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.
A couple of months ago, my friend Kevin from The Scotch Blog sent me a bottle of Pig’s Nose scotch in the mail.
As an aside, I highly recommend making friends with people who do things like, say, run the world’s biggest blog on scotch whiskey. Really.
Anyway, Pig’s Nose is a fun, easy-to-drink, everyday whiskey with some relaxed caramel notes, a little orange thrown in there, and – oddly enough – figs and raisins. Oranges, figs, and raisins? That sure does remind me of one of my favorite dessert wines, Pedro Ximenez… Sounds like it’s time for a cocktail!
2 oz scotch
¾ oz Pedro Ximenez
1 dash orange bitters
1 large strip orange zest
On the inside of a double rocks glass, rub the outside of the orange zest until the oils have coated the interior of the glass. Fill glass with ice.
In a cocktail shaker filled with ice, add scotch, Pedro Ximenez and orange bitters. Stir until well chilled. Strain contents into ice-filled glass, garnish with orange zest, and serve.
Comments
12 Responses to “Scottish Breakfast”
11 Jan 2008 at 8:21 AM 1. Alan
Why Jeff, this drink sounds deliciously familiar! Glad you published it.
What a co-inky-dink, I make a similar drink using Mount Gay (or sometimes Pyrat ‘pistol’ if i’m feeling special), PX and orange. I call it a ‘Sweet Rum & Rais’ini’, great digestif.
I’ve tried Pig’s nose, isn’t there another dog themed dram from the same producer? – Dog’s Breath or something… ?!
Well, never let it be said that great minds do not indeed think alike, Tristan. I don’t know about you, but I’m planning on playing with PX more in the future.
Hi Jeff
Just back in from handing out our new back bar piece for Sheep Dip to my mates who have bars in Edinburgh.
They are great little mini barrels lined with Sheep skin fake- no animals hurt in making them!.May I send you one?
The strange thing is we are maturing some Sheep Dip in PX barrels in the maturation halls at Glengoyne and will call this new expression “Black Sheep” and bottle it when its dark enough.
This is the first time I have told anyone.
Thank you for the cocktail may I use it on my web site?
All the very best for 2008 Alex
Alex, you need to get some better US distribution of your whisky. I see that Binny’s (in Chicago) has Pig’s Nose but we need some (and some Sheep Dip) here in Oregon.
I know Jeff, the brands used to be in broader distribution.WE aquired the whiskies in 2005 and placed them with Admiral Distribution New Jersey in late 2006, they are great but just need time.If anyone need to find the brands check it with us at http://www.spencerfieldspirit.com or Admiral Tel: (973) 857-2100
Hope you don’t mind me using your site to push our distribution!!
Best regards Alex
In your case, Alex, I don’t mind a single bit. I know Sheep Dip used to be widely available in Oregon, but unfortunately it’s become rather hard to find.
Soooo, Jeffrey. In the event that one lives in Oregon and can’t buy Pig’s Nose, could you suggest a temporary substitute in your recipe? Another blend with enough similarity that it would work?
Oh, and thanks. I’d never heard of PX before and now I’ve got an expensive bottle of weird Spanish dessert wine. Why is it that you always cost me money?
I tried this recipe using the JW Red Label and I have to say, I think it’s a bad idea. In fact, this is just the sort of cocktail (like a Negroni made with Formula Antica) that persuades me that bartenders like you are a great danger to America. The recipe is simple, quick to prepare and entirely too tasty. Next thing I knew it was gone. And much too simple to make another one. Hell, the orange would just spoil, right?
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11 Jan 2008 at 8:21 AM 1. Alan
Why Jeff, this drink sounds deliciously familiar! Glad you published it.
12 Jan 2008 at 9:30 AM 2. Tristan
What a co-inky-dink, I make a similar drink using Mount Gay (or sometimes Pyrat ‘pistol’ if i’m feeling special), PX and orange. I call it a ‘Sweet Rum & Rais’ini’, great digestif.
I’ve tried Pig’s nose, isn’t there another dog themed dram from the same producer? – Dog’s Breath or something… ?!
Nice blog by the way.
12 Jan 2008 at 9:38 AM 3. Jeffrey Morgenthaler
Well, never let it be said that great minds do not indeed think alike, Tristan. I don’t know about you, but I’m planning on playing with PX more in the future.
The fine folks over at The Spencerfield Spirit Company also have another product called Sheep Dip. Check them out, they’re great people and fun products.
12 Jan 2008 at 9:49 AM 4. Alex Nicol
Hi Jeff
Just back in from handing out our new back bar piece for Sheep Dip to my mates who have bars in Edinburgh.
They are great little mini barrels lined with Sheep skin fake- no animals hurt in making them!.May I send you one?
The strange thing is we are maturing some Sheep Dip in PX barrels in the maturation halls at Glengoyne and will call this new expression “Black Sheep” and bottle it when its dark enough.
This is the first time I have told anyone.
Thank you for the cocktail may I use it on my web site?
All the very best for 2008 Alex
13 Jan 2008 at 11:21 AM 5. Chris
http://www.thesharkbook.com/blog/labels/Jack%20Daniels.html
A woman, 110, credits her longevity to whiskey…
the above sounds delicious!
13 Jan 2008 at 3:07 PM 6. Jeff Frane
Alex, you need to get some better US distribution of your whisky. I see that Binny’s (in Chicago) has Pig’s Nose but we need some (and some Sheep Dip) here in Oregon.
14 Jan 2008 at 1:17 AM 7. Alex Nicol
I know Jeff, the brands used to be in broader distribution.WE aquired the whiskies in 2005 and placed them with Admiral Distribution New Jersey in late 2006, they are great but just need time.If anyone need to find the brands check it with us at http://www.spencerfieldspirit.com or Admiral Tel: (973) 857-2100
Hope you don’t mind me using your site to push our distribution!!
Best regards Alex
15 Jan 2008 at 1:36 PM 8. Jeffrey Morgenthaler
In your case, Alex, I don’t mind a single bit. I know Sheep Dip used to be widely available in Oregon, but unfortunately it’s become rather hard to find.
Hopefully that will change soon!
16 Jan 2008 at 11:00 AM 9. Jeff Frane
Soooo, Jeffrey. In the event that one lives in Oregon and can’t buy Pig’s Nose, could you suggest a temporary substitute in your recipe? Another blend with enough similarity that it would work?
Oh, and thanks. I’d never heard of PX before and now I’ve got an expensive bottle of weird Spanish dessert wine. Why is it that you always cost me money?
17 Jan 2008 at 9:22 AM 10. Jeffrey Morgenthaler
Sorry, Jeff. I’ve made this one at work with Dewar’s and Johnnie Walker Red Label and they both worked quite well.
As for your weird expensive bottle, I always keep one in the file cabinet next to the desk in my office in case of late-night emergencies…
21 Jan 2008 at 11:16 AM 11. Jeff Frane
I tried this recipe using the JW Red Label and I have to say, I think it’s a bad idea. In fact, this is just the sort of cocktail (like a Negroni made with Formula Antica) that persuades me that bartenders like you are a great danger to America. The recipe is simple, quick to prepare and entirely too tasty. Next thing I knew it was gone. And much too simple to make another one. Hell, the orange would just spoil, right?
We need more complex and nasty cocktails.
21 Jan 2008 at 11:38 AM 12. Jeffrey Morgenthaler
Jeff
Sorry to hear you enjoyed the drink. I’ll try to make things harder for you next time, I promise.
Jeff