The Joy of Mixology: The Consummate Guide to the Bartender’s Craft by Gary Regan Download (read online) free eBook .pdf.epub.kindle

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

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

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.
…more


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    H James

    Oct 27, 2017

    rated it
    liked it

    Shelves:
    mixology

    This book, 14 years old at the time I’m reading it, has not aged well. Like a sci-fi yarn set in a moon colony full of cigarettes and blonde secretaries, what what meant to be a forward-looking work has become an accidental historical relic. The recipes include an excess of 1990s dross while omitting a number of classics that have since the book’s publication become staples. The subtle denigration of jiggering (except in the case of the margarita for some reason) is cringe-inducing. The various

    And yet…there is a rigor (or at least an attempt at rigor) here that may be yet unequaled. Mr Regan’s data-driven taxonomy of cocktails doesn’t always hit the mark, but there’s a clearly thoughtful structure in a place where other bar manuals merely sort by base spirit or throw in the towel altogether and go alphabetically. His table of liquor densities may be irrelevant in a post-pousse-café world, but its presence underscores his dedication to drilling for new veins of relevant knowledge.

    Unless you’re planning to write your own cocktail manual or open an authentic ’90s bar, The Joy of Mixology is probably a much less valuable book than the newly released Meehan’s Bartender Manual. But there is certainly a great deal to admire here.
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    Suzie

    Oct 08, 2009

    rated it
    really liked it

    Shelves:
    nonfiction,
    booze

    Thoughtfully written cocktail book that divides drinks into related families, giving the reader a framework to create new drinks. History of mixed drinks, Prohibition, and instruction/description on barware, glassware, garnishing, and drink recipes.

    Probably the most useful section of the book is the chart of drink families, which gives a lot of room for ideas you may have on drinks that you can make that you/others might like. I also found the section on Prohibition to be evocative and very int

    Probably the most useful section of the book is the chart of drink families, which gives a lot of room for ideas you may have on drinks that you can make that you/others might like. I also found the section on Prohibition to be evocative and very interesting. I knew about how booze made its way into the country and was made IN the country at the time, but not really how people drank it.

    There is no attempt to index the drinks by primary or secondary ingredients. If you look at the charts, it’s not really a big problem to find yourself a drink by spirit (gin, vodka, etc.) If you know one of the secondary ingredients but not the name of a drink or if you want to know how other people have combined a secondary ingredient? FORGET IT. You just have to flip through the book. You can use the internet to get around most of that, but really, there’s no reason this couldn’t have a better index.

    On a related note, it would be nice to even have a secondary grouping of drinks by flavor (drinks that are fruity, drinks that are savory, drinks that are nutty, etc.) I could enjoy drinking ‘international sours’ for a long time, but sometimes I just want something LEMONY and I want to know what is out there that is already created that is what I want. You can’t neccessarily do that quickly with the book. It depends on what you are looking for, sometimes the families of drinks will help you find a drink, and sometimes not.

    The book also does not teach you how to think about how and why drinks go horribly wrong and how they can be fixed or adjusted (which could be taught, I think). That is not something that has to be in the book. But if you were looking for it, it is not here.

    So to recap… the focus is how to MAKE your own drink, but not to neccessarily FIND it. I would recommend the book. But I hope it will be released someday in digital format or rereleased with a better index.
    …more

    Gabriel

    Mar 26, 2007

    rated it
    it was amazing

    Recommends it for:
    Serious Drinkers
    Shelves:
    drink,
    the_goods

    I absolutely adore this book. Half of the book is committed to the history of and concepts around cocktails and their creation. This book changed my approach to mixing drinks and the categorization of drinks it provides is invaluable in understanding how drinks are related to one another and why. While the ingredients for the cocktails can be esoteric because the book attempts to go back to the original recipes (Bitters of all sorts were mixers of choice when cocktails were born), the cocktail r

    2 oz Gin
    1/2 oz fresh lemon juice
    1/2 oz Maraschino liqueur (took me forever to find, but there’s no adequate substitute)

    Shake very well and strain into a chilled cocktail glass.
    ———————————-

    This is the first cocktail I ever tasted whose complexity and depth of flavor blew me away.
    …more