The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary Regan

  • Regan's orange bitters no. 5

    from The Joy of Mixology: The Consummate Guide to the Bartender's Craft The Joy of Mixology by Gary Regan

    • Categories: Cocktails / drinks (with alcohol); American
    • Ingredients: dried orange peel; coriander seeds; cinchona bark; gentian root; grain alcohol; granulated sugar; cardamom seeds; caraway seeds; quassia chips
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Notes about this book

  • fprincess on November 17, 2010

    Outstanding compilation of cocktail recipes, presented logically by family/type which allows for variations.

Notes about Recipes in this book

  • Aviation cocktail

    • fprincess on November 26, 2011

      I like to make my Aviation with a dash Rothman & Winter Crème de Violette. For an Aviatrix, add 1/2 oz Saint Germain to the base recipe. Picture of the Aviation here: http://egullet.org/p1862387

    • FoodSleuth on February 19, 2015

      I also like to add about 1/4 oz of Rothman & Winter Creme de Violette (but it is very difficult to find). It adds the perfect blue-violet tinge to the drink. I also use a little less lemon juice - always a good idea to taste first.

  • Blood orange

    • fprincess on November 18, 2011

      Used Charbay blood orange vodka

  • Boston cream martini

    • Baxter850 on October 23, 2018

      Really boozy. Added 1/2 oz more Baileys and a second drop of Vanilla which made it better balanced.

  • Delmarva cocktail no. 3

    • fprincess on December 13, 2011

      I am not completely sold on this one but this is an intriguing combination of rye and amaretto that is well balanced.

  • El Floridita no. 1

    • fprincess on November 26, 2011

      This cocktail is wonderful. I like it with Flor de Cana 4 yr or, even better, with La Favorite Rhum Agricole blanc (white).

  • El presidente

    • Baxter850 on April 11, 2020

      Such an improvement over his v1. Like the blanc vermouth more than the dry.

  • French 75

    • Baxter850 on July 24, 2020

      Not nearly sweet enough; champagne heavy (prefer gin forward)

  • Hawaiian cocktail

    • fprincess on November 26, 2011

      This is one of the very rare cocktails in this book that I did not care for.

  • Hot buttered rum

    • fprincess on December 04, 2011

      Classic wintery drink. I used 4 oz water, 1.5 oz dark rum and 0.5 oz spiced rum.

  • John Collins

    • fprincess on November 26, 2011

      Made with Bols Genever. Picture here: http://egullet.org/p1862427

  • Mai tai (original)

    • Baxter850 on May 23, 2020

      Too much agricole

  • Martinez

    • fprincess on November 26, 2011

      This drink is wonderful with Old Tom gin. For a variation, use Bonal gentian-quina instead of the sweet vermouth.

  • Moon walk

    • fprincess on November 19, 2012

      Created in 1969 by Joe Gilmore from the Savoy. Light and delicate but still a solid cocktail. Photo here: http://forums.egullet.org/topic/43836-cocktails-with-champagne/page__st__30__p__1898450#entry1898450

  • Ramos gin fizz

    • fprincess on February 24, 2012

      Very nice cocktail, almost like a milk shake. I used passion fruit syrup (homemade) instead of the lime and lemon juices.

    • peaceoutdesign on March 16, 2021

      A key shortcut, especially if you are making several Ramos, is instead of handshaking until your arm falls off, blend to death with a handful of ice until silky and frothy in a bullet blender. Up the simple syrup to 1oz. I also made it with 3/4 lime and 1/4 orange juice just because and it was great.

  • Rye and ginger

    • fprincess on May 04, 2012

      This one is really simple, a twist on the Canadian club and ginger ale. It's delicious and refreshing. Picture here: http://egullet.org/p1869862

  • Scofflaw cocktail

    • fprincess on November 26, 2011

      It's essential to use good quality grenadine in this cocktail.

  • Valentino

    • fprincess on November 26, 2011

      I did not care at all for this one.

  • Vesper martini

    • fprincess on May 04, 2012

      Much improved when using Cocchi Americano instead of Lillet. Picture here: http://egullet.org/p1862918

  • Whiskey old-fashioned

    • peaceoutdesign on June 04, 2021

      instead of 3 oz of Bourbon I only used 2.

  • Whiskey old-fashioned (peach)

    • fprincess on October 18, 2012

      I made this white peach old-fashioned for my husband. He did not like the little bits of muddled peach in the drink so I ended up straining it for him. Photo here: http://forums.egullet.org/topic/143111-its-peach-season-time-for-bourbon/page__p__1891544#entry1891544

  • Zombie no. 1

    • Baxter850 on April 22, 2020

      Updated in v2 to Beachbum Berry’s specs

  • Zombie no. 2

    • Baxter850 on April 22, 2020

      Updated in v2 to Beachbum Berry specs

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  • ISBN 10 0609608843
  • ISBN 13 9780609608845
  • Published Nov 25 2003
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House USA Inc

Publishers Text

An original book on the craft of mixology is a rare gem. Gary Regan’s The Joy of Mixology is such a gem, one whose genius lies in Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own.

For example, once you understand that the Margarita is a member of the New Orleans Sour Family, you’ll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula.

In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, you’ll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartenders’ wares and select spirits and liqueurs, and the origins of many cocktails, you’ll feel as though you’re behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare.

With more than 350 drink recipes, The Joy of Mixology is the ultimate bar guide. Ground-breaking and authoritative, it’s a must-have for anyone interested in the craft of the cocktail.

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