Welcome to the Newsletter for the Bartender Workshops that Got the Ball Rolling back in 2001   



Please stay tuned to this new"occasional" newsletter that will keep you informed about the goings-on at the 2015 workshops
brought to you by
We Submit, For Your Consideration
The Fine Products and Orgnizations Below Make
Cocktails in the Country Possible.

Please show 'em Some Love



   
Chambord
  
  





May 20, 2015
For an Application Form
To attend an upcoming Cocktails in the Country Workshop,
please write to

gazregan@gmail.com 
CitC Diary
Well I must say that I've had a fairly relaxing week compare to last week's chaos, but just there's lots more work to do after the bartenders go home from a workshop.  Luckily the work can be much fun, though, and part of what I'm working on right now involves collecting recipe from last week's students.

I'll put these together in an orderly fashion at some point, but I really wanted you all to see the drink that caused such a fuss during the May 11/12 session, so here it is:

Meister Car
Created by Frederic Yarm of Loyal Nine (Cambridge, MA) and the CocktailVirgin blog at Cocktails in the Country, May 2015.

1 1/2 oz (45 mL) J?germeister
1 1/2 oz (45 mL) Fresh Squeezed Lemon Juice
1 oz (30 mL) Pierre Ferrand Dry Cura?ao
Sugar and lemon wedge to be used as garnish
Use a lemon wedge to moisten half of a cocktail glass's rim (approximately 1/4 inch or so); sprinkle sugar over the moistened outside rim; wipe away excess. Shake ingredients with ice and strain into the half sugar-rimmed cocktail glass.

Well played, Fred!  This drink is just fabulous.  Thanks for sharing.
A Word About Sponsors

Cocktails in the Country 2015 is a Master Class that focuses on the importance of service in the hospitality business.

 

All attendees must reside legally in the USA, and they must have spent at least three years in the hospitality industry

The course lasts for two days, and it's conducted at Painter's, in Cornwall on Hudson, NY.

 

We have seven rooms, and there will be 10 students in each class, so you might want to apply with a friend, or be prepared to share your room.

 

Price for students is $250

 

Transportation from and to Manhattan Included

 

Most Meals and Refreshments Included

 

If you'd like to fill out an application form, please write to gazregan@gmail.com 

 

DAY 1

 

Noon: Pick-up in Manhattan

 

2 pm: Arrive at Painters, check in, settle down

 

3 - 5 pm: The Mindful Bartender

 

Topics will include:

 

Preparation for a Shift 

Tapping into Intuition

The Rewards of Mindful Communication

Effective BarSpeak

Dealing with Anger

Mindful Mixology

Fulfilling Guests' Desires

Dealing with Rivals

Changing your Reality

Changing the World

 

5 - 7 pm: Break for food and refreshments

 

7 pm: Set up the bar

 

8 - 11 pm: Organized Chaos

 

Practicing what's being preached. Three hours of interacting mindfully from both sides of the bar in a real bar setting at Painters. gaz will !Gallery Barobserve as you put Mindfulness into Motion. The public will be invited to attend this session, and gaz will, no doubt, play weird music from the past as you shake and stir like there's no tomorrow. We'll leave the rest up to your imagination.

 

DAY 2

 

Breakfast: Continental Breakfast at Painter's or walk (less than 5 minutes) to The Hudson Street Cafe, or Two Alices, for something more substantial.

 

10 am - Noon: Bartender Bookworm

 

Choose an antiquarian book from gaz's library, spend an hour digesting the contents, then spend the following hour discussing the book with gaz and the whole class.

 

Among the books available for students will be:

How to Mix Drinks or The Bon-Vivant's Companion by Jerry Thomas, 1862

 

Drinks of the World by James Mew and John Ashton, 1892

 

The Flowing Bowl: When and What to Drink by William Schmidt, 1892

 

The New Police Gazette Bartender's Guide by Harry Lamore, 1901

 

Noon - 2 pm: Lunch.

 

2 - 3 pm: How to Write a Cocktail Recipe

 

There isn't just one correct way to write a recipe, but there are definitely hundreds of wrong ways to do it. gaz will guide you through the process of how to write a recipe that's easy to understand, and will look good to judges if you enter it for a competition.

 

gaz sees 100s of recipes from bartenders worldwide on a weekly basis and he's well aware that this is an area that needs some focus.

 

gaz will also discuss his belief that, when it comes to recipes, Nothing is Written in Stone. And he'll explain why.

 

3 - 4 pm Bartender Beefs

 

Bring your work problems with you, discuss them with gaz and the other students, and explore some mindful solutions.

