Posts Tagged ‘gaz regan’

Cocktails in the Country: #OMGKelly by Alexandra I. Reed, Elm City Social, New Haven, CT

Monday, September 17th, 2018

#OMGKelly

Alexandra I. Reed, Elm City Social, New Haven, CT

“The blend of liquors with cream and egg white make for a refreshing drink with fruit and floral characteristics.”

1.5 oz (45 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) Bauchant Orange-Cognac Liqueur

.75 oz (22.5 ml) fresh lemon juice

.75 oz (22.5 ml) heavy cream

.25 oz (7.5 ml) Chase Elderflower Liqueur

1 egg white

2 dashes Regans’ Orange Bitters No. 6

Prosecco, to top

1 orange twist, as garnish

Reverse dry shake and strain into a highball glass. Top with prosecco and 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: Malificent by Alexandra I. Reed, Elm City Social, New Haven, CT

Monday, September 10th, 2018

Malificent

Alexandra I. Reed, Elm City Social, New Haven, CT

“The sweetness of the cognac is made more complex with the Parfait Amour but rounded out by the blanc vermouth. Boozy but complex and light.”

1.5 oz (45 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Marie Brizard Parfait Amour

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

2 dashes Dead Rabbit Orinoco Bitters

1 lemon twist, as garnish

Shake over ice, and strain into a chilled tulip 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: Punch-Drunk Flower Power by TJ Fink, Monk McGinn’s, New York, NY

Thursday, September 6th, 2018

Punch-Drunk Flower Power

TJ Fink, Monk McGinn’s, New York, NY

“Something sweet, spicy, and just a little extra citrus punch.”

1 strawberry

2 cucumber slices

4 to 5 blueberries

1 jalapeño pepper slice

2 oz (60 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Caorunn Small Batch Scottish Gin

1 oz (30 ml) Domaine de Canton ginger liqueur

1 oz (30 ml) Chase Elderflower Liqueur

1 oz (30 ml) fresh lemon juice

1 barspoon brown sugar

Ginger beer, to top

1 cucumber slice, as garnish

1 jalapeño pepper slice, as garnish

1 lemon twist, as garnish

Muddle the strawberry and cucumber in a shaker. Add the blueberries and jalapeño. Add the remaining ingredients. Shake over ice, and serve in a double rocks glass using ice from the strainer. Top with a splash of ginger beer 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: Rum Infinity (5+3=∞) by Sofia Present, Bar Moga, New York, NY

Tuesday, September 4th, 2018

Rum Infinity (5+3=∞)

Sofia Present, Bar Moga, New York, NY

1.5 oz (45 ml) Ron Dos Maderas 5+3 Rum

.25 oz (7.5 ml) Canasta Cream Sherry

1 oz (30 ml) pineapple juice

.5 oz (15 ml) fresh lime juice

.5 oz (15 ml) cinnamon demerara syrup

Pinch cayenne pepper

Speyburn Scotch Whisky, as float

Shake over ice, and strain into a wine glass over fresh ice. Add the float.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Camus Corey by Corey Arnold, Cork & Kerry, Rockville Centre, NY

Monday, September 3rd, 2018

Camus Corey

Corey Arnold, Cork & Kerry, Rockville Centre, NY

1 strawberry

.33 oz (10 ml) maple syrup

1.5 oz (45 ml) Camus VS Elegance Cognac

.25 oz (7.5 ml) Ron Dos Maderas 5+3 Rum

.25 oz (7.5 ml) Stroma Liqueur

.5 oz (15 ml) fresh lime juice

2 dashes Dead Rabbit Orinoco Bitters

1 lime wheel, as garnish

Muddle the strawberry and maple syrup in a shaker. Add the remaining ingredients. Shake over ice, and double-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: Big Bloobs by Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

Friday, August 31st, 2018

Big Bloobs

Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

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

.5 oz (15 ml) Canasta Cream Sherry

1 oz (30 ml) The American Juice Company’s Blueberry Finn

.25 oz (7.5 ml) fresh lime juice

5 drops Bittermens ‘Elemakule Tiki® Bitters

Big juicy IPA, to top

3 blueberries, as garnish

Shake over ice, and strain into a highball glass over fresh ice. Top with the IPA and 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 Sunny Side of Moscow by TJ Fink, Monk McGinn’s, New York, NY

Thursday, August 30th, 2018

The Sunny Side of Moscow

TJ Fink, Monk McGinn’s, New York, NY

“Allow some of the sediment in the shaker to get into the drink.”

