Comments on: A Tribute to Jerry Thomas

By: Rob~

Rob~ — Sat, 29 Mar 2008 17:40:58 +0000

Mr. Morgenthaler,
I love the site and I’m a big fan. I hope you can post the Boker’s Bitters recipe for all of us. Keep up the great work and I hope to hear from you soon.

By: blair frodelius

blair frodelius — Sat, 29 Mar 2008 14:02:16 +0000

I think a great idea would be a Jerry Thomas Tour. Why not? Get the top bartenders from around the country to make some of the Professor’s tipples, while folks like Dave W., Ted H., or Bob H. give historic background on the spirits themselves. Northwest has had theirs, now it’s time to move across the country!

By: Cole Danehower

Cole Danehower — Sat, 29 Mar 2008 02:26:05 +0000

Last Saturday’s Jerry Thomas tribute was really quite Wondrichful! As a relative neophyte in the realm I learned a great deal, and have since added the Improved Whiskey Cocktail to my limited at-home repertoire . . . and the Japanese is next up.

As for Portland Sazeracs (perhaps my favorite cocktail) I haven’t had a really good, classical one . . . or at least one that beats what I’m doing in my own kitchen (my bar). Of course, I haven’t yet been everywhere (I’m heading to Clyde Common next week to taste Charlie’s). The two times I ordered it at The Heathman, I felt it was way to sweet . . . but it depends on who is making it. I disliked their Manhattan the first time I had one (too sweet, again), but the last time my wife and I agreed that it was killer.

Now, I NEED to get down to Eugene specifically to sample your skills, Jeffrey!! I’m looking forward to it!!

By: ND

ND — Fri, 28 Mar 2008 16:33:35 +0000

Great article, thank you! I hate to sound like a bartending school dropout, but how exactly do you make that Improved Whiskey Cocktail?

By: Matt

Matt — Fri, 28 Mar 2008 05:23:25 +0000

Jeff,

Damn sorry I missed it.
Hope you saved some Rittenhouse for me - I’m in serious need of a decent Manhattan this weekend. And I hate NY.

Looking forward to it -

- Lost in UO Law School

By: keith waldbauer

keith waldbauer — Thu, 27 Mar 2008 21:04:19 +0000

I hate everyone in the world right now…..

sure wish i could have been there…. sounds like a blast! ah well, just got my tickets to NOLA and will have to make do waiting for that event…. pretty sure i’ll get a decent sazerac there. at least i’d hope so….

By: Lance J. Mayhew

Lance J. Mayhew — Wed, 26 Mar 2008 04:55:18 +0000

Sissy -style Stone Fence huh? Hater.

Great recap.

By: Jeff Frane

Jeff Frane — Tue, 25 Mar 2008 22:22:16 +0000

The wise bartender of 40 years ago told me that the most critical skill for a bartender was dealing with customers and providing great service. My own experience on the other side of the bar bears him out.

By: John Claude

John Claude — Tue, 25 Mar 2008 22:18:25 +0000

License classes don’t teach you how to make drinks. They teach you the applicable laws and regulations of said state. That and they generally take no longer than 4 - 6 hours.

Not trying to be snooty about it, but he really will have no idea about bartending from those classes.

By: JD

JD — Tue, 25 Mar 2008 22:11:09 +0000

I think he really just went so that he could get a license or something. I’m not sure exactly how Ohio’s bartending laws work.

All they learned about was crappy drinks that use sour mix and well liquor. He knew nothing of the Negroni or Sidecar.

By: Chas. Munat

Chas. Munat — Tue, 25 Mar 2008 22:05:54 +0000

#18/JD - You’ve just showed why bartending schools are inevitably a complete waste of time and money.

Rye was probably the original whiskey in the Manhattan. Bitters is a key part of the drink. And lots of people drink rye.

For a more thorough exegesis, try this link: http://www.barmixmaster.com/2005/10/manhattan.html

It is particularly funny that you added your comments to a blog about Jerry Thomas. According to Thomas’ Bar-Tender’s Guide (1887), a Manhattan is made with:

1 pony rye whiskey
1 wine glass vermouth
orange bitters

If you think that’s dated, then check Joy of Mixology (2003) where Regan states: “Most important, however, is that there *must* be bitters of some kind in a Manhattan.”

Tell your “friend” to ask for his money back.

By: John Claude

John Claude — Tue, 25 Mar 2008 22:03:40 +0000

Slogging your way up from the bottom is the only way to do it. I love it when people think bartending is some sort of entry level position.

By: Jeff Frane

Jeff Frane — Tue, 25 Mar 2008 21:57:37 +0000

John Claude, I got that same advice in 1969, when I was all hot to go to bartender school. I’d also been given similar advice by an old Swiss executive chef (although his was more like “No! Don’t do it! It’s slavery!”)