 

4 - 5 pm: Farewell Gathering with snacks and cocktails.

 

5 pm: Travel back to Manhattan

 
A Word About Sponsors
On the left of your screen you'll see logos and bottles that point to the fine companies who make Cocktails in the Country possible, and I'm hoping that you click on these links to show your support.

More than that, though, I'd like to take this opportunity to give you my take on the sponsor products you see here, and in my other newsletters.

I don't take sponsorship dollars from any product I don't genuinely like.  Never have, never will.

I think it's also important to tell you about what is made possible by sponsorship dollars. 

I get many emails thanking me for putting out three free newsletters a week, for answering 99% of email I get from bartenders worldwide, for providing letters of recommendation to bartenders who I know well enough to do such a thing, and for all sorts of stuff that I do on facebook and twitter over the course of any given week.

Those emails, of course, make me feel good.  Thanks.

Without the dollars that come in to me from corporate sponsors, though, none of this would be possible. 

I hope you spend a little time sampling products I recommend, and if you like them, perhaps you can show them some love next time you're behind the bar?

Otherwise I might have to get a real job . . .
Testimonials from the Alumni
"Cocktails in the Country became a de facto rite of passage for all serious drinks folk back in the day. I had fun, learned stuff and made friends... Who could ask for more. Am deeply excited to see its return. "

Angus Winchester

 

"[Cocktails in the Country] an incredibly fertile way to learn, and a whole lot of fun in the process. Gaz has a grass-roots approach to mixology that is both insightful and empowering at the same time. Can I take it again?"

Audrey Saunders

 

"Cocktails in the Country was one of my first education experiences in the cocktail community and to this day one of the most impactful. Cocktails in the Country was fun, inspirational and gave me a different perspective on cocktails and the cocktail community that we all play and work in."

David Kaplan

 

"Cocktails in the Country is the single most influential and essential course on drink we ever took. We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together."

Jared Brown and Anistatia Miller

 

"My two visits to cocktails in the country in 2005 and 2007 not only forged friendships I'll cherish for the rest of my life, it cemented the process I use to develop new cocktails."

Jim Meehan 


"Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together. The stories and anecdotes help develop the skills every bartender needs; to be a well-rounded entertainer at the bar, to anticipate guests needs, and then to share your liquid art."

Lynnette Marrero

 

"Cocktails in the Country was the first glimpse many of us had into what has become a strong, dynamic global community. I can't overstate how powerful that is. Aside from being just plain fun, watching firsthand the way other professionals workshop drink creation was inspirational. The people I met that week are still some of my best friends in the industry."

Neyah White

 

"Cocktails in the Country, is one of those experiences that you never forget. While it has been several years since I attended, I still view it as one of the best ways to have an entertaining as well as educational immersion into cocktails and bartending. I'm thrilled to hear that he is starting them back up again."

Robert Hess

 

"Cocktails in the Country became a de facto rite of passage for all serious drinks folk back in the day. I had fun, learned stuff and made friends... Who could ask for more. Am deeply excited to see its return. "

Angus Winchester

 


"[Cocktails in the Country] an incredibly fertile way to learn, and a whole lot of fun in the process. Gaz has a grass-roots approach to mixology that is both insightful and empowering at the same time. Can I take it again?"

Audrey Saunders

 


"Cocktails in the Country was one of my first education experiences in the cocktail community and to this day one of the most impactful. Cocktails in the Country was fun, inspirational and gave me a different perspective on cocktails and the cocktail community that we all play and work in."

David Kaplan

 


"Cocktails in the Country is the single most influential and essential course on drink we ever took. We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together."

Jared Brown and Anistatia Miller

 


"My two visits to cocktails in the country in 2005 and 2007 not only forged friendships I'll cherish for the rest of my life, it cemented the process I use to develop new cocktails."

Jim Meehan 



"Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together. The stories and anecdotes help develop the skills every bartender needs; to be a well-rounded entertainer at the bar, to anticipate guests needs, and then to share your liquid art."

Lynnette Marrero

 


"Cocktails in the Country was the first glimpse many of us had into what has become a strong, dynamic global community. I can't overstate how powerful that is. Aside from being just plain fun, watching firsthand the way other professionals workshop drink creation was inspirational. The people I met that week are still some of my best friends in the industry."

Neyah White

 


"Cocktails in the Country, is one of those experiences that you never forget. While it has been several years since I attended, I still view it as one of the best ways to have an entertaining as well as educational immersion into cocktails and bartending. I'm thrilled to hear that he is starting them back up again."

Robert Hess

 
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49 Weeks Avenue
Cornwall-on-Hudson, NY 12520

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