Posts Tagged ‘cocktail’

Cocktails in the Country: All Day Breakfast by Leon Elliott, Rose & Crown Pub, Orlando, FL

Tuesday, July 17th, 2018

All Day Breakfast

Leon Elliott, Rose & Crown Pub, Orlando, FL

“Called an All Day Breakfast because no matter what time you wake up it’ll help your hangover. Orange flavors (for the orange juice), egg white, and honey with a toast garnish and a small cup of tea.”

1.25 oz (37.5 ml) Chase Marmalade Vodka

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) Campari

.5 oz (15 ml) honey syrup

.5 oz (15 ml) fresh lemon juice

1 egg white

1 small toast triangle, as garnish

1 small cup brewed Original Earl Grey Tea by Dilmah, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Don’t Make Me Blosh by David Benedict Sergison, Rose & Crown Pub, Orlando, FL

Monday, July 16th, 2018

Don’t Make Me Blosh

David Benedict Sergison, Rose & Crown Pub, Orlando, FL

“I love ginger, whiskey, and honey, so to combine these ingredients is a dream to work with.”

1.5 oz (45 ml) Speyburn Scotch Whisky

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

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

.5 oz (15 ml) honey syrup

3 dashes Regans’ Orange Bitters No. 6

1 orange twist, as garnish

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

gaz sez: Anyone can see at a glance that the picture here isn’t *Jamie* Sergison, it’s *David* Sergison.  Sorry for the screw up—and it’s too late to fix it, I’m afraid.  I made a mistake once before, but that was so long ago I don’t remember . . .

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The Havana by Brian Denenberg, Frenchie Wine Bistro, Boston, MA

Friday, July 13th, 2018

The Havana

Brian Denenberg, Frenchie Wine Bistro, Boston, MA

Del Maguey Vida Single Village Mezcal, as rinse

2 oz (60 ml) Ron Dos Maderas 5+3 Rum

.5 oz (15 ml) Byrrh Grand Quinquina

3 dashes Peychaud’s Bitters

3 dashes Dale DeGroff’s Pimento Aromatic Bitters, as garnish

1 orange twist, as garnish

Rinse a rocks glass with mezcal. Stir over ice and strain into the glass. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The Sun Also Rises by Peter Hannah, Rose & Crown Pub, Orlando, FL

Thursday, July 12th, 2018

The Sun Also Rises

Peter Hannah, Rose & Crown Pub, Orlando, FL

“Highlights the botanicals in the Absinthe without it destroying everything. Balances simple flavors used in French cooking.”

.75 oz (22.5 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) prosecco syrup

.75 oz (22.5 ml) fresh lemon juice

.75 oz (22.5 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) Jade 1901 Absinthe Supérieure

Shake over ice, and strain into a chilled goblet.

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Stronger Tides by Jamie Huddleson, Rose & Crown Pub, Orlando, FL

Tuesday, July 10th, 2018

Stronger Tides

Jamie Huddleson, Rose & Crown Pub, Orlando, FL

“I love the strength of this drink, yet it allows the Stroma to shine through. Regans’ Bitters tattoo preferred!”

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

.25 oz (7.5 ml) Stroma Liqueur

1 barspoon Dolin Vermouth Rouge

2 dashes Regans’ Orange Bitters No. 6

2 dashes Dead Rabbit Orinoco Bitters

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Rock-a-Rye Baby by David Benedict Sergison, Rose & Crown Pub, Orlando, FL

Monday, July 9th, 2018

Rock-a-Rye Baby

David Benedict Sergison, Rose & Crown Pub, Orlando, FL

“So many flavors that I love to combine, and with my love of sours!—the maple syrup just brings everything together.”

1.5 oz (45 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Laird’s Applejack

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) maple syrup

3 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

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

gaz sez: Anyone can see at a glance that the picture here isn’t *Jamie* Sergison, it’s *David* Sergison.  Sorry for the screw up—and it’s too late to fix it, I’m afraid.  I made a mistake once before, but that was so long ago I don’t remember . . .

