The Joy of Mixology, Revised and Updated Edition: The Consummate Guide to the Bartender's Craft Hardcover – Illustrated, August 28, 2018

Llegó en perfectas condiciones y muy recomendado el libro.

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.

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.

One of the best written bartending books I've found. The charts in the middle are absolutely fantastic!

There are really a couple of subjects that this book covers:- Recipes: lots of them with the author's own variations. Not all of the recipes I tried were great. 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 lots of tables and descriptions that explain the groupings. 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. 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.

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!