No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now:
I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, I’m going to share my secrets with you.
There are two things that impede all other Amaretto Sours from challenging mine. First off, the obvious: they’re too sweet. One does not simply use an everyday sour recipe to make a world-class Amaretto Sour, it must be adjusted for this particular liqueur.
Second, and this is a big one: amaretto isn’t strong enough on its own to stand up to a bunch of other ingredients. It’s weak. It needs help. And for this, I enlist the assistance of an old friend. One that knows amaretto’s strengths and weaknesses. Or, mainly, its weaknesses. One that works with amaretto, to complete it like Jerry Maguire completes Rene Zellwiger’s character, whatever her name was. And that, my friends, is cask-proof bourbon.
Behold, the recipe:
Amaretto Sour
Makes 1 Awesome Drink
1½ oz amaretto (I love the Lazzaroni amaretto, but DiSaronno works well here, too)
¾ oz cask-proof bourbon (I use Booker’s, from the Jim Beam distillery)
1 oz lemon juice
1 tsp. 2:1 simple syrup
½ oz egg white, beaten
Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Serve and grin like an idiot as your friends freak out.
A side project, an experiment or just a simple curiosity that turned into a delicious phenomenon that we're still serving to much delight at our bar, barrel aged cocktails explore the gentle manipulation of a drink's flavors over time. This post details the inspiration, the history and the methods behind my barrel aged cocktails.
My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients.
Turned off by the glop you find in the grocery store, and unable to endure another long egg and cream whipping session, I set out to build an egg nog recipe from the ground up that retained the character of the orginal formula, was easy to make in a few minutes at home or at the bar, and tasted absolutely delicious. See if you agree with the result.
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.
The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily-available ingredients, a recipe I've been revising for several years - and a few free minutes - I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house-made ginger beer.
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.
Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning "little blood") is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
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 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 Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. 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.
9:30 in the morning is a cruel time to try to get 500 bartenders together in the same room, especially in Las Vegas. But the turnout was great nonetheless for two of mixology’s living legends, Dale DeGroff and Tony Abou-Ganim.
They started out with a short video presentation hosted by Tony about the bar chef movement. He first interviewed Julie Reiner of the Flatiron Lounge, a bartender known for her brilliant cocktail menu consisting of subtle twists on the classics.
Next up in the video was William L. Hamilton of the New York Times, who talked about the disparity between the progressive food movement we’ve seen in this country over the past thirty years and the state of bartending today. I’ve often been confused, during my travels in fine dining, as to why people will demand local, fresh organic ingredients in their food, yet settle for neon-colored sugar water as accompaniments to their meal. This presentation was beginning to strike a chord with me.
We then were introduced to the bar chefs at Employees Only, a lounge in New York City, just to hammer home the idea that the newest trend in bartending is the idea of “the chef of the bar”.
Tony began his talk with a quote from Mark Twain’s ‘Roughing It’ from 1872:
In Nevada, for a time, the lawyer, the editor, the banker, the chief desperado, the chief gambler, and the saloon-keeper occupied the same level of society, and it was the highest.
At some point, Tony informed us, something changed. He asked the crowd if we knew that that turning point was.
I answered, “Prohibition”.
Now, I won’t regale you with my feelings about the state of bartending today and the long-term effects that Prohibition had, but (and you knew this was coming) I want everyone in this country to give some thought to Repeal Day.
Tony went on to give us point after point as to why the bar chef movement is, and should be, gaining ground in this country. My favorite point of his was this: if a kitchen took such a lackadaisical approach to its food as most bartenders take to their creations, that restaurant would be closed in a week. Yet, somehow, customers are willing to put up with this sort of passionless approach to bars.
Tony then introduced his mentor, Dale DeGroff. Dale continued on the bar chef/mixologist theme by outlining in a very simple fashion just how easy it is for a bar to take a few extra steps and begin putting out high-quality cocktails. He even went so far as to state that using fresh juices in place of low-quality pre-mix can actually be cheaper – in addition to tasting better.
It was a great talk, and I left feeling like I was part of a larger community. Tony and Dale’s philosophies are so in line with my personal approach to running a bar that the resonation I felt when I left gave me a new sense of resolve. I even got to meet Tony later.
If you happen to find yourself in Eugene tomorrow night, stop on in at El Vaquero. The drinks and service are going to be even better than usual.
Comments
2 Responses to “Keynote Address with Dale DeGroff and Tony Abou-Ganim”
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07 Mar 2007 at 4:26 PM 1. Natalie Bovis-Nelsen (aka: The Liquid Muse)
Hey Jeff,
I soo wish I were in Vegas this week! What a blast you are having.
I just adore Tony Abou Ganim. Such a nice guy – and fabulous lecturer, not to mention brillian Mixologist. Give him a big hug from me!
Dale is a God, too. I saw him with Tony, once, but I don’t know him as well… I hung back, a little in awe…
Keep the posts coming, for those of us living vicariously through you!!
xo Natalie (The Liquid Muse)
10 Mar 2007 at 3:47 PM 2. Jeffrey
Natalie, I didn’t get your comment until it was too late, so I didn’t get a chance to tell Tony you said hello.
Maybe we can all be at the next show in Mexico City next year!