Inspired by a visit to see Tony Conigliaro at the unnamed bar at 69 Colebrooke Row in London last fall, where Manhattans are aged in glass vessels to sublime and subtle effect, the barrel aged cocktails I’ve been serving at Clyde Common this year are a decidedly American curiosity.
The rub of aging cocktails in a glass bottle is that the whole premise is built upon subtlety, as we know that spirits aged in glass or steel do so at an unremarkable pace. Being from the United States, where – as everyone is aware – bigger equals better, I pondered the following question: what if you could prepare a large batch of a single, spirit-driven cocktail and age it in a used oak barrel?
A hundred some-odd dollars in liquor later, I was nervously pouring a gallon of pre-batched rye Manhattans into a small, used oak cask whose previous contents were a gallon Madeira wine. I plugged the barrel and sat back in anxious anticipation; if the experiment was a success I’d have a delicious cocktail to share at the bar – if it was a failure then I’d be pouring the restaurant’s money down the floor drain.
Over the next several weeks I popped open the barrel to test my little concoction until I stumbled upon the magic mark at five-to-six weeks. And there it was, lying beautifully on the the finish: a soft blend of oak, wine, caramel and char. That first batch sold out in a matter of days and I was left with a compelling need to push the process even further.
Now, three gallons of Negroni might not be practical for the home enthusiast, but the average bar or restaurant should be able to afford that sort of quantity quite easily. For those of you trying this at home, try searching the internet for one-gallon charred oak casks (stay away from the fancy lacquered kind meant for display in dens and 1980s wine bars) and be sure to let us know what you find in the comments section below.
We procured a small number of used whiskey casks from the Tuthilltown distillery and proceeded to fill them with a large batch of Negronis; and that’s when the magic of barrel aged cocktails grabbed our attention. After six weeks in the bourbon barrel, our Negroni emerged a rare beauty. The sweet vermouth so slightly oxidized, the color paler and rosier than the original, the mid-palate softly mingled with whiskey, the finish long and lingering with oak tannins. We knew we were on to something unique and immediately made plans to take the cask aging program to the next level.
Negronis are now prepared in five-gallon batches and poured into multiple bourbon barrels. Robert Hess’ ubiquitous Trident cocktail is currently resting inside single-malt barrels. The El Presidente (à laMatt Robold), Deshlers, Remember the Maines, they’re all receiving the oaked treatment in a little storage room in the basement of the restaurant that I refer to as my “office”.
Once the cocktail is aged long enough for my taste, I then drain the bottle, straining out any charred bits of wood, and bottle the contents for use by my bartenders. To order, the cocktail is then measured out and poured over ice in a mixing glass, stirred, strained into a cocktail glass, and then garnished with the appropriate garnish. It’s quick and simple, as all of the real work has already been done by the barrel.
Anyway, on to the recipes. As simple as it seems to do, I figured not everyone is going to want to do the math to get started on some of these recipes, so here are a few I’ve figured out:
Negroni
Makes Three Gallons
128 oz (approximately five 750ml bottles) dry gin
128 oz sweet vermouth
128 oz Campari
Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Manhattan
Makes Three Gallons
256 oz (approximately ten 750ml bottles) rye whiskey
128 oz (approximately five 750ml bottles) sweet vermouth
7 oz Angostura bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Trident
Makes Three Gallons
128 oz (approximately five 750ml bottles) aquavit
128 oz dry sherry
128 oz Cynar
7 oz peach bitters
Stir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a used single malt barrel). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Feel free to leave any questions in the comments section below.
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.
The last time I was in my hometown in California, we made the obligatory visit to my hometown bar. It’s a British pub located downtown, and although it’s changed a lot over the years, I always make sure I stop in every time I’m home. It’s a solid little hometown pub where everyone knows you, no matter how long it’s been since you were last in. My sister even worked there for a few years when she was in college.
So we stopped in for a beer after a three-hour drive from San Francisco, over the mountains in the rain, et cetera, et cetera. We were jittery and in desperate need of a pint. It was a Sunday, so although there were a few post-game fans in there, the bar was very manageable.
We stood at the bar and waited for the bartender to notice us. Being a bartender myself, I always wait patiently with my order ready and my money organized. So we waited. And waited. And waited. And at about minute ten, my companion leans over to me and whispers, “This guy’s taking forever. Is he drunk?”