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Tasty Old Bastard by Adam Seger, The Tuck Room, New York, NY

Friday, July 6th, 2018

Tasty Old Bastard

Adam Seger, The Tuck Room, New York, NY

“Put your finger in the Tasty Old Bastard and then in your mouth to taste this delicious elixir.”

2 oz (60 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

1 oz (30 ml) Regans’ Orange Bitters No. 6 (yes, a full bloody ounce)

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

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The French Objection by Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

Thursday, July 5th, 2018

The French Objection

Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

“Spice always compliments apple flavors, so the spice from the rye and the ancho work perfectly.”

1 oz (30 ml) Laird’s Applejack

.5 oz (15 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

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

.25 oz (7.5 ml) gum syrup

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Ziemia by Jamie Huddleson, Rose & Crown Pub, Orlando, FL

Tuesday, July 3rd, 2018

Ziemia

Jamie Huddleson, Rose & Crown Pub, Orlando, FL

“Earthy Easter flavors with an earthy vodka.”

1.5 oz (45 ml) Sobieski Vodka infused with Original Earl Grey Tea by Dilmah*

.25 oz (7.5 ml) Jägermeister

.75 oz (22.5 ml) fresh lemon juice

2 barspoons stout syrup**

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 small rosemary sprig, as garnish

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

*Infuse 4 barspoons tea in 700 ml vodka for 10 minutes, then strain through cheesecloth.

**Combine 1 part sugar in 1.5 parts stout. Stir over low heat until dissolved. Cool completely, then refrigerate.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Orinoco Flow by Brian Guterding, The Tuck Room, New York, NY

Monday, July 2nd, 2018

Orinoco Flow

Brian Guterding, The Tuck Room, New York, NY

“The Ancho Reyes plays with the smokey touch of the Vida while adding a slight spice. The vermouth and maple blend to lighten up the alcohol while keeping the deepness.”

1.5 oz (45 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Ancho Reyes Ancho Chile Liqueur

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

.33 oz (10 ml) maple syrup

4 dashes Dead Rabbit Orinoco Bitters, as garnish

1 rosemary sprig, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Daisy Duke by Adam Seger, The Tuck Room, New York, NY

Friday, June 29th, 2018

Daisy Duke

Adam Seger, The Tuck Room, New York, NY

4 oz (120 ml) local pilsner

1.66 oz (50 ml) Milagro Silver Tequila

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

.75 oz (22.5 ml) fresh lime juice

2 barspoons grated Parmesan cheese

1 small rosemary sprig, slapped, as garnish

2 to 3 wildflower blossoms, as garnish

Pour the pilsner into an ice-filled pint glass. Stir remaining ingredients over ice and fine-strain over the beer. Add the garnishes.

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Posted in CitC, CitC 2018 |

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

Thursday, June 28th, 2018

The Missing Cocktail

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

.5 lemon

.75 oz (22.5 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) Ron Dos Maderas 5+3 Rum

.25 oz (7.5 ml) gum syrup

3 dashes Regans’ Orange Bitters No. 6

Muddle the lemon in a shaker. Add the remaining ingredients. Shake over ice, and strain into a highball glass over fresh ice.

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Posted in CitC, CitC 2018 |

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 |

Cocktails in the Country: Vida! Vida! Vida! by Fabio Steven Gonzalez, The Living Room at Park Hyatt, New York, NY

Tuesday, June 26th, 2018

Vida! Vida! Vida!

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

1.5 oz (45 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Ancho Reyes Ancho Chile Liqueur

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) gum syrup

2 dashes Bogart’s Bitters from The Bitter Truth

Shake over ice, and double-strain into a rocks glass over fresh ice.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: PAMA’s End by Ricardo Rojas, Junoon, New York, NY

Monday, June 25th, 2018

PAMA’s End

Ricardo Rojas, Junoon, New York, NY

2 oz (60 ml) Trail’s End Kentucky Straight Bourbon Whiskey

.25 oz (7.5 ml) PAMA

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) gum syrup

1 egg white

1 drop Dead Rabbit Orinoco Bitters, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Where Is My Panties by Phillip Childers, Middle Branch, New York, NY

Friday, June 22nd, 2018

Where Is My Panties

Phillip Childers, Middle Branch, New York, NY

“Chase Marmalade Vodka seemed like a lovely expression of a citrus vodka. A lemon drop was my immediate inspiration.”

