Gary Regan

Gary Regan and Mardee Regan are collectively known as the Ardent Spirits.

Published Books

The Joy of Mixology
"An original book on the craft of mixology is a rare gem. Gary Regan’s The Joy of Mixology is such a gem, one whose genius lies in Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own."[1]

New Classic Cocktails (with Mardee Regan)
"A lavishly illustrated book containing recipes for 50 new cocktails gathered from bartenders and chefs throughout the U.S.A. Contributors include Chef Paul Prudhomme, Dale DeGroff of New York's Rainbow Room and Blackbird, Chef Rick Bayless of Chicago's Topolobampo and Frontera Grill, and Chef Bradley Ogden of The Lark Creek Inn, Larkspur, California."[2]

The Martini Companion: A Connoisseur's Guide (with Mardee Regan)
"We believe we have traced the history of the Martini back to its earliest roots in this illustrated guide to the world's most sophisticated cocktail. The book includes instructions on how to make a perfect Martini; the histories of gin, vodka, and vermouth; Martini variation recipes from across America, and reviews and ratings of over 50 bottlings of gin, vodka, and vermouth."[3]

The Book of Bourbon (with Mardee Regan) (Out of Print)
"This book was nominated for a Julia Child Cookbook Award in 1996, and because it drew so much attention to Kentucky, the Regans were inducted into the Honorable Order of Kentucky Colonels that same year. The Book of Bourbon covers the History of American Whiskey, How to Taste Whiskey, An A to Z Guide to American Whiskeys, A Whiskey Primer, An A to Z Guide to American Whiskey Makers, Whiskey Cocktails, Cooking with Whiskey, and traveling around whiskey country."[4]

The Bourbon Companion (with Mardee Regan) (Out of Print)
"The Complete Guide to buying, tasting, and appreciating bourbon and Tennessee whiskey. Complete with an A to Z directory of bourbon and Tennessee whiskey distilleries, as well as ratings and tasting notes for over 100 different bottlings, this book also includes recipes, and the history behind the world's greatest bourbon-based cocktails."[5]

Original Cocktails

The Alchemist Created by Gary Regan, 2008. 1 1/2 ounces Balvenie Doublewood 1 ounce Lillet Blanc 1/2 ounce Solerno blood orange liqueur 2 dashes orange bitters 1 lemon twist, as garnish Stir over ice and strain into a chilled champagne flute. Add the garnish.

(Almost) Blow My Skull Off Created by Gary Regan, circa 1999 2 ounces cognac 1/2 ounce peach schnapps 1/2 ounce Jägermeister Stir and strain into a chilled cocktail glass.

The Arawak Cocktail Created by Gary Regan for Trotter’s bar, Trinidad, 2001. This is a tropical variation on the Algonquin. Be very careful when you add the tamarind juice—it can overpower the drink. 2 ounces bourbon 1/2 ounce dry vermouth 1/4 ounce pineapple juice 1 dash tamarind juice Angostura bitters to taste 1 pineapple cube, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

Arnaud's Swan Cocktail Adapted from a recipe by Gary Regan and Mardee Haidin Regan for Arnauld's restaurant, New Orleans, 2003. 2 ounces Cognac 3/4 ounce Frangelico 1/2 ounce fresh lemon juice 1 maraschino cherry, for garnish Shake and strain into chilled champagne flute. Add the garnish.

Astor Champagne Cocktail Created by Gary Regan for the Astor Center, New York, 2008 1/2 ounce Campari 1/2 ounce Luxardo Maraschino Chilled champagne 1 lemon twist, for garnish Build in a chilled champagne flute. Add the garnish.

Austrian Martini Created by Gary Regan, 2006. 2 ounces Tanqueray Gin 1 ounce Noilly Prat dry vermouth 1/2 ounce Zirbenz Stone Pine Liqueur 1 lemon twist, for garnish Fill a mixing glass two-thirds full of ice and add all of the ingredients. Stir for approximately 30 seconds, and strain into a chilled cocktail glass. Light a match and hold it close to the top of the drink. Take the lemon twist in your other hand and hold it by the sides. (The colored side of the twist should be pointing toward the drink.) Now hold the twist over the match and squeeze it to release its oils. You will see them sparkle as they leap through the flame onto the top of the drink..

