The Cocktail Crusader’s Guide to Elevating Your Home Bar
Ah, the noble pursuit of mixology – a delicate dance between spirits, juices, and a whole host of curious ingredients. If you’re anything like me, the allure of crafting the perfect cocktail has led you down a rabbit hole of bartending manuals, rare spirits, and a growing collection of bottles that’s taken over your kitchen counter.
But fear not, my thirsty friends. With the right guidance and a well-stocked home bar, you too can become a master of mixology. And who better to lead the way than the one and only Gary Regan, the cocktail crusader himself?
Gary Regan’s Liquid Legacy
Gary Regan is no stranger to the world of bartending. In fact, the man’s been tending bar since he was a mere 14-year-old lad in England, where the rules around kids in pubs were, shall we say, a bit more lax. From his first job at Drakes Drum, where they sold wine by the carafe and had a dusty bottle of Bols Genever on the shelf (that everyone referred to as “some kind of Dutch gin” – oh, the horror!), to his current status as a cocktail columnist for the San Francisco Chronicle, Regan has seen it all.
But what truly sets this bartending legend apart is his unwavering commitment to the craft. Regan is a true cocktailian – a term he himself coined to distinguish the true artists behind the bar from the mere work-a-day bartenders content to just pour and collect tips. And he’s put his money where his mouth is, so to speak, by sharing his vast knowledge through a prolific array of books, including the two that hold a coveted spot on my own bar bookshelf: The Bartender’s Gin Compendium and The Joy of Mixology.
The Bartender’s Gin Compendium: A Spirited Journey
Now, let’s talk about that gin compendium, shall we? As a self-proclaimed gin lover (my first taste of alcohol was a Gimlet at the ripe old age of 12 – thanks, Mom!), I was thrilled to get my hands on Regan’s comprehensive guide to all things juniper-infused.
Unlike other gin-focused tomes, Regan’s compendium is a delightful blend of history, facts, and personal flair. He charts the spirit’s evolution from its Dutch roots as Genever (a malty, whiskey-like distillation) to its English incarnation as Old Tom (a sweetened, less malty style that nearly crippled London in the 18th century) to the modern-day Dry Gin and its singular expression as Plymouth.
But Regan doesn’t just rattle off the dry details – oh no, he sprinkles in his signature wit and irreverence throughout. Take, for instance, his take on the newer gins that don’t offer that classic juniper top note: “I am determined not to be one of those old farts who despises change, but rather one of those old farts who embraces it.” Gotta love a man who can poke fun at himself, am I right?
And the real gem of this compendium is the gin profile section, where Regan allows the makers themselves to contribute their own descriptions and facts. He also seeks out the expertise of industry icons like Philip Duff (a Genever expert in Amsterdam) and Hugh Williams (master distiller emeritus of Gordon’s-Tanqueray) to lend even more credibility to his work. Add in a healthy dose of recipes (both old and new) with their backstories, and you’ve got a must-have resource for any self-respecting gin aficionado.
The Joy of Mixology: A Cocktailian’s Playbook
If the gin compendium is Regan’s love letter to the juniper-based spirit, then The Joy of Mixology is his magnum opus on the art of bartending. And let me tell you, this book is a true joy to behold.
Regan isn’t just interested in teaching you how to pour a decent drink – he wants to transform you into a bona fide cocktailian. That means mastering the foundations of the bar, from garnishes and sweetening agents to the proper way to layer spirits in a layered drink. It’s about understanding the vital need for balance, where the ingredients “glide down the throat easily” and blend seamlessly.
But Regan doesn’t just stop there. He also offers an elegant and logical approach to classifying drinks by their various families, so you can start to see the connections between a Brandy Crusta, a Sidecar, and a Margarita. It’s a brilliant way of simplifying the often daunting world of mixology, and it’s precisely the kind of insight that separates the true artists from the mere bartenders.
And let’s not forget Regan’s infectious passion for his craft. As he says, “mixed drinks of all kinds should glide down the throat easily,” and it’s clear that he lives and breathes this mantra. Whether he’s waxing poetic about the rise of the cocktail or geeking out over the difference in weight between various spirits, Regan’s enthusiasm is positively contagious.
Building Your 12-Bottle Home Bar
Now that we’ve explored the gospel according to Gary Regan, let’s get down to the nitty-gritty: how can you build your own 12-bottle home bar and start mastering the art of mixology?
The Essentials:
1. Gin: This is the foundation of so many classic cocktails, from the Martini to the Negroni. Opt for a versatile London Dry style, like Tanqueray or Bombay Sapphire.
2. Vodka: While not essential for everyone, a quality vodka can be a valuable addition to your home bar, especially for cocktails like the Moscow Mule or Bloody Mary. Consider Ketel One or Grey Goose.
3. Rum: Another versatile spirit, rum can shine in everything from Daiquiris to Mai Tais. Look for a good quality white rum, like Bacardi or Flor de Caña, as well as a golden or spiced rum for depth of flavor.
4. Tequila: Whether you prefer the smooth, earthy notes of a Reposado or the bold agave punch of a Blanco, tequila is a must-have for your home bar. Consider Patrón or Don Julio.
5. Whiskey: This category encompasses a wide range of styles, from the smoky Scotch to the rich, oaky bourbon. Start with a versatile bourbon, like Maker’s Mark or Woodford Reserve, and explore from there.
6. Vermouth: Both dry and sweet vermouths are essential for classic cocktails like the Manhattan and Negroni. Look for Noilly Prat (dry) and Carpano Antica (sweet).
7. Bitters: These little bottles of concentrated flavor can make all the difference in your cocktails. Start with a classic like Angostura and experiment from there.
The Extras:
1. Citrus Juices: Fresh lemon, lime, and orange juice are essential for so many cocktails. Keep them on hand and squeeze them as needed.
2. Simple Syrup: This sweetener is a cinch to make at home and will elevate your cocktails to new heights.
3. Grenadine: A pomegranate-based syrup that adds a beautiful color and subtle sweetness to drinks like the Shirley Temple or Jack Rose.
4. Cream of Coconut: This rich, creamy ingredient is the secret to making killer Piña Coladas and other tropical cocktails.
5. Egg Whites: Don’t be afraid to crack a few eggs into your cocktail shaker – they can add a silky, foamy texture to drinks like the Pisco Sour.
With these 12 bottles and a few key supporting ingredients, you’ll be well on your way to becoming a true master of mixology. So what are you waiting for? Grab your shaker, dust off your jigger, and let’s get to work!