1 oz (30 ml) Chase Marmalade Vodka

1 oz (30 ml) Sobieski Vodka

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) honey syrup

.25 oz (7.5 ml) Marie Brizard Yuzu

Shake over ice, and strain into a chilled coupe.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Thursday, June 21st, 2018

Laird’s Luxury

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

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

1 oz (30 ml) Laird’s Applejack

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

.5 oz (15 ml) Luxardo Bitter Bianco

Scant .5 oz (15 ml) honey syrup

2 dashes Regans’ Orange Bitters No. 6

2 drops Bogart’s Bitters from The Bitter Truth

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Tuesday, June 19th, 2018

Michter’s Marvel

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

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

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

.75 oz (22.5 ml) Luxardo Bitter Bianco

.25 oz (7.5 ml) Byrrh Grand Quinquina

2 dashes Regans’ Orange Bitters No. 6

2 dashes Bogart’s Bitters from The Bitter Truth

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

A FEW HINTS FOR THE YOUNG MIXER

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: Old Lime Genever by Ricardo Rojas, Junoon, New York, NY

Monday, June 18th, 2018

Old Lime Genever

Ricardo Rojas, Junoon, New York, NY

.75 oz (22.5 ml) Old Duff Genever

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

.5 oz (15 ml) Sobieski Vodka

.5 oz (15 ml) gum syrup

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

.25 oz (7.5 ml) fresh lime juice

4 dashes Fee Brothers Lime Bitters

1 lime twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Friday, June 15th, 2018

Maderas Madras

Nick Baughman, The Richardson, Brooklyn, NY

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

1 oz (30 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) Campari

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

3 dashes Regans’ Orange Bitters No. 6

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Thursday, June 14th, 2018

Madam Milagro

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

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

1.5 oz (45 ml) Milagro Tequila

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

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

.5 oz (15 ml) gum syrup

.5 oz (15 ml) fresh lime juice

5 dashes Bittermens ‘Elemakule Tiki® Bitters

Pinch salt

1 lime twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Tuesday, June 12th, 2018

King Camus

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

.75 oz (22.5 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) Luxardo Maraschino Liqueur

.25 oz (7.5 ml) fresh lemon juice

.125 oz (3.75 ml) gum syrup

3 dashes Regans’ Orange Bitters No. 6

Champagne, to top

1 lemon twist

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Monday, June 11th, 2018

Craig Ferguson

Phillip Childers, Middle Branch, New York, NY

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

1.5 oz (45 ml) Speyburn Scotch Whisky

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

2 dashes Regans’ Orange Bitters No. 6

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Friday, June 8th, 2018

The Relvas

Nick Baughman, The Richardson, Brooklyn, NY

1.5 oz (45 ml) Domaine de Canton ginger liqueur

1 oz (30 ml) Sobieski Vodka

.5 oz (15 ml) fresh lemon juice

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

2 dashes Bogart’s Bitters from The Bitter Truth

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

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

Thursday, June 7th, 2018

Lavender’s Tail

Khomrit Baenchantha, Leaf Bar & Lounge, Flushing, NY

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

.75 oz (22.5 ml) Lambay Irish Whiskey

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

.5 oz (15 ml) fresh lime juice

.25 oz (7.5 ml) gum syrup

2 dashes Peychaud’s Bitters

Byrrh Grand Quinquina, to top

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Tuesday, June 5th, 2018

Intrepid Ziggy

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

1 cinnamon stick

1.5 oz (45 ml) Speyburn Scotch Whisky

1 oz (30 ml) Canasta Cream Sherry

.5 oz (15 ml) Dolin Vermouth Rouge

2 dashes Regans’ Orange Bitters No. 6

1 orange twist

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Monday, June 4th, 2018

Leave Me Alone

Phillip Childers, Middle Branch, New York, NY

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

1.25 oz (37.5 ml) Ransom Old Tom Gin

1 oz (30 ml) Campari

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Dolin Vermouth Dry

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

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

Friday, June 1st, 2018

Gran Duque’s Dessert

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

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

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

.5 oz (15 ml) Marie Brizard Parfait Amour

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

1 oz (30 ml) heavy cream, as garnish

1 barspoon Lazzaroni Amaretto, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Wednesday, May 30th, 2018

