Podcasts about gaz regan

In this episode, Damian takes us on a nostalgic, neon-lit journey through the "Dark Ages of Cocktails"—a period spanning from the 1970s to the early 2000s when bright colors, sweet mixers, and questionable balance ruled the bar.You'll hear:

Well, it's been a minute!This is a solo Duff ep, where I catch up on  a whole bunch of stuff, including: - Launching Old Duff Genever in Riga, Latvia - Working Bar Convent Berlin, the world's largest bar show - Maison Villevert's charity auction memorial to Gaz Regan - Why I didn't continue my planned trip to Tel Aviv - The informed genius of the Coca-Cola company partnering with Absolut for a...canned Absolut + Sprite? - The Nolet family (Ketel One) buying Bols - The Irish Exit, a fast-service Dead Rabbit in a train station - Patent Pending (NY)'s SharkNado night! - Robert Simonson's book launch, and the impossibly cool Agency of Record bar launch Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Lynnette (Twitter, Instagram) got her start at the Flatiron Lounge. She has worked in many capacities across the industry and most recently ran the bar program at the Llama Inn and Llama San. Alongside bartender Ivy Mix, she co-founded Speed Rack, an all-female high-speed bartending competition designed to highlight up-and-coming women and raises money for breast cancer. She is the head of education for Bar Convent Brooklyn and is one of two bartenders featured on Masterclass, the other being Ryan Chetiyawardana (aka Mr. Lyan). In 2021, Lynnette was voted "the bartender's bartender" at The World's 50 Best Bars award show. Industry resources: Restaurant Workers' Community Foundation, Another Round Another Rally, Southern Smoke, USBGPisco varietals: Capurro, Macchu Pisco & La diablada, SUYOPisco cocktails: Pisco Sour, Pisco PunchPeople mentioned: Kelsey Ramage on art and design, Amanda Elder on digital menus, Dale Degroff, David Wondrich, Audrey Saunders, Julie Reiner, Gaz Regan. Terms you may not know: Grappa (an Italian grape-based wine), Shochu (a Japanese spirit that can be made from a host of items like sweet potato, barley, rice, and more), Bacanora (an agave distillate from the Mexican state of Sonora), Sotol (a distillate from a plant called the desert spoon. While the plant is not part of the agave family, it's flavor can be mistaken for a mezcal). Barrel aging cocktails This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Join us this week as we remember the late Gaz Regan. Gaz was brought up in British pubs in the 1960s, before he made his way to the US aged 19. Over the next five decades, he became a larger-than-life pioneer of the cocktail revolution - his impact epitomised by the popularity of his iconic finger-stirred Negroni. His books, such as The Bartender's Bible and The Joy of Mixology, have become some of the most-referenced texts of today's cocktail renaissance.Full of both hilarious stories and sage advice, our time with Gaz is always worth listening to again. 

A discussion about the fallout of Covid-19 on tiki bar culture with Michael Neff, master bartender and proprietor of The Cottonmouth Club in Houston, TX. As the pandemic rages and shuts down bars across the country we are in danger of losing the beauty of aspirational drinking and hospitality of the tiki bar experience. We discuss the impact to guests, hospitality professionals, and the small craft brands that rely on the environment for discovery. Sponsored by DeKuyper Yes You Not Me by Gaz Regan (can be found in his book, The Joy of Mixology) 1.5 oz Beam Black Kentucky Cream (make ahead with Jim Beam Black bourbon; see below) 0.75 oz DeKuyper Buttershots schnapps 0.75 oz Jagermeister 0.5 oz cinnamon syrup (make ahead; see below) Whip shake to combine and serve over crushed ice. Garnish with three raisins to represent health, wealth, and happiness. To make Kentucky Creme: 2 x 12 oz can evaporated milk 2 cups heavy whipping cream 1 cup 2% milk 0.5 cup sugar 4 tbsp chocolate syrup (don't skimp! We use Ghiradelli) 2 tbsp instant coffee 4 tsp vanilla extract 32 oz Beam Black Bourbon Combine all non-alcoholic ingredients in a blender and process until smooth. Gently stir in whiskey. Refrigerate and enjoy for up to 7 days. To make cinnamon syrup: 6 sticks cinnamon 1 quart sugar 1 quart water Boil water with sugar, and when dissolved, break cinnamon sticks into pieces and add. Remove from heat and cover at least 3 hours (up to 24). Strain and seal in a sealed container.