1 lemon slice

2 oz (60 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) Stroma Liqueur

1 oz (30 ml) fresh lemon juice

1 oz (30 ml) fresh grapefruit juice

1 barspoon honey

Ginger beer, to top

1 lime wheel, as garnish

1 rosemary sprig, as garnish

Shake over ice with the lemon slice, and strain into a double rocks glass over fresh ice. Top with ginger beer and add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

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 Off gaz regan
Amaro Crusta Max La Rocca and Giuseppe Santamaria, Barcelona, Spain
Am I Blue gaz regan
Angel’s Share Jacques Bezuidenhout
Autumn Winds Matt Seiter, Trattoria Marcella, St. Louis, MO
Aviation World Class Style Takumi Watanabe, The Sailing Bar, Sakurai, Japan.
Aztec’s Mark Neyah White, San Francisco
Bedford Del Pedro, Grange Hall/Pegu Club, New York.
Bensonhurst Chad Solomon, Cuffs and Buttons, Dallas
Bitter Stripper Dee Allen , Perth, Australia
Black Cat gaz regan
Black Feather Robert Hess (a.k.a. DrinkBoy), Seattle
Blue Devil Dale DeGroff, New York
Bottom Line Kevin Diedrich, Clover Club, Brooklyn
Breakfast Martini Salvatore Calabrese, Bound by Salvatore at the Cromwell Hotel, Las Vegas; Salvatore at Maison Eight, Kowloon, Hong Kong; Moxologist101, Los Angeles
Bronx a la Imbibe David Wondrich Formula, Imbibe.
Brooklyn Heights Maxwell Britten, New York.
Butter Lemon Smoke T. J. Vytlacil, Blood and Sand, St. Louis, MO.
Cable Car Tony Abou-Ganim
Caricature Cocktail gaz regan
Casanova Cocktail Erick Castro, California
Chartreuse Swizzler Marcovaldo Dionysos, San Francisco
Clover Club Clover Club Formula, Brooklyn, NY
Compass Box Cocktail Stephen Beaumont.
Cosmopolitan Dale DeGroff formula, New York
Cuzco Cocktail Julie Reiner, Clover Club, Brooklyn, and Flatiron Lounge, New York,
DAM gaz regan
Debonair gaz regan
Dubliner gaz regan
Dreamy Dorini Smoking Martini Audrey Saunders, Pegu Club, NY
Dutch Coupe Tess Posthumus , Door 74, Amsterdam, The Netherlands
Earl Grey MarTEAni Audrey Saunders, Pegu Club, NY
Final Ward Philip Ward, Mayahuel, New York
Flame of Love Pepe, Chasens, Los Angeles
Floss 75 Gorge Camorra, 18th Amendment Bar, Geelong, Australia
Gin-Gin Mule Audrey Saunders, Pegu Club, NY
Gotham David Wondrich, New York
Grasshopper: Morgenthaler Style Jeffrey Morgenthaler
Greenpoint Michael McIlroy, Attaboy, New York
Gun Metal Blue Nick Bennett, Porchlight, New York
Hot Buttered Rum Nick Hydos, Painter’s, Cornwall on Hudson, NY
