Difference between revisions of "Gary Regan"

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(September 18, 1958 – November 15, 2019)
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(September 18, 1951 – November 15, 2019)
  
Identified by Imbibe Magazine as one of “The Top 25 Most Influential Cocktail Personalities of the Past Century”<ref>[http://imbibemagazine.com/25-Most-Influential-Cocktail-Personalities/ Imbibe Magazine: The Top 25 Most Influential Cocktail Personalities of the Past Century]</ref>:
+
Gary Regan was identified by Imbibe Magazine as one of “The Top 25 Most Influential Cocktail Personalities of the Past Century”<ref>[http://imbibemagazine.com/25-Most-Influential-Cocktail-Personalities/ Imbibe Magazine: The Top 25 Most Influential Cocktail Personalities of the Past Century]</ref>:
  
 
::"With countless newspaper and magazine columns, books and newsletters to his name, Gary Regan is known the world over as one of the most-read cocktail experts around. Whether he’s lecturing at The Smithsonian, conducting workshops or maintaining the [[Worldwide Bartender Database]], he’s helped raise the world’s mixological awareness."
 
::"With countless newspaper and magazine columns, books and newsletters to his name, Gary Regan is known the world over as one of the most-read cocktail experts around. Whether he’s lecturing at The Smithsonian, conducting workshops or maintaining the [[Worldwide Bartender Database]], he’s helped raise the world’s mixological awareness."
  
==Orange Bitters #6==
+
Gary "gaz" Regan was born in Rochdale Lancashire, England in 1951. Both of his parents ran pubs, the Prince Rupert in Bolton (where Gary worked, even being underage), and the Bay Horse in Cleveleys.
Orange bitters were once a common ingredient in cocktails, but had fallen by the wayside by modern times. Importantly, they were once a required ingredient for the Martini. Gary, in his search for orange bitters, encountered a recipe published in "The Gentleman’s Companion: An Exotic Drinking Book", by Charles H. Baker, Jr. Using that has a starting point, he gradually worked up a recipe for personal use. He first published it in "The Book of Bourbon" as "Orange Bitters #4".
 
  
Later, he teamed up with the Sazerac Company, to try to provide his recipe commercially. It took two more formulations before they could arrive at a recipe which would work, and pass the scrutiny of the TTB (Tax & Trade Bureau). Orange Bitters #6 is now widely available from various sources.
+
===The Early Years===
 +
In 1973 he moved to America, and soon began working at Drakes Drum in the upper East Side of Manhattan. This was followed by various other jobs in other bars, specifically the North Star Pub in the South Street Sea Port. Gary used this experience to write his first book "The Bartender's Bible" in 1991. This initial foray into writing progressed into several other books "The Book of Bourbon", "The Bourbon Companion", "The Martini Companion", and "New Classic Cocktails". Most of these he wrote in partnership with his second wife Mardee Haiden Regan.
  
==Cocktails In The Country==
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===Cockails In The Country===
Cocktails in the Country was a two day bartender training retreat that Gary Regan would hold at Painter's Tavern in his home town of Cornwall-On-Hudson. At these retreats, Gary would share with the small group of attendees (typically 10 per session) his thoughts and approaches on how to be a mindful bartender, how to approach creating a new recipe, and how to approach bartending in a way that will provide the best opportunity for success.
+
In 2001, he started up a casual but at the same time intense bartender training retreat that he called "[[Cocktails In The Country]]". It was held at Painter's Tavern in his home town of Cornwall-On-Hudson. At these retreats, Gary would share with the small group of attendees (typically 10 per session) his insights and observations on what it meant to be a great bartender.
  
A typical schedule would look something like:
+
===The Joy of Mixology===
* DAY 1
+
Gary used "[[Cocktails In The Country]]" as both inspiration as well as the foundation for "[[The Joy of Mixology]]", which he published in 2003. He saw this book as essentially being the textbook for Cocktails in the Country. It was one of the first books in modern times to distinctly approach cocktails from an educational angle, and could be used to provide it's readers with a well grounded understanding in bartending, the structure of cocktails, and how to provide great service to your customers.
**'''11:00 am:'''
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: Pick-up in Manhattan in a Luxury Mercedes-Benz Sprinter
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===Mindful Bartending===
**'''1 pm:'''
+
Gary was diagnosed with tongue cancer in 2003, this experience had a profound affect on him which brought about a reexamination of his life and his spirituality. He began a new approach to bartending which he called "[[Mindful Bartending]]"
:Arrive at Painters, check in, settle down, get to know each other
+
 