Banana Daiquiri Jelly Shot Created by Gary Regan, 2002 1 ounce fresh lime juice 1 ounce simple syrup 1 ounce water 1 1/4-ounce package unflavored gelatin 3 ounces rum 3 ounces banana liqueur Food coloring if desired Place the lime 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 the mixture thoroughly and make sure that all the gelatin has dissolved, and add the rum, banana liqueur, and food coloring if desired. Stir thoroughly and pour the mixture into a mold. Refrigerate until set, preferably overnight.

The Black and White Cocktail Created by Gary Regan and Mardee Haidin Regan, circa 1997. 11/2 ounces brandy 1/2 ounce dark crème de cacao 3 ounces chilled strong coffee 1 teaspoon whipped cream chocolate sprinkles, for garnish Pour the brandy, crème de cacao, and coffee into a chilled champagne flute. Float the whipped cream on top of the drink, and garnish with a few chocolate sprinkles.

The Tuxedo Created by Gary Regan, 2008 1 ounce bourbon 1 ounce Kahlua 3 ounces cold espresso whipped cream Stir the brandy, Kahlúa, and espresso over ice, strain into a chilled champagne flute, and float the whipped cream on top of the drink.

The Burnet Created for Anthony Burnet by Gary Regan, circa 2000. 2 1/2 ounces Glenmorangie single malt scotch 1/2 ounce Cherry Heering Angostura bitters to taste 1 lemon twist, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

The Cacharita Created by Gary Regan for Marty Friedland, Efco Importers, 2001. 11/2 ounces Pitú cachaça 11/2 ounces Cointreau 1/2 ounce fresh lime juice Shake and strain into a chilled cocktail glass.

The Caribbean Cosmopolitan Created by Gary Regan Trotter’s bar, Port of Spain, Trinidad, 2001. 2 ounces Bacardi Limón 1/2 ounce Cointreau 1/2 ounce fresh lime juice 1/4 ounce pineapple juice 1/4 ounce cranberry juice Angostura bitters to taste 1 maraschino cherry, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

The Caricature Cocktail Created by Gary Regan for graphic artist, Jill DeGroff, 2001. (It’s a rip-off on Dale DeGroff’s Old Flame cocktail.) 11/2 ounces gin 1/2 ounce sweet vermouth 3/4 ounce Cointreau 1/2 ounce Campari 1/2 ounce fresh grapefruit juice 1 orange twist, for garnish Shake and strain into chilled cocktail glass. Add the garnish.

Charlotterita Created by Gary Regan for Charlotte Voisey, 2006. 2 1/2 ounces Bar-Sol Italia Pisco 1 ounce Cointreau 1/2 ounce PAMA pomegranate liqueur 1/2 ounce fresh lime juice 1 flamed orange twist, for garnish (optional) Shake and strain into a chilled champagne flute. Add the garnish.

Cognac Coulis Adapted from a recipe by Mardee Haidin Regan and Gary Regan for Food & Wine magazine, 1996. 2 ripe kiwi fruits, peeled and sliced 5 large ripe strawberries, hulled 3 ounces Cognac 1 ounce Grand Marnier Reserve 2 slices of the kiwi for garnish. Blend with enough ice to almost fill a 12-ounce collins glass. Add the garnish.

The Copper Swan Cocktail Created by Gary Regan, circa 2000 21/2 ounces Highland Park single malt scotch 3/4 ounce apricot brandy 1 lemon twist, for garnish Stir and strain into an ice-filled rocks glass or a chilled cocktail glass. Add the garnish. The Correct Cocktail Created by Gary Regan, 2008. 1 1/2 ounces Right Gin 1/2 ounce Domain de Canton Ginger Liqueur 1/2 ounce Countreau 1/2 ounce fresh lemon juice 2 dashes Regans' Orange Bitters No. 6 1 lemon twist, as garnish Shake and strain into a chilled champagne flute. Add the garnish.