With everyone spending more time at home these days, we know many of you have been perfecting your cocktail (or just plain boozing) skills. So today we have an extra special spirituous episode featuring two ladies of whiskey - Naomi Leslie, East Coast Brand Ambassador for Balvenie, and Tracie Franklin, Brand Ambassador for Glenfiddich. Naomi LeslieAfter years of honing her skills in the bartending and craft cocktail industry in New York, Naomi Leslie joined The Balvenie as the east coast US brand ambassador in 2018.Born in Massachusetts, Naomi earned a Bachelor of Arts degree from Muhlenberg College in Pennsylvania, then moved to New York to begin her journey in the spirits industry. Her career began at the highly revered cocktail bar Dear Irving, where she rose through the ranks and worked with the management team to open a new bar, The Bennett. During her time at Dear Irving and The Bennett, Naomi also trained at Bobby Flay’s Bar Americain where she explored food and Scotch-specific pairings, piquing her initial interest in single malts. Following, Naomi’s most recent role was at critically acclaimed bar BlackTail in lower Manhattan, where she led staff trainings pertaining to bartending technique and product and category knowledge, while taking courses on her own that focused on branding, social media and distillation. She took an active role in helping to develop the highly regarded, award-winning cocktail menu throughout her time at BlackTail. Naomi has taken part in a variety of cocktail training curricula across the country, including Tales of the Cocktail’s Cocktail Apprentice Program and Cocktails in the Country with Gaz Regan. Additionally, she has led tastings, workshops, seminars and dinners across the Eastern US, highlighting topics ranging from rare prestige variants, to new releases, to encouraging diversity and advocacy for women in the cocktail and whisky worlds. Her inventive cocktail creations have been featured in Forbes and Liquor.com, among others.In her free time, Naomi is an avid traveler and a photographer, specializing in beverage, food and travel.Tracie FranklinTracie Franklin’s path to the role of brand ambassador for Glenfiddich has been anything but linear. Growing up in a military family, she learned to love travel and admire the cuisines and cultures that came along with it. She was introduced to the dazzling world of theatre by her military father and followed her heart to the stage where her presence and melodic voice landed her leading roles. She has performed in productions from Thailand to London and New York City. While traveling, her adventurous spirit drove her to seek out unique food and beverages from around the world. This passionate pursuit was a powerful asset once she took the next turn on her path into the world of hospitality. Tracie has held nearly every front of the house position in the restaurant business, but she was able to shine as a bartender is some of New York’s cocktails bars. It wasn’t until she tasted her first Single Malt Scotch Whisky that she realized the next phase in her life was down the whisky rabbit hole. That taste of malt, saline, and fruity sweetness sent her to classes and trainings with the best teachers in the whisky community. After years of studying, internships and whisky work she founded Whersky, an organization bringing together whisky drinkers of all backgrounds to build a more diverse, inclusive whisky culture. Most recently, Tracie was awarded “Scotch Ambassador of the Year 2020” by Whisky Magazine.Tracie currently resides in Washington D.C. and is serving as the Glenfiddich Ambassador for the East Coast.

Following the tragic news of Gaz Regan's passing, we bring you our late-2018 conversation with him.News came through on Friday that Gaz Regan passed away peacefully, aged 68, following a bout of pneumonia. He was one of the most loved members of the bar and cocktail world, and for good reason.Gaz was brought up in British pubs in the 1960s, before he made his way to the US aged 19. Over the next five decades, he became a larger-than-life pioneer of the cocktail revolution - his impact epitomised by the popularity of his iconic finger-stirred Negroni. His books, such as The Bartender's Bible and The Joy of Mixology, have become some of the most-referenced texts of today's cocktail renaissance.More recently, Gaz was passionately promoting the concept of 'Mindful Bartending', in which he sought to transfer meditative techniques to the practice of keeping bar. Ultimately, as always, with a view to enhancing the entire experience for both guests and mixologists alike.Above all, Gaz was an exceedingly generous and giving soul, who we are all greater for having known.Vale, Gaz Regan.

You might think there are enough Gins on the market but a new gin, Tod & Vixen's Dry Gin 1651, which has just been released by the Vale Fox Distillery in upstate New York, has done things a little bit differently. They have created a gin that has been specifically designed to be a good base for a cocktail. Made in consultation with three top bartenders - gaz regan, Leo Robitschek, and Jeffrey Morgenthaler - the gin is made with botanicals including juniper and angelica root without chill filtration to “retain these robust flavours”.We talk to founder Eral Gokgol-Kline about working with bartenders, the adventurers of foxes and what makes a good cocktail gin.

