If there’s one thing I hate about living in the Pacific Northwest, it’s the stretch of time from late October until late June, when the sun makes only the most occasional of appearances. I typically pack on an extra 10-15 pounds during those rainy months, party due to over-consumption of wintertime drinks like dark beer, egg nog, hot-buttered-anything and wassail. I wanted a drink for the winter that I could add to my cocktail menu that was more like the light, café-style cocktails I typically gravitate to during the summer.
Jerry Thomas prescribed a drink called “sangaree” that, to the best of our knowledge was a colonial adaptation of the Spanish “sangria”. The recipe, which calls for anywhere from 1½ to 4 ounces of port, Madeira, gin or brandy dolled up with sugar and dusted with nutmeg in a glass sounded less than exciting to me, but the challenge of updating this old chestnut sounded like a fun January task.
We began with ruby and tawny ports but found both way too sweet. White port got us much closer to our target, but it wasn’t until a healthy dose of dry vermouth was applied that we knew we were on to something. To provide additional depth and hint at the drink’s colonial origins we sweetened with a maple-nutmeg syrup and finished the whole thing off with a teaspoon of allspice liqueur and orange oil.
The Dry Vermouth Sangaree
3 oz dry vermouth
½ oz maple-nutmeg syrup*
1 tsp St. Elizabeth Allspice Dram
1 large strip orange peel
Shake everything – yes, even the orange peel – with ice until well-chilled and strain into a cold cocktail glass. Garnish with a fresh strip of orange peel.
*To make maple-nutmeg syrup, combine 8 ounces each of Grade B maple syrup and water, and 1 tbsp freshly-grated nutmeg. Simmer, covered, for 20 minutes. Let cool, strain out solids, bottle and chill.
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.
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 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 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.
After a brutal weekend of making drinks for what seemed like every single graduate of the University of Oregon this weekend (and their parents), I’m propping myself up at my computer to once again take part in the Mixology Monday festivities.
I did some advance planning (a first) and started working on this recipe last month. The theme of this Mixology Monday is cocktails that use cream-based liqueurs, but I’m going to go out on a limb and show you how to make your own Irish Cream instead.
I cobbled this recipe together from a variety of online sources, and then tweaked the recipe to satisfy my palate and the palates of those I work with and serve. I think it’s a success.
Mix ingredients together, bottle and refrigerate. Should stay stable for at least a month.
Thanks to Anna at Morsels and Musings for hosting this month’s Mixology Monday – be sure to head over to check out her round-up of the other entries!
Comments
22 Responses to “Mixology Monday: Cream”
18 Jun 2007 at 6:50 am 1. Anonymous
Thanks for this! I went the ‘lazy bum’ route this MxMo because I dislike Baileys (and am suspicious of a 2-year shelf life on a ‘dairy’ product!) but I like homemade cream liqueurs. This definitely goes on the must-try list.
18 Jun 2007 at 11:22 am 2. Steph
You’re actually MAKING your own Irish cream now?? This is amazing! I wish I could come try some, but Oregon is too long of a drive from Texas.
I’m going to have to make my own match of Morganthaler’s Irish Cream this winter!
I’ve tried it, liked it, but never have used it in drinks. However, the host has a recipe that uses Amarula. Check it out!
19 Jun 2007 at 1:36 am 5. Scooter
The phrase “Morgenthaler’s Irish Cream” sounds like a great patent medicine. One of those turn-of-the-century cure alls with real cocaine in it or something. Just rub a little on the affected area and…
21 Jun 2007 at 4:13 pm 6. Blake
I can honestly attest to the quality of Jeff’s Irish Cream. Thanks for giving me a sample at the bar the other night. I hope Grad Weekend didn’t kill you. I don’t miss those nights. I’ll catch you later.
We actually make quite a few Irish Cream drinks over at Infusions of Grandeur.
I was looking at your Irish Cream recipe and to me what was missing was caramel. I tend to use Emmet’s Irish Cream, because it has a hint of caramel in the flavor that just isn’t the in Bailey’s or St. Brendan’s.
Now if I really wanted to go the Caramel route, I know there is a Caramel Bailey’s but for most drinks that is a bit over the top. I like just the hint of caramel that’s in the Emmet’s.
12 Jul 2007 at 11:55 pm 11. Stella
Perfect Timing!
I have a regular who drinks only Baileys. I am out until Monday and would never think of attempting to serve him Emmets on the rocks (garnished with a stick of chalk). His business and tipping habits are well worth the effort of making him some homemade. I might even whip up a batch of cookies as well!
Wayland, I’ve been meaning to do a write-up about you guys for a while, I love the site. And I’ll try adding some caramel to my next batch to see what happens!
I love Bailry’s, but today bought a bottle of Emmet’s because of the price. I must say, Baileys tastes much stronger in alcohoo content, although by the label, they are the same. But it also tastes more complex in flavor.
How does Carolan’s compare? Also, does anyone know how you can access the ingredients to these Irish creams? I’d like to know what they use to sweeten them with (I tink Carolan’s says on the bottle that they use honey).
I love drinking Irish cream and can down a whole bottle over the course of an evening, but they surely can’t be very good for you with the fat/cholesterol content!
Jeff-
I’m intrigued by your recipe and am going to make it over the winter holiday. I did have a quick question about the chocolate syrup. Does this mean something like the Hershey’s syrup you pour over vanilla ice cream? Might one reasonably substitute an ounce of melted chocolate, or an ounce of Godiva chocolate liqueur? I suppose so, but I was merely curious as to exactly what was meant by chocolate syrup.
Scott – You’re going to need chocolate that will dissolve in water/alcohol, melted chocolate simply won’t do. Look for Hershey’s or another type of chocolate syrup intended for mixing in milk.