Irish Coffee Dead Rabbit Formula
James Joyce gaz regan
Jody Buchan’s Rob Roy Jody Buchan, Head Bartender at The Voyage of Buck in Edinburgh, Scotland,
Kentucky Long Shot Max Allen Jr. of the Seelbach Hilton Hotel in Louisville, Kentucky
King Louis the Fourth Anthony DeSerio, Connecticut
Laissez Les Bons Temps Rouler! Bob Brunner, Paragon Restaurant & Bar, Portland, OR.
Lark Creek Inn Tequila Infusion Bradley Ogden of the Lark Creek Inn in Larkspur, California
Leaving Manhattan Joanne Spiegel, New York City
Little Dragon Humberto Marques, CURFEW, Copenhagen, Denmark
Little Italy Audrey Saunders, Pegu Club, New York
Luau Daiquiri Jeff “Beachbum” Berry for the Luau Restaurant in Beverly Hills
Mai Tai Jeff “Beachbum” Berry’s formula
Manhattan Perfecto Ted Kilgore, Planter’s House, St. Louis, Missouri
Martinez by Perrone Ago Perrone, Montgomery Place, London
Mint Julep by Keeler Brian Keeler, BRAND Hospitality Group, New Albany, IN.
My Way Manhattan Daniel-Grigore Mostenaruto, Romania
Negroni D’Or Brian MacGregor, San Francisco
A Norange For My Nuncle Phoebe Esmon, Night Bell, Asheville, NC
Nuclear Daiquiri Gregor De Gruyther, London
Old Bay Ridge David Wondrich, Brooklyn, NY
Old Cuban Cocktail Audrey Saunders, Pegu Club, NY
The Passion Of Dali Erwin W. Trykowski, Scotland
Pegu Club Cocktail Pegu Club Formula
Penicillin Sam Ross, Attaboy, New York
Perfect 10 Josh Powell, Somerset House, Bristol, England, UK
Pina Colada Dean Callan’s formula, London
Pompier Cocktail gaz regan
RBS Special Cocktail David Wondrich, Brooklyn, NY
Resurrection Flip Tim Philips, Dead Ringer and Bulletin Place, Sydney, Australia.
Ritz Cocktail Dale DeGroff, New York
Ruby Can’t Fail Julian de Feral, London
Seelbach Cocktail Adam Seger, Chicago, IL
Sidecar Colin Field Formula, Head Bartender at The Ritz, Paris
Singapore Sling David Wondrich Formula
The Slope Julie Reiner, Clover Club, New York
A Tale Of Two Roberts Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City
Tart Gin Cooler gaz regan
Thrust and Parry Cocktail gaz regan
Tommy’s Margarita Julio Bermejo, Tommy’s Mexican Restaurant, San Fransico
Treacle Dick Bradsell, London
Trinidad Sour Giuseppe Gonzalez, Suffolk Arms, New York
USS Wondrich Jeff, “Beachbum” Berry, Latitude 29, New Orleans
Weeski David Wondrich, Brooklyn, NY
White Walker Sky Huo, Earl’s Juke Joint, Sydney, NSW, Australia
The Williamsburg Clif Travers, Bar Celona, Brooklyn, NY
Zombie Jeff, “Beachbum” Berry’s Formula, Latitude 29, New Orleans

