Gary Regan's orange bitters are available online; just google it.

me into thinking it was acceptable or desirable to drink them. Whoever is doing the soundtrack must love clubbing and be about 22. 4. TANGENT: Gary Regan is shown on here and is a great guy. Unfortunately he irks me because he...

“The Craft of the tail” by Dale DeGroff fits what you’re looking for. A beautiful book, with nice pictures, tail history, classic tails as well some more trendy ones. “The Joy of Mixology” by Gary...

. I have almost all of the Fee’s line except the grapefruit and the new rhubarb one, which Joe Fee let me taste at Tales this summer. http://www.feebrothers.com/ Gary Regans, Regans' Orange Bitters No. 6 are a must. They were...

I don’t know how fancy they are, but Painter’s Tavern in Cornwall-on Hudson (I know, not in Westchester, but nearby) makes a mean tail using top-notch ingredients and techniques. Call them to find out when my old...

orange bitters available, made by a number of different companies. If you want to try your hand at making your own, Gary Regan supplies a recipe for orange bitters in his book, The Joy of Mixology. All three are interchangable in...

. Gary Regan (another excellent resource) uses the 1:1, a book called Atomic tails prescribes 2 sugar to 1 water. Webtender.com says that a thin one is 1:3 sugar to water, medium 1:2, and heavy 1:1. Drinkboy.com (an excellent...

compelled to point out that in the first year I was Drinks Editor (2003) we published a piece by Gary Regan called “Beyond Shaken or Stirred: A Theory of Mixology.” in subsequent years we did many other tail-related...

You can most likely find Peychaud’s and a new brand of orange bitters by master tailian Gary Regan at high-end liquor stores in your area. If you’re in the Phoenix area, I know that Sportsman’s carries...

To which list I would add Gary Regan's “Joy of Mixology” which, in addition to an excellent set of recipes for the standard and classic tails, contains some good history and theory of the bartender’s art.

I absolutely LOVE Cynar, and I have been playing around with various recipes recently. The best one I’ve found is the Scorch the Earth, created by a bartender from Atlanta as reported by Gary Regan in a SF paper: 1.5 Cognac...

I bought a bottle of maraschino to make a Manhattan variant that Gary Regan wrote about in Malt Advocate around a year ago. I ended up finding other recipes that use it in this thread at eGullet: http

quote he runs up the flagpole — “Noilly Prat is a necessary component of a dry martini.” — was penned in the late 50’s, while Maugham was in France, according to tail historian Gary Regan. Thus, this...

Personally I don’t like Gimlets, specifically the lime cordial.That said, the Rose’s cordial is intrinsic to the gimlet. The Savoy tail Book suggests equal parts gin : Rose’s, stirred Gary Regan suggests 2-1/2 oz...

(Likely Regan's) Glass dropper bottle of Angostura Bitters Glass dropper bottle of Peychaud’s Bitters Spoon Knife Sugar Any other suggestions for things I should include? Anyone else have a similar kit?