Cristina Created by Gary Regan, 2005. 2 ounces Nocino Della Cristina 1/2 ounce Belvedere Cytrus vodka Fill a mixing glass two-thirds full of ice and add both ingredients. Stir for approximately 30 seconds, and strain into a chilled cocktail glass.

Crown of Roses Created by Gary Regan, 2005, for Crown Royal whisky. Debut at Kentucky Derby, 2005. 1 ounce Crown Royal 1/2 ounce amaretto 1 ounce pineapple juice 1/4 ounce cranberry juice 3 dashes Angostura bitters 1 maraschino cherry, for garnish Shake and strain into a chilled cocktail glass, and add the garnish.

DAM aka The Reluctant Tabby Cat Created by Gary Regan for MOTAC’S World Cocktail Day, 2007, New York. 1 1/4 ounces Dubonnet Rouge 1/2 ounce Pallini Limoncello 1/4 ounce Laphroaig 10-year-old singe malt scotch 1 lemon twist, for garnish Shake and strain into a chilled wine goblet. Add the garnish.

The Debonair Created by Gary Regan and Mardee Haidin Regan, circa 1993. 21/2 ounces Oban or Springbank single malt scotch 1 ounce Original Canton Delicate Ginger Liqueur 1 lemon twist, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

Delmarva Cocktail No.2 A variation of Ted Haigh’s Delmarva Cocktail, this version developed by Gary Regan, circa 2003. 2 ounces straight rye whiskey 1/2 ounce dry vermouth 1/2 ounce white crème de cacao 1/2 ounce fresh lemon juice 1 fresh mint leaf, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

Delmarva Cocktail No. 3 A variation of Ted Haigh’s Delmarva Cocktail, this version developed by Gary Regan, circa 2003. 2 ounces straight rye whiskey 1/2 ounce dry vermouth 1/2 ounce amaretto 3/4 ounce fresh lemon juice Shake and strain into a chilled cocktail glass.

The Devious Cocktail Created by Gary Regan, 2006. 2 ounces Deviation dessert wine 1 ounce armagnac fresh lemon juice to taste (go easy) 1 lemon twist, for garnish Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds, strain into a chilled cocktail glass, and add the garnish.

The Disaronno Margarita Developed by Gary Regan for Disaronno in 2001.

11/2 ounces white tequila

1/2 ounce Disaronno liqueur 1/2 ounce fresh lime juice Shake and strain into a chilled cocktail glass.

Donata Created by Gary Regan, 2006. 2 ounces scotch 3/4 ounce Galliano 1/2 ounce fresh lemon juice 1 lemon twist, for garnish Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds. Strain into a chilled cocktail glass, and add the garnish.

Distill My Heart Created by Gary Regan, 2005. Named for Distill My Heart, a racehorse owned by Woodford Reserve bourbon. 2 ounces Woodford Reserve Bourbon 1 ounce Tuaca 1 ounce fresh lemon juice 2 dashes Angostura Bitters 1 maraschino cherry, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

Done for the Day Developed by Gary and Mardee Regan for Jameson's Irish whiskey, 2002. 2 ounces Jameson Irish Whiskey 1 ounce white crème de cacao 1/2 ounce lemon juice 1 Hershey's Kiss, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

Dubliner Created for Saint Patrick’s Day by Gary Regan and Mardee Haidin Regan, 1999. 2 ounces Irish whiskey 1/2 ounce sweet vermouth 1/2 ounce Grand Marnier 3 dashes orange bitters 1 green maraschino cherry Stir and strain into a chilled cocktail glass. Add the garnish.

The Eclipse Cocktail Redux Created by Gary Regan, circa 2006 1 maraschino cherry 3/4 ounce PAMA pomegranate liqueur 1 1/2 ounce gin 1 1/2 ounces sloe gin 1 orange twist, for garnish Drop the cherry into a chilled cocktail glass and pour the PAMA into the glass. Stir the gin and sloe gin together over ice, and pour carefully over the PAMA, making sure that the mixture floats on the liqueur. Add the garnish.

The Elderflower Blush Created by Gary Regan and Mardee Haidin Regan, 2008 3 ounces chilled Croft PINK Porto 4 ounces chilled champagne 1/2 ounce St. Germaine elderflower liqueur 2 dashes Angostura bitters 1 lemon twist, as garnish Pour all the ingredients into a chilled champagne flute. Stir briefly and add the garnish.