2- 5 pm:
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“... mindful bartending started in 2003, after I had tongue cancer. I had a spiritual awakening. The cancer slapped me upside my head. I thought somebody was trying to get my attention and I started seeking why that was happening.” - Gary Regan
The Mindful Bartender
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This will be an expanded session of gaz’s Mindful Bartender Workshop
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===gaz regan===
Topics will include:
+
Over the years, the transformation which started with his tongue cancer evolved in various ways. Gary chose to take on the new name "gaz regan", as well as typically decorate one of his eyes with eyeliner as a way of reminding other bartenders the importance of eye contact. His "Cocktails in the Country" courses had gone on hiatus, and when he started them back up again, they provided him with a venue in which to focus on "Mindful Bartending".
Preparation for a Shift Behind the Stick
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Tapping into Intuition
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===Orange Bitters #6===
The Rewards of Mindful Communication
+
When Gary wrote "The Book of Bourbon" in 1995, he included his personal recipe for "Orange Bitters #4". This was a recipe which was originally based on one he had found in "The Gentleman’s Companion: An Exotic Drinking Book", by Charles H. Baker, Jr. from 1946. Orange bitters were once a common type of cocktail bitters which all but disappeared after American Prohibition. Gary would regularly make up batches of his bitters and provide them to his bartender friends in New York. In 2005, he teamed up with Mark Brown from the Sazerac Company to commercially produce his bitters. It took two more formulations before the final product "Regans' Orange Bitters #6" was arrived at.
Effective BarSpeak
+
 
Dealing with Anger
+
===Finger Stirred Negroni===
Changing your Reality
+
In recent years, Gaz has become renowned for his "finger stirred Negroni", to the point that Cocktail Kingdom came out with a stirrer that uses a mold of his finger so that anyone can get an official "Gaz Regan Finger Stirred Negroni" any time they want one. The drink originated when Gaz was at a bartender event around 2010 in Cognac France, with a growing collection of Negroni's ready to go out to the crowd, just requiring a final stir. Thinking nothing of it, Gaz just stuck a finger in each drink and gave them a stir before passing them out. No big deal. A few years later, Gaz found himself at another event in New York, but this time with chefs instead of bartenders. As Gaz presented each drink to each chef, he would ceremoniously stick his finger into the drink, and give it a quick stir. Each time would elicit a hearty laugh from the chef. Gary realized the importance of the finger stirred Negroni, which is to make the customer smile<ref>[https://www.youtube.com/watch?v=ibvodon6a5A Gaz Regan: The Theory Behind Finger-Stirred Negronis (YouTube)]</ref>.
Changing the World
 
5 – 7 pm
 
Break for food and refreshments
 
7 pm
 
Set up the bar
 
8 – 11 pm: Organized Chaos
 
Each bartender will be assigned a specific base spirit with which to create new cocktails, and everyone will take a turn behind the bar making drinks for us all to sample.
 
DAY 2
 
Breakfast: Continental Breakfast at Painter’s or walk (less than 3 minutes) to The Hudson Street Cafe, or Two Alices, for something more substantial.
 
10 am – 10: 30 am: How to Write a Cocktail Recipe
 
There isn’t just one correct way to write a recipe, but there are definitely hundreds of wrong ways to do it. gaz will guide you through the process of how to write a recipe that’s easy to understand, and will look good to judges if you enter it for a competition.
 
gaz will also discuss his belief that, when it comes to recipes, Nothing is Written in Stone.  And he’ll explain why.
 
10:30 am – 11: 15 am: The Secrets of Success
 
Tips and Guidance on how to get to the top, how to stay there, and how to remain true to yourself, and to the universe
 
11:15 am – Noon: Mindful Mixology 
 
A discussion on recipes, and methods of creating new drinks by using product knowledge and bartender intuition.
 
Noon – 2 pm: Lunch
 
2 – 5 pm: Organized Chaos
 
A second round of cocktail creation. Each bartender will be given a specific base ingredient with which to create a new cocktail which will be sampled and discussed by all and sundry.
 