JD’s friend should also check out the great video here on Jeffrey’s blog about how to make a daiquiri, the American Bartending School way. Although it would have been more valuable before he took the course.

By: John Claude

John Claude — Tue, 25 Mar 2008 21:51:15 +0000

JD.

Tell your friend he just wasted his money and to go apply as a barback somewhere. Bartending school. That’s so cute.

He should probably also do a little reading from Jeffrey’s list of recommended books.

By: JD

JD — Tue, 25 Mar 2008 21:47:40 +0000

#15/Jacob - My buddy just finished bartending school as he needs a new night job. He told me that a Manhattan is always made with bourbon (nobody drinks rye!) and the bitters are strictly optional

Jeffrey - will you be giving a more detailed recipe of your bitters?

By: Jessica Hutchinson

Jessica Hutchinson — Tue, 25 Mar 2008 21:40:42 +0000

Oh my goodness, it’s me!

That was indeed quite a day. See Alan and I had just watched David Wondrich making the blue blazer on youtube the night before, so to watch him do it the next day was awesome.

We also were sitting two seats away from the actor, Jose Zuniga at Clyde Common (he’s in Conair, Constantine, CSI).

I’m feeling guilty for my enthusiastic recommendation to that one place. It is amazing how much my tastes have changed since I last frequented there. The service was the saving grace. He gave us a ton of free fries!

By: dshenaut

dshenaut — Tue, 25 Mar 2008 21:34:45 +0000

Nicly done. Who is that with the big glass of water? Nice smile but put down the F*ing water!

By: Jacob

Jacob — Tue, 25 Mar 2008 20:40:05 +0000

Sounds like a fantastic event! Wish I could have been there.

Portland beats DC though, despite the lousy Sazerac. Things that stand out for me:

1) The bar had rye.

2) The bar had Peychaud’s bitters.

3) The bartender had at least some idea of what goes into the drink.

Me, I went to one of my city’s supposedly hot cocktail spots the other day and didn’t even get bitters in my Manhattan. The District IS getting better, but the Pacific Northwest sounds pretty good by comparison!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 25 Mar 2008 16:07:53 +0000

What can I say, Charles, you’re photogenic.

It was great to have you - and everyone - at the event. I will try to figure out a way to squeeze Seattle in between my many trips this year.

By: Chas. Munat

Chas. Munat — Tue, 25 Mar 2008 06:37:10 +0000

Well, evidently you’re world famous, because you put my picture on your blog, and the same day I get a call from a friend in California to say that I’m famous. And with me next to the inimitable Mr. Wondrich, no less.

Actually, I ran into Dave at Vessel tonight and had a nice conversation about 80s punk bands. Evidently, he was a bass player in one. The cocktail world is an interesting one, no?

The seminar was great, as was the bar hopping afterward. Portland is really taking off. I’ll be back soon, and repeatedly.

I missed the crappy Sazerac. Was that at the hotel bar? I guess I lucked out — I was busy checking in, so I never got a drink there. Poor Paul.

Will have to figure out how to get to Eugene soon. Meanwhile, see you in Seattle?

By: John Claude

John Claude — Tue, 25 Mar 2008 04:52:58 +0000

Ah, I almost forgot, Charlie at Clyde Common made me a good one once. My bad.

By: Jeff Frane

Jeff Frane — Tue, 25 Mar 2008 04:34:27 +0000

I’m looking forward to the Sazerac discussion. Although I’ve not had one in New Orleans, I’ve fallen in love with those I’ve made and the ones poured for me at Roux, here in Portland. Seems to me I had a very good Sazerac at Clyde Common as well.

Laphroaig Cask Strength in a cocktail? The mind reels. A cocktail?

By: Bruce Tomlinson

Bruce Tomlinson — Tue, 25 Mar 2008 03:38:55 +0000

Sad, Sorrow, Unhappiness, a sorry state of affairs that I was not in attendance.
Perhaps if your writeup was not so damn good. I could make it through the day without breaking into sudden fits of rage…..
Opps ,,, I just remembered. I’m in Indianapolis. I’m all better now.
Sounds like all of you had one of those extremely rare “Perfect Days”

Hope to see everyone at Tales of the Cocktail.

Cheers
Bruce Tomlinson
http://www.WorldWideDrinks.com

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 25 Mar 2008 03:11:51 +0000

I developed quite an appreciation for the pastis+bitters combination as well, Craig.

Don’t tell David, but I like to stir the Improved Whiskey Cocktail when making one for myself. Shhh…

By: Craig Hermann

Craig Hermann — Tue, 25 Mar 2008 02:58:01 +0000

It was a pleasure to meet you in person (and at such a striking event). My little monkey notebook is full of notes to be pondered for quite a while to come. I’m so in love with the pastis+bitters modifier.