Elegante Fizz Created by Gary Regan, 2008. 1/2 ounce Milagro Tequila 1/2 ounce Domaine de Canton Chilled champagne or sparkling wine Build in champagne flutes

Eye Catcher Adapted from a recipe by the Gary Regan and Mardee Haidin Regan for enRoute magazine, 2003. 1 1/2 ounces Appleton Estate white rum 3/4 ounce Hpnotiq liqueur 3 ounces pineapple juice 1 1/2 ounces coconut cream Blend with ice and garnish with a pineapple wedge and cherry.

The Faro Dealer Created by Gary Regan, in honor of F. Paul Pacult, 2008. 2 ounces straight rye whiskey 3/4 ounce Cointreau 1/2 ounce fresh lemon juice 2 dashes Lucid absinthe Shake and strain into a chilled cocktail glass.

Fernandito Cocktail Adapted from a recipe created by Mardee Haidin Regan, and Gary Regan, 1997. Named for Fernando Martinez of Rums of Puerto Rico. 2 ounces Bacardi Spice Rum 1/2 ounce Chambord 1/2 ounce fresh orange juice 1/2 ounce fresh lime juice 1 lime wedge, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

The First Blush Created by Gary Regan and Mardee Haidin Regan, 2008 3 ounces chilled Croft PINK Porto 4 ounces chilled champagne 1/2 ounce Cointreau 2 dashes Angostura bitters 1 lemon twist, as garnish Pour all the ingredients into a chilled champagne flute. Stir briefly and add the garnish.

Fish House Cocktail Based on the Fish House Punch. Assembled by Gary Regan, circa 2003 11/2 ounces dark rum 1/2 ounce brandy 1/2 ounce peach brandy 1/2 ounce simple syrup 1/4 ounce fresh lime juice 1/4 ounces fresh lemon juice Shake and strain into a chilled cocktail glass. The Ginger Blush Created by Gary Regan and Mardee Haidin Regan, 2008 3 ounces chilled Croft PINK Porto 4 ounces chilled champagne 1/2 ounce Domain de Canton ginger liqueur 2 dashes Angostura bitters 1 lemon twist, as garnish Pour all the ingredients into a chilled champagne flute. Stir briefly and add the garnish.

GINger Snap Created by Gary Regan for Beefeater gin, June, 2008 1 1/2 ounces Beefeater gin 1/2 ounce Domain du Canton ginger liqueur 1/2 ounce Cointreau 1/2 ounce fresh lemon juice 1 dash Angostura bitters Club soda 1 lemon twist, as garnish Shake everything except the club soda over ice. Strain into an ice-filled collins glass, top with club soda, and add the garnish.

The Glenkinchie Clincher Created by Gary Regan, circa 2000. 2 ounces Glenkinchie single malt scotch 1/2 ounce amaretto 1/2 ounce triple sec 1 maraschino cherry, for garnish Stir and strain into an ice-filled rocks glass or a chilled cocktail glass. Add the garnish.

The Gourmet Created by Gary Regan for the Gourmet Magazine food-pairing challenge, 2004. 1 1/2 ounces Hennessy VSOP Privilège cognac 1 1/2 ounces Ruby Port (any decent bottling) 3/4 ounce Monin Gingerbread Syrup Mix together at room temperature in a snifter or a sherry copita glass.

The Horseshoe Sling Created by Gary Regan, circa 2004. 2 ounces Herradura Silver 100% Blue Agave Tequila 3/4 ounce fresh lime juice 1/4 ounce Bénédictine 1/4 ounce Cherry Heering 1/2 ounce Cointreau 1/4 ounce pineapple juice 2 dashes Angostura bitters Club soda (or chilled sparkling wine) 1 lime wedge, for garnish 1 orange wheel, for garnish Shake and strain the tequila, lime juice, Bénédictine, Cherry Heering, pineapple juice, and bitters over ice. Strain into a tall, ice-filled collins glass. Top with the club soda or chilled sparkling wine. Add the garnishes.