He wasn’t drunk. He was shit-faced.
When he finally did make it around our side of the bar at minute fifteen, he glared at us and yelled, “Jesus Chrissss…. whaddya want? Fuuuuhhk…”
“A pint of Stella Artois and a pint of Bass, please.”
“Fuuuuhhhk…”
He came back with our beers and snarled, “Ten dollars”
I laid a twenty on the bar. “Keep the change.” And we walked off to enjoy our beers as far from our barkeep as possible. Once we were done, we left for another British pub up the street, where the bartenders were professional – and sober.
Now, I’ve been a little inebriated behind the bar once. Once. I didn’t enjoy it. I was tired and would have rather been anywhere but behind the bar. Not to mention the fact that it’s illegal for bartenders to consume any alcohol behind the bar in Oregon. But this kid looked like he’d been doing it for a while, possibly thanks to California’s relaxed server laws.
Folks, I don’t care either way if you’re going to drink behind the bar. But, for the love of all that is holy, if you can’t handle your alcohol, stay sober behind the bar. Not only did this drunken asshole miss out on some good customers and some great cash, he’s going to miss out every time I’m in town.
Come across any drunken bartenders in your town? Leave your stories in the comments below.
Comments
3 Responses to “The Frownin’ Wanker”
23 Feb 2007 at 11:24 am 1. your little sister
I’ve TOTALLY seen you drunk behind the bar at mom and dad’s house…
23 Feb 2007 at 2:16 pm 2. canary
Not a drunken bartender, but i well recall at one place in town, a new guy was so far gone on speed or crank it was ridiculous. I think there were 5 customers at the small restaurant bar, and while he introduced himself to us about 20 times in 5 minutes, it took close to a half hour for him to serve any drinks. Not that he was standing idle. Oh no, he was shaking and mixing and sloshing and spilling and rambling nonstop. He was jumping, rapping, you name it. If nothing else it was entertaining it’s in own fashion.
What i see more frequently are owners or bartenders who are off the clock drinking it up at their bar. It’s great – not a problem at all – until they decide to “help out” the person tending bar and end up causing more apparent chaos than help. Or when they serve themselves, sliding to the other side of the bar over & over. As a customer, it appears unprofessional and sloppy.
02 Mar 2007 at 7:49 pm 3. P.S.BarChick
I work at a neighborhood bar, where the regular patrons often enjoy buying the staff a drink. I do indulge from time to time, but always carefully! Not only to maintain sobriety, but also because you never know who might be watching! Off-duty cops are among our regulars, and you never know when the ABC or health dept is on the prowl! They often go plain-clothed, at night or on weekends to places looking for violations. Didn’t know CA had relaxed server laws!
I’m sure that guy will get himself fired soon!
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 [...]
23 Feb 2007 at 11:24 am 1. your little sister
I’ve TOTALLY seen you drunk behind the bar at mom and dad’s house…
23 Feb 2007 at 2:16 pm 2. canary
Not a drunken bartender, but i well recall at one place in town, a new guy was so far gone on speed or crank it was ridiculous. I think there were 5 customers at the small restaurant bar, and while he introduced himself to us about 20 times in 5 minutes, it took close to a half hour for him to serve any drinks. Not that he was standing idle. Oh no, he was shaking and mixing and sloshing and spilling and rambling nonstop. He was jumping, rapping, you name it. If nothing else it was entertaining it’s in own fashion.
What i see more frequently are owners or bartenders who are off the clock drinking it up at their bar. It’s great – not a problem at all – until they decide to “help out” the person tending bar and end up causing more apparent chaos than help. Or when they serve themselves, sliding to the other side of the bar over & over. As a customer, it appears unprofessional and sloppy.
02 Mar 2007 at 7:49 pm 3. P.S.BarChick
I work at a neighborhood bar, where the regular patrons often enjoy buying the staff a drink. I do indulge from time to time, but always carefully! Not only to maintain sobriety, but also because you never know who might be watching! Off-duty cops are among our regulars, and you never know when the ABC or health dept is on the prowl! They often go plain-clothed, at night or on weekends to places looking for violations. Didn’t know CA had relaxed server laws!
I’m sure that guy will get himself fired soon!