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New Classic Cocktails Hardcover – March 31, 1997


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Product Details

  • Hardcover: 144 pages
  • Publisher: Wiley; 1 edition (March 31, 1997)
  • Language: English
  • ISBN-10: 002861349X
  • ISBN-13: 978-0028613499
  • Product Dimensions: 7.5 x 0.6 x 8.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #2,916,746 in Books (See Top 100 in Books)

Editorial Reviews

Review

“…Presents scores of the newest examples of the high-octane art…Every creation is temptingly photographed.  Sip with extreme caution!…”(County Life Sussex, April 2003)
--This text refers to an out of print or unavailable edition of this title.

From the Inside Flap

Raise your glass to the resurgence of the cocktail! It's not just Martinis and Manhattans that have come back in style—today's drinks of choice are twists on the classics. Highball, old-fashioned, and stemmed glasses are the settings of brightly colored beverages that explode with flavor and sometimes carry an element of surprise (like a chocolate kiss at the bottom of your glass). Gary Regan and Mardee Haidin Regan, the cocktail experts, bring us up-to-date with New Classic Cocktails. And they don't stop at the recipes—New Classic Cocktails sets the record straight as to when and where the drinks were invented and what inspired their origination. The authentic recipes allow you to recreate the exact drinks that are being concocted behind the bars at famous restaurants and cocktail lounges across the country. New Classic Cocktails details 50 drinks—such as the Cosmopolitan, the Metropolitan, and the International—that have garnered an avid following at bars and restaurants nationwide. Though only time will tell whether or not they attain true "classic" status, many of these modern masterpieces share the qualities of the classics, such as the infamous "shaken, not stirred" Martini. Simple in design yet complex in character and flavor, they've caught on in a big way. The recent explosion of new drink recipes has been spurred in part by the abundance of new alcohol products on the market—flavored vodkas and schnapps, spiced rums, and a wide variety of new spirits of every hue. Add to that the innovative mixers now available—from subtly flavored mineral waters to strawberry-kiwi fruit juices and even neon-bright syrups—and you have quite a flavorful and colorful palate from which to create these masterpieces. New Classic Cocktails includes first-hand interviews with bartenders and chefs across the country, who recount the stories behind the creation of each drink. In addition, each recipe is accompanied by a striking full-color photograph, capturing the playful mood of these captivating cocktails. You may even be inspired to try all 50 recipes. So relax, pour yourself a new classic cocktail, and enjoy it as you read about its history. Cheers!

More About the Author

gaz regan, the bartender formerly known as Gary Regan, writes The Cocktailian, a bi-weekly column, for The San Francisco Chronicle. He has also written regular columns in The Malt Advocate, Nation's Restaurant News, Cheers Magazine, and The Wine Enthusiast, and his work has been featured in magazines such as Food Arts, Food & Wine, Wine & Spirits, Imbibe (UK & USA), and various others. His work is also published in magazines in the U.K., Australia, Austria, China, Czech Republic, Germany, Mauritius, Mozambique, Namibia, New Zealand, Slovakia, South Africa, Switzerland, and Russia.

gaz works regularly with companies such as Diageo, Pernod-Ricard, Heaven Hill, and other major spirits producers and marketers, and he travels the world holding workshops, judging cocktail competitions, and making public appearances. He's a regular judge at Diageo's World Class competition, he speaks at the London Cocktail Week, and he has judged cocktail competitions in Australia, France, London, Slovakia, and of course, the USA.

gaz also heads up the Bar Smarts Graduates Program for Pernod-Ricard USA -- it's a traveling roadshow of cocktail innovators, movers, and shakers that roams the USA highlighting innovative bartending techniques of the best of the best in the bar business.

gaz publishes a free e-mail newsletter, gaz regan's Notion, that reaches over 9,000 bartenders and consumers, and he maintains the Worldwide Bartender Database, an on-line community that's well over 2,000 strong. Over 80% of the members of this database are in the USA, and the vast majority of the best bars in America are represented here. gaz uses the database to let bartenders know about jobs, competitions, and festivals in The Weekly Shooter, and he also sends solid information to member bartenders in another weekly email newsletter, The Bartender's Bulletin.

gaz's first book, The Bartender's Bible, was published in 1991, and between 1995 and 1998, together with Mardee Haidin Regan, he co-wrote The Book of Bourbon and Other Fine American Whiskey, The Bourbon Companion, New Classic Cocktails, and The Martini Companion.

gaz wrote The Joy of Mixology in 2003, the Bartender's GIN Compendium in 2009, and The Cocktailian Chronicles: The Professor Years, Volume 1, was published in June, 2010. gaz regan's Annual Manual for Bartenders was released in 2011, and if he gets a move on there will be another edition in 2013.

gaz also conducted Cocktails in the Country, a series of two-day bartender workshops, for seven years, from 2001 until 2007. During his 7-year run, gaz trained bartenders from top cocktail bars in New York, London, Bratislava, Chicago, Los Angeles, San Francisco, Miami, Boston, and various other major cities.

gaz lives in a small village in the Hudson Valley, about 50 miles north-west of the Big Apple.

Customer Reviews

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Most Helpful Customer Reviews

17 of 17 people found the following review helpful By N. Mila on September 5, 2001
Format: Hardcover
I got this book a couple of years ago for cocktail ideas for New Years Eve, but I find myself reaching for it time and time again. This book is perfect for the entertainer who is tired of serving rum and cokes or vodka tonics. I WOW'ed a whole boat of thirsty sailors last summer by showing up with a jug full of Bolo's Pomegranate Sangria (and they are STILL talking about it). This summer I took Bolo's White Peach Sangria recipe and substituted champagne for the ultimate dico party refreshment! And as far as the Cosmopolitans with their sugar and orange zested rims, let's just say that this book has made my batches infamous around my circle of friends! And the book goes on to include some of my personal bar favorites such as the Oatmeal Cookie and Lemon Drops (or try the Komikaze made with Chambord!).
Keep in mind that this book is a collection of exotic and famous concoctions from bartenders across the country. These are elegant, top notch cocktails to be served in your best barware for your favorite friends. So sure, there are recipes that have some odd ingredients (yes, it IS difficult to find pomegranate juice at your local grocery) but with savvy you can make some small substitutions and still come out a winner. This book will get you experimenting and serving something other than bloody marys at your next brunch! Have fun with these!!
(On an odd side note, I did go to Carbo's here in Atlanta and asked them for their "Just Peachy" cocktail that they invented, and well, they had no idea what I was talking about. I just had to go home and make one myself!!)
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31 of 34 people found the following review helpful By Nick Strauss on July 15, 2000
Format: Hardcover
A book so lovely it seems more appropriate on a coffee table than behind a bar. Recipies can be odd: ingredients for one cocktail includes sea urchin and wasabi, another combines Baileys and Jagermeister. With fifty recipies, this is not the definitive bible on mixology. If you are looking for a primer, try the "Harvard Student Agencies Bartending Course"; if you want beauty and drink history, try "Cocktail" by Paul Harrington. Nonetheless, "New Classic Cocktails" does succeed in a few areas. It is seductively beautiful in its photography and it offers up truly unique concoctions. If you're not afraid to add chocolate to a martini, it's a worthwhile addition to your reference collection.
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5 of 5 people found the following review helpful By A Customer on December 27, 2002
Format: Paperback
This is a beautiful book with wonderful photographs. It is well written full of delightful stories behind the drinks. There are definitely interesting and different cocktails included, but already the book has been worth the price as we have had two incredible winners (Chambord Kamikaze & Pink Lemonade) with two tries.
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