12 Bottle Bar

By Lesley Jacobs Solmonson

1.5 oz Hennessy VSOP Privilège Cognac
1.5 oz Ruby Port
0.75 oz  Monin Gingerbread Syrup

Mix together at room temperature in a snifter

Featured Glassware:  Modern Grace Brandy by Villeroy & Boch

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When mixology becomes the official religion that it should be, Gaz Regan will surely be the patron saint of bartenders – long after his tenure as first pope, of course.  For, in his heart of hearts, Gaz is just that, a bartender who cares deeply for the trade and for other bartenders.  This perspective has led him to write a myriad of books, many of them geared directly to those behind the stick, including The Joy of Mixology and his newest bible, Gaz Regan’s Annual Manual for Bartenders 2011.  Add to that his Ardent Spirits website, which is specifically for mixmasters and includes the Worldwide Bartender Database of more than 2,000 bartenders around the globe.  Quite simply, the man is on a mission to celebrate his trade, and we are ever so pleased that he has chosen to celebrate with us. Read More…

From The Bartender’s Gin Compendium by Gary Regan. By Lesley Jacobs Solmonson

2 oz Leopold’s Gin (Plymouth specified)
0.5 oz Lemon Juice
0.5 oz Grade A Maple Syrup
Champagne
1 grapefruit twist, as an aromatic garnish

Combine Gin, Lemon Juice and Syrup in a mixing glass
Shake with ice and strain into a chilled Champagne flute
Top with Champagne
Release the oils from the grapefruit twist onto the top of the drink, then discard the twist

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From The Bartender’s Gin Compendium by Gary Regan

2 oz Leopold’s Gin (Plymouth specified)
0.75 oz Hibiscus Syrup (see below)
0.75 oz Lemon Juice
White of One Egg

Add all ingredients to a mixing glass and shake without ice
Add large ice and shake again
Strain into a chilled cocktail glass
Garnish with a lime twist

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From The Joy of Mixology by Gary Regan

2 oz Redbreast Whiskey
1 oz Sweet Vermouth
1 Dash Angostura Bitters
1 Dash Kübler Absinthe

Add all ingredients to a mixing glass.
Stir with large ice and strain into a coupe.
Garnish with a lemon twist.

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Adapted from The Joy of Mixology by Gary Regan – By Lesley Jacobs Solmonson

2   oz Fresh Lemon juice
1 – 2 oz Simple Syrup
1 oz Water
1 package (.25 oz) Unflavored Gelatin
3 – 4 oz Redbreast Whiskey
Yellow Food Coloring (optional)

Place the lemon juice, simple syrup, and water in a small glass measuring cup, and add the gelatin.  Allow this to sit for one minute, then microwave the mixture on high for thirty seconds.
Stir thoroughly to make sure that all the gelatin has dissolved, then add the whiskey and (optionally) a drop or two food coloring (stir after each drop until you’ve obtained the proper color).
Stir thoroughly again and pour the mixture into a mold or individual molds.
Refrigerate overnight.

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