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.
Most Popular Articles
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.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
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.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
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.
21 Dec 2007 at 11:30 am 1. Lonnie Bruner
That is great! Congrats. You must be very honored.
21 Dec 2007 at 11:34 am 2. McAuliflower
Wow- that’s a great mention indeed. Congratulations!
21 Dec 2007 at 2:40 pm 3. Jamie Boudreau
I know that Boudreau clown. Trust me, you don’t want to be like him….
21 Dec 2007 at 2:57 pm 4. Jeffrey Morgenthaler
Clown or not, it is a great mention, and I am very honored. Thanks, guys!
21 Dec 2007 at 7:19 pm 5. gwen sutherland kaiser
without a doubt, oregon is right up there with london, new york and san fran for innovative cocktails.
26 Dec 2007 at 12:30 pm 6. Wayland
See, this makes me want to get behind a bar again. (Not that I am saying I could compare to you.) However, when I have kiddos and the place to make money in the restaurant is on the floor…
27 Dec 2007 at 2:59 am 7. Mark
Long time reader, first time commenter (lol), but just wanted to say huge kudos on the Forbes thing. You deserve it!
27 Dec 2007 at 4:59 pm 8. keith waldbauer
nicely done jeffrey. a forbes mention is a nice feather in the cap.
28 Dec 2007 at 1:55 pm 9. Jeffrey Morgenthaler
Thanks, Mark and Keith! You guys are making me blush, seriously.
28 Dec 2007 at 4:23 pm 10. Jeff Frane
Nice one! The only thing I really hate about you is that you’re working in Eugene instead of Portland. Oh, and because I’ve spent a shitload of money on booze and other ingredients (what do I really need with seven kinds of bitters?) because you’re making Manhattans with Antica Formula (which meant I also needed to look into this Punt e Mes stuff and brandy my own cherries and . . .)
Actually, you’ve got a lot to answer for.
But, even two hours away, you’re my hero.
31 Dec 2007 at 10:21 am 11. Wayland
Ooops.
I got sidetracked on my own thought and forgot to wish you a hearty congrats!