- Hardcover: 400 pages
- Publisher: Clarkson Potter; 1 edition (October 14, 2003)
- Language: English
- ISBN-10: 0609608843
- ISBN-13: 978-0609608845
- Product Dimensions: 5.7 x 1.4 x 9.4 inches
- Shipping Weight: 1.3 pounds (View shipping rates and policies)
- Average Customer Review: 92 customer reviews
- Amazon Best Sellers Rank: #100,201 in Books (See Top 100 in Books)
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The Joy of Mixology: The Consummate Guide to the Bartender's Craft Hardcover – October 14, 2003
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From Publishers Weekly
As the author of The Bartender's Bible, The Book of Bourbon and New Classic Cocktails, Regan is no stranger to spirits, and in his newest work he sets out to explain "the histories behind various cocktails and perhaps come up with some new theories, if not conclusions, along the way." He accomplishes it all, offering a definitive and entertaining guide to the bartender' trade. Beginning with a solid history of mixed cocktails, Regan then provides an instruction manual for bartenders, asking, "do you have what it takes?" He instructs on everything from bartender etiquette (how to treat a customer who doesn't tip, how to tell someone he's had enough) to the brass tacks of tending bar (how to arrange liquor bottles, how to rim a glass and how to pour out precise measurements). Regan misses nothing, and everything he covers is simply explained; clear illustrations identify the "families" of cocktail glasses, while charts show the "families" of alcohol. It isn't until three-quarters through the book that Regan begins his cocktail recipes. And by that time, readers will finally have the knowledge to prepare each one.
Copyright 2003 Reed Business Information, Inc.
From the Inside Flap
An original book on the craft of mixology is a rare gem. Gary Regans The Joy of Mixology is such a gem, one whose genius lies in Regans breakthrough system for categorizing drinks that helps bartendersboth professionals and amateurs alikenot only to remember drink recipes but also to invent their own.
For example, once you understand that the Margarita is a member of the New Orleans Sour Family, youll 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, youll 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, youll feel as though youre 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, its a must-have for anyone interested in the craft of the cocktail.
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This book is more useful as a reference than a manual though, and I would recommend Jeffrey Morgenthalers "Bar Book" first to learn technique, as without it, many of these drinks would have come up sub-par from my understanding.
I'm glad I have a few other books, particularly The Craft of the Cocktail by Dale DeGroff, but I only use the others to see how their authors have tweaked a given recipe. If you're looking for a book that gives you plenty of recipes, but also tells you WHY and not just HOW, then The Joy of Mixology is my top recommendation.
Thankfully, Gary Regan has shown us that a mixology book can be far more then we have come to expect.
In "The Joy of Mixology", Gary lays out for us the results of what obviously has been many years of research into what cocktails really are, and how to make them properly. First he covers the common topics such as history, bartending, garnishes, glassware, but with far more interesting information then you most likely have seen elsewhere. Mr. Regan then dives into laying out the various styles of cocktails and mixed drinks, and how to understand them in ways that focus on the proper and well-balanced construction of each style. There is a lot of meat in how he organizes his lists, and a wealth of information behind their proper construction.
Cocktails really don't need to be as confusing as they seem to be to most people. This book goes a long way in not only making sense of the large array of cocktail selections available, but also in bringing to light the potentials of a "Quality" cocktail experience.