Lady Lychee Lambay

Khomrit Baenchantha, Leaf Bar & Lounge, Flushing, NY

1 oz (30 ml) Lambay Irish Whiskey

1 oz (30 ml) Caorunn Small Batch Scottish Gin

1 egg white

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

.5 oz (15 ml) fresh lime juice

.25 oz (7.5 ml) gum syrup

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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

Tuesday, May 29th, 2018

Absinthe Makes the Heart Blah Blah Blah

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

.75 oz (22.5 ml) Lucid Absinthe Supérieure

.5 oz (15 ml) Sobieski Vodka

.5 oz (15 ml) Dolin Vermouth Rouge

.75 oz (22.5 ml) runny honey

.5 egg white

6 to 8 dashes Peychaud’s Bitters

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Dear Enmanuel by Enmanuel Garcia Sobalvarro, Dear Irving, New York, NY

Monday, May 28th, 2018

Dear Enmanuel

Enmanuel Garcia Sobalvarro, Dear Irving, New York, NY

“A salute to a surprisingly delicious tequila reposado ‘manhattan’ once served to me by a friend, inspired by the vivid, earthy and roasty flavor of the agave in the Vida del Maguey, I tried to temper it down with warm, spiced and velvety liqueurs and lace everything with citrus notes.”

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

1 oz (30 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Marie Brizard Parfait Amour

.25 oz (7.5 ml) Chase Marmalade Vodka

.25 oz (7.5 ml) Lazzaroni Amaretto

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

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Posted in CitC 2018 |

Cocktails in the Country: Porch Side by Zachary Cramer, Tiny’s & the Bar Upstairs, New York, NY

Friday, May 25th, 2018

Porch Side

Zachary Cramer, Tiny’s & the Bar Upstairs, New York, NY

“The flavors from all the fruit and thyme come through strong and allow for a refreshing, slightly sweet porch pounder. Delicious!”

4 thyme sprigs

1.5 oz (45 ml) Sobieski Vodka

1.5 oz (45 ml) The American Juice Company’s Harriet Peacher Stowe

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

1 lemon wedge, as garnish

1 thyme sprig, as garnish

Muddle the thyme in a shaker. Add the remaining ingredients. Shake over ice, and strain into a tall glass over fresh ice. Add the garnishes.

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Posted in CitC 2018 |

Cocktails in the Country: Katz’s Remedy by Samuel Jih, Brooklyn Heights Social Club, Brooklyn, NY

Thursday, May 24th, 2018

Katz’s Remedy

Samuel Jih, Brooklyn Heights Social Club, Brooklyn, NY

“German, medicinal, remedy, cure. Simple enough to showcase the Rock & Rye.”

2 oz (60 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Jägermeister

1 oz (30 ml) The First Ceylon Souchong Tea by Dilmah

.25 oz (7.5 ml) fresh lemon juice

1 lemon twist, rolled, skewered, and burned, as garnish

Stir briefly over ice (enough to cool but not chill), and strain into a coupe. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Old Chum by Joel Lee Kulp, The Richardson, Brooklyn, NY

Tuesday, May 22nd, 2018

Old Chum

Joel Lee Kulp, The Richardson, Brooklyn, NY

“Old Pal variation.”

1 oz (30 ml) Camus VS Elegance Cognac

1 oz (30 ml) Dolin Vermouth Dry

1 oz (30 ml) Jägermeister

1 barspoon Byrrh Grand Quinquina

Stir over ice, and strain into a chilled cordial glass.

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Posted in CitC 2018 |

Cocktails in the Country: Looking for a Name Cocktail by Enmanuel Garcia Sobalvarro, Dear Irving, New York, NY

Monday, May 21st, 2018

Looking for a Name Cocktail

Enmanuel Garcia Sobalvarro, Dear Irving, New York, NY

“Inspired by an original tiki-style cocktail from fellow bartender Erick Castro, that proposes bourbon whiskey as a great option for a spirit backbone to refreshing ‘tropicalesque’ concoctions.”