The Hpnotiq Margarita Created for Phil Ward by Gary Regan 1 1/2 ounces Herradura Silver 100% agave tequila 1/2 ounce Cointreau 1/2 ounce Hpnotiq 1/2 ounce fresh lime juice Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds, and strain into a chilled cocktail glass.

Immermost Secret Created by Gary Regan for Andrea Immer, 2004. 1 ounce bourbon 1 ounce Hpnotiq 1/2 ounce triple sec 2 dashes Peychauds bitters 1 maraschino cherry, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

The Interesting Cocktail Created by Gary Regan, 2007. 2 ounces Don Julio, El Tesoro, Milagro, or Partida Blanco Tequila 3/4 ounce Aperol 1/4 ounce dark crème de cacao 1/4 ounce fresh lemon juice 4 grapefruit twists, 1 of which is the garnish Pour the tequila, Aperol, crème de cacao, and lemon juice into a mixing glass. Release the oils from three of the grapefruit twists into the glass by gently twisting them, then add them, along with lots of ice, to the glass. Shake for approximately 15 seconds, strain into a chilled champagne flute, and add the remaining grapefruit twist as garnish.

The James Joyce Cocktail A variation on the Oriental Cocktail, created by Gary Regan, 2003 1 1/2 ounces Irish whiskey 3/4 ounce sweet vermouth 3/4 ounce triple sec 1/2 ounce fresh lime juice Shake all the ingredients over ice and strain into a chilled cocktail glass.

The Kildalton Cross Created by Gary Regan, circa 2000. 2 ounces Martini & Rossi sweet vermouth 1/2 ounce Ardbeg 10-year-old single malt scotch Pernod to taste (2 or 3 drops should do it) 1 lemon twist, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

The Libation Goddess Created by Mardee Haidin Regan and Gary Regan in 2002. 2 ounces gin 3/4 ounce white crème de cacao 1/2 ounce cranberry juice 1 lime wedge, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

Mad Dog Cocktail Created by Gary Regan, circa 2005 2 ounces Laphroaig single malt scotch 1 ounce Galliano 2 dashes Ricard 1/2 ounce fresh lemon juice 1 lemon twist, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

Magic Carp Created by Gary Regan, 2005. 2 1/2 ounces Johnnie Walker Green Label Pure Malt Scotch 3/4 ounce Orangerie orange-infused scotch 1/2 ounce fresh lemon juice 1 maraschino cherry, for garnish Shake and strain into an ice-filled wine goblet. Add the garnish.

The Maravel Sling Created by Gary Regan, 2001, for Trotters, Port of Spain, Trinidad 2 ounces gin 1/4 ounce Bénédictine 1/4 ounce mango nectar 1/2 ounce fresh lemon juice tamarind juice to taste Angostura bitters to taste Club soda 1 pineapple cube, for garnish 1 maraschino cherry, for garnish Shake and strain the gin, Bénédictine, mango nectar, and tamarind juice into an ice-filled collins glass. Top with club soda. Add the garnishes.

The Marketa Cocktail Created at the Prague Hilton by Gary Regan, 2007. 2 ounces dry vermouth 1 ounce grappa 1 ounce Becherovka liqueur 2 dashes grenadine 1 lemon twist, as garnish Fill a mixing glass two-thirds full of ice and add all of the ingredients. Stir for approximately 30 seconds, strain into a chilled cocktail glass, and add the garnish.

Metaxa Blaster Created by Gary Regan, New York. Makes two shooters 60 ml (2 oz) Metaxa 5-star 15 ml (.5 oz) B&B 7.5 ml (.25 oz) fresh lemon juice 2 dashes Angostura bitters Shake like crazy, strain into 2 shot glasses, and get it down yer.

Midnight Train Created by Gary Regan to honor Gladys Knight, circa 2000. 2 1/2 ounces straight bourbon 1/2 ounce peach schnapps 3 dashes Angostura bitters 1 lemon twist, for garnish Stir and strain the mixture into a chilled cocktail glass. Garnish with the lemon twist.

