idea from Gary Regan's book The Joy of Mixology.

Negronis are great make-ahead tails. You do need to add water if you’re chilling and spilling, as Gary Regan points out here: http://www.gourmet.com/magazine/2000s/2004/06/mix-ahead-tails

wouldn’t stop you (it is a very special occasion gift, after all). The recipe I’ve been making lately is based on one from Gary Regan's column in Malt Advocate a while back. His was for a “perfect”...

. Pegu Club served it with a garnish of crystallized ginger on the rim- I haven’t gone as far as making my own but will sometime. IIRC, Gary Regan‘s book, The Joy of Mixology, includes "bottled tail’ recipes...

Well, I’ve read plenty about bitters (I like this thread: http://forums.egullet.org/index.php?showtopic=39890), and I’ve found recipes for Gary Regan's bitters recipes, but they all seem kind of difficult. Gentian and...

Dale DeGroff and Gary Regan both use citron vodka, I’m siding with them. Especially Dale, he was making them in the Rainbow Room several years before they were popular.

I do not have a recipe I have tried myself, but I happened to notice just the other day that Gary Regan has a recipe for orange bitters in “Joy of Mixology”. I’m too lazy to try to make it myself. Also, as I know...

Bitters and Angostura Bitters. Alas, they arrive too few and far between so a few weeks ago, recipes in hand, I decided to make some bitters at home. I used a recipe out of Art of the Bar for Dr. Schwartz’s Cherry Vanilla...

Gary Regan has recipes for pitcher drinks in his Joy of Mixology book including cosmopolitans. He adds the water that would be added during stirring/shaking from ice dilution to the pitcher and chills the tail in fridge. If I had...

ratio" for tails Gary Regan preaches: 3 parts base spirit / 2 parts flavoring agent (usually a liquer that also imparts sweetness) / 1 part citrus juice Also — it’s incredibly important to shake these tails hard for a...

, but it’s at a higher price point. I think a recent Gary Regan article in Malt Advocate came to the conclusion that so few ryes survived Prohibition and continue to be made that they’re all good and good values. Now...

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 sacrosanct quote is likely extolling the virtues of the very...

. Stir and sip. See how the bitters add to the botanicals complexity? Do the same with a whiskey. Maybe with a small amount of sugar or simple syrup as well. See how the drink is more complex? Get a decent tail book. Something like...

with the guilt about the carbon footprint of buying produce from so far away. My recipe is about 1/4 simple syrup (1:1), 1/4 Luxardo maraschino, and 1/2 brandy. Boil your jars, add the cherries and spices, fill to cover....

) Gary Regan to be making my drinks, but I also don’t want the busty bartender recommending a Cosmo when I order an Old-Fashioned because she has no clue what I’m talking about and doesn’t have a Mr. Boston...