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There are lots of tables and descriptions that explain the groupings. Not all of the recipes I tried were great. There are really a couple of subjects that this book covers:- Recipes: lots of them with the author's own variations. This was a real eye-opener for me because it really made it clear how good cocktails were constructed and why a margarita and a cosmopolitan are very, very similar. It looks like Gary Regan is trying to provide an inclusive collection of recipes rather than a selection of the best ones. He even includes some that he doesn't care fir,- Tips for professional bartenders: as a home mixologist I couldn't related to that.- The standard info on how to and garnishes etc.And finally, what I consider to be the hear of this guide:A (for me at least) original, useful and very educational way of grouping cocktails into families. There are also some great sections that compare the density of various brands of liquors which is extremely helpful when making layered drinks.All in all, this is not a perfect book but there is really a lot of original content that I've never seen anywhere else. If you like Alton Brown and a pseudo-scientific approach to cooking then you'll definitely enjoy Gary Regan's book.
This book will never replace having a great bartender share their secrets, but it is a fantastic start, or an excellent way to fine tune the subtle things. As an expert bartender of several years, I will say this.
Gary Regan is a pro in the old school sense. He is a master of his craft, an artist willing to dispense knowledge to anyone interested enough to listen.
This is by far the best bartending/mixology guide I have come across. This is for the guy that wants to be a master of proper bartending etiquette, from how to mix, to how to shake, how to present, all the way through to the rest.
This is a book for someone that wants to learn the art of mixology, not the casual amateur bartender looking to mix a few drinks at home. This is for the guy that wants to be able to share the origins and history of the Singapore Sling with his client, should they ask.
I have read a number of books, and while some have more recipes than this, none have the quality of content or can give as good anthologies.
I used this book to fill in some gaps in my mixology knowledge for my video cocktail recipe show. Joy of Mixology "mixes it up" but going through the history of the cocktail, highlighting the best times and worse times for cocktail creators and then teaches a bit about the building of a cocktail. If you're in the market for a good book on cocktail making but want more than your standard recipe book, this may be it. If you want to serve some great drinks next time you host a party, read this book and you'll be filled with great knowledge and facts that you can share with your guests while you build them out a great cocktail.Again, if you're looking for yet another book to stack in your bar full of recipes, this is going to offer you a little more than just recipes. You'll get density charts for pousse-cafe (layered) drinks along with a mass of classic recipes with a few tweaks and commentary from the author. You're not just going to get a book about making a Manhattan, you'll be given an explanation as to why it was included and perhaps who created it (if it's known). You may want to look elsewhere. If you want recipes and you're interested in the craft, pick this book up today.
We are taken through a brief history of how drinks came to be mixed an similarly detailed accounts of famous bartenders, noteworthy bitters makers, etc. Gary Regan starts the book about cocktails with at least eight different versions about the origin of the word 'cocktail'. And the thoroughness for subject matter does not end there. It's a factoid filled book, one which contains so much information I hope I can retain a third of it. But Gary Regan's fascination and enthusiasm for the subject of mixing drinks is contagious and makes the academic study of mixed drinks enjoyable.
This is the best mixing book I have seen. Rather than just giving a ton of recipes it explains why things go well together and where they came from. Recommend it to anyone - beginner or professional
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