Month: July 2007

Those Other Drink Bloggers Get to Have All the Fun

For the past few months, I had my heart set on attending Tales of the Cocktail in New Orleans. However, after weeks of painful deliberation, the Girl and I decided to stay home and focus on domestic matters. So I sent out my heartfelt regrets to all of my so-called friends and told them I | Read More

Mixology Monday: The Bramble

Greetings, and happy Mixology Monday! Paul over at Cocktail Chronicles is hosting this month’s get-together, and the theme is Blog Love. Yikes, what a name, huh? But it’s a great idea: we’re all going to try out recipes that we’ve seen on each other’s sites, and report on our findings. Because we’re bloggers. And we | Read More

Dirty, Dirty Sue

If you’ve been reading this website for a while, you probably know that I spout the virtues of fresh ingredients and encourage people to eschew the use of pre-made drink mixes. So, I was a little taken aback when I received a package containing two bottles of Dirty Sue Dirty Martini Mix in the mail | Read More

El Vaquero Dishes Up Latin Spice

Written by: Steven Neuman in Oregon Daily Emerald

“This actually stands in stark contrast to the excellent and detailed bar menu created by legendary Eugene mixologist Jeffrey Morgenthaler. It’s been said before, but if you have the cash, drop some for a few Richmond Gimlets – the perfect cocktail to beat summer swelter.”

The Mojito Rules

Written by: Nick Fauchald in Food and Wine Magazine

“Oregon-based mixologist/blogger Jeffrey Morgenthaler … recently posted an excellent list of mojito dos and don’ts, which should be posted behind every bar in America, along with his recipe for a proper mojito, which has given me hope that the mojito still has a chance.”

How to Make Sexy European Mojito Drink

The mojito education bus keeps on rollin’ on over here. Thanks to Joe Bartender for finding this brilliant (read: boobalicious) instructional video embedded below: To recap, here’s the recipe: 1. Pick some mint for your mojito. Wink! 2. Put some ice like America. 3. Split half of the cup to half of the cup (to | Read More

The Dos and Donts of Mojitos

Well, it’s mojito season here in the northern hemisphere, which means it’s time for a little lesson for the novice and experienced mojito drinker alike. Follow these helpful hints, dear reader, and you won’t dare go wrong. Do use crushed ice in your mojitos. Crushed ice will melt faster, which is a good thing in | Read More

The Latest Imbibe Is Here!

My friend Paul Clarke just published a fantastic article about bartenders making their own liqueurs in the latest Imbibe magazine, and El Vaquero has the honor of representing falernum. We’ve been making a variation of Paul’s falernum recipe for a few months now, to great reviews. When you’ve wrapped up reading his article in Imbibe, | Read More

El Vaquero: Riding High in the Fifth Street Market

Written by: Lance Sparks in Eugene Magazine

“Bartender Jeff Morgenthaler is a skilled mixologist with distinctive charm and a talent for invention. His “senuous cocktails” (each $8) include special selections of classics (43 Manhattan, Planter’s Punch) and Morgenthaler’s own ideas (Red Agave, Pink, Irish Laundry). The revival of interest in the cocktails couldn’t have come at a better time. Morgenthaler’s corner of El Vaquero is mighty popular during cocktail hour.”

Gone But Not Forgotten

Written by: Paul Clarke in Imbibe Magazine

“At El Vaquero in Eugene, Ore., bartenders have also taken to using house-made falernum instead of the commercial versions. “I think the reason we’ve been pursuing the do-it-yourself approach is because we’d like to turn the clock back to a time when there were so many more flavors available to mixologists,” says Jeffrey Morgenthaler, bar manager at El Vaquero. Morgenthaler found a falernum recipe online and has been using the syrup in Rum Swizzles, Corn ‘n Oils and other drinks, with a good response from customers. “Nobody’s ever tasted anything like it,” he says. “People have been going crazy for the falernum ever since we introduced it.”