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.
Martin Miller’s Gin has graciously brought me to London and Iceland for a week of gin education, touring, and merriment at some of the finest bars in the world.
While I can’t bring each and every one of you with me, I’ll be sharing everything I learn here with you over the next week. So continue to check back for updates and information as I experience them first-hand.
Sometimes the best laid plans don’t always work out. What we had originally intended was to show up in London and try to – at the very least – make a favorable impression on fifteen of the best bartenders in the UK. By the end of the night, we were hoping not to make fools of ourselves and escape with our reputations intact.
Jon Santer and I came to London with bags packed full of neat tricks. Jon was going to carbonate some Negronis with a homemade apparatus, all gauges and hoses and valves and whatnot. I packed a bottle of homemade lemongrass tonic syrup and a batch of orange bitters I’d been aging in a Madeira cask for four months prior.
But whether it was fate or irony, the airlines didn’t want to cooperate. For obvious reasons, Jon wasn’t going to be allowed to ship a full steel tank of carbon dioxide underneath the plane, and British Airways lost my bags altogether.
So we ended up upstairs in Simon Difford’s kitchen, Jon whipping up a batch of raw ginger syrup for his take on a Gin-Gin Mule, me cooking down albariño for some East of Edens before we headed down to the Cabinet Room to put our already-fatigued skills to the test.
The crowd seemed accepting of our offerings (you’ve got to love the English – even if they didn’t like the drinks, they were damned polite about it) and soon the party was in full swing. I’ll need to come back with a full listing of the London (and yes, Brighton too, Jason) cocktail luminaries in the comments section, but rest assured that we were surrounded by the best in the country.
There were well over two hundred combined years of bartending experience in the room, we figured, as we watched bartender after bartender climb back behind the bar and try to one-up the previous participant.
But here’s the rub, dear reader. Maybe we’re all just a jaded lot. Maybe we’ve all had so many perfectly-balanced margaritas, crystal-clear Manhattans, proper Sidecars and original-recipe Mai Tais that we’re no longer amused with a proper drink. Whatever the reason, I was shocked to discover that the one drink that inspired the most dialogue, the drink that got Ben Reed behind the bar for the first time in years, the drink that was passed around again and again?
The Jägerita. A margarita made with Jägermeister.
Sometimes bartenders just want to have a good time. Cheers.
And thank you for having us, Simon. I had an incredible time and hope we didn’t leave too much of a mess.
I tried the Jagerita for the first time in 2002, but it was called “ACID LOUNGE”…and it tastes awful..what will the exact recipe for this Jagerita be? since it seems that you all together enjoyed it The one I tried might have been different!…the Acid Lounge I tried was a MArgarita in which tequila was change by JAgermeister…
tks a lot!
LR
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11 Sep 2008 at 9:24 AM 1. Blair, aka Trader Tiki
Well…
it can’t be worse than the Nuclear Daiquiri (Daiquiri with Chartreuse) introduced to me by Angus, I suppose.
11 Sep 2008 at 10:58 AM 2. Lance J. Mayhew
Hope you didn’t piss on his bar. Oh wait, that wasn’t you that night. My bad.
11 Sep 2008 at 12:06 PM 3. Marleigh
Would “I hate you” seem like a petty response to your recap?
12 Sep 2008 at 12:15 AM 4. Jennifer Colliau
Fuck you guys. I am so fucking jealous!
12 Sep 2008 at 11:09 AM 5. Jeffrey Morgenthaler
So nice to see that my female readers are such an angry lot. Lighten up, girls!
And, Jennifer, I’ll be passing that message along to Jon later tonight.
29 Sep 2008 at 11:05 AM 6. Lucas Ranzuglia
I tried the Jagerita for the first time in 2002, but it was called “ACID LOUNGE”…and it tastes awful..what will the exact recipe for this Jagerita be? since it seems that you all together enjoyed it The one I tried might have been different!…the Acid Lounge I tried was a MArgarita in which tequila was change by JAgermeister…
tks a lot!
LR
06 Oct 2008 at 7:38 AM 7. Jeffrey Morgenthaler
I asked David for the recipe while I was there, and this is what he gave me:
Jägerita
2 oz Jägermeister
1 oz lime juice
1 oz Cointreau
½ oz simple syrup
I’ve made it at work and found that the simple syrup can be halved, if not discarded altogether.
19 Jan 2009 at 8:50 PM 8. gregor
the jagerinha’s a darling, too. and I LOVE those nuclear daiquiris!