5 pm:  
 
Luxury Mercedes-Benz Sprinter back to Manhattan
 
  
 
==Books==
 
==Books==
* [https://www.amazon.com/dp/B002CKR608 The Bartender’s Bible] (1991, reprinted 1993)
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* [https://www.amazon.com/dp/B002CKR608 The Bartender’s Bible] (1991, reprinted 2003)
 
* [https://www.amazon.com/dp/0395935229 The Book of Bourbon and Other Fine American Whiskeys] (1995, with Mardee Haidin Regan)
 
* [https://www.amazon.com/dp/0395935229 The Book of Bourbon and Other Fine American Whiskeys] (1995, with Mardee Haidin Regan)
 
* [https://www.amazon.com/dp/0762403713 The Martini: A Postcard Book] (1998, with Mardee Haidin Regan)
 
* [https://www.amazon.com/dp/0762403713 The Martini: A Postcard Book] (1998, with Mardee Haidin Regan)
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* [https://www.amazon.com/dp/0762400617 The Martini Companion] (1999, with Mardee Haidin Regan)
 
* [https://www.amazon.com/dp/0762400617 The Martini Companion] (1999, with Mardee Haidin Regan)
 
* [https://www.amazon.com/dp/0764567063 New Classic Cocktails] (2002, with Mardee Haidin Regan)
 
* [https://www.amazon.com/dp/0764567063 New Classic Cocktails] (2002, with Mardee Haidin Regan)
* [https://www.amazon.com/dp/0451499026 The Joy of Mixology] (2003, revised 2018)
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* [https://www.amazon.com/dp/0451499026 The Joy of Mixology] (2003, [https://www.penguinrandomhouse.com/books/550131/the-joy-of-mixology-revised-and-updated-edition-by-gary-regan/ updated and revised 2018])
 
* [https://www.amazon.com/dp/1441546871 The Bartender’s GIN Compendium] (2009)
 
* [https://www.amazon.com/dp/1441546871 The Bartender’s GIN Compendium] (2009)
 
* [https://www.amazon.com/dp/1907434151 The Cocktailian Chronicles: The Professor Years, Volume 1] (2010)
 
* [https://www.amazon.com/dp/1907434151 The Cocktailian Chronicles: The Professor Years, Volume 1] (2010)
 
* gaz regan’s annual manual for bartenders ([https://www.amazon.com/dp/1907434194 2011], [https://www.amazon.com/dp/1907434011 2012], [https://www.amazon.com/dp/1907434402 2013])
 
* gaz regan’s annual manual for bartenders ([https://www.amazon.com/dp/1907434194 2011], [https://www.amazon.com/dp/1907434011 2012], [https://www.amazon.com/dp/1907434402 2013])
* gaz regan’s 101 Best new Cocktails ([https://www.amazon.com/dp/1907434038 2012], [https://www.amazon.com/dp/1907434429 2014 Volume III], [https://www.amazon.com/dp/1907434445 2015 Volume IV], [https://www.amazon.com/dp/1907434437 2016 Volume V])
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* gaz regan’s 101 Best new Cocktails ([https://www.amazon.com/dp/1907434038 2012], [https://www.amazon.com/dp/1907434429 2014 Volume III], [https://www.amazon.com/dp/1907434445 2015 Volume IV], [https://www.amazon.com/dp/1907434437 2016 Volume V], and [https://mixologytech.com/gaz/index.html as an app on iPhone])
 
* [https://www.amazon.com/dp/1907434356 The Negroni: A gaz regan Notion] (2013)
 
* [https://www.amazon.com/dp/1907434356 The Negroni: A gaz regan Notion] (2013)
 
* [https://www.amazon.com/dp/1607747790 The Negroni: Drinking to La Dolce Vita] (2015)
 
* [https://www.amazon.com/dp/1607747790 The Negroni: Drinking to La Dolce Vita] (2015)
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==External Links==
 
==External Links==
 
* [http://www.gazregan.com/ Official website]
 
* [http://www.gazregan.com/ Official website]
* [https://www.facebook.com/gazregan gaz/Gary Regan on FaceBook]
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* Social Networking via [https://www.facebook.com/gazregan FaceBook], [https://twitter.com/gazregan Twitter], [https://www.youtube.com/results?search_query=gaz+regan YouTube]
* [https://twitter.com/gazregan gaz/Gary Regan on Twitter]
 