1 lime twist

1.5 oz (45 ml) Trail’s End Kentucky Straight Bourbon Whiskey

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

1 oz (30 ml) pineapple juice

.5 oz (15 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

3 dashes Bittermens ‘Elemakule Tiki® Bitters

1 lime wheel, 1 pineapple cube, and 1 cherry, skewered, as garnish

Shake over ice, and strain into a collins glass. Fill with crushed ice and add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Sergeant Pepper by Zachary Cramer, Tiny’s & the Bar Upstairs, New York, NY

Friday, May 18th, 2018

Sergeant Pepper

Zachary Cramer, Tiny’s & the Bar Upstairs, New York, NY

“Michter’s Rye brings a bit of peppery flavor so I wanted to enhance that aspect in a white Negroni variation.”

1.25 oz (37.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Dolin Vermouth Blanc

.75 oz (22.5 ml) Luxardo Bitter Bianco

.5 twist freshly ground black pepper

1 orange twist, as garnish

Stir over ice, and double-strain into a chilled rocks glass over fresh ice. Squeeze the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Mindful Cocktail by Perry Fox, Winnie’s Jazz Bar, New York, NY

Thursday, May 17th, 2018

Mindful Cocktail

Perry Fox, Winnie’s Jazz Bar, New York, NY

2 oz (60 ml) Ransom Old Tom Gin

.5 oz (15 ml) Dolin Vermouth Blanc

1 barspoon Marie Brizard Parfait Amour

1 barspoon Jade 1901 Absinthe Supérieure

2 dashes Bogart’s Bitters from The Bitter Truth

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Bartender for Life by Joel Lee Kulp, The Richardson, Brooklyn, NY

Tuesday, May 15th, 2018

Bartender for Life

Joel Lee Kulp, The Richardson, Brooklyn, NY

“Old-Fashioned variation highlighting the sherry notes in the rum.”

2 oz (60 ml) Ron Dos Maderas 5+3 Rum

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.25 oz (7.5 ml) Bogart’s Bitters from The Bitter Truth

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Enmanuel’s Folly by Enmanuel Garcia Sobalvarro, Dear Irving, New York, NY

Monday, May 14th, 2018

Enmanuel’s Folly

Enmanuel Garcia Sobalvarro, Dear Irving, New York, NY

“Ramos gin fizzes are surprising because people expect a sweet milkshake but they find a frothy and botanical tall drink that is both indulging and refreshing. That’s because the applejack compliments with the elderflower liqueur to produce floral and fruity notes. You introduce the blueberries and you’ll make almost any New Jersian happy. Go Jersey!”

5 blueberries

1.5 oz (45 ml) Laird’s Applejack

.5 oz (15 ml) Chase Elderflower Liqueur

.75 oz (22.5 ml) heavy cream

.33 oz (10 ml) fresh lime juice

.33 oz (10 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

1 egg white

Soda water

1 blueberry, halved, as garnish

Muddle the blueberries in a shaker. Add the remaining ingredients except egg white. Put the egg white in a mixing glass. Shake with very little ice just to homogenize, then add big ice cubes and shake until foamy. Pour soda into a collins glass, then strain over soda to make a “soufflé.” Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Salute to Wisconsin by Zachary Cramer, Tiny’s & the Bar Upstairs, New York, NY

Friday, May 11th, 2018

Salute to Wisconsin

Zachary Cramer, Tiny’s & the Bar Upstairs, New York, NY

“I chose to use Byrrh because of the sherry notes. Also, when I think of brandy I decided to use a cognac-orange liqueur. Regans’ orange bitters because they are amazing and add a heavy orange flavor, Absinthe to add depth and intensity to a drink that’s inspired by a Wisconsin Old Fashioned with a twist.”

