Year: 2006 Page 3

Mai Tai

Victor Bergeron – Trader Vic – created this drink back in the 40s, and is quoted in the 1947 edition of his Trader Vic’s Bartender’s Guide as saying, “Anyone who says that I didn’t create this drink is a dirty stinker.” When I visited Trader Vic’s in Beverly Hills, I watched their skilled mixologists closely | Read More

Ask Your Bartender: Pursuing Bartenders

Hey Bartender I want to ask out a bartender at the bar I go to sometimes with my friends, but I don’t know how I should ask her out. Can you give me some advice? G Hey G Asking out a bartender, especially a female bartender, can be tricky. On one hand, she’s probably getting | Read More

Ask Your Bartender: Resume Advice

Hey Bartender I was just surfing the net to get an idea of what to put on a resume for bartending when i have had no bartending experience. I have worked at McDonalds and a big candy store in NYC. I have a bartending license from NY but have had no job. Do you have | Read More

Dissed

It’s Friday night. I’m closing the bar tonight, so I’m not required to be there until 6. Lately, on Fridays, it’s been kind of slow, so I saunter in around 6:15. Of course, it’s slammed. The printer is chattering off drink orders for the restaurant, the bar is full of customers, and my bartender is | Read More

Eugene Food Blogs in the News

Two of my favorite local food bloggers, Brownie Points Blog (when are we getting together to play with the liquid nitrogen tank, Jocelyn?) and Accidental Scientist are in the Eugene Weekly today. I highly recommend reading both their blogs for fun insights into home cooking, local restaurant reviews, and even a scathing comment or two | Read More

Ask Your Bartender: Accepting Drinks

I get so many emails through my website from people asking me bar-related questions that I thought I’d start printing them here with my special brand of witty response. If you have a question you’d like answered, please feel free to contact me and I’ll print your question here. So, without further ado, here’s the | Read More

A Gallon of Margaritas by the Gallon

Update! Click here to learn how to make this and other drinks for a slushie machine! It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve | Read More

I’m Quoted in Wine Enthusiast Magazine!

Wow, this is really great. Gary Regan of Ardent Spirits did an article about orange liqueurs for Wine Enthusiast magazine, and he included some of my thoughts and a recipe, for our Mexican Sidecar at Vaquero. You can read the article here for now, but I highly recommend picking up the June issue and seeing | Read More

Scintillating Citrus

Written by: Gary Regan in Wine Enthusiast

“Jeffrey Morgenthaler, head bartender at El Vaquero, in Eugene, Oregon, hosts a regular customer who favors Cointreau on the rocks with a single dash of orange bitters in the glass. … Bartenders and consumers nationwide all have their own favorite orange liqueurs—some for cocktails, some to sip neat. Morgenthaler, for instance, uses Patrón Citrònge, a Mexican triple sec, along with Presidente Mexican brandy and fresh lemon juice when he makes his Mexican sidecar at Vaquero, a Latin-American steakhouse.”

Quoted

Sophie Soong of KVAL here in Eugene interviewed me last night for a short piece on tipping here in Eugene. You can read the brilliant soundbite I gave here. Thanks, Sophie!

My Pilgrimage to Trader Vic’s

The first, and pretty much only thing I really wanted to do during my short stay in Los Angeles was to go to Trader Vic’s. As you undoubtedly have noticed, I’m a huge fan of Trader Vic’s drinks, and his overall bartending philosophy. So I begged and pleaded with Sarah and Jenny to take me | Read More

On My Radio: Update!

You can listen to the interview my boss Katie and I did last Friday here.

Margarita

Since it’s Cinco de Mayo and everything, I figured I’d post the margarita we use at the bar. I worked on my margarita recipe for a long time until I found that perfect balance between sweet, sour and strong. It’s been very good to us over the years.