Barkeep, Bar Wench, Bartender, Bar Chef, Mixologist, Cocktailian Bartender or Bar Star, they are by any name, the Gods and Goddesses of the Spirits World who pour us our favorite beverages.

When we heard about Gary Regan’s Cocktails in the Country weekend bartending course, (www.ardentspirts.com/classes), we thought it would provide us with an excellent source of knowledge. Cocktails in the Country, now in its fourth year, is the brainchild of Gary Regan, whose article on “How to be a Bartender” evolved into the course. Gary, whose impressive credentials include publishing The Bartender’s Bible, the Joy of Mixology The Consummate Guide to the Bartender’s Craft and co-authoring The Book of Bourbon and Other Fine American Whiskeys, New Classic Cocktails, The Martini Companion, and The Bourbon Companion, with his wife, Mardee Haidin Regan. He has also written articles for Food & Wine, Wine & Spirit Magazine, and many others, and writes a regular column for the San Francisco Chronicle. He and his wife Mardee also write a newsletter called Ardent Spirits.

Gary and Mardee Regan

On June 12, 2004, we met a group of people on an appointed corner in Manhattan to await our stretch limo that would take us to Cocktails in the Country held at Painter’s Tavern in the sleepy town of Cornwall-on-Hudson. There would be a total of 11 students in our class, 9 of which would share the 1½-hour limo ride from New York. Gary thinks of everything, including providing a designated driver to and from the class.

Our class consisted of 2 wines and spirits distributors, a teacher, an-ex New York policeman, a corporate executive, a young couple newly graduated from college, a bartender and his wife, and of course the two of us. Gary had his work cut out for him!

We arrived at Painter’s Tavern, put our luggage in our rooms, and enjoyed an al fresco lunch before heading into our classroom –actually a barroom, to the sounds of Lonnie Donegan’s “Everybody Have a Drink on Me”, Gary’s signal that class was ready to begin!

We eagerly took our seats at the bar, while Gary proceeded to mix us a cocktail of grapefruit juice and Angostura Bitters, before adding our preferred choice of alcohol. We thought, “What a great way to start!” He then taught us that by adding bitters to an average drink you could make it into an exceptional one! Teaching by example – we liked that. Gary told us the history of cocktails, noting that prior to 1900 a cocktail had to have bitters to be considered a cocktail or they were called a crusta, all the while teaching with humor mixed with wisdom. After a short break, theme song blaring, we were ready to start learning the bartending trade.

We each had our own table, in essence our “bar”, with a bottle filled with water with a pour spout, garnish tray, a wooden cutting board, a paring knife, an orange, a lemon and a lime, a muddler, 2 types of strainers, a mixing glass and metal shaker, and a long mixing spoon. We soon learned how to pour the perfect 2-ounce shot, when and how to muddle, when to shake and when to stir, then moved on to garnishing. It was really fascinating to watch the class attack each section of the coursework. Who would be cut out to be a bartender? Time would tell. Our first day finished, we took a stroll through the town before dinner. We shared stories and bonded over dinner, which paired a cocktail with each course. Tired, but happy, we fell asleep dreaming of inventing the perfect cocktail.

On Sunday, after an al fresco breakfast, theme song blaring, we were on our way to becoming bartenders. We began by tasting products. You first need to know what your ingredients taste like in order to be able to know what will work well together, and in what amounts. With tasting straws in hand, we went through the gamut.

