One advantage I have in my career – and believe me, I thank my lucky stars every day for my good fortune in this regard – is that I travel a lot. And when I do travel, I get to visit the greatest bars in the world and spend time picking the brains of the world’s greatest bartenders.
The most recent drink to grace our cocktail list is the result of my travels.
Taking inspiration from many sources, my initial interest in bitter, sour and sweet with a distinctly tropical bent was taken directly from the ever-brilliant Giuseppe Gonzalez and his now-famous Trinidad Sour.
While I, and the rest of the world, was taken by the combination of bitter, herbal, sweet flavors, it never really struck me as a an extensible sort of drink style until I came across Andrew Bohrer’s amaro-based Mai Tai variation called the “Elena’s Virtue”. Now here was a drink with legs, and a hint of what was to come in the world of cocktails, in my humble opinion.
But what New York and Seattle do well, San Francisco often does better, and usually with a lot more Fernet Branca, and that’s the conversation I had with Josh Harris while competing in the Domaine de Canton finals in St. Maarten this spring. And after tasting his simple concoction of ginger liqueur, pineapple and Fernet Branca I knew it was time for me to get my feet wet and try my hand at the herbal tropical sour.
The result has been a smash hit at the bar, as it very much follows in the style of our restaurant bar, a reflection of the crafted European style of cooking that emerges from the kitchen on a nightly basis. In other words, earthy, sour, herbal flavors do very, very well where we work.
Put all of this together, throw in a desire to explore the dusty, neglected bottle of Drambuie, and an early morning racking one’s brain to come up with a drink name (the original intent was Brixton Club) and a star was born:
Kingston Club
1½ oz Drambuie
1½ oz pineapple juice
¾ oz lime juice
1 tsp Fernet Branca
3 dashes Angostura bitters
Shake ingredients with ice and finish with 1 oz soda water. Strain mix over fresh ice into a chilled collins glass and garnish with an orange twist.
A side project, an experiment or just a simple curiosity that turned into a delicious phenomenon that we're still serving to much delight at our bar, barrel aged cocktails explore the gentle manipulation of a drink's flavors over time. This post details the inspiration, the history and the methods behind my barrel aged cocktails.
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.
Turned off by the glop you find in the grocery store, and unable to endure another long egg and cream whipping session, I set out to build an egg nog recipe from the ground up that retained the character of the orginal formula, was easy to make in a few minutes at home or at the bar, and tasted absolutely delicious. See if you agree with the result.
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 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.
I have to be up and running around the BCB tomorrow morning, so this post promises to be an exercise in efficiency, and while my last name belies this, I fear that it won’t be the German type.
So, here we go:
1. I begin my day at a restaurant recommended to me by Helmut Adam, where – thanks to my severe language deficiency – I mistakenly order a non-alcoholic beer with lunch.
2. I take a lovely stroll through West Berlin and see some non-bar-trade-related sights. There are a lot of German Shepherds going for walksies in Berlin. I think they just call them “Shepherds” here.
3. I walk back over the river to West Berlin for a social at Mixology headquarters. I don’t know why I was surprised to see a big, beautiful bar situated in the office of a huge bartending magazine, but I was.
5. Jay and I discover the Mixology liquor closet. Jay is much more amenable when surrounded by 2,000 of his closest friends.
6. The gregarious Phillip Duff pours us into a cab and takes us to Reingold for an amazing party hosted by the Traveling Mixologists. Jörg Meyer is spotted on many sides of the bar.
7. Simon Difford confides in me that he has a Google Alert for his name. I make a mental note to mention him in every future blog post in order to force him to read this site.
8. Rag-tag group piles into yet another cab and finds a hotel bar.
9. Things start getting fuzzy.
10. Rag-tag group walks a mile to a bar that Difford wants to check out for his upcoming bar guide.
11. Bar is closed.
12. Group attempts to find other bar. For Difford’s bar guide.
13. Jeff hails cab and sneaks back to hotel. Few notice.
Comments
7 Responses to “How to Write a Blog Post After a Full Night of German Hospitality”
28 Sep 2008 at 8:51 PM 1. canary
i’m loving reading your travel posts! fun times.
when do you return to the land of rain & ducks? M & I will in town next week & are (of course!) planning a bel ami early evening next tuesday. would love to hear all about this in person.
29 Sep 2008 at 2:34 AM 2. Scooter
If you ever get lost looking for a bar while with Simon Difford, does he ever whip his own guide out of his pocket? Wooo! Screw your GPS boys! Follow me. I know the way!
Oh… I’m so envious! You had better keep on the stick writing posts for the rest of us so we can live vicariously through you. Rock star.
xo
29 Sep 2008 at 5:31 PM 4. Nadia
When you write “West Berlin” do you mean “west Berlin,” or is it a specific bar or place like a club? If not, reunification was way back in 1991, now there is only 1 Berlin.
Nadia – You’ll have to forgive my ignorance. But in my defense, every Berliner I spoke with on the trip still referred to Berlin in terms of “East” and “West”. They might have been doing it for my benefit as an American tourist, but it’s the only point of reference I have. I’m sorry for the confusion.
29 Sep 2008 at 7:06 PM 7. Gonçalo
The Re-Uni-Fication of Berlin took place in 1989. In political and historical views, at least and non-confusional.
This precise date, however, doesen’t express social views, which are carried on for generations.
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28 Sep 2008 at 8:51 PM 1. canary
i’m loving reading your travel posts! fun times.
when do you return to the land of rain & ducks? M & I will in town next week & are (of course!) planning a bel ami early evening next tuesday. would love to hear all about this in person.
29 Sep 2008 at 2:34 AM 2. Scooter
If you ever get lost looking for a bar while with Simon Difford, does he ever whip his own guide out of his pocket? Wooo! Screw your GPS boys! Follow me. I know the way!
29 Sep 2008 at 7:32 AM 3. Natalie - The Liquid Muse
Oh… I’m so envious! You had better keep on the stick writing posts for the rest of us so we can live vicariously through you. Rock star.
xo
29 Sep 2008 at 5:31 PM 4. Nadia
When you write “West Berlin” do you mean “west Berlin,” or is it a specific bar or place like a club? If not, reunification was way back in 1991, now there is only 1 Berlin.
29 Sep 2008 at 5:33 PM 5. Nadia
I meant 1990, sorry.
29 Sep 2008 at 6:19 PM 6. Jeffrey Morgenthaler
Nadia – You’ll have to forgive my ignorance. But in my defense, every Berliner I spoke with on the trip still referred to Berlin in terms of “East” and “West”. They might have been doing it for my benefit as an American tourist, but it’s the only point of reference I have. I’m sorry for the confusion.
29 Sep 2008 at 7:06 PM 7. Gonçalo
The Re-Uni-Fication of Berlin took place in 1989. In political and historical views, at least and non-confusional.
This precise date, however, doesen’t express social views, which are carried on for generations.
G.