LIST 2

Adam Seger, Chicago, IL Seelbach Cocktail
Ago Perrone, Montgomery Place, London Martinez by Perrone
Anthony DeSerio, Connecticut King Louis the Fourth
Audrey Saunders, Pegu Club, NY Little Italy
Audrey Saunders, Pegu Club, NY Dreamy Dorini Smoking Martini
Audrey Saunders, Pegu Club, NY Earl Grey MarTEAni
Audrey Saunders, Pegu Club, NY Gin-Gin Mule
Audrey Saunders, Pegu Club, NY Old Cuban Cocktail
Bob Brunner, Paragon Restaurant & Bar, Portland, OR. Laissez Les Bons Temps Rouler!
Bradley Ogden of the Lark Creek Inn in Larkspur, California Lark Creek Inn Tequila Infusion
Brian Keeler, BRAND Hospitality Group, New Albany, IN. Mint Julep by Keeler
Brian MacGregor, San Francisco Negroni D’Or
Chad Solomon, Cuffs and Buttons, Dallas Bensonhurst
Clif Travers, Bar Celona, Brooklyn, NY The Williamsburg
Clover Club Formula, Brooklyn, NY Clover Club
Colin Field Formula, Head Bartender at The Ritz, Paris Sidecar
Dale DeGroff formula, New York Cosmopolitan
Dale DeGroff, New York Blue Devil
Dale DeGroff, New York Ritz Cocktail
Daniel-Grigore Mostenaruto, Romania My Way Manhattan
David Wondrich Formula Singapore Sling
David Wondrich Formula, Imbibe. Bronx a la Imbibe
David Wondrich, Brooklyn, NY Old Bay Ridge
David Wondrich, Brooklyn, NY RBS Special Cocktail
David Wondrich, Brooklyn, NY Weeski
David Wondrich, Brooklyn, NY Gotham
Dead Rabbit Formula Irish Coffee
Dean Callan’s formula, London Pina Colada
Dee Allen , Perth, Australia Bitter Stripper
Del Pedro, Grange Hall/Pegu Club, New York. Bedford
Dick Bradsell, London Treacle
Erick Castro, California Casanova Cocktail
Erwin W. Trykowski, Scotland The Passion Of Dali
Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City A Tale Of Two Roberts
gaz regan Almost Blow my Skull Off
gaz regan Am I Blue
gaz regan Black Cat
gaz regan Caricature Cocktail
gaz regan DAM
gaz regan Debonair
gaz regan Dubliner
gaz regan James Joyce
gaz regan Pompier Cocktail
gaz regan Tart Gin Cooler
gaz regan Thrust and Parry Cocktail
Giuseppe Gonzalez, Suffolk Arms, New York Trinidad Sour
Gorge Camorra, 18th Amendment Bar, Geelong, Australia Floss 75
Gregor De Gruyther, London Nuclear Daiquiri
Humberto Marques, CURFEW, Copenhagen, Denmark Little Dragon
Jacques Bezuidenhout Angel’s Share
Jeff “Beachbum” Berry for the Luau Restaurant in Beverly Hills Luau Daiquiri
Jeff “Beachbum” Berry’s formula Mai Tai
Jeff, “Beachbum” Berry, Latitude 29, New Orleans USS Wondrich
Jeff, “Beachbum” Berry’s Formula, Latitude 29, New Orleans Zombie
Jeffrey Morgenthaler Grasshopper: Morgenthaler Style
Joanne Spiegel, New York City Leaving Manhattan
Jody Buchan, Head Bartender at The Voyage of Buck in Edinburgh, Scotland, Jody Buchan’s Rob Roy
Josh Powell, Somerset House, Bristol, England, UK Perfect 10
Julian de Feral, London Ruby Can’t Fail
Julie Reiner, Clover Club, Brooklyn, and Flatiron Lounge, New York, Cuzco Cocktail
Julie Reiner, Clover Club, New York The Slope
Julio Bermejo, Tommy’s Mexican Restaurant, San Fransico Tommy’s Margarita
Kevin Diedrich, Clover Club, Brooklyn Bottom Line
Marcovaldo Dionysos, San Francisco Chartreuse Swizzler
Matt Seiter, Trattoria Marcella, St. Louis, MO Autumn Winds
Max Allen Jr. of the Seelbach Hilton Hotel in Louisville, Kentucky Kentucky Long Shot
Max La Rocca and Giuseppe Santamaria, Barcelona, Spain Amaro Crusta
Maxwell Britten, New York. Brooklyn Heights
Michael McIlroy, Attaboy, New York Greenpoint
Neyah White, San Francisco Aztec’s Mark
Nick Bennett, Porchlight, New York Gun Metal Blue
Nick Hydos, Painter’s, Cornwall on Hudson, NY Hot Buttered Rum
Pegu Club Formula Pegu Club Cocktail
Pepe, Chasens, Los Angeles Flame of Love
Philip Ward, Mayahuel, New York Final Ward
Phoebe Esmon, Night Bell, Asheville, NC A Norange For My Nuncle
Robert Hess (a.k.a. DrinkBoy), Seattle Black Feather
Salvatore Calabrese, Bound by Salvatore at the Cromwell Hotel, Las Vegas; Salvatore at Maison Eight, Kowloon, Hong Kong; Moxologist101, Los Angeles Breakfast Martini
Sam Ross, Attaboy, New York Penicillin
Sky Huo, Earl’s Juke Joint, Sydney, NSW, Australia White 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, Missouri Manhattan Perfecto
Tess Posthumus , Door 74, Amsterdam, The Netherlands Dutch Coupe
Tim Philips, Dead Ringer and Bulletin Place, Sydney, Australia. Resurrection Flip
Tony Abou-Ganim Cable Car

 

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Posted in Joy of Mixology 2 |

Cocktails in the Country: Congo Square by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 28th, 2018

Congo Square

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“A riff on the Vieux Carré to honor the birthplace of jazz, the American art form.”

