gaz regan’s Annual Manual for Bartenders

will be the go-to book for professional bartenders worldwide.  The Joy of Mixology, regan’s groundbreaking 2003 work, has become required reading for staff members at many of today’s top cocktail lounges, and this new book is, in many ways, a sequel to that book.

The Annual Manual is directed specifically at working bartenders, not consumers, and this not only makes it stand apart from every other book in this genre, it also adds appeal directly to the men and women who actually hold forth from behind the mahogany.  The Annual Manual will be a book that bartenders can call their own.

Here's a sneak peek at the table of contents:

Introduction
Part 1: A Serialized Autobiography: My First 17 Years on God’s Green Earth
Introduction
Chapter 1: Bernard John Regan Becomes a Dad
Chapter 2: gaz regan Comes of Age
Part 2: The Mindful Bartender
Chapter 1: Becoming a Mindful Bartender
Chapter 2: Mindful Connections
            Preparation for Mindfulness: Ten Minutes of Hush and Wonder
            Mindful Communication
            Mindful Phrasing
            Anger, Assholes, and Attitude: A Mindful Approach
            A Really Important Paragraph     
Chapter 3: Mindful Mixology
            Recipes and Ratios: Nothing is Written in Stone
Chapter 4: Mindful Fulfillment
            Changing the World
Part 3: The Nuts & Bolts of the Bartender’s Craft
Chapter 1: Methodology
            A Word about Measurements
            Chilling Glasses
            Rimming Glasses
            Ingredient Pouring Order
            Pouring
                        Pouring by Eye
                        Pouring by Jigger
                        Free-Pouring
            Building Drinks
            Layering Drinks
            Muddling
            Stirring and Shaking:  When to do Which
                        Temperature
                        Dilution
            Stirring Drinks
            Shaking Drinks
                        The Hard Shake and the Vicious Shake
                        Dry-Shaking
            Rocking and Rolling Drinks
            Throwing Drinks
            Straining Drinks
                        Fine-Straining or Double-Straining
                        Show-Off Straining
            Blending Drinks
            Flaming Drinks
            Serving Drinks
Chapter 2: Ingredients & Garnishes Focus 2011
            Eggs
                        Using Eggs in Cocktails
                        Salmonella
                        Raw Egg Stench
                        Flavoring Eggs
            Citrus Stuff
                        Orange and Lemon Twists: Basics
                        A Twist on Twists
                        Flaming Twists
                        Lime and Lemon Wedges: Basics
                        Lime Juice: Squeeze on Demand, or Pre-Squeeze Prior to Service?
            Bitters
                        Hess’ House Bitters
Part 4: Other People’s Stuff
Chapter 1: Fabulous Bartender Awards
            Andy Wells, Atlantic City, NJ
            Anthony DeSerio, Old Saybrook, CT
            Chad Doll, Milwaukee
            Duggan McDonnell, San Francisco
            Jackson Cannon, Boston
            Jason Littrell, New York City
            Jessica Gonzalez, New York City
            Lynnette Marrero, New York City
            Lynn House, Chicago
            Neyah White, San Francisco
            Salvatore Calabrese, London
            Stan Vadrna, Bratislava, Slovakia
Chapter 2: Fabulous Innovators
            Eben Freeman, New York City
            Francesco Turrini, London, and Christina Bini, New York City
            Jamie Boudreau, Seattle
            Ross Simon, Arizona U.S.B.G. by way of the Lab Bar, London
            Ryan C. Maybee, Kansas City, MO
            Tony Conigliaro, London, and Jeffrey Morgenthaller, Portland, OR
Chapter 3: 101 Best New Cocktails
A to Z of 101 brand new recipes from twenty-first-century bartenders