post from Boston, Massachusetts on March 20, 1897: Notice is hereby given, under Chapter 100 of the Public Statutes, that Joseph F.. and Mary J. Doherty, as J. E. Doherty & Co., have applied for a license to sell Intoxicating liquors as Victuallers of the First Class and Wholesale Dealers of the Fourth Class B, at Nos. 1855 and 1857 Washington street.

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Posted in gaz regan's library |

An Anthology of Cocktails together with Selected Observations by a Distinguished Gathering and Diverse Thoughts for Great Occasions

Sunday, December 3rd, 2017

An Anthology of Cocktails together with Selected Observations by a Distinguished Gathering and Diverse Thoughts for Great Occasions.  (No author credited)  London: Booth’s Distilleries, Ltd.  (No date—probably 1940s)


Here’s a promotional booklet printed by Booth’s Distilleries, LTD, that showcases drinks attributed to people who were celebrities at the time—probably the 1940s—of publication.  Dame Sybil Thorndike, a British actress (1882 – 1976) is the only name I recognize, but the Earl of Westmorland, The Countess of Oxford and Asquith, a certain Professor Low, and 15 more people are pictured within.




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Posted in gaz regan's library |

A Very Important Book

Thursday, November 30th, 2017

Robert Simonson’s book, 3-Ingredient Cocktails, is one of the World’s Most Important New Cocktail Books.

Let me explain

I frequently witness bartenders today make incredible new cocktails using accents, mists, foams, dashes,and a tapestry of ingredients that, when they come together in harmony, show artistry and a deep understanding of the craft of mixology.

Yet many bartenders today forget that not all masterpieces call for a patchwork quilt to display their mastery.  Often, just three ingredients do the trick. And these, when it comes down to it, are usually my favorite tipples.

At a recent Cocktails in the Country Retreat in the Hudson Valley, as the bartenders were busy creating some new drinks, I wandered behind the bar and made myself a 3-ingredient cocktail–don’t ask what was in it, I often just see if “these 3” ingredients work well together, and I vary ingredients every time.  A very accomplished Manhattan bartender asked for a sip of my drink, then asked what was in it. I told her which 3 ingredients I’d used to make the drink, and she looked puzzled, “But it’s so complex,” she said. That one remark set off an alarm in my head. Something must be done, I thought.  Well Robert Simonson just did it.

It’s very important, I believe, that this classic style of cocktail is taught to all bartenders new to the craft, and it’s just as important that accomplished mixologists remind themselves on a regular basis just how vital it is to grasp how these cocktails, so seemingly simple in structure, become so very complex when the ingredients meet in harmony.

Robert has assembled the best of the bunch of 3-ingredient cocktails in this tome, and as usual, he’s done it with style.  If you’re lucky, someone will think enough of you to buy you a copy of this book over the December Holidays. If not, get yer hand in yer pocket and buy it for your own self.

Buy 3-Ingredient Cocktails HERE.

Buy A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking World HERE

And find other great works by Robert Simonson HERE

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Posted in Bartender Books |

The Five Most Popular Modern-Day Cocktails of 2017

Wednesday, November 8th, 2017

Every year, Drinks International, a trade mag for the booze biz, gathers data on the top bars around the world, resulting in a list of the 50 most popular drinks in the world. See the whole list HERE

What interested me most about this list was the fact that, if you don’t count the Aperol Spritz (and I don’t count the Aperol Spritz), just 10-percent of these drinks were created in the late 20th- or early 21st-centuries.

Let’s take a look at who is responsible for these true new classic cocktails

Coming in at number 46 is Audrey Saunders’ Old Cuban.  A fabulous drink that can be found on lots of menus of the best bars on the planet. (As a side note I need to mention that, at this point, Audrey has more drinks in my new edition of Joy of Mixology than anyone else.  By quite a long chalk, too)

Dick Bradsell’s Bramble, a fine drink if ever there was one (though I prefer his Treacle personally), comes in at number 37.  Mure is more, as they say . . .

The Cosmopolitan, of course, rears its head at number 31 on the list.  See the whole story behind the creation of this drink HERE, or simply tip your hat to Cheryl Cook, Dale DeGroff, and Toby Cecchini.

Sam Ross’ Penicillin comes in at number 19, and deservedly so. I gotta say, too, that having a scotch-based drink so high in the charts makes my little heart glad.

Dick Bradsel’s Espresso Martini is the highest of the modern day cocktails on this list, coming in at number 15.  And let’s face it, this drink is a doozy.  Sorry that you’re not here to see this, Dick, but know that your name will never be forgotten in the cocktail world.

That just about wraps it up, folks.  Whose drinks will shine on through next year?  Who the hell knows?

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Posted in cocktailian |

Things Wot I Have Learned

Monday, October 9th, 2017

I learned an important lesson recently, and it’s  lesson I’ve learned over and over again at various points in my life.  I sure as hell hope I never have to learn it again, though I’m pretty sure I will . . .