The Millennium Manhattan Created for New Year’s Eve, 1999, by Mardee Haidin Regan and Gary Regan. 2 ounces bourbon 1 ounce sweet vermouth 1/2 ounce peach schnapps Angostura bitters to taste 1 maraschino cherry, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

The Moonlight Cocktail Created by Gary Regan, 2007. 1 1/2 ounces gin (Beefeater, Plymouth, or Tanqueray) 1/2 ounce Cointreau 1/2 ounce crème de violette 1/2 ounce fresh lime juice Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds, and strain into a chilled champagne flute.

Moonlight Over Machu Picchu Created by Gary Regan, 2008. 2 1/2 ounces Pisco Acholado 1/2 ounce crème de violette 1/2 ounce Luxardo maraschino 1 ounce fresh lemon juice Shake and strain into a chilled champagne flute.

The Old San Juan Sour Created by Gary Regan, circa 1997. 11/2 ounces amber rum 1/2 ounce cranberry juice 1 ounce fresh lime juice 1/4 ounce simple syrup 1 lime wedge, for garnish Shake and strain into a chilled cocktail glass. Add the garnish.

Oliver's Twist Created by Gary Regan for the Gourmet Magazine food-pairing challenge, 2004. Named for Garrett Oliver, brewmaster for the Brooklyn Brewery, and one of the other competitors.. 1 ounce Tanqueray No 10 gin 1/2 ounce Cointreau 1 ounce pineapple juice 3 dashes Angostura bitters 1 maraschino cherry, for garnish Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass. Add the garnish.

organized chaos Created by Gary Regan, 2004. 2 ounces Wild Turkey bourbon (101-proof) 1 1/2 ounces Noilly Prat sweet vermouth 1/2 ounce Elisir M. P. Roux 1 lemon wedge, for garnish. Fill a medium-sized wine goblet with ice, and add the bourbon, vermouth, and the Elisir de Dr. Roux. Squeeze the lemon wedge into the drink and drop it into the glass. Stir briefly and serve.

organized chaos, mach 2 Created by Gary Regan, 2007. 2 ounces Wild Turkey bourbon (101-proof) 1 1/2 ounces Noilly Prat sweet vermouth 1/4 ounce Pernod Absinthe 1 lemon wedge, for garnish. Fill a medium-sized wine goblet with ice, and add the bourbon, vermouth, and the Pernod Absinthe. Squeeze the lemon wedge into the drink and drop it into the glass. Stir briefly and serve.

The Peruvian Elder-Sour Created by Gary Regan, 2007. 2 ounces Peruvian Pisco 1 ounce St. Germain elderflower liqueur 1/2 ounce fresh lime juice 1/2 lime wheel, for garnish Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds, strain into a chilled champagne flute, and add the garnish.

The Phoenix Created by Gary Regan for John’s Grill, San Francisco, on the occasion of their centennial, 2008 1/2 ounce Hangar One Absinthe, to coat the glass 1 1/2 ounces Old Potrero Single Malt Hotaling’s Whiskey 3/4 ounce Vya Sweet Vermouth 1 teaspoon Fernet Branca Rinse a chilled old-fashioned glass with the absinthe and discard the excess. Stir the remaining ingredients over ice for 20 seconds, and strain into the prepared glass.

Piscorita Aromatica Created by Gary Regan, 2006. 2 1/2 ounces Bar-Sol Quebranta Pisco 1 1/2 ounces Cointreau 3/4 ounce fresh lime juice 2 dashes Angostura bitters 1 flamed orange twist, for garnish (optional) Shake and strain into a chilled champagne flute. Add the garnish.

Piscorita Milanese Created by Gary Regan, 2008. 2 ounces Bar-Sol Quebranta Pisco 1/2 ounce Cointreau 1/2 ounce Grand Marnier 1/2 ounce Campari 1/2 ounce fresh lime juice 1 flamed orange twist, for garnish (optional) Shake and strain into a chilled champagne flute. Add the garnish.

The Planter’s Cocktail Created for Captain Morgan by Gary Regan, circa 1998. 2 ounces Captain Morgan’s Private Stock Rum 1/2 ounce Godiva Chocolate Liqueur 1 maraschino cherry Stir and strain into a chilled cocktail glass. Add the garnish.