This week Feature Interview with Gaz Regan. Free Pour Five with Ryan Lane. Gaz Regan - the Bartender formerly known as Gary Regan - has been around the bar industry since he began working in English pubs in the 1960s. He knows it inside out, having seen it evolve into the cocktail culture we know today and written about it extensively in countless books and magazines. Still fully immersed in the industry in New York, we had Gaz join us to discuss his past experiences, before letting us in on the inspiration behind his current projects – Mindful Bartending, the Worldwide Bartender Database, the updated ‘The Joy of Mixology’ and more. Then, at around the 40 minute mark we're joined at Hains & Co by Ryan Lane for our Free Pour segment. Ryan manages award-winning Brisbane pub The Gresham and is sixth on the Australian Bartender Magazine's Most Influential List. Resources, bars and products mentioned http://www.gazregan.com/ - where you can sign up for Gaz’ email newsletter and buy his orange bitters G’Vine Gin Gaz’s Worldwide Bartender Database The Joy of Mixology, Revised and Updated Edition: The Consummate Guide to the Bartender’s Craft The Polynesion New York Cocktail Kingdom, where you can buy Gaz Regan negroni finger stirrers The Gresham Brisbane Buffalo Trace – Kentucky Straight Bourbon Whiskey Key points 5:00 From English pubs to creating cocktails in New York – a brief look at Gaz’s journey behind the bar 11:20 How Gaz made the transition to writing about cocktails 13:15 How the finger-stirred negroni came to be 15:30 Gaz’s advice for young bartenders 21:50 What Gaz is up to these days 23:30 Mindful Bartending 28:45 How Gaz manages his drinking 29:45 the drink Gaz likes to finish his day with 35:10 The story behind Gaz’s famous eyeliner 41:10 The Free Pour Five with Ryan Lane of The Gresham

Allen Katz is one of the world's leading experts on distilled spirits and cocktails. He founded the Brooklyn-based New York Distilling Company in 2011 with Tom Potter, and has been at the forefront of the resurgence of rye whiskey in the United States. He's even helped to create a new category of the stuff - 'Empire Rye' - which requires 75% of the mash bill to be rye grain grown in New York. We were dying to ask Allen: why is he so enamoured with whiskeys? Are they increasing in popularity? Does he have any advice for the plethora of young craft distillers entering the market today? How is the Shanty Bar, which is attached to the NY Distillery, experimenting with the company's famous spirits? Allen is absolutely brimming with valuable knowledge and expertise. Then, our Free Pour Five segment features young gun Ollie Margan, a 26-year-old multi-venue owner from Adelaide who's already making waves in the industry. Resources mentioned New York Distilling Company & their entire range of spirits Jerry Thomas’ Bartenders Guide: How To Mix Drinks: A Bon Vivant’s Companion Rittenhouse Rye, now by Heaven Hill Overholt Rye, now by Beam Suntory Milk & Honey bar, now Attaboy New York Distillers Guild Gaz Regan’s The Joy of Mixology: The Consummate Guide to the Bartender’s Craft David Wondrich’s Imbibe Key points 04:00 What is about whiskey that captures Allen so deeply? 06:00 Is the number of rye whiskey drinkers increasing? 12:00 Where did the idea behind the Empire Rye category grow from? 14:45 What advice would Allen give young craft distillers planning to break into the industry? 17:00 Why there’s a bar, the Shanty, attached to the New York Distillery. 19:15 Where does Allen see cocktail culture going? 24:20 What does Allen look for in a Manhattan, his favourite cocktail? 27:20 The advice that Gaz Regan gave Allen when he first started bartending. 29:40 Why Dave Wondrich described him as ‘The Mysterious’ Allen Katz. 37:15 The Free Pour Five with Ollie Margan. Next Monday: We'll be having a short break over the Christmas/New Year period, and we'll be back on January 7 with Tales of the Cocktail's Philip Duff.

