This cocktail has no history. Sara Willis, owner of Red Agave and Vaquero, came to me with a vision of a simple drink that used these three ingredients, so I came up with this. It is light and refreshing, and a wonderful alternative for drinkers accustomed to Cosmopolitans and Greyhounds.
I was quoted in a Register-Guard article yesterday about Garth Marriott’s Coolest Shop. Read the story, my blurb is near the end on the last page. You can find it here.
The Bon Vivant’s Companion of 1933 credits Jerry Thomas at the Planter’s Hotel in St. Louis around 1840, for creating this drink. The charm of the Planter’s Punch is its refreshing mellowness – not to be interpreted as sweetness. I updated it for Vaquero with a touch of unsweetened passionfruit puree in place of the | Read More
El Vaquero opened today to the public after months and months of work and planning. I have some construction photos I took with my cell phone that I’ll try to put up. We’re located in the Fifth Street Market, where Bamboo used to be, and we’re serving tapas and steaks. The food is amazing. The | Read More
I just checked my web counter tonight (something I tend to do when I get home from work) and the count is at 39,995 – since February 4, 2004! That means that today – actually, in a few minutes – I’ll hit 40,000 visitors. Thanks, suckers!
Eugene bars cater to classic tastes. By Vanessa Salvia (reprinted without permission) I don’t drink much. Between being a student and a parent, I can’t bring home the bacon or fry it up in a pan if I’m soused half the week. But when my editor told me to taste and write about popular cocktails, | Read More
“I don’t drink much. Between being a student and a parent, I can’t bring home the bacon or fry it up in a pan if I’m soused half the week. But when my editor told me to taste and write about popular cocktails, with the emphasis on tasting the cocktails, I said “Hell yeah!” My first thought was to find out what Jeffrey Morgenthaler serves a lot. He’s the hunky guy behind the bar at Red Agave, and I completely trust his opinions about alcohol. Morgenthaler says drinkers are returning to the classics like Manhattans, Sidecars and Martinis – the kinds of drinks you can get at almost any bar in the world. “I think people are getting a little overwhelmed by all the exotic ingredients,” he said. “I’ve been selling a lot of nice, simple drinks lately.”
Here’s a good one for the season – the complex flavors of it make it one of the few citrus cocktails that would be truly appropriate on, say, Christmas Eve. I had a drink by the same name years ago in San Francisco, and tried to recreate it when I got back home. This is | Read More
“Voted best new restaurant by the Eugene Weekly in 2003, Red Agave is a distinctive blend of Nuevo-Latino cuisine. … The high ceilings and warm yellow walls make the open floor plan feel lively and vibrant. … Mixmaster Jeff Morgenthaler adds his own special twist to the full bar, and desserts range from spiced Mexican chocolate cheesecake with warm caramel-arbol chile sauce to an aged manchego cheese plate served with quince paste, cayenne, toasted almonds, and Palace Bakery baguette.”