The Pompier Cocktail Based on the Pompier Highball found in Charles Baker Jr.’s The Gentleman’s Companion, this drink was created by Gary Regan in 2001. 21/2 ounces dry vermouth 1/4 ounce crème de cassis 1/4 ounce gin 1 lemon twist, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

Prairie Dog Created by Gary Regan, 2008, as a cocktail to serve next to a chocolate dessert. 1 1/2 ounces Hendrick’s Gin 1/2 ounce Domain de Canton 1/4 ounce fresh lemon juice 1 lemon twist, for garnish Shake over ice and strain into a chilled cocktail glass. Add the garnish.

Pretty in Pink Created by Gary Regan for Brook Wilkinson, on March 30, 2002. 2 ounces Wild Appel Vodka 3/4 ounce creme de noyeaux 3/4 ounce fresh lemon juice club soda Shake and strain into an ice-filled collins glass. Top with club soda.

Priority Cocktail Created by Gary Regan, circa 2005 2 ounces CÎroc vodka 3/4 ounce Busnel calvados 1/4 ounce Kahlúa 1 lemon twist, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

The Reluctant Tabby Cat aka DAM Created by Gary Regan for MOTAC’S World Cocktail Day, 2007, New York. 1 1/4 ounces Dubonnet Rouge 1/2 ounce Pallini Limoncello 1/4 ounce Laphroaig 10-year-old singe malt scotch 1 lemon twist, for garnish Shake and strain into a chilled wine goblet. Add the garnish.

The Ruby Delicious Created by Gary Regan, circa 2004. 2 ounces cognac 2 ounces ruby port 1 1/2 ounces Monin apple syrup 1 apple slice, for garnish Stir the ingredients over ice and strain into a chilled cocktail glass. Add the garnish.

Ruby Sunday Created by Gary Regan, 2008 2 ounces Bombay Sapphire 1 ounce Domaine de Canton 1 ounce rhubarb simple syrup* 1/2 ounce fresh lemon juice 6 fresh mint leaves Add everything, mint leaves and all, to a shaker full of ice. Shake and strain into a chilled champagne flute. Lemon twist if you like.

• Take 4 cups rhubarb that's been cut into 1-inch lengths, cover with water (about 2 cups), add 1/2 cup sugar, bring to the boil and simmer for just a couple of minutes until the rhubarb is tender. Strain the water from the rhubarb--that's your simple syrup. Use the rhubarb in a yummy dessert. Gary made this kind of cobbler thing but it wasn't really a cobbler, but . . .

Sex on a Peach Created by Gary Regan, 2007 1/2 ounce Bénédictine, to rinse the glass 2 1/2 ounces Bombay Sapphire gin 1/2 ounce Cointreau 1/2 ounce peach schnapps 1/2 ounce fresh lemon juice Rinse a chilled cocktail glass with Bénédictine, and discard the excess. Shake the remaining ingredients over ice and strain into the prepared glass.

Speyside Created by Gary Regan, 2001. 2 ounces The Macallan 12 year old single malt scotch 1 ounce apple schnapps Pour all of the ingredients into an ice-filled mixing glass. Stir well for 20 to 30 seconds. Strain into a well-chilled large Martini glass.

The Starry Night Cocktail Created by Gary Regan for Van Gogh gin. 21/2 ounces Van Gogh gin 1 ounce Goldschläger cinnamon schnapps Pour all of the ingredients into a mixing glass two-thirds full of ice cubes. Stir and strain into a chilled cocktail glass.

Tabby Cat Created by Gary Regan, 2005 2 ounces Dubonnet Rouge 1 ounce Belvedere Pomarañcza vodka 2 dashes Regans’ Orange Bitters No. 6 1 lemon twist, for garnish Stir and strain into a chilled cocktail glass. Add the garnish.

TAMI Created by Gary Regan, 2007. The Palais Bénédictine in Fecamp, France, represents Tradition and Modernity, Art, and Industry. TAMI was named for these four features after the initials were rearranged a little. TAMI was born on October 18, 2007, at Maxim’s, Paris.

