Download BookThe Joy of Mixology The Consummate Guide to the Bartender Craft

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The Joy of Mixology: The Consummate Guide to the Bartender's Craft Book Review: The Joy of Mixology by Gary Regan The Joy of Mixology: The Consummate Guide to the Bartender's Craft is an informative study of the craft of the "Cocktailian Bartender" according to Gary (Gaz) Regan. The Best Bartending Guides and Cocktail Books One of the best modern bartending guides Dale DeGroff's The Craft of the Cocktail is a book everyone who mixes cocktails needs in their library. Pisco sour - Wikipedia Pisco sour; IBA Official Cocktail; Peruvian pisco sour: Type: Cocktail: Primary alcohol by volume: Pisco; Served: Straight up; without ice: Standard garnish ... Sour (cocktail) - Wikipedia : tequila cointreau and lime juice. Gin sour. The Gin Sour is a traditional mixed cocktail that predates Prohibition. It is a simple combination of gin lemon juice ... Jeffrey Morgenthaler Ten Books Every Bartender Should Own Jeffrey Morgenthaler writes about bartending and mixology from Portland Oregon Rank: #20505 in BooksBrand: Clarkson PotterPublished on: 2003-10-14Released on: 2003-10-14Original language: EnglishNumber of items: 1Dimensions: 9.40" h x 1.30" w x 5.70" l, 1.36 pounds Binding: Hardcover400 pages 2 of 2 people found the following review helpful.Timeless, classic cocktail book! Perfection!By Jennifer GuerreroThis is the classic, timeless cocktail book. All of the drinks are in alphabetical order. Margaritas are in the m's and frozen margaritas are in the f's. He gives some substitution suggestions for individual spirits, but not variations on the drinks themselves. It's way too much fun to work your way through.Pictured below:1) Sazerac - p330-331. The quintessential drink of New Orleans. Rye whiskey, simple syrup, Peychaud's bitters, Herbsaint (or Pernod) and lemon.2) White Russian - p351. Creamy decadence. Vodka, Kahlua, and cream.3) Moscow Mule - p307. Wonderfully refreshing. The chill factor from the brass mugs is fantastic if you can get them. Vodka, ginger beer (available in diet, if you want!), and lime.4) Remember the Maine - p323. Not a fan. This one tastes like a bucket of really strong booze. Bourbon, vermouth, cherry brandy, absinthe (or Pernod), and angostura bitters.5) Frozen Chi-Chi - p259. Tropical party in a glass. Vodka, coconut cream, pineapple, and a maraschino cherry.6) French Squirrel - p258. Warming wintery taste. Great fireplace drink. Cognac, creme noyau (or Frangelico), and lemon.0 of 0 people found the following review helpful.Must-have for bartenders, bartenders to be or cocktail enthusiast in general.By CustomerA joy, indeed. I'd forgotten how many little treasures I'd find nestled within these prolific pages. It's been quite some time since I perused Mr. Regan's book and I felt it high time to finally buy a replacement for the long-lost (yet to be completely read) copy I loaned to a friend ages ago.I'm so glad I did. Whether you're a bartender -- as I happen to be -- or potential bartender, a cocktail enthusiast, history buff or plain-ole boozehound, you can't go wrong with this classic.One caveat to professional bartenders of the more intuitive nature -- don't let the definitions/descriptions of drink families muddle the knowledge you already have after years behind the stick with semantics. I started confusing myself (and second guessing myself) when I tried to go "by the book" as it were, by being caught up in the actual semantics, rather than relying on how I internally reference the families. Having said that, the descriptors are important and a good thing to have on hand for customers. They're a must if you're starting out. And they'll be a delight to those less-inclined to "feel" their way through the drink -- I'm transcribing Regan's definitions into Evernote to have on hand for customers or newer bartenders who have questions.Caveat is a small one and not likely to apply to most readers. But I like to be thorough. If you're looking for a thorough as well as thoroughly well-written book on cocktails, spirits and the history and craft of the cocktailian, look no further. Buy the book -- you'll be referencing back to it more often than you think. Just don't lend it out.1 of 1 people found the following review helpful.LOVE LOVE LOVE this bookBy DaleLOVE LOVE LOVE this book! Gary covers all aspects of bartending in this book. There is a wealth of knowledge between the covers of this book.The beginning is about the history of drinks and where how mixology came about. He also dispels some myths about the quality of the first cocktails. I found the beginning interesting at times and slightly boring at others, but the history of the cocktails and mixology is great to know and something every bartender should at least be familiar with.The middle of the book is maintaining the bar, stocking the bar, performing as a bartender, and anything else you need to know to be a professional bartender. He covers everything in a simple manner, but elaborates on a few vital concepts such as importance of garnishes, dealing with rowdy customers, etc.The end is a huge list of drink recipes. I enjoy the exotic recipes, however, I enjoy the standards most. For someone who doesn't know how to make a margarita, going online will only teach you how to make a "peach sunset cruise margarita" or some bullcrap like that. Gary lists the standard drinks with the basic ingredients. Plus he gives a little bit of contextual information about the drink. It's the only place I've found plain-jane drink recipes. From there, you can build any variation you want, and he lists some of his favorites as other recipes.This book is the only bartending book I currently own and it stays at my bar at ALL times (right between my Stoli and my Bombay Sapphire). I cannot recommend this book enough!See all 84 customer reviews... Best Bartending Guides to Build Your Mixology Skills A good bartending guide is essential to both the seasoned professional and the amateur mixologist. Whether you need to know how to make a particular ... Book Review: The Joy of Mixology by Gary Regan The Joy of Mixology: The Consummate Guide to the Bartender's Craft is an informative study of the craft of the "Cocktailian Bartender" according to Gary (Gaz) Regan. Sour (cocktail) - Wikipedia : tequila cointreau and lime juice. Gin sour. The Gin Sour is a traditional mixed cocktail that predates Prohibition. It is a simple combination of gin lemon juice ... Jeffrey Morgenthaler Ten Books Every Bartender Should Own Jeffrey Morgenthaler writes about bartending and mixology from Portland Oregon Pisco sour - Wikipedia The pisco sour originated in Lima Peru. It was created by bartender Victor Vaughen Morris an American who had moved to Peru in 1904 to work in a railway company in ...
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