At last, the time had come to practice what we had learned and go behind the bar! Leslie, the corporate executive went first, and was asked to make a “Dirty Martini”, and a “Bronx Cocktail”. She approached the bar hesitantly, but once behind the bar, transformed herself into the consummate bartender with Gary’s guidance. Rob aka “Dr. Schwartz”, a bartender at Heartland Brewery in New York, made a “Margarita” and a “Between the Sheets”. Rob shook his cocktail shaker with accomplished ease before pouring a perfect cocktail. Dassy, a teacher, appeared to be just as at home behind the bar as she is in a classroom, and made a cocktail using Hpnotiq, Türi Vodka and orange juice which she promptly named the “Dassy Special.” Jared, a new college graduate, made a “Mojito”, using fresh mint from Gary’s garden. Heather, also a new college graduate and Jared’s girlfriend, made a “Mint Julep”, utilizing an abundance of Gary’s fresh mint to create a refreshing and aromatic cocktail, and a “Highlander Revisited” using Glenmorangie Scotch, Martini & Rossi Dry Vermouth, and Villa Massa Limoncello. Cort, a wines and spirits distributor, had fun behind the bar making a “Bumble Bee Stinger” using Pernod, Galliano and Marquis de Montesquiou Armagnac, and a “Calvados Cocktail” using Busnel Calvados, Cointreau, orange juice and lemon juice. Jessie, Rob’s wife, must have been watching him, since she was a natural behind the bar. She made a “Giacamo Rosa” and an “Armagnac Sidecar”. Finally, it was Ed’s turn! Gary gave Ed the task of making an “eye-opener” or “hair-of-the-dog” cocktail called “The Corpse Reviver!” Ed sure opened all of our eyes with that one, a mixture of Busnel Calvados, Hennessey VSOP Cognac, and Martini & Rossi Sweet Vermouth! Yes, the class got to sample all of the classmates’ drinks! Ed’s next cocktail was a “Rob Roy” using Johnnie Walker Gold, Martini & Rossi Sweet Vermouth and Peychaud Bitters. Joe, the ex-policeman, moving to Boca Raton, Florida made his way to the bar, and delighted his audience with a creation he called a “Boca Blast” using Ardbeg Scotch, Hpnotiq and Dry Vermouth, and then made a classic “Manhattan”. Sandrine, a wine and spirits distributor, made a “Waldorf Cocktail” using Johnnie Walker Blue, Ricard, Martini & Rossi Vermouth, Orange Bitters and a lemon twist, which ended up being the most expensive cocktail made during the weekend. She also made a “Sazerac”, with Buffalo Trace Bourbon, simple syrup and lots of Peychaud Bitters, and Pernod. And what did Debra make? Good question! We almost forgot after all the cocktails we had tried, but Debra made 2 cocktails, one shaken and one stirred because sometimes you have to shake things up a bit! She made a “Jack Rose”, and a traditional “Sidecar”, shaken and then stirred and poured into a chilled glass with a lemon twist garnish – outstanding!

Gary pronounced that we had successfully completed our Cocktails in the Country bartending course, and gave us our certificates. We thanked Gary before heading back to Manhattan in the limo with our new friends, smiling at our new skills, whether we will use them at home or on a job. Thanks Gary for a job well done!

If you are interested in learning more about Gary Regan’s Cocktails in the Country, please visit www.ardentspirits.com, or contact him at: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it . For information on Painter’s Tavern please visit: www.painter-restaurant.com. To perfect your own cocktails, you might like to consider Gary’s and Mardee Haidin Regan’s books, including Mardee’s The Bartender’s Friend a complete guide to cocktails, martinis, and mixed drinks, because behind every great bartender is a great reference book. Gary and Mardee’s books may be purchased at www.ardentspirits.com/Books/index.html or from www.amazon.com.

For product information:
Appleton Rum: http://www.experiencethespirit.com/,
Ardbeg Single Malt Scotch: http://www.ardbeg.com/,
Buffalo Trace Bourbon: http://www.buffalotrace.com/,
Busnel Calvados: http://www.pernod-ricardusa.com/brands/calvados/brand_busnel.html,
Cointreau: http://www.cointreau.com/,
Glenmorangie Single Malt Scotch: http://www.glenmorangie.com/,
Hennessy Cognac: http://hennessy-cognac.com/,
Herradura 100-percent Blue Agave Tequila: http://www.herraduratequila.com/,
Hpnotiq Liqueur: http://www.hpnotiq.com/,
Johnnie Walker Scotch: http://johnniewalker.com/,
Laird's Applejack: http://www.lairdandcompany.com/,
Martini and Rossi Vermouths: http://www.martini.com/,
Marquis de Montesquiou Armagnac: http://www.pernod-ricardusa.com/brands/armagnac/brand_marquis.html,
Noilly Prat Vermouths: http://www.noillyprat.com/,
Pernod: http://www.pernod-ricardusa.com/brands/anise/brand_pernod.html,
Ricard: http://www.pernod-ricardusa.com/brands/anise/brand_ricard.html,
Tanqueray & Tanqueray No. TEN Gins: http://www.tanqueray.com/,
TÜRI Vodka: http://www.turivodka.com/,  
Villa Massa Liquore di Limoni: http://www.villamassa.com/
 
 
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