* [https://www.youtube.com/results?search_query=gaz+regan gaz/Gary Regan on YouTube]
 
 
* [https://www.facebook.com/CocktailsInTheCountry Cocktails in the Country on FaceBook]
 
* [https://www.facebook.com/CocktailsInTheCountry Cocktails in the Country on FaceBook]
 
* [https://www.cocktailkingdom.com/signature/gaz-regan The Gaz Regan Negroni Finger Stirrer] from Cocktail Kingdom
 
* [https://www.cocktailkingdom.com/signature/gaz-regan The Gaz Regan Negroni Finger Stirrer] from Cocktail Kingdom
 
* [https://talesofthecocktail.com/culture/gaz-regans-letter-young-bartenders Gaz Regan's Letter to Young Bartenders] from Tales of the Cocktail (2016)
 
* [https://talesofthecocktail.com/culture/gaz-regans-letter-young-bartenders Gaz Regan's Letter to Young Bartenders] from Tales of the Cocktail (2016)
 
* [https://talesofthecocktail.com/people/gary-gaz-regan-mentoring-mindfulness-and-maya-angelou Gary "Gaz" Regan on Mentoring, Mindfulness and Maya Angelou] from Tales of the Cocktail (2016)
 
* [https://talesofthecocktail.com/people/gary-gaz-regan-mentoring-mindfulness-and-maya-angelou Gary "Gaz" Regan on Mentoring, Mindfulness and Maya Angelou] from Tales of the Cocktail (2016)
* [https://www.sfgate.com/author/gaz-regan/ Columns on SFGate.com]
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* [https://www.sfchronicle.com/author/gaz-regan/ Columns on The San Francisco Chronicle] also via [https://www.sfgate.com/author/gaz-regan/ SFGate.com]
 +
* [https://www.liquor.com/author/gary-regan/#gs.hq6ior Articles on Liquor.com]
 +
* [http://dinersjournal.blogs.nytimes.com/2012/02/10/ill-have-the-enlightenment-please-and-make-that-a-double/ NYTimes: I'll have the enlightenment please, and make that a double (paywall)] [https://web.archive.org/web/20150906081522/http://dinersjournal.blogs.nytimes.com/2012/02/10/ill-have-the-enlightenment-please-and-make-that-a-double/ .]
 +
* [https://www.amazon.com/Gary-Regan/e/B002SC8HIA Gary Regan] (Author page on Amazon.com)
  
==Tributes/Obituaries==
+
==Memorials==
 
* [https://quigleybros.com/book-of-memories/4030157/Regan-Gary/index.php Official Obituary and Funeral Notice]
 
* [https://quigleybros.com/book-of-memories/4030157/Regan-Gary/index.php Official Obituary and Funeral Notice]
 
* [https://imbibemagazine.com/gary-regan-1951-2019/ Imbibe! Magazine]
 
* [https://imbibemagazine.com/gary-regan-1951-2019/ Imbibe! Magazine]
 
* [https://www.foodandwine.com/news/gary-regan-legacy-cocktail-world Food & Wine]
 
* [https://www.foodandwine.com/news/gary-regan-legacy-cocktail-world Food & Wine]
 +
* [https://www.sfchronicle.com/wine/article/Gary-Gaz-Regan-barman-and-former-Chronicle-14849907.php The San Francisco Chronicle]
 +
* [https://www.washingtonpost.com/local/obituaries/gary-regan-joy-of-mixology-author-who-helped-lead-cocktail-revolution-dies-at-68/2019/11/22/205dd7cc-0d49-11ea-8397-a955cd542d00_story.html The Washington Post]
 
* [https://www.diffordsguide.com/people/408/discerning-drinker/gaz-regan Difford's Guide]
 
* [https://www.diffordsguide.com/people/408/discerning-drinker/gaz-regan Difford's Guide]
 
* [https://www.jeffreymorgenthaler.com/gary-regan/ Jeffrey Morgenthaler]
 
* [https://www.jeffreymorgenthaler.com/gary-regan/ Jeffrey Morgenthaler]

Latest revision as of 17:28, 30 January 2020

(September 18, 1951 – November 15, 2019)

Gary Regan was identified by Imbibe Magazine as one of “The Top 25 Most Influential Cocktail Personalities of the Past Century”[1]:

"With countless newspaper and magazine columns, books and newsletters to his name, Gary Regan is known the world over as one of the most-read cocktail experts around. Whether he’s lecturing at The Smithsonian, conducting workshops or maintaining the Worldwide Bartender Database, he’s helped raise the world’s mixological awareness."