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

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

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

.5 oz (15 ml) Luxardo Maraschino Liqueur

1 barspoon Bogart’s Bitters from The Bitter Truth

1 flamed orange twist

Stir over ice, and strain into a chilled rocks glass. Discard the twist after flaming.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Old Duff’s Visit to Kentucky by Corey Arnold, Cork & Kerry, Rockville Centre, NY

Monday, August 27th, 2018

Old Duff’s Visit to Kentucky

Corey Arnold, Cork & Kerry, Rockville Centre, NY

1 oz (30 ml) Trail’s End Kentucky Straight Bourbon Whiskey

.75 oz (22.5 ml) Old Duff Genever

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) orgeat syrup

.25 oz (7.5 ml) The American Juice Company’s Blueberry Finn

1 barspoon Marie Brizard Parfait Amour

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 mint leaf, as garnish

Shake over ice, and strain into a chilled flute. 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: Bee’s Tea by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 24th, 2018

Bee’s Tea

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“I’ve never had the chance to make a cocktail with tea, and I thought working it in with this gin was the perfect opportunity to experiment in this Bee’s Knees variation.”

1.5 oz (45 ml) Caorunn Small Batch Scottish Gin

.5 oz (15 ml) brewed Original Earl Grey Tea by Dilmah

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

.5 oz (15 ml) Canasta Cream Sherry

.5 oz (15 ml) fresh lemon juice

.5 barspoon honey

1 orange twist

Shake over ice, and strain into a chilled coupe. 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: Orange You Glad by TJ Fink, Monk McGinn’s, New York, NY

Thursday, August 23rd, 2018

Orange You Glad

TJ Fink, Monk McGinn’s, New York, NY

“Not reinventing the orange wheel on this one! Just giving it a new twist…”

3 oz (90 ml) Mister Katz’s Rock & Rye

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

1 barspoon maple syrup

2 dashes Regans’ Orange Bitters No. 6

1 orange wheel, as garnish

1 dash Regans’ Orange Bitters No. 6, as garnish

Grated nutmeg, as garnish

Stir over ice, and strain into a chilled cocktail 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: Signifying Monkey by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 21st, 2018

Signifying Monkey

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“Combines elements of the classic Monkey Gland; the Stroma adds a hint of brooding sweet smoke, the Old Tom adds depth.”

Lucid Absinthe Supérieure, as rinse

Stroma Liqueur, as rinse

1.5 oz (45 ml) Caorunn Small Batch Scottish Gin

.5 oz (15 ml) Ransom Old Tom Gin

1 oz (30 ml) fresh orange juice

.5 oz (15 ml) blueberry grenadine

1 orange twist

Rinse a chilled cordial glass with absinthe and Stroma. Shake over ice, and strain into the glass. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Café du Sazerac by Corey Arnold, Cork & Kerry, Rockville Centre, NY

Monday, August 20th, 2018

Café du Sazerac

Corey Arnold, Cork & Kerry, Rockville Centre, NY

“I love a good Sazerac due to my dad being from New Orleans. I also really love the way the espresso syrup plays with Scotch. A dessert Sazerac.”

Jade 1901 Absinthe Supérieure, as rinse

1 oz (30 ml) Speyburn Scotch Whisky

.75 oz (22.5 ml) Camus VS Elegance Cognac

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

.25 oz (7.5 ml) maple syrup

2 dashes Regans’ Orange Bitters No. 6

2 dashes Peychaud’s Bitters

1 lemon twist

Espresso beans, as garnish

Rinse a chilled Irish coffee glass with absinthe. Stir over ice, and strain into the glass. Squeeze the twist over the drink, then discard. 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: Smoke in the Garden by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 17th, 2018

Smoke in the Garden

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“PAMA gives this a beautiful color that adds to the refreshing quality of the other ingredients.”

1.25 oz (37.5 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) PAMA

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) fresh lime juice

2 dashes Fee Brothers Lime Bitters

4 rosemary leaves

Club soda, to top

1 rosemary sprig, as garnish

Shake over ice, and strain into a collins glass over fresh ice. Top with soda and 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: Past, Present, and Future by Sofia Present, Bar Moga, New York, NY

Thursday, August 16th, 2018

Past, Present, and Future

Sofia Present, Bar Moga, New York, NY

1.5 oz (45 ml) Ransom Old Tom Gin

.25 oz (7.5 ml) corn-infused Marie Brizard Yuzu

.25 oz (7.5 ml) La Quintinye Vermouth Royal Dry Vermouth

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

.25 oz (7.5 ml) The First Ceylon Souchong Tea by Dilmah

1 corn kernel, skewered, as garnish

Stir over ice, and strain into a double 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: Lucifer’s Prayer by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 14th, 2018

Lucifer’s Prayer

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“The smoky vodka was very unique, and I wanted to make the most funk-forward Vesper riff ever.”

