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.
To be honest with you, I didn’t really have much of a chance to prepare for this month’s Mixology Monday. In fact, when Natalie emailed me a reminder earlier today, my first thought was, “Oh, f*ck!”. And as much as I loves me some Mixology Monday, I’ve been a little out of the loop this week. There are a few reasons for this:
I’ve been very busy with the bar.
I’ve been very busy building websites.
Today is my birthday.
However, I was able to put something together on the fly while making dinner tonight. This might come as a shock to some of you, coming from a lowly barkeep and all, but I’m actually a fairly adept cook. So while I was putting together dinner, I whipped up a cocktail with some of the ingredients I had in my liquor cabinet. And to my surprise it turned out pretty okay. In fact, I think this would be a wonderful first course.
The food:
Butter Leaf Salad
With buttermilk-tarragon dressing, late-summer tomatoes and country bacon
¼ cup buttermilk
¼ cup sour cream
¼ cup mayonnaise
1½ tbsp apple cider vinegar
1 tsp cracked black pepper
1 tsp kosher salt
1 tbsp freshly chopped tarragon
Whisk ingredients together in a non-reactive bowl. Cover and chill in a refrigerator for one hour to meld flavors.
Meanwhile, slice ½ pound bacon into thick chunks and cook over medium-high heat until fat is rendered and bacon is near crisp. Drain of fat and pat dry with a towel.
Seed tomatoes and dice. Let drain and set aside.
Toss washed butter leaf lettuce with dressing. Garnish with tomatoes and bacon.
Herbsaint-Scented French 75
With Beefeater gin and organic lemon juice
3 oz dry sparkling wine
1½ oz gin
1 oz fresh lemon juice
1 oz simple syrup
Herbsaint
Rinse chilled champagne flute with Herbsaint or other anise-flavored liqueur. Combine gin, lemon juice, simple syrup and sparkling wine and stir with cracked ice until chilled. Strain into flute and garnish with lemon twist.
I liked the idea of the lemon juice and sparkling wine cutting the fat of the dressing and the bacon. I went with the Herbsaint because I thought it would pair well with the anise notes of the tarragon, and given that Herbsaint is one of the drier absinthe substitutes out there I think it pairs really well with this particular salad.
Try it for yourself and let me know what you think in the comments. Thanks for reading, and thank you for hosting, Natalie!
Happy Birthday, Jeffrey. Hopefully you can enjoy your evening with a nice bottle of champagne, or whiskey, or both!
And nice drink-idea – I have to try it also out (maybe not with Herbsaint but with Absinthe or Pernod…).
Harry’s ABC barguide mentions adding a drop or two of pastis to the mix, and credits themselves for inventing the French 75 in 1925. Are you sure you weren’t a Parisian bartender in a past life?
Happy Birthday! I’d suggest you celebrate by having a few drinks, but I’m sure you’ve done that already.
;-)
19 Oct 2007 at 7:40 am 13. jenny
ok, so the salad was absolutely delish- I went ahead and grabbed a baguette and fryed up some croutons, using some of the leftover bacon grease- added lots of salt and pepper… yummy!
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15 Oct 2007 at 11:00 pm 1. Natalie - The Liquid Muse
Happy Birthday, you old fart!
xo
15 Oct 2007 at 11:10 pm 2. Jeffrey Morgenthaler
Thanks! Wait, am I older than you??
15 Oct 2007 at 11:34 pm 3. Dominik MJ
Happy Birthday, Jeffrey. Hopefully you can enjoy your evening with a nice bottle of champagne, or whiskey, or both!
And nice drink-idea – I have to try it also out (maybe not with Herbsaint but with Absinthe or Pernod…).
Cheers!
DMJ
15 Oct 2007 at 11:56 pm 4. Paul
Crap! I knew it was your birthday, but then I, uh, you know….
Happy birthday, man!
16 Oct 2007 at 12:01 am 5. Jeffrey Morgenthaler
Thanks, you guys!
16 Oct 2007 at 6:30 am 6. anita
Happy birthday. And yum.
16 Oct 2007 at 7:43 am 7. Dan
Happy Birthday! Keep the liquid knowledge flowing, I love it!
16 Oct 2007 at 8:44 am 8. erik_flannestad
Happy Birthday to another cocktail obsessed Libra!
16 Oct 2007 at 9:10 am 9. Jeffrey Morgenthaler
Erik, I always knew there was something I liked about you!
16 Oct 2007 at 10:08 am 10. Jamie B
Harry’s ABC barguide mentions adding a drop or two of pastis to the mix, and credits themselves for inventing the French 75 in 1925. Are you sure you weren’t a Parisian bartender in a past life?
Happy B-day!
16 Oct 2007 at 2:56 pm 11. Jeffrey Morgenthaler
Those bastards! I guess I should have hit my library before posting that, but fortunately I didn’t deign to be the first one to try that.
But don’t you think “Herbsainte-scented French 75″ sounds better than “French 75 with a drop or two of pastis”?
;)
17 Oct 2007 at 12:24 pm 12. Dr. Bamboo
Happy Birthday! I’d suggest you celebrate by having a few drinks, but I’m sure you’ve done that already.
;-)
19 Oct 2007 at 7:40 am 13. jenny
ok, so the salad was absolutely delish- I went ahead and grabbed a baguette and fryed up some croutons, using some of the leftover bacon grease- added lots of salt and pepper… yummy!
22 Oct 2007 at 8:18 pm 14. Shawn
Outstanding salad. Of course, anything with bacon wins my heart.
As for the cocktail, I love the idea of rinsing the glass with herbsaint. A subtle touch.
27 Oct 2007 at 4:45 pm 15. Jeff Frane
1 fresh lemon juice?
1 WHAT? fresh lemon juice
tsp? Oz? liter? peck?
28 Oct 2007 at 1:34 am 16. Jeffrey Morgenthaler
OOPS! Fixed that, Jeff, thanks!