Every single time I say negative things about any person, or any situation, even if I believe that I’m justified in saying what I say, within a very short time I find myself regretting opening my fuckjin’ mouth again.

It’s the way in which our glorious universe works I think: Put negative vibes out there and they’ll boomerang right back atcha. Happens every fuckin’ time.

Here’s hopin’ then, that you’ll learn this lesson better than I have thus far.

I’ve had 66 years to get this right and I still fuck it up at time.

Namaste, then, my friends. God be with you. Peace on Earth. All that liberal crap applies here.

And please know that I love each and every one of you. Yep, that includes you.  And him.  No exceptions.

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Posted in Mindful Bartending |

Jim Meehan’s Bartender Manual

Wednesday, October 4th, 2017

This book just landed on my doorstep, including the luverly little note that Jim wrote  Thanks so much, Jim.

Here’s a pic of Jim at Cocktails in the Country 10 years ago

I haven’t read this book yet, but I’ve done a great deal of skimming through it’s pages, and, as expected, I’m thinking that this is the definitive guide for bartenders in the 21st Century.

Jim’s the Ultimate Wise Guy in the Cocktailian World.

I’ve done a lot of thinking about this, and I think I’m right in predicting ing that, 100 years from now, when bartenders look to the past, the names they’ll cite as their main influencers will be Jerry Thomas, Harry Johnson, David Embury, and JIM MEEHAN

You Done Good, Kid!

Buy the Book HERE

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Posted in Bartender Books |

I Need Your Help

Thursday, September 28th, 2017

Have you tried my Salted Espresso Martini Syrup yet?  Did You Like It?

I need reviews on Amazon, so could I ask you to follow THIS LINK  and leave a few words–words like excellent, fabulous, stunning, incredible, you get the picture–in a new customer review, please?

If you haven’t tried my Salted Espresso Martini Syrup yet . . .

You might as well pick a bottle up while you’re on Amazon, right?  A 4-ounce bottle will make you a couple of excellent Martinis with the addition of a little vodka, gin, tequila, or mezcal.  Get it HERE

Thanks for all help!

You’ll be rewarded a thousand-fold when your guests get hooked on my syrup!

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Posted in Salted Espresso Martini Syrup |

BARTENDERS! Wanna Win a Trip to Visit Luxardo in Italy Next Year?

Friday, September 8th, 2017

Bartenders Invited: Join Us For A Chance to Win a Trip to Visit Luxardo in Italy Next Year

Join Matteo & Nicolò Luxardo, as well as International Brand Ambassador Gareth Franklin as we cheers to Luxardo’s newest innovation Bitter Bianco

  • Liqueur Education: More than Modifiers
  • Cocktail Competition: Sip on signature Bitter Bianco cocktails by six of the city’s favorite bartenders
  • Lunch

*While assisting in selecting the winning recipe, all trade attendees will be entered to win a chance to visit Luxardo in Italy next year.

Tuesday, September 19 (That’s Tomorrow!)

12:00- 3:00 pm

The Dead Rabbit

30 Water St

New York, NY

Please RSVP to

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Posted in Competition |

Bartenders’ Bookshelf

Wednesday, August 9th, 2017

A few new books have come my way recently, so here’s a look at the tomes that strike me as being well worth the price of admission.

B.A.S.T.A.R.D.S. by Brian F. Rea   

(Bars And Saloons, Taverns And Random Drink Stories)

A 175 page, 150+ images entertaining, funny irreverent memoir from the loungasaurus of the bar/drink trade. Stories of strange bartenders (Draino, Suck ‘em up Sam, Drink Magician Jason, etc.), weird cocktails, latrine bars, authors DUI on a bicycle, bar staff and customer complaints about each other, and church and bar similarities. Plus the testicle festival, classic cocktails and variations, dark ages of bartending, hangover helpers (good and God awful), Forbidden Fruit/Chambord and chastity belts, and Cock-Ale (the beginning of mixed drinks). Followed by whine tales, Stink to Drink (authors entry to the bar/drink trade), brief drink book reviews, Shampain, Mickey Finns, etc., as well as bar/drink cartoons, images and stories, together with interesting historical aspects, and observations of drink and drinking establishments. And….this is just Volume I!. You should be 21 (LDA) to read this book.



Spirit of the Cane

Nine years after they first published their first history of Cuban rum, authors Anistatia Miller and Jared Brown have finished scouring libraries, archives, and databases gleaning as much of the truth about the origins of Cuban rum. Their findings include some rather eye-opening discoveries about the contributions made by Spanish, French, British, and Dutch sources that positioned this seductive spirit ahead of other Caribbean spirits by seeking and adapting new technologies and techniques to its production which is appreciated around the globe.



