Gaz Regan, Bartender, Cocktails in the Country
TELL US A LITTLE ABOUT YOURSELF
gaz regan, the bartender formerly known as Gary Regan, is Bartender Emeritus at The Dead Rabbit in New York City where he used to pull 6 shifts a year. Every year. And he writes for The Cocktail Lovers magazine and scotchwhisky.com on a regular basis.
IN BRIEF gaz wrote The Cocktailian, a regular column, for The San Francisco Chronicle from 2001 through 2014. His work has been published in numerous magazines and newspapers in the USA, and he has been published in magazines in the U.K., Australia, Austria, China, Czech Republic, Germany, Mauritius, Mozambique, Namibia, New Zealand, Russia, Slovakia, South Africa, and Switzerland.
gaz publishes three free e-mail newsletters. On Mondays readers see Bar Banter, on Tuesdays, gaz’s Cocktailian Gazette brings classified ads to Bartenders all over the world, and every Thursday, gaz publishes the Bar Back, a newsletter that looks back at related news over the past 7 days. The newsletters reach over 50k bartenders and cocktail enthusiasts all over the world.
BOOKS: gaz’s first book, The Bartender’s Bible, was published in 1991, and between 1995 and 1998, together with Mardee Haidin Regan, he co-wrote The Book of Bourbon and Other Fine American Whiskey, The Bourbon Companion, New Classic Cocktails, and The Martini Companion.
gaz wrote The Joy of Mixology in 2003, the Bartender’s GIN Compendium in 2009, and The Cocktailian Chronicles: The Professor Years, Volume 1, was published in June, 2010. Three editions of gaz regan’s Annual Manual for Bartenders have been published since 2011, and gaz’s 101 Best New Cocktails is an book published annually that bartenders all over the globe await eagerly each year.
gaz also conducts Cocktails in the Country, a series of two-day bartender workshops, at Painter’s Tavern in Cornwall on Hudson, NY. He has trained bartenders from top cocktail bars in New York, London, Bratislava, Chicago, Los Angeles, San Francisco, Miami, Boston, and various other major cities all over the world.
gaz lives in the Hudson Valley, about 50 miles north-west of the Big Apple. You can contact him at firstname.lastname@example.org
What is your favorite recipe you have come up with using an AJC product? What was the inspiration behind it?
Li'l Bit Harder (Here's a recipe from one of the CitC bartenders. NOT my recipe. By Margie Maak, Maxfield’s on Main, Boonton, NJ)
1.5 oz (45 ml) Tanqueray No. TEN Gin
0.5 oz (15 ml) Mister Katz's Rock & Rye
0.5 oz (15 ml) Jägermeister
0.5 oz (15 ml) Harriet Peacher Stowe
0.5 oz (15 ml) fresh lime juice
Shake over ice and strain into a rocks glass with fresh ice.
"I like to bring Jäger back to the party because no one gives it any love. This drink makes me feel like a nice summer day where no one needs to try that hard. And listen to Janis Joplin.” -Margie Maak
When you are coming up with new drinks, do you have a source(s) for inspiration?
The bartenders who attend CitC are a constant source of inspiration to me, and I also rely on classic cocktail formulas for structure.
What is your favorite bar, what day of the week do you recommend it, and what kind of experience can a visitor expect?
The Dead Rabbit, NYC, where everyone gets a fabulous welcome, and great drinks, and great craic, besides.
What info about cocktails do most people making drinks at home not know that would be helpful to them?
It's important to know that recipes are not written in stone, and they should feel free to alter ratios in order to suit their individual palates.
Favorite AJC flavor?
Anything else you would like to share?
The bartenders who come to Cocktails in the Country are seasoned professionals, and as such they tend to be somewhat suspicious of pre-packaged juices, but this year they all agreed that your products are of the highest quality, and they were happy to use them.