Yesterday my co-pilot at El Vaquero, Scott, and I made our way up to Portland at nine in the morning for the Great American Distillers Festival – a feat not easily accomplished by two bartenders who had closed the bar the previous night. The list of products available for tasting was short – this ain’t | Read More
For those of you in the beautiful Pacific Northwest, this weekend is the Great American Distillers Festival [PDF at rogue.com] in Portland. I’ll be hanging out and blogging the festival all day on Sunday, so if any of you want to meet up and tour the booths with us, drop me a line and let | Read More
I’m a big fan of Jamie Boudreau’s website Spirits and Cocktails. The writing is engaging, the photography is brilliant, and his techniques push the boundaries of mixology. So when I read about how Jamie would brulée brandied cherries with a Misto filled with 151-proof rum and Angostura bitters, I was inspired. And I immediately thought: | Read More
In case you’ve missed all the hoopla, it’s time for another Mixology Monday! This month, we’re being hosted by Gwen over at Intoxicated Zodiac. Gwen has chosen orange as the theme for the month. I had originally planned on doing a post about one of my cocktails that uses orange bitters. However, I figured that | Read More
I’ve been stricken by writer’s block this summer. And who cares? People tune in to their TVs to watch a bunch of re-hashed crap every summer, right? If it’s good enough for major multi-million-dollar TV networks, it’s good enough for me. Here’s what you may have missed on the Jeffrey Morgenthaler Network last season: Remember | Read More
From time to time, I’ll pop in to Paul Clarke’s liquor cabinet to see what I should have to drink. The only problem is, he lives several hundred miles away and I can’t actually have any of the goodies located therein. However, I can post a list of what’s in my liquor cabinet so that | Read More
This is my interpretation of a classic style of Brazilian drink. Often these are blended, but variations appear here and there that are on the rocks like this one. I like to use Leblon cachaça at the bar because it’s a multi-distilled, and therefore lighter, product.
“2001 saw the introduction of the Richmond Gimlet by mixologist extrodinaire Jeffrey Morgenthaler. His recipe is 2oz Tanqueray No. 10 gin, 1oz fresh lime juice, 1oz simple syrup and a large sprig of mint. Place all the ingredients plus ice into a cocktail shaker and shake, then strain into a chilled cocktail glass.”