Gary "gaz" Regan was born in Rochdale Lancashire, England in 1951. Both of his parents ran pubs, the Prince Rupert in Bolton (where Gary worked, even being underage), and the Bay Horse in Cleveleys.

The Early Years

In 1973 he moved to America, and soon began working at Drakes Drum in the upper East Side of Manhattan. This was followed by various other jobs in other bars, specifically the North Star Pub in the South Street Sea Port. Gary used this experience to write his first book "The Bartender's Bible" in 1991. This initial foray into writing progressed into several other books "The Book of Bourbon", "The Bourbon Companion", "The Martini Companion", and "New Classic Cocktails". Most of these he wrote in partnership with his second wife Mardee Haiden Regan.

Cockails In The Country

In 2001, he started up a casual but at the same time intense bartender training retreat that he called "Cocktails In The Country". It was held at Painter's Tavern in his home town of Cornwall-On-Hudson. At these retreats, Gary would share with the small group of attendees (typically 10 per session) his insights and observations on what it meant to be a great bartender.

The Joy of Mixology

Gary used "Cocktails In The Country" as both inspiration as well as the foundation for "The Joy of Mixology", which he published in 2003. He saw this book as essentially being the textbook for Cocktails in the Country. It was one of the first books in modern times to distinctly approach cocktails from an educational angle, and could be used to provide it's readers with a well grounded understanding in bartending, the structure of cocktails, and how to provide great service to your customers.

Mindful Bartending

Gary was diagnosed with tongue cancer in 2003, this experience had a profound affect on him which brought about a reexamination of his life and his spirituality. He began a new approach to bartending which he called "Mindful Bartending"

“... mindful bartending started in 2003, after I had tongue cancer. I had a spiritual awakening. The cancer slapped me upside my head. I thought somebody was trying to get my attention and I started seeking why that was happening.” - Gary Regan

gaz regan

Over the years, the transformation which started with his tongue cancer evolved in various ways. Gary chose to take on the new name "gaz regan", as well as typically decorate one of his eyes with eyeliner as a way of reminding other bartenders the importance of eye contact. His "Cocktails in the Country" courses had gone on hiatus, and when he started them back up again, they provided him with a venue in which to focus on "Mindful Bartending".

Orange Bitters #6

When Gary wrote "The Book of Bourbon" in 1995, he included his personal recipe for "Orange Bitters #4". This was a recipe which was originally based on one he had found in "The Gentleman’s Companion: An Exotic Drinking Book", by Charles H. Baker, Jr. from 1946. Orange bitters were once a common type of cocktail bitters which all but disappeared after American Prohibition. Gary would regularly make up batches of his bitters and provide them to his bartender friends in New York. In 2005, he teamed up with Mark Brown from the Sazerac Company to commercially produce his bitters. It took two more formulations before the final product "Regans' Orange Bitters #6" was arrived at.

Finger Stirred Negroni

In recent years, Gaz has become renowned for his "finger stirred Negroni", to the point that Cocktail Kingdom came out with a stirrer that uses a mold of his finger so that anyone can get an official "Gaz Regan Finger Stirred Negroni" any time they want one. The drink originated when Gaz was at a bartender event around 2010 in Cognac France, with a growing collection of Negroni's ready to go out to the crowd, just requiring a final stir. Thinking nothing of it, Gaz just stuck a finger in each drink and gave them a stir before passing them out. No big deal. A few years later, Gaz found himself at another event in New York, but this time with chefs instead of bartenders. As Gaz presented each drink to each chef, he would ceremoniously stick his finger into the drink, and give it a quick stir. Each time would elicit a hearty laugh from the chef. Gary realized the importance of the finger stirred Negroni, which is to make the customer smile[2].

Books

External Links

Memorials

References