The Cocktail Competition Handbook

So you want to win a global cocktail championship or for that matter even a local one. Whether you‘re a first-timer or a grizzled veteran of the cocktail competition circuit, it never hurts to hone your skills to a sharp edge thanks to the tips and tricks in The Cocktail Competition Handbook by Andy Ives. Editor of the BarLifeUK website and an active competition judge, Ives offers up sound advice selecting the right competition to enter, creating a drink, devising a presentation, and then delivering it to a judging panel.



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Posted in Bartender Books |


Saturday, July 15th, 2017

On Saturday July 22 I’ll be behind the stick serving my newly formulated Jägermeister Cocktails at Bourbon Vieux, 501 Bourbon Street, New Awlins!

Meanwhile, my Brother from another Mother, Mix Meister Nils Boese will be behind the German Tiki Bar doing his own durned thang!

Doors Open @ 8PM

Hope you can join us!

RSVP, please, to

With Lotsa Love from

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Posted in Jagermeister |

Going to BAR17 in Chicago Next Week?

Thursday, May 18th, 2017

Please stop by Booth 11233 and visit my friends at the

American Juice Company  

I’ve been serving AJC’s products at Cocktails in the Country for the past two years, and the bartenders who used them were all mighty impressed.  And I mean ALL.

Now I’m partnering with this fine company to release Gaz Regan’s Salted Espresso syrup, and it’s being debuted next week at BAR17, so pop by their booth and insist on a sample if this sounds like it might be a fit for your bar.

The Espresso Martini, of course, was the brainchild of the late, great, Dick Bradsell–the Dale DeGroff of London–and I worked with the flavor-meisters at AJC to create something a little different, but still with that strong Espresso flavor.

Gaz Regan’s Salted Espresso syrup boasts three different coffee styles (Arabica, Robusta, and Dark Roast), and in addition to the pinch of salt, we’ve also added a little vanilla, star anise, Chinese anise, cinnamon, cloves, black pepper, cardamom,  and a touch of citrus zests to the mix.  I think you’re gonna like it.

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Posted in Bar Bulletin |

Two Legendary Bastards from St. Louis

Sunday, May 14th, 2017


Two Legendary Bastards from St. Louis,

Ted Kilgore and Matt Seiter by Name

have talked me into flying to St. Louis for what they assure me is a good cause, and they’ve promised me a good time, too. We’ll see how big their Bastard status if after it’s all over . . .

Anyway, if you’re going to be anywhere near St. Louis, MO, on June 10, this might be a good way to kill some time.




Here are the details:

The Ideal Cocktail Party, celebrating the 100th anniversary of “The Ideal Bartender” book by St. Louis’s own Tom Bullock.

June 10th, 6 pm till 10 pm at Planter’s House $65 Sponsored by William Grant & Sons

Featuring Book author, Celebrity Bartender, gaz regan, 18 new cocktails from 9 St. Louis cocktail bars, and the local St. Louis Bartenders Guild. Planter’s House food, live music featuring Miss Jubilee and Steve Ewing. Partial proceeds will go to St. Louis Metro Market.

The line up of spirits used for cocktails includes:  Hendricks Gin, Reyka Vodka, Milagro Tequilia, Balvinie Scotch, Monkey Shoulder Scotch, Tullamore Dew Irish whiskey, Hudson Whiskey, Flor de Cana Rum, Sailor Jerry Spiced Rum, and more.

Participating bars:  Planter’s House, BC’s Kitchen, Frazer’s, Taste, Randolfi’s, Retreat, Mission, The Preston, Eclipse and the St.Louis Bartenders Guild.

Date and Time: Sat, June 10, 2017; 6:00 PM – 10:00 PM CDT

Location: Planter’s House, 1000 Mississippi Avenue, St. Louis, MO 63104

Click HERE to purchase tickets

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Posted in Bartender Bulletin |

New Trou Normand from Carter Wilsford, Analogue, NYC

Friday, May 12th, 2017

Carter Wilsford of Analogue, NYC

Carves a Chip off the Old Block

Chip Off The Old Block

Carter Wilsford, Analogue, New York, NY

1.5 oz Calvados Boulard VSOP

.5 oz Baker’s Bourbon

.5 oz Luxardo Apricot Liqueur

.5 oz Cynar

.5 oz fresh lemon juice

Build all ingredients in a shaker.  Add ice, shake hard.  Double strain over fresh ice in an old-fashioned glass.

Garnish with a slice of dehydrated apple and a mint sprig.

Consume while contemplating your relationship with your father.

Trou Normand Service Idea from gaz: Divide the contents of the shaker between two small wine glasses, and invite a friend to join you for Trou Normand Shooters!

gaz sez: Once again we’re seeing a gorgeous balancing act here wherein the bourbon dries out the calvados a little, the Cynar and the apricot liqueur dance a mean Tango, and the lemon juice adds just enough sour notes to make you sit up and take notice.  Strong contender here.

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Posted in Boulard |