1/2 ounce Bénédictine or B & B, to rinse the glass 2 1/2 ounces cognac 1 ounce Noilly Prat sweet vermouth 1 dash Angostura bitters Rinse a chilled cocktail glass with Bénédictine, and discard the excess. Stir the remaining ingredients over ice and strain into the prepared glass.

The Tart Gin Cooler Created by Mardee Haidin Regan and Gary Regan, circa 1996. 2 ounces gin 2 ounces fresh pink grapefruit juice 2 ounces tonic water Peychaud’s bitters to taste Build in an ice-filled collins glass.

Tea with the Brokers Created by Gary Regan , 2008 2 ounces Broker's Gin (47% abv) 2 ounces Peach Tea 1 ounce Domain de Canton 1/2 ounce fresh lemon juice 2 dashes orange bitters 1 lemon twist, as garnish Shake and strain into a chilled champagne flute. Add the garnish.

Three Wood-Workers Created by Gary Regan, 2005. 2 1/2 ounces Auchentoshan Three Wood single malt scotch 1/2 ounce maraschino liqueur 1/2 ounce dark crème de cacao 3 dashes orange bitters Stir and strain into a chilled cocktail glass

La Tour Eiffel Created by Gary Regan, 2007. 1/4 ounce Pernod, to rinse the glass 2 1/2 ounces XO cognac 1/2 ounce Cointreau 1/2 ounce Suze 1 lemon twist, for garnish Pour the Pernod into a chilled champagne flute, and by tilting the glass and rotating it at the same time, coat the entire interior of the glass. Add a few ice cubes to the glass, and set it aside. Fill a mixing glass two-thirds full of ice and add the remaining ingredients. Stir for approximately 30 seconds, discard the ice and any excess Pernod, and strain the drink into the glass. Add the garnish.

The Universal Cocktail Created by Gary Regan and Mardee Haidin Regan, 2004 1 1/2 ounces Herradura Reposado Tequila 1/2 ounce Navan 3/4 ounce orange juice 1/4 ounce fresh lemon juice 2 dashes Angostura bitters 1 orange twist, for garnish Fill a cocktail shaker two-thirds full of ice and add the tequila, Tavan, orange juice, lemon juice, and bitters. Shake for approximately 15 seconds. Strain into a chilled cocktail glass. Light a match and hold it close to the top of the drink. Take the orange twist in your other hand and hold it by the sides. (The colored side of the twist should be pointing toward the drink.) Now hold the twist over the match and squeeze it to release its oils. You will see them sparkle as they leap through the flame onto the top of the drink.

The Valentino Merely a play on the Negroni created by Mardee Haidin Regan and Gary Regan in February 1999, for the Valentine’s Day issue of Ardent Spirits e-letter. 2 ounces gin 1/2 ounce Campari 1/2 ounce sweet vermouth 1 orange twist, for garnish Stir over ice and strain into a chilled cocktail glass. Add the garnish.

Victorian Secret Created by Gary Regan, circa 2002. 2 ounces Remy Grand Cru Cognac 1 ounce Monin Gingerbread syrup 1/2 ounce fresh lemon juice 3 white raisins on a cocktail pick, for garnish Shake and strain into a chilled Martini glass. Add the garnish.

Victory Shot Adapted from a recipe by Gary Regan, Ardent Spirits, New York. Created for the 2008 Presidential election. 45 ml (1 oz) dry vermouth 7.5 ml (.25 oz) gin or vodka 7.5 ml (.25 oz) blue or red curaçao Stir over ice and strain into a shot glass.

Wild Hibiscus Champagne Cocktail Created by Gary Regan, 2007. 3/4 ounce VSOP cognac 1 dash Peychaud’s bitters 1 teaspoon hibiscus syrup 1 Wild Hibiscus flower Chilled champagne 1 lemon twist, as garnish Add the cognac, bitters, and hibiscus syrup to a champagne flute and stir briefly to mix. Add the hibiscus flower and slowly fill the glass with chilled champagne. Add the garnish.

External Links

Gary's fortnightly column for the San Francisco Gate
Gary and Mardee Regan's Website - Ardent Spirits