Lucid Absinthe Supérieure, as rinse

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

.5 oz (15 ml) Byrrh Grand Quinquina

.5 oz (15 ml) Bauchant Orange-Cognac Liqueur

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

1 orange twist, as garnish

Rinse a rocks glass with Absinthe. Stir over ice, and strain into the glass over fresh ice. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Cornwall Kick by Perry Fox, Winnie’s Jazz Bar, New York, NY

Thursday, May 10th, 2018

Cornwall Kick

Perry Fox, Winnie’s Jazz Bar, New York, NY

1 oz (30 ml) Speyburn Scotch Whisky

1 oz (30 ml) Lambay Irish Whiskey

.25 oz (7.5 ml) Stroma Liqueur

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Shake over ice, and fine-strain into a chilled coupe.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Richman’s Rich Man by Jesse Richman, The Richardson, Brooklyn, NY

Tuesday, May 8th, 2018

Richman’s Rich Man

Jesse Richman, The Richardson, Brooklyn, NY

1.25 oz (37.5 ml) Milagro Tequila

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

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

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

2 dashes Dead Rabbit Orinoco Bitters

1 orange twist, as garnish

Stir over ice, and strain into a chilled coupe. Squeeze the twist over the drink and add as garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Sunrise over the Spey by Colin Stevens, Top of the Standard, New York, NY

Monday, May 7th, 2018

Sunrise over the Spey

Colin Stevens, Top of the Standard, New York, NY

1.25 oz (37.5 ml) Speyburn Scotch Whisky

.75 oz (22.5 ml) Dolin Vermouth Blanc

.25 oz (7.5 ml) Domaine de Canton ginger liqueur

1 drop Bittermens ‘Elemakule Tiki® Bitters

1 lemon 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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Posted in CitC 2018 |

Cocktails in the Country: The English Scotsman by Samuel Jih, Brooklyn Heights Social Club, Brooklyn, NY

Friday, May 4th, 2018

The English Scotsman

Samuel Jih, Brooklyn Heights Social Club, Brooklyn, NY

“The irony of a Scottish gin. The clash of a Martini and G&T. The English Scotsman.”

1.5 oz (45 ml) Caorunn Small Batch Scottish Gin

.25 oz (7.5 ml) Dolin Vermouth Blanc

.25 oz (7.5 ml) Marie Brizard Yuzu

1 oz (30 ml) tonic water

1 dash Regans’ Orange Bitters No. 6

3 drops apple juice

1 pinch salt

1 apple peel, as garnish

Stir briefly over ice (enough to cool but not chill), and strain into a cocktail glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC 2018 |

Cocktails in the Country: Dutch Cock by Joel Lee Kulp, The Richardson, Brooklyn, NY

Thursday, May 3rd, 2018

Dutch Cock

Joel Lee Kulp, The Richardson, Brooklyn, NY

1 oz (30 ml) Batavia-Arrack Van Oosten

1 oz (30 ml) Old Duff Genever

1 oz (30 ml) Bauchant Orange-Cognac Liqueur

2 dashes Regans’ Orange Bitters No. 6

1 small rubber rooster souvenir, as garnish

Stir over ice, and strain into a chilled cordial or grappa glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Gazitron by Jesse Richman, The Richardson, Brooklyn, NY

Tuesday, May 1st, 2018

Gazitron

Jesse Richman, The Richardson, Brooklyn, NY

1.75 oz (52.5 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Campari

.5 oz (15 ml) Luxardo Bitter Bianco

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

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

Cocktails in the Country: Old Duff’s Return Home by Colin Stevens, Top of the Standard, New York, NY

Monday, April 30th, 2018

Old Duff’s Return Home

Colin Stevens, Top of the Standard, New York, NY

1.5 oz (45 ml) Old Duff Genever

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

.25 oz (7.5 ml) Campari

.125 oz (3.75 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

.25 oz (7.5 ml) gum syrup

.25 oz (7.5 ml) fresh lemon juice

.125 oz (3.75 ml) Bogart’s Bitters from The Bitter Truth

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Shake over ice, and fine-strain into a highball glass over fresh ice. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC 2018 |

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

Saturday, March 31st, 2018

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

Think You’re Tough Enough for This Workshop?

CLICK HERE

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

Courtesy of Campari America

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Posted in CitC, CitC Marketing, Uncategorized |

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 |