Latest Drink Recipe
I’ve you’ve never made - or enjoyed - a mint julep before, be sure to check out this post, with lots of information from myself, and videos from the real experts.
In the bottom of a 10-12 oz glass (or a silver julep cup, if you’ve got one on hand) gently muddle together:
12 mint leaves
¼-½ oz simple syrup
Add to this mixture:
2 oz bourbon
Stir to combine ingredients, and fill glass with finely crushed ice. Garnish with the prettiest mint sprig you have, and serve.
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One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
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I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
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About Me
My name is Jeff Morgenthaler and I'm the head bartender at Bel Ami in Eugene, Oregon.
I'm 36, I've been tending bar for 12 years and writing about it for 5. Mixing drinks has become something of a passion for me in recent years, and I strive to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
24 Nov 2006 at 2:26 pm 1. Karen Pritchard
Thank you, Jeffery! We found your eggnog recipe on line and made it last night, the drinks were amazing!
11 Dec 2006 at 6:09 pm 2. Mr. Chipshot
We made the eggnog tonight. It was as good as I have ever tasted. As light as a cloud. It has the right amounts of everything. Simplicity is the secret. Can hardly wait to try the Margarita recipe! Thank you!
20 Dec 2006 at 10:30 pm 3. canary
I’m so excited to make this for our family christmas dinner - thanks for putting your recipes out here. (so, any chance el vaq will be back to the lovely nog instead of “hot buttered rum!!” this friday? hint hint…)
21 Dec 2006 at 3:58 am 4. Jeffrey
Yes, we will be featuring egg nog every night through the end of the year at El Vaquero. I promise!
25 Dec 2006 at 7:15 pm 5. Mad Jack
I cut the sugar by 2/3 and served this with Christmas dinner. I believe that a new family tradition has begun. Thank you very much for your generosity in sharing this excellent egg nog recipe.
I rate this five stars out of five.
02 Jan 2007 at 6:40 pm 6. canary
reporting back that the nog was a definite hit with family. i toned it down on the alcohol b/c no need to encourage certain family drunkenness, but it was delicious.
06 Jan 2007 at 2:53 pm 7. Brandon
I made your egg nog for my New Year’s Eve party and it was a big hit — nobody drank much of anything else all night.
My batch was tweaked slightly for our tastes and supplies: less sugar, plain rum plus spices instead of spiced rum.
I’ve always loved the _flavor_ of store bought egg nog, but like you said, it’s so thick it’s almost undrinkable. I’d also always assumed that it was difficult and time consuming to make such a delicious beverage, but you proved me wrong.
Thanks much!
06 Jul 2007 at 2:36 pm 8. Jeffrey Morgenthaler » My Top Ten Favorite Drinks
[…] Although I can’t stomach the grocery store variety any longer, when I put together this light, fresh, mildly-boozy version, I was hooked all over again. […]
16 Jul 2007 at 1:12 pm 9. My 10 Favorite Blogs
[…] Jeffrey Morgenthaler - This is a new edition to my feed reader. It’s blog written by bartender Jeffrey Morgethaler that has many delicious drink recipes as well as some great articles on bar tending and bar life. […]
19 Nov 2007 at 1:18 pm 10. Jessa
I finally made the egg nog this weekend and it was divine! I had to do a bit of searching to find the Sailor Jerry’s spiced rum, but it was so worth it. *This* is how egg nog is supposed to taste.
19 Nov 2007 at 1:41 pm 11. Rick
Jeffrey,
What rum / concoction would you recommend as a sub for the spiced rum?
19 Nov 2007 at 1:49 pm 12. Jeffrey Morgenthaler
Rick
I’ve used Lemon Hart to fine results, but I would recommend cutting the amount down to 1½ ounces.
I could also see using Pyrat XO, Appleton Estate V/X or Mt. Gay Eclipse.
19 Nov 2007 at 6:02 pm 13. Rick
Highly approve! Damn this is good.
19 Nov 2007 at 6:05 pm 14. Jeffrey Morgenthaler
Rick, you never cease to amaze me. You’ve really just made a batch? I didn’t think anyone actually tried these recipes…
19 Nov 2007 at 6:28 pm 15. Rick
Of course! You don’t go around to other cocktail blogs and make the drinks?
Plus, I’ve been itching for egg nog lately and hadn’t made a batch until today.
I ended up using Bacardi 8 for the rum. I think I’ll try it with the Lemon Hart, though all I have now is the 151 …
19 Nov 2007 at 6:57 pm 16. Jeffrey Morgenthaler
You know I make the rounds and try out the drinks, Rick. Well, most of the time, anyway.
I think Bacardi 8 is a good choice. Whatever you do, kids, don’t use a white rum for this one.
19 Nov 2007 at 8:52 pm 17. McAuliflower
Remember all the hoopla last year about aging egg nog? I think I can save some for New Year’s… but a pint or so will have to be sacrificed this thanksgiving!
20 Nov 2007 at 11:07 am 18. Jeffrey Morgenthaler
I do remember all the hoopla last year, McAuliflower, but I still haven’t been brave enough to go through with it. I mean, I understand why this isn’t going to go bad, but still the idea of aging raw eggs is difficult for me.
I’ll have to sock a stash of this away this year and just see what happens. I’ll be sure to post my findings here.
17 Dec 2007 at 3:25 pm 19. Anners
I am going to horrify all of the purists, but I substituted Triple Sec for the rum (can’t abide the stuff, unfortunately) and it was very delicious! The hint of orange actually complemented the nutmeg very nicely.