The Joy of Mixology: The Consummate Guide to the Bartender's Craft

LOVE LOVE LOVE this book! Gary covers all aspects of bartending in this book. There is a wealth of knowledge between the covers of this book. The beginning is about the history of drinks and where how mixology came about. He also dispels some myths about the quality of the first cocktails. I found the beginning interesting at times and slightly boring at others, but the history of the cocktails and mixology is great to know and something every bartender should at least be familiar with. The middle of the book is maintaining the bar, stocking the bar, performing as a bartender, and anything else you need to know to be a professional bartender. He covers everything in a simple manner, but elaborates on a few vital concepts such as importance of garnishes, dealing with rowdy customers, etc. The end is a huge list of drink recipes. I enjoy the exotic recipes, however, I enjoy the standards most. For someone who doesn't know how to make a margarita, going online will only teach you how to make a "peach sunset cruise margarita" or some bullcrap like that. Gary lists the standard drinks with the basic ingredients. Plus he gives a little bit of contextual information about the drink. It's the only place I've found plain-jane drink recipes. From there, you can build any variation you want, and he lists some of his favorites as other recipes. This book is the only bartending book I currently own and it stays at my bar at ALL times (right between my Stoli and my Bombay Sapphire). I cannot recommend this book enough!

The Joy of Mixology is an amazing book. It explains the theory behind cocktails and provides easy-to-follow recipes. Perfect for learning and experimenting at home.

Husband loved it. Told me it was a great book and he could learn a lot from it.

Regan offers insightful tips and thoughs into the mindset of a successful bartender. There is much more than just mixing drinks quickly and accuratly. That is the easy part. He begins by tracing the history of tending bar, and how it has evolved over time, from the familure barkeep of the old west (Think Sam at the Long branch in Dodge city from Gunsmoke) to the jack of all trades required to keep up with drink recipes, mix them, keep customers happy, make sure the alcohol used is equal to the drinks sold, that revenue ballances, that management is happy, that the bar remains stocked, that garnishes are available. . that drunks are not served AND be a master of psychology. . Easy right? Once you understand a few concepts. . .Regan offers those tips in a way no other drink manual or bar book does. Well worth the money if you are interested.

This is a great book for people who have found enjoyments of cocktails and ready to learn a little more about mixology. It goes into the history of different liquors and drinks. It has a great index and glossary. Lots of helpful tips and tricks can be found in this book! And it also offers a lot of great standard recipes for you to master! Definitely suggest a buy!

A joy, indeed. I'd forgotten how many little treasures I'd find nestled within these prolific pages. It's been quite some time since I perused Mr. Regan's book and I felt it high time to finally buy a replacement for the long-lost (yet to be completely read) copy I loaned to a friend ages ago. I'm so glad I did. Whether you're a bartender -- as I happen to be -- or potential bartender, a cocktail enthusiast, history buff or plain-ole boozehound, you can't go wrong with this classic. One caveat to professional bartenders of the more intuitive nature -- don't let the definitions/descriptions of drink families muddle the knowledge you already have after years behind the stick with semantics. I started confusing myself (and second guessing myself) when I tried to go "by the book" as it were, by being caught up in the actual semantics, rather than relying on how I internally reference the families. Having said that, the descriptors are important and a good thing to have on hand for customers. They're a must if you're starting out. And they'll be a delight to those less-inclined to "feel" their way through the drink -- I'm transcribing Regan's definitions into Evernote to have on hand for customers or newer bartenders who have questions. Caveat is a small one and not likely to apply to most readers. But I like to be thorough. If you're looking for a thorough as well as thoroughly well-written book on cocktails, spirits and the history and craft of the cocktailian, look no further. Buy the book -- you'll be referencing back to it more often than you think. Just don't lend it out.

I have quite a library going of cocktail books, and a few things set this one apart: 1) a thoughtful division of cocktails into stylistic families (e.g. 'Duos and Trios', 'French/Italian Drinks,' 'New Orleans Sours.' 2) A carefully curated recipe list, with about a paragraph of interesting commentary on each, 3) a good index, and 4) some nice essays on cocktail history, theory of what makes a satisfying and balanced drink, etc. I also appreciate that the recipes list contains a mix of classics (e.g. Hemingway Daiquiri), modern classics (e.g. Greenpoint), and more obscure drinks that sound like they might be future classics. Very happy to have this book --

Bom, inicialmente fiz o pedido, paguei e ocorreu um problema com a entrega (conheço a pessoa que faz a rota na região e ela me disse que tinha sido vitima de assalto). O site mostrava que a entrega não poderia ser feita e decidiram por me reembolsar o valor pago, o que inicialmente não foi muito legal, pois eu queria o livro. Após alguma confusão sobre o estorno (alguns atendentes não conseguiam visualizar no sistema deles) o reembolso caiu na minha conta. Mas a maior surpresa foi a que a Amazon decidiu por me enviar o livro como um pedido de troca. Enfim, tenho o livro em mãos, o qual recomendo muito. Obrigado à Amazon.com pelo presente e pelo pronto atendimento 10/10 !! Aos interessados em mixologia e história sobre os coquetéis e a cultura que envolve ser um Bartender, este livro é uma ótima porta de entrada. Contém receitas, técnicas, dicas e sobretudo a experiência do autor (Gary Regan), um mito da coquetelaria. Abraços!

Great texture on the cover and a good read

No sólo es un libro de recetas sino que explora la historia de la cocteleria, y reúne consejos prácticos tanto sobre el comportamiento del bartender como sobre técnicas para elaborar las bebidas y su decoración. Tiene un curioso apartado por familias de cocteles que permite memorizar su elaboración en base a la variación de alguna bebida en la composición de los mismos. Un 5 estrellas sin duda.

Arrivato come descritto

Indispensable au bartender