This recipe is part two of my New Orleans Mixology Monday post. For the complete story behind this drink, please click here.
¾ oz Wild Turkey rye
¾ oz Clear Creek apple brandy
¾ oz Carpano Antica Formula vermouth
¼ oz Strega
2 dashes cinnamon tincture*
1 large strip orange peel
Stir ingredients over cracked ice. Strain into an ice-filled old fashioned glass and garnish with orange peel.
*To make cinnamon tincture, soak 4 ounces whole cinnamon sticks in 16 oz grain alcohol for three weeks. Strain solids and bottle.
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.
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.
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 Bel Ami in Eugene, Oregon.
I'm 36, I've been tending bar for 12 years and writing about it for 5. 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 just looked at the calendar and realized that today is a crucial halfway-point in the year - and that I only have six months to prepare myself for my favorite American holiday: Repeal Day!
Last year was a big year for Repeal Day. We saw the launch of RepealDay.org, the official home of Repeal Day on the web and a source of information for an astounding 50,000 visitors in the month of December alone. Repeal Day parties sprang up everywhere across the country, and the good people at Dewar’s Scotch generously brought me out to New York to help them celebrate Repeal Day, of which they’ve been proud supporters since the beginning.
But as monumental last year’s Repeal Day celebration was, it should look like nothing at all when compared to this year: The Seventy-Fifth Anniversary of the Repeal of Prohibition. I’ll be updating not only this website but also expanding the valuable information at RepealDay.org and reporting on what Dewar’s has got in store for all of us this year. Stay tuned!
Easy, there, Boudreau. Some of us were busy bartending this weekend
Seriously, though, that’s great news for David and for all of us in the biz. Congrats, indeed!
27 Jun 2008 at 2:32 am 4. Albert
He came in for dinner with his wife a little while after getting the medal. Good man. Nobody pointed out the irony that Wondrich was winning a BEARD award, though.
And with regards to Repeal Day - you getting the royal treatment from Dewar’s again? Because I’ll take the week off for a much needed tour-de-force of NYC bars. I’ll do it if I have to. Some anniversaries can’t go by unheralded.
And in case you were wondering, David had a Sazerac Manhattan up.
Things are really starting to ramp up for the 75th anniversary of the Repeal of Prohibition on December 5th! Today I received a package from the folks at Old Forester bourbon, who are showing their support of my favorite day by releasing a limited edition Repeal Day bottling of their whiskey.
From the press release:
“Repeal […]
07 Jun 2008 at 1:06 pm 1. Mike L
Looking forward to the 75th with much anticipation, Jeffrey. Thanks for keeping the torch burning for repeal day.
09 Jun 2008 at 12:47 am 2. Jamie B
Scooped!!!!
http://spiritsandcocktails.wordpress.com/2008/06/08/congrats/
09 Jun 2008 at 1:44 am 3. Jeffrey Morgenthaler
Easy, there, Boudreau. Some of us were busy bartending this weekend
Seriously, though, that’s great news for David and for all of us in the biz. Congrats, indeed!
27 Jun 2008 at 2:32 am 4. Albert
He came in for dinner with his wife a little while after getting the medal. Good man. Nobody pointed out the irony that Wondrich was winning a BEARD award, though.
And with regards to Repeal Day - you getting the royal treatment from Dewar’s again? Because I’ll take the week off for a much needed tour-de-force of NYC bars. I’ll do it if I have to. Some anniversaries can’t go by unheralded.
And in case you were wondering, David had a Sazerac Manhattan up.