Jake and Lance dive into the Negroni, the Italian Stallion of the cocktail world. The also spend some time discussing Beyoncé, Prince, David Bowie and other topics. As they do.Negroni on WikipediaCampariThe Negroni Cocktail on Difford's GuideRussian prison tattoo clothing by MIR ApparelThe Negroni: Drinking to La Dolce Vita, with Recipes & Lore by Gaz ReganThe Ultimate Negroni Recipe by David WondrichNegroni Sbagliato on ImbibeNegroni variations from Bon AppetitAmere Sauvage from BittermensJake's Citrine recipe in Gaz Regan's 101 Best New CocktailsDel Professore vermouthContratto BitterLEMONADE by BeyoncéBitter French at Washington PostThe Perennial in San FranciscoZero waste bars on BloombergHow to Make an Even Better Negroni on DeadspinTuthilltown barrelsHow to Barrel Age a Cocktail with Jamie BoudreauRiNo Yacht Club in DenverStiggins' Fancy Plantation Pineapple rumVenus SpiritsKrogstad Festlig AquavitDel Maguey mezcalNegroni Week from ImbibeThe aperitivo from Emiko DaviesNegroni Cocktail actually invented in Africa? on Drinking CupOrson Welles and the Negroni on A History of Drinking

This week on In the Drink, host Joe Campanale is joined by Gaz Regan, the bartender formerly known as Gary Regan, and Bartender Emeritus at The Dead Rabbit in New York City. Gaz's first book, The Bartender's Bible, was published in 1991, and he writes for The Cocktail Lovers magazine and scotchwhisky.com on a regular basis. His newest book is The Negroni: Drinking to La Dolce Vita, with Recipes & Lore. Tune in for this special episode in celebration of Negroni Week!

Saveur on the MartinezLuxardo Maraschino liqueurLilletCarpano Antica Formula vermouthSt. Germain elderflower liqueur on WikipediaRansom Old Tom gin tech sheet (pdf)Cocchi Storico Vermouth di TorinoBoker's bittersJennifer Colliau at San Francisco's The Interval at The Long Now (video)Lance Winters of St. George Spirits on The Interval's gin (video)Nolet's Reserve ginMonkey 47 ginRegan's Orange BittersGaz Regan's 101 Best New Cocktails 2015Citrine by JakeNo. 209 Barrel Reserve ginSipsmith's VJOPSt. George ginsHendrick's ginMark Stoddard on TwitterHayman's Old Tom ginSpring 44 Old Tom ginDavid Wondrich on TwitterGreenhook GinsmithsAromatised wines on WikipediaSynesthesia on WikipediaBarolo Chinato

An interview with the great bartender and author Jeffrey Morgenthaler!  We talk about bartending myths, proper bar techniques, and bar management strategies. Listen with the player below or subscribe on iTunes or Sitcher Radio.Enter the Shake The Vine Contest for a chance to win one of (8) $1000 prize and (1) grand prize of $5000!  Deadline for entries is 6/30/15.Book of the Week: Jeffrey Morgenthaler's THE BAR BOOK.  Its a manual for Bartenders!Check out Jeffrey Morgenthaler's web site.I had a great time at #CocktailsInTheCountry event with Gaz Regan recently!  Pictures below!Get 30 days free of Amazon Prime!  Free shipping on many Amazon products, plus access to Amazon's video streaming service.If you enjoy the show please give us a rating and a quick comment on iTunes!  You can help the show by visiting our Tip Cup Page, or clicking through to Amazon with one of the links below.

Gaz Regan produces an awesome Bartender education event called Cocktails In The Country.  10 students are treated to a two day intensive training with the legendary Gaz Regan.The public is invited to be "guinea pigs" for the students.  This week, we visit Cocktails In The Country and enjoy some cocktails produced by the students AND a very special finger-stirred Negroni, made by the one and only Gaz!Gaz's book The Joy of Mixology is required reading for Bartenders. If you are looking for a fabulous online bartender training course, take a look at A Bar Above for an extremely in depth course from Chris Tunstall.For high quality spirits, including exclusive Tasting Packs, try Flaviar.

"It's just been a great opportunity for me to hang out with my pals, and do something we love and share together." -Roger Gross @ at the BOLS Best Bartender in Las Vegas Competition Elaine Higgins from Remy Martin talks Eae de Vie, We talk to some of the best bartenders in VEGAS, Raul Faria and Daniel Keaveney guest host, Las Vegas News w/Heidi Rains, Mystery Cocktail, More Drinks from Gaz Regan's "Joy of Mixology" & Apricot Sour and Apricot Fizz's go down the hatch! and more........

What to do next? There is so much to choose from at Tales of the Cocktail! Natalie grabbed some lunch at the PIg and Punch fundraiser, then headed over to the LUPEC Dame Hall of Fame Awards. After a quick rest, she was off to chat with Gaz Regan as well as Tales Ambassador for 2012 and owner of CURE and Bellocq, Neil Bodenheimer. How do you cap off a day like that? Ogle some men at the Mr. Solerno Competition, that’s how!