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A Small Selection of Cocktail Recipes Culled from the Over 250 Gin-Based Concoctions in this Book


“This is an age of Progress.  New ideas and new appliances follow each other in rapid succession to meet the ever increasing demand for novelties, which administer to creature comforts and gratification to fastidious tastes.”  The Mixicologist by C. F. Lawlor, 1895.


After Hours
Adapted from a recipe by Satvik "Rick" Ahuja, Quarter Bar & Restaurant, Leicester, UK.
“I created this drink as gin is usually used in pre-dinner aperitif-style drinks, e.g., Martini, Negroni, G & T etc., or as refreshers in Fizzes, Tom Collinses, Aviations etc. I wanted to create a drink to show how gin could be used to great effect in the after-dinner category where brown spirits usually tend to dominate. Hence my use of a slightly softer yet rooty style of gin which marries well with the spice from Kummel and the nuttiness of the Maraschino also gives it the desired sweetness without making it overly cloying or heavy.”  Satvik "Rick" Ahuja. 

45 ml (1.5 oz) Plymouth gin
10 ml (.3 oz) Luxardo maraschino liqueur
10 ml (.3 oz) Kummel
1 dash Regans’ Orange Bitters No. 6
1 maraschino cherry, as garnish
Stir over ice and strain into a chilled cocktail glass. Add the garnish.


Amber Martini
Adapted from a recipe by Anthony DeSerio, Aspen Restaurant, Old Saybrook, CT.
“In today’s vodka imbibed society, gin has lost its popularity and most palates are not up to the heavy juniper taste of dry gins.  However there are alternatives like Bombay Sapphire and Hendrick’s that use a selection of botanicals that make the spirit more palatable. These little extra additives allow limitless possibilities in the creation of new cocktails and variations on the classics.  The original Idea was simply inspired by the Amber Lounge needing a signature drink.  I could have easily just gone for color and grabbed a whisky or bourbon bottle. But today’s culture is not interested in that. Let’s face, it the Martini is in. So how do you make Martini amber? I have two bases to work with, vodka and gin. Always a fan of the underdog let’s try gin.  We’re going upscale so a high quality of gin is in order.  Bombay Sapphire. What will mix well with it? Well the botanicals used in flavoring this product include almonds so a little amaretto will draw out that flavor. Also in Sapphire are grains of paradise which have an orange hint to them. Now along with the amaretto and a few orange bitters to play off the grains of paradise we are developing a light amber hue to the cocktail. To cut the bitterness of the gin and bitters, simple syrup or, better yet, agave nectar, finish this off creating a sweet aromatic zesty aperitif.” Anthony DeSerio.
60 ml (2 oz) Bombay Sapphire gin
30 ml (1 oz) amaretto
15 ml (.5 oz) agave nectar (or simple syrup)
3 to 4 dashes Regans’ Orange Bitters No. 6
Shake over ice and strain into a chilled cocktail glass with an amber swizzle stick


Cornwall Negroni
Adapted from a recipe by Philip Ward, Mayahuel, New York City.
This drink is a fabulous variation on the regular Negroni, and it's named for the town of Cornwall, New York.  Philip Ward, creator of this drink, is thought to have been banned from Cornwall . . .
60 ml (2 oz) Beefeater gin
15 ml (.5 oz) Campari
15 ml (.5 oz) Punt e Mes
15 ml (.5 oz) sweet vermouth
2 dashes orange bitters
1 orange twist, as garnish
Stir over ice and strain into a chilled cocktail glass.  Add the garnish.


Adapted from a recipe by Gary Regan, Ardent Spirits, NY.
Tea is one of the botanicals used in Beefeater 24 gin, and tea got Regan to thinking about India.  India made him think of curry, and curry made him think of Thai curry.  That’s where the coconut-curry paste idea came from.  The Everest was the name of an absolutely fabulous—though very much hole-in-the-wall—Indian restaurant in Blackpool, England, where Regan use to go for late night vindaloos in the early 1970s.  That’s where the name came from.
75 ml (2.5 oz) Beefeater 24 gin
2 to 3 barspoons Coconut-Curry Paste*
15 ml (.5 oz) fresh lemon juice
Pinch of curry powder, as garnish
Shake over ice and strain into a chilled cocktail glass.  Add the garnish.



G, G & G

Adapted from a recipe by Ago Perrone, Connaught Hotel, London

30 ml (1 oz) G’Vine Nouaison

30 ml (1 oz) Galliano L'Autentico

30 ml (1 oz) pink grapefruit juice

2 dashes Regans’ Orange Bitters No. 6

1 grapefruit twist, as garnish

Stir over ice and strain into an ice-filled rocks glass.  Add the garnish.



Leo Di Janeiro
Adapted from a recipe by Leo “Prince Cocktail” DeGroff, New York City.
60 ml (2 oz) Tanqueray gin
90 ml (3 oz) pineapple juice
4 dashes Angostura bitters
1 lemon twist, as garnish
Shake over ice and strain into an ice-filled highball glass.  Add the garnish.



New Amsterdam
Adapted from a recipe from Jim Meehan, PDT, New York City.
Genever was hard, if not impossible, to find in the USA at the end of the twentieth century.  Now, though, it's making a comeback, and this is one of the first twenty-first-century cocktails to call for it as a base.
60 ml (2oz) Bols genever
30 ml (1 oz) Clear Creek kirschwasser
1 barspoon Demerara Syrup*
2 dashes Peychaud's bitters
1 lemon twist, as garnish
Stir over ice and strain into a chilled cocktail glass.  Add the garnish.


Scottish Pair
Adapted from a recipe by Charlotte Voisey, Mixologist, Hendrick's Gin.
There's some pear nectar in this drink, so you might get the impression that perhaps the creator misspelled the name of the cocktail, but no, it's just a little wordplay on behalf of Ms. Voisey.  The "Scottish Pair" refers to the Hendrick's gin and the Glenfiddich single malt scotch called for in the recipe.  Both are made in Scotland, you see, and Ms. Voisey enjoys to play with words.
22.5 ml (.75 oz) Hendrick’s gin
22.5 ml (.75 oz) Glenfiddich 12-year-old single malt scotch
60 ml (2 oz) pear nectar
15 ml (.5 oz) agave nectar
1 lemon wedge, as garnish
1 pear slice, as garnish
Shake over ice and strain into a chilled cocktail glass.  Add the garnishes


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gaz regan—the bartender formerly known as Gary Regan—is the cocktail columnist for The San Francisco Chronicle, and the author of The Joy of Mixology. He also wrote The Bartender’s Bible, and co-authored, with Mardee Haidin Regan, The Book of Bourbon and Other Fine American Whiskeys, The Bourbon Companion, The Martini Companion, and New Classic Cocktails.


gaz and Mardee host the web site, publish the ardent spirits email newsletter (since 1999), and manage the Worldwide Bartender Database. gaz started working behind the bar in 1966 when he was 14 years old, has tended bar on and off ever since, and he has sucked back more gin than you’d ever dream possible. Even more than Dave Wondrich.

“Reading this highly informative and raffishly charming book is almost as fun as sharing a drink—and make mine a Doc Daneeka Royale, or maybe an 1820, or a Leo Di Janeiro, or, hell, you choose—with the highly informative and raffishly charming Mr. Regan himself (but please don’t tell him I said so; it’ll only encourage him).”

—David Wondrich
Author of Imbibe,
and numerous other fine works of cocktailian splendour.