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.
An authentic Dark and Stormy made with Gosling’s rum and homemade ginger beer is the ideal prelude to summer, when the spring months are arriving like lions and one’s mind turns to thoughts of lambs.
The national drink of Bermuda, a true Dark and Stormy is never made with Jamaican ginger brew or weak ginger ale. Only the real stuff made in small batches will do, so try this recipe at home or seek out a case of Barritt’s or Blenheim if you can.
Have you tried Cruzan Black Strap Rum? It’s even darker and stronger than Black Seal. Stands up to Blenheim’s pretty well, but makes it a slow sipping drink.
24 Apr 2008 at 10:42 am 2. Dan
I absolutely love a good Dark and Stormy. I like to add about half an ounce of lime juice to mine.
How do you feel about the Bundaberg Ginger Beer. It is the only one I can find locally on a regular basis that has enough bite for me.
I do make ginger syrup for cocktails, and I have always wanted to experiment making my own ginger beer, but wanted to let it ferment naturally. After Googling it I just got frustrated reading about starters and such.
But WAIT, now I have your recipe and your method sounds much easier. Thanks for the yeast resource
25 Apr 2008 at 6:10 am 5. Kelsey Crenshaw
My family’s from Birmingham, Al…I really Like Buffalo Rock Gingerale…it is so spicy you swear there was a ginger farm in the container…it’s been around for like 100 years….if you can find it try it. This website is one of the best out there, Mr. Morganthaler you have stollen my heart…
Sheesh, Mike, I was trying to score some free samples. But I guess I’ll go shopping for yet more cocktail ingredients.
Thanks a lot!
Jeff
02 May 2008 at 8:06 pm 11. dave
My favorite Ginger Beer is Regatta, it’s nice and spicey but has a real mellow finish, even a little citrusy, it’s a Bermuda Ginger Beer so makes a great Dark and Stormy. I usually drink with Gosling’s but but Mt Gay and the dark Tommy Bahama Rum work great.
I’ve not had the Blenheim for years. Thanks for reminding me that I must order a case!
17 Jun 2008 at 6:46 am 13. Marcus
do you take the photos of your drinks? the photo up the top there is a beautiful shot of a dark n stormy! i’m off out to buy some black seal today because of it…
Gosling’s should buy the picture to use on their site because their’s looks rubbish.
Well I can’t even get the black seal from my local wine merchant. They do 24 other types of Caribbean rum! Bah… I looked online and found http://www.blackseal.co.uk though so I’ll buy a bottle there I think.
Can’t get Barritt’s either by the way (though I’m going to try your recipe first I reckon!). The site reccomends “Old Jamaican” Ginger Beer. I’ve tasted the difference between this one and supermarket stuff. It is a hell of a lot better.
Seriously! Bermuda is a “British overseas territory”… And we can’t even get their beer.
Really looking forward to trying the ginger beer recipe. Any idea if this method is applicable to other sparkling beverages? Sparkling fruit juices, per chance?
Yes, this method does work well with other types of sparkling beverages.
14 Jan 2009 at 9:20 am 18. Laura
Is this drink also known as a Stormy Sailor? A friend that sails one of the #1 rules is to keep the Captain supplied with Stormy Sailors. She said it is rum and ginger beer. This is the only drink I have found close to that description on the internet.
Laura – As I’ve never heard of rum and ginger beer referred to as a “Stormy Sailor” I’m going to guess that your friend is one of the very few people that uses that particular name. The rest of us just call it a good old fashioned Dark and Stormy.
14 Jan 2009 at 11:45 am 20. Laura
Jeff,Thank you for your quick reply. She may have heard it called that in her sailing circles. Especially since the ginger is good for any landlubbers that may be nausea.
21 May 2009 at 2:25 pm 21. Janet
What about using Whaler’s Original Dark Rum? Anyone tried that? I saw it at Trader Joe’s for $10….
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24 Apr 2008 at 9:59 am 1. jason0x21
Have you tried Cruzan Black Strap Rum? It’s even darker and stronger than Black Seal. Stands up to Blenheim’s pretty well, but makes it a slow sipping drink.
24 Apr 2008 at 10:42 am 2. Dan
I absolutely love a good Dark and Stormy. I like to add about half an ounce of lime juice to mine.
24 Apr 2008 at 11:22 am 3. Jeffrey Morgenthaler
I actually do like the Cruzan Black Strap with ginger beer, Jason. Very dark. Very stormy.
And Dan, the big squeeze of fresh lime is essential. I wouldn’t even think of having a Dark and Stormy without it!
24 Apr 2008 at 11:55 am 4. syoung68
How do you feel about the Bundaberg Ginger Beer. It is the only one I can find locally on a regular basis that has enough bite for me.
