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Last call: a toast to the past 11 years and the bright future of the barroom
Eleven years ago, when I penned my first column for Nation's Restaurant News, I declared that "the glory days of the American barroom are upon...
Nation's Restaurant News, 06/04/07 by Gary Regan · More from publication -
Miss Charming wrote the book on professional bartending—and it's a good one
Remember the days when the "Old Mr. Boston De Luxe Official Bartender's Guide" was more or less about the only cocktail book you'd ever find behind...
Nation's Restaurant News, 05/14/07 by Gary Regan · More from publication -
Performance art in a glass: an acclaimed New York mixologist and unique artist create an intriguing libation
Sometimes it's the intricate flavors in a cocktail. Sometimes it's the color. Sometimes it's the mood you're in when you raise the glass to your...
Cheers, 05/01/07 by Gary Regan · More from publication -
Green Zebra's nonalcoholic cocktail and food pairings let even teetotalers indulge
Pity the designated driver. Not because he or she can't partake of a little tipple--if we need alcohol in order to enjoy ourselves it might be time...
Nation's Restaurant News, 03/26/07 by Gary Regan · More from publication -
Bring the heat: sometimes a seemingly odd ingredient is what makes a drink
About 50 new cocktail recipes make their way to my e-mail in-box every week. I look at every one of them, and file them in a gigantic Excel file,...
Cheers, 03/01/07 by Gary Regan · More from publication -
Swizzle Stick's 'Bar Chef Table' takes the cocktailian craft back to its interactive roots
The term "bar chef" has become more legitimate in recent years, as cocktail recipes have come to include ingredients once reserved only for the...
Nation's Restaurant News, 02/19/07 by Gary Regan · More from publication -
Below Zero Nitro-Bar creates cool special effects with nitrogen-infused cocktails
Below Zero Nitro-Bar creates cool special effects with nitrogen-infused cocktails.(ON BEVERAGE) Molecular mixology. The term is relatively new,...
Nation's Restaurant News, 01/01/07 by Gary Regan · More from publication -
Cocktailian history lesson mixes up a little more hanky panky in a London hotel bar
Cocktailian history lesson mixes up a little more hanky panky in a London hotel bar.(Culinary Currents[R]: ON BEVERAGE) I've mentioned London's...
Nation's Restaurant News, 12/04/06 by Gary Regan · More from publication -
Japanese restaurant serves sake and shochu drinks with a twist of culture and history
Though many drinkers remain unclear on the details of sake--the beverage is often categorized as a wine made from rice, though technically, it's in...
Nation's Restaurant News, 11/20/06 by Gary Regan · More from publication -
Flatiron Lounge takes patrons to new heights with creative flights of classic cocktails
Every time I think of Julie Reiner and her Flatiron Lounge in Manhattan, I hear Frank Sinatra crooning in my head. Every time I think of Julie...
Nation's Restaurant News, 11/06/06 by Gary Regan · More from publication
