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.
Thanks to the recommendation of some good friends this weekend, I’ve added Twitter to my list of preferred web applications.
Their sage advice couldn’t have come at a better time: I’ve been busy readying myself for Tales of the Cocktail in New Orleans next week, and have been concerned about how I’ll connect with everyone I want to meet while I’m down there.
In addition to blogging the event both here and on the Tales Blog, I will be posting regular Tweets from my cell phone for those who are following my feed via Twitter or Facebook.
For all you Twitter users out there who would like to follow me around Tales, the address of my Twitter profile is here:
A bit behind, so just added you to twitter. Also, with a stroke of luck, I saw this message, “Twitter sucks. Also no pictures. How’s your morning?”
I’m actually using a service called BrightKite also, which is like Twitter only it has a location element to it and handles photos as well. With this it just so happens you can set it to update Twitter when you update BrightKite, with a nice link to the photo for photo posts. Right now, it’s by invitation only, but I have a few invites left if you’re interested.
I should add that dopplr may be of more long term use someday…I’m still fiddling with some other sites but will spare you for now. Glad you’re up on Twitter, though.
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 [...]
09 Jul 2008 at 1:44 pm 1. Blair, aka Trader Tiki
Good idea!
and, gleefully hitching onto your coattails…
http://twitter.com/tradertiki
I’m hoping to figure out its function before Tales.
09 Jul 2008 at 2:00 pm 2. Dood
It’s a freaking epidemic! I had the same idea a few nights ago…
http://twitter.com/rumdood
I keep forgetting to add a widget to the front page of the site…oh, and actually tweet.
09 Jul 2008 at 2:07 pm 3. Craig Hermann
My mother always warned me about peer pressure.
09 Jul 2008 at 4:27 pm 4. Jeffrey Morgenthaler
Good to see you guys on there, I’ll be following your every move next week.
09 Jul 2008 at 7:52 pm 5. Chuck
Oh … I hate peer pressure. This is how I ended up smoking pot when I was a kid. (Fortunately I prefer cocktails now!)
http://twitter.com/mr_sazerac
09 Jul 2008 at 8:18 pm 6. Jeffrey Morgenthaler
Welp, there’s that Taggart Positioning Device I’ve been looking for…
12 Jul 2008 at 3:37 am 7. Helmut Adam
Had been a twitter sceptic, when I opened my account last year, but now with more bar folks using it, it starts to make sense.
And it has already proved to be of value at events. So, see you at the tales:
http://twitter.com/mixology
12 Jul 2008 at 1:09 pm 8. Rick
Oh, the evil you have wrought from the bowels of Twitter hell…
Though I must admit, having the TPD as Jeffrey suggests will be quite nice.
24 Jul 2008 at 11:13 am 9. Wayland
Jeffrey,
A bit behind, so just added you to twitter. Also, with a stroke of luck, I saw this message, “Twitter sucks. Also no pictures. How’s your morning?”
I’m actually using a service called BrightKite also, which is like Twitter only it has a location element to it and handles photos as well. With this it just so happens you can set it to update Twitter when you update BrightKite, with a nice link to the photo for photo posts. Right now, it’s by invitation only, but I have a few invites left if you’re interested.
No peer pressure, just thought I’d mention it.
25 Jul 2008 at 2:49 am 10. Jeffrey Morgenthaler
Ugh, more technology? Wayland, I can’t keep up. But thank you anyway.
25 Jul 2008 at 6:31 am 11. Wayland
Oh, and here’s my twitter profile:
http://twitter.com/techempage
28 Jul 2008 at 2:03 pm 12. HB
I should add that dopplr may be of more long term use someday…I’m still fiddling with some other sites but will spare you for now. Glad you’re up on Twitter, though.