Del Maguey Vida Single Village Mezcal, as rinse

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.25 oz (7.5 ml) Old Duff Genever

.5 oz (15 ml) Luxardo Bitter Bianco

.5 oz (15 ml) Pando Fino Sherry

.25 oz (7.5 ml) Marie Brizard Yuzu

1 lemon twist, as garnish

Rinse a chilled coupe with mezcal. Stir without ice until a slight haze appears, and strain into the 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: Just Like Daddy Used to Make by Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

Monday, August 13th, 2018

Just Like Daddy Used to Make

Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

“I love root beer floats! Always do what makes you happy, memories of happy childhoods make people smile.”

1 root beer candy

1.5 oz (45 ml) Sobieski Vodka

1 oz (30 ml) Marie Brizard Parfait Amour

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) fresh lemon juice

1 egg white

1 dash Bogart’s Bitters from The Bitter Truth

Club soda, to top

1 root beer candy, crushed and wet, as garnish

Muddle the candy and vodka and allow to sit. Add the remaining ingredients. Shake like hell over ice, and fine-strain into a soda-fountain glass. Add a straw and slowly pour in the soda. 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: Jäger Bird by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 10th, 2018

Jäger Bird

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“I recently had a Jäger tiki drink that hit the spot so thought I would stick with that for a Jäger-based riff on the Jungle Bird.”

1.25 oz (37.5 ml) Jägermeister

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

1 oz (30 ml) pineapple juice

.5 oz (15 ml) Luxardo Bitter Bianco

.5 oz (15 ml) fresh lime juice

1 lime wheel, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Mister Bye with Michter’s Rye by Sofia Present, Bar Moga, New York, NY

Thursday, August 9th, 2018

Mister Bye with Michter’s Rye

Sofia Present, Bar Moga, New York, NY

“To enhance the pepper notes in the rye, I took it literally and paired with green bell pepper and the black pepper in the rim. Maple syrup to enhance the wood notes from the aging.”

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

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) maple syrup

.75 oz (22.5 ml) fresh lemon juice

3 drops Jade 1901 Absinthe Supérieure, as float

Ground black pepper and salt, to rim

Shake over ice, and strain into a rocks glass rimmed with salt and pepper.

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 2016 |

Cocktails in the Country: Koriko’s Kiss by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 7th, 2018

Koriko’s Kiss

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“Historically, Koriko seduced Tiki, and this cocktail is a sensual pruple with opulent sweet spice.”

1.5 oz (45 ml) Ron Dos Maderas 5+3 Rum

.5 oz (15 ml) Laird’s Applejack

1 oz (30 ml) lemon pepper-thyme orgeat

.75 oz (22.5 ml) fresh lime juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

.25 oz (7.5 ml) The American Juice Company’s Blueberry Finn

1 lime wheel, as garnish

Pinch ground cinnamon, as garnish

Pinch ground nutmeg, as garnish

Shake over ice, and strain into a highball glass over crushed ice. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

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 |

Cocktails in the Country: So Long, Quintana Roo by Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

Monday, August 6th, 2018

So Long, Quintana Roo

Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

“Quintana Roo is a highly populated German town in/near Mexico City.”

1 oz (30 ml) Milagro Silver Tequila

.75 oz (22.5 ml) Campari

.75 oz (22.5 ml) Jägermeister

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1 orange twist

Stir over ice, and strain into a chilled coupe. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Café di Lambay by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 3rd, 2018

Café di Lambay

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“I’m a sucker for sweet, dessert, creamy drinks. The richness of a cognac cask-finished Irish whiskey plays very well with that.”

1.25 oz (37.5 ml) Lambay Irish Whiskey

.75 oz (22.5 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Lazzaroni Amaretto

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

.5 oz (15 ml) heavy cream

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Grated nutmeg, as garnish

Shake over ice, and fine-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: TJ’s Bitterly Arrack by TJ Orscher, The Richardson, Brooklyn, NY

Thursday, August 2nd, 2018

TJ’s Bitterly Arrack

TJ Orscher, The Richardson, Brooklyn, NY

Burnt toast, for rim

1.5 oz (45 ml) Batavia-Arrack Van Oosten

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

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.75 oz (22.5 ml) syrup made with Original Earl Grey Tea by Dilmah

Small pinch Original Earl Grey Tea by Dilmah leaves

4 dashes Regans’ Orange Bitters No. 6

Scrape the top layer off burnt toast and rim a chilled coupe.