I do make ginger syrup for cocktails, and I have always wanted to experiment making my own ginger beer, but wanted to let it ferment naturally. After Googling it I just got frustrated reading about starters and such.
But WAIT, now I have your recipe and your method sounds much easier. Thanks for the yeast resource
25 Apr 2008 at 6:10 am 5. Kelsey Crenshaw
My family’s from Birmingham, Al…I really Like Buffalo Rock Gingerale…it is so spicy you swear there was a ginger farm in the container…it’s been around for like 100 years….if you can find it try it. This website is one of the best out there, Mr. Morganthaler you have stollen my heart…
25 Apr 2008 at 8:24 pm 6. Marc @ NoRecipes
I’ve never had homemade ginger beer. Gonna have to give this one a try.
25 Apr 2008 at 10:20 pm 7. Mike S.
I think Bundaberg (“The Bunda from Down Unda”) is excellent. My favorite of the commercially-available ginger beers.
Cheers!
26 Apr 2008 at 11:53 am 8. Jeffrey Morgenthaler
I haven’t had the opportunity to try Bundaberg. Anyone want to send me a sample?
Jeff
30 Apr 2008 at 9:52 pm 9. Mike S.
Beverages & More in CA carries it, and I think they’ll ship — http://www.bevmo.com.
Cheers!
30 Apr 2008 at 9:55 pm 10. Jeffrey Morgenthaler
Sheesh, Mike, I was trying to score some free samples. But I guess I’ll go shopping for yet more cocktail ingredients.
Thanks a lot!
Jeff
02 May 2008 at 8:06 pm 11. dave
My favorite Ginger Beer is Regatta, it’s nice and spicey but has a real mellow finish, even a little citrusy, it’s a Bermuda Ginger Beer so makes a great Dark and Stormy. I usually drink with Gosling’s but but Mt Gay and the dark Tommy Bahama Rum work great.
03 May 2008 at 11:25 am 12. Ouroboros
I’ve not had the Blenheim for years. Thanks for reminding me that I must order a case!
17 Jun 2008 at 6:46 am 13. Marcus
do you take the photos of your drinks? the photo up the top there is a beautiful shot of a dark n stormy! i’m off out to buy some black seal today because of it…
17 Jun 2008 at 10:03 am 14. Jeffrey Morgenthaler
Marcus – Yes, I’m taking all the photos for my site now, and thank you. I was really happy with the way that one turned out.
Mike S. – Picked up some Bundaberg this weekend at Cost Plus and you’re right – it is excellent stuff.
17 Jun 2008 at 6:52 pm 15. Marcus
Gosling’s should buy the picture to use on their site because their’s looks rubbish.
Well I can’t even get the black seal from my local wine merchant. They do 24 other types of Caribbean rum! Bah… I looked online and found http://www.blackseal.co.uk though so I’ll buy a bottle there I think.
Can’t get Barritt’s either by the way (though I’m going to try your recipe first I reckon!). The site reccomends “Old Jamaican” Ginger Beer. I’ve tasted the difference between this one and supermarket stuff. It is a hell of a lot better.
Seriously! Bermuda is a “British overseas territory”… And we can’t even get their beer.
(Actually I just found this one too: http://www.thedrinkshop.com/products/nlpdetail.php?prodid=2745
What is the overproof version like? Would be fun to have it flaming aswell, haha!)
19 Nov 2008 at 5:31 pm 16. Corey
Really looking forward to trying the ginger beer recipe. Any idea if this method is applicable to other sparkling beverages? Sparkling fruit juices, per chance?
21 Nov 2008 at 10:31 am 17. Jeffrey Morgenthaler
Yes, this method does work well with other types of sparkling beverages.
14 Jan 2009 at 9:20 am 18. Laura
Is this drink also known as a Stormy Sailor? A friend that sails one of the #1 rules is to keep the Captain supplied with Stormy Sailors. She said it is rum and ginger beer. This is the only drink I have found close to that description on the internet.
14 Jan 2009 at 11:31 am 19. Jeffrey Morgenthaler
Laura – As I’ve never heard of rum and ginger beer referred to as a “Stormy Sailor” I’m going to guess that your friend is one of the very few people that uses that particular name. The rest of us just call it a good old fashioned Dark and Stormy.
14 Jan 2009 at 11:45 am 20. Laura
Jeff,Thank you for your quick reply. She may have heard it called that in her sailing circles. Especially since the ginger is good for any landlubbers that may be nausea.
21 May 2009 at 2:25 pm 21. Janet
What about using Whaler’s Original Dark Rum? Anyone tried that? I saw it at Trader Joe’s for $10….