I absolutely hate it when someone sends me a box full of sex toys in the mail. Sure, it might sound like fun to some of you (you know who you are), but receiving a big box of free sex is much more trouble than it’s worth. Believe me. So I get a [...]
After a brutal weekend of making drinks for what seemed like every single graduate of the University of Oregon this weekend (and their parents), I’m propping myself up at my computer to once again take part in the Mixology Monday festivities.
18 Jun 2007 at 6:50 am 1. Anonymous
Thanks for this! I went the ‘lazy bum’ route this MxMo because I dislike Baileys (and am suspicious of a 2-year shelf life on a ‘dairy’ product!) but I like homemade cream liqueurs. This definitely goes on the must-try list.
18 Jun 2007 at 11:22 am 2. Steph
You’re actually MAKING your own Irish cream now?? This is amazing! I wish I could come try some, but Oregon is too long of a drive from Texas.
I’m going to have to make my own match of Morganthaler’s Irish Cream this winter!
18 Jun 2007 at 1:29 pm 3. Kevin Erskine
Jeffrey,
have you tried Amarula? have any drinks using it?
18 Jun 2007 at 1:31 pm 4. Jeffrey
I’ve tried it, liked it, but never have used it in drinks. However, the host has a recipe that uses Amarula. Check it out!
19 Jun 2007 at 1:36 am 5. Scooter
The phrase “Morgenthaler’s Irish Cream” sounds like a great patent medicine. One of those turn-of-the-century cure alls with real cocaine in it or something. Just rub a little on the affected area and…
21 Jun 2007 at 4:13 pm 6. Blake
I can honestly attest to the quality of Jeff’s Irish Cream. Thanks for giving me a sample at the bar the other night. I hope Grad Weekend didn’t kill you. I don’t miss those nights. I’ll catch you later.
22 Jun 2007 at 12:31 pm 7. Blake
I truely loved your version of Irish Cream. Your back bar is beginning to resemble a science lab. Keep it up.
23 Jun 2007 at 11:46 am 8. Charlie
Hey, thanks for the recipe, Jeff. I mixed some up yesterday and it’s fantastic. A little nuttier than Bailey’s, which suits my taste just fine.
23 Jun 2007 at 12:54 pm 9. Jeffrey
Hey, thanks, Charlie! I’ve been having it in coffee after work and it goes so well with the Illy dark roast coffee we have here at the house.
12 Jul 2007 at 1:22 pm 10. Wayland
We actually make quite a few Irish Cream drinks over at Infusions of Grandeur.
I was looking at your Irish Cream recipe and to me what was missing was caramel. I tend to use Emmet’s Irish Cream, because it has a hint of caramel in the flavor that just isn’t the in Bailey’s or St. Brendan’s.
Now if I really wanted to go the Caramel route, I know there is a Caramel Bailey’s but for most drinks that is a bit over the top. I like just the hint of caramel that’s in the Emmet’s.
12 Jul 2007 at 11:55 pm 11. Stella
Perfect Timing!
I have a regular who drinks only Baileys. I am out until Monday and would never think of attempting to serve him Emmets on the rocks (garnished with a stick of chalk). His business and tipping habits are well worth the effort of making him some homemade. I might even whip up a batch of cookies as well!
13 Jul 2007 at 8:36 am 12. Jeffrey
Wayland, I’ve been meaning to do a write-up about you guys for a while, I love the site. And I’ll try adding some caramel to my next batch to see what happens!
And as for you, Stella…
21 Jul 2007 at 4:58 am 13. Wayland
I made a mistake in my comment. I accidentally said Emmet’s, I have no idea what I was thinking. We use Carolan’s for most our Irish Cream drinks.
03 Dec 2007 at 4:43 am 14. Etan
I love Bailry’s, but today bought a bottle of Emmet’s because of the price. I must say, Baileys tastes much stronger in alcohoo content, although by the label, they are the same. But it also tastes more complex in flavor.
How does Carolan’s compare? Also, does anyone know how you can access the ingredients to these Irish creams? I’d like to know what they use to sweeten them with (I tink Carolan’s says on the bottle that they use honey).
I love drinking Irish cream and can down a whole bottle over the course of an evening, but they surely can’t be very good for you with the fat/cholesterol content!
03 Dec 2007 at 4:44 am 15. Etan
well judging by all the typos in my previous question, you can tell that I’m at the end of a bottle now
03 Dec 2007 at 4:47 am 16. Etan
OMG I’m gonna try making creme brulee with Irish cream instead of regular heavy cream…I bet it will be fantastic!!!
03 Dec 2007 at 4:47 am 17. Etan
I;m such a lush
20 Dec 2007 at 9:32 pm 18. Shiz
Made this tonight and blogged about it (linking back here, of course) here: http://www.shiz.ca/journalicious/2007/12/fa-la-la-la-la.html
20 Dec 2007 at 11:43 pm 19. Jeffrey Morgenthaler
Thanks, Shiz! Let us know how it turns out.
02 Dec 2008 at 10:43 pm 20. scott in the lbc
Jeff-
I’m intrigued by your recipe and am going to make it over the winter holiday. I did have a quick question about the chocolate syrup. Does this mean something like the Hershey’s syrup you pour over vanilla ice cream? Might one reasonably substitute an ounce of melted chocolate, or an ounce of Godiva chocolate liqueur? I suppose so, but I was merely curious as to exactly what was meant by chocolate syrup.
03 Dec 2008 at 8:23 am 21. Jeffrey Morgenthaler
Scott – You’re going to need chocolate that will dissolve in water/alcohol, melted chocolate simply won’t do. Look for Hershey’s or another type of chocolate syrup intended for mixing in milk.
08 Feb 2009 at 10:38 pm 22. Peter
Made it, and it was freaking delicious.
Thanks for the recipe!