Combine remaining ingredients in a mixing glass and let stand 2 minutes. Stir over ice and strain into the coupe.

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: The French Redemption by Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

Tuesday, July 31st, 2018

The French Redemption

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

“Homage to France and New Orleans. (I don’t actually hate France.)”

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

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

.75 oz (22.5 ml) Dolin Vermouth Rouge

3 dashes Peychaud’s Bitters

1 barspoon Luxardo Maraschino Liqueur

1 barspoon Jade 1901 Absinthe Supérieure

1 lemon twist, as garnish

1 orange twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The Lightest Hour by Erin Cusick, Rahi, New York, NY

Monday, July 30th, 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.

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: The Straddle by Brian Guterding, The Tuck Room, New York, NY

Friday, July 27th, 2018

The Straddle

Brian Guterding, The Tuck Room, New York, NY

“To settle the hangover, orange juice in the morning, ginger to calm the stomach, as well as the bubbles and cognac as a sweet hair of the dog.”

1 oz (30 ml) Camus VS Elegance Cognac

1 oz (30 ml) Domaine de Canton ginger liqueur

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

2 oz (60 ml) prosecco, to top

1 lemon twist, split halfway up the middle, as garnish

Stir over ice, and strain into a chilled flute. Top with prosecco and straddle the twist over the glass rim 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: Master Smoke by TJ Orscher, The Richardson, Brooklyn, NY

Thursday, July 26th, 2018

Master Smoke

TJ Orscher, The Richardson, Brooklyn, NY

“The Jägermeister and the smoked vodka go so well together it was a sin to not combine them. Add Bauchant and watch the drink explode with citrus.”

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.75 oz (22.5 ml) Jägermeister

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

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. 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: Maid in Cornwall by Leon Elliott, Rose & Crown Pub, Orlando, FL

Tuesday, July 24th, 2018

Maid in Cornwall

Leon Elliott, Rose & Crown Pub, Orlando, FL

3 cucumber chunks

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

.5 oz (15 ml) Chase Elderflower Liqueur

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) honey syrup

1 cucumber wheel, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Irish Rebellion by Erin Cusick, Rahi, New York, NY

Monday, July 23rd, 2018

Irish Rebellion

Erin Cusick, Rahi, New York, NY

2 oz (60 ml) Lambay Irish Whiskey

.5 oz (15 ml) Dolin Vermouth Dry

.5 oz (15 ml) Byrrh Grand Quinquina

2 dashes Regans’ Orange Bitters No. 6

1 strawberry slice, 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: Dutch Negroni by Brian Denenberg, Frenchie Wine Bistro, Boston, MA

Friday, July 20th, 2018

Dutch Negroni

Brian Denenberg, Frenchie Wine Bistro, Boston, MA

1 oz (30 ml) Old Duff Genever

1 oz (30 ml) Byrrh Grand Quinquina

1 oz (30 ml) Luxardo Bitter Bianco

1 barspoon fresh orange juice

1 orange twist, as garnish

Shake over ice, and strain into a chilled rocks 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, CitC 2018 |

Cocktails in the Country: The Thin White Duque by Peter Hannah, Rose & Crown Pub, Orlando, FL

Thursday, July 19th, 2018

The Thin White Duque

Peter Hannah, Rose & Crown Pub, Orlando, FL

“The vanilla spices work so well in a nog-like drink.”

2 oz (60 ml) Gran Duque D’Alba Brandy de Jerez

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

.75 oz (22.5 ml) honey

.75 oz (22.5 ml) half-and-half

1 whole egg

Grated nutmeg, as garnish

Dry-shake, then add ice and shake again. Double-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 |

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 |

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

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

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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 . . .

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: 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.

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: 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

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

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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

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

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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

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: 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.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The 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.

For more Information about Cocktails in the Country, Click HERE

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

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

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: 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

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |

Cocktails in the Country: 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

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

gazregan@gmail.com

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Posted in CitC, CitC 2018 |