Year: 2009 Page 2

Xante Pear Liqueur (Not A Sex Toy)

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 little guarded | Read More

Norwegian Wood

“Here, see if you can make me something with this”, the liquor rep taunted as he dropped a bottle of aquavit on the bar. If there’s one thing you should know about me, it’s that I don’t really work that well under pressure. I try, but it literally takes me weeks to come up with | Read More

Just a Quick Aside…

Hey folks, if you’re reading this post, then you’re officially a reader of this website. And that means that I could really use your help. In order to lure potential advertisers over to the dark side that is my, uh, sidebar, I need to prove to them that my website is mainly frequented by consenting | Read More

The Mixologist’s Guide to Furnishing Your At-Home Bar

Written by: Josh Condon in Esquire Magazine

Jeffrey Morgenthaler of Clyde Common in Portland, Ore., says: “There are two basic principles to muddling. The most common technique is to get in there and really bash things apart — using a little force breaks up the fruit entirely and gets the most flavor. The other technique is reserved for citrus segments and peels, and requires a more gentle touch — muddle just enough to release the essential oils that will flavor the drink, but not so much as to pulverize the rind. Citrus peel, when abused, can bring unwanted bitterness.”

Spring Cleaning

It’s been busy times here in Portland, but I thought I’d take a break from all the hot bar-managin’ action to post a aggregated update of what’s been happening in my world lately – loose ends, mostly: Last week I attended the Grand Marnier/Navan Mixology Summit in Vail Colorado. One hundred bartenders from around the | Read More

The A-List: Top Ten Mixologists

Written by: Liz Grossman in Playboy

When Jeffrey Morgenthaler of Clyde Common got fed up with commercial tonic water, he made his own. “I don’t like the sweetness,” he says. “There’s a lack of depth in the flavor profile.” For his housemade version, he boiled cinchona bark with citrus peel, citric acid and lemongrass to extract the quinine, then filtered it and cut it with agave syrup. “The final product, to me, is that flavor, not the thrill of [making] it,” he says. Morgenthaler lists this recipe on his blog, along with how to make ginger beer and how not to make a mint julep. “I’m constantly [traveling] and talking to people, I go to bars, sit back and watch,” he says. During a recent visit to Hamburg, Germany’s Le Lion had Morgenthaler in awe of freezer-stored glassware, a practice he’s still trying to implement at Clyde Common. He came to the Portland bar in early 2009 armed with a preference for gin (“Vodka is too much of a blank slate while gin provides a neutral spirit with a mild starting point”), a stash of orange bitters aging in a Madeira wine cask and his charm. “What I fell in love with was bartending, not just the search for flavors, but the hospitality, that social aspect. I want to continue moving forward and keep learning.”

Advanced Mixology: Featured Mixologist

Written by: Shawn Soole in Chilled Magazine

“Not many people can attest to creating a classic cocktail that epidemically spread across the USA and then the world, but Jeffrey Morgenthaler has done just that. His Richmond Gimlet has become a modern day classic on which he can put his claim to fame. When googled, the Richmond Gimlet comes up with over a thousand links, true testament to a drink that was created purely by chance. Jeffrey Morgenthaler is an Oregon based bartender with a penchant for blogging, organizing events and overseeing the Oregon Bartenders Guild. All of this from a guy whose passion grew after jumping behind the bar one summer while studying for his degree in Architecture.”

My Turn in the Barrel

Hey, here’s a fun way to illustrate karma. If you’ve, say, built a large web presence upon a not-so-generous string of public criticisms of bar-related web videos [1, 2, 3, 4], then one day somebody will ask you to appear in a series of videos yourself. That’s what happened last month when Imbibe Magazine called | Read More

Shaking vs. Stirring Cocktails

Here’s one of the very first cocktail videos I ever made: in a series with our friends at Imbibe Magazine. Look how young I was! Look at my little vest and tie! But in all seriousness it’s still a solid primer on the basics of shaking versus stirring, and a visual representation of why we | Read More

Ask Your Bartender: Protestant vs. Catholic Whiskey

Hey Bartender My South Side Irish Chicago Dad always told me that Jameson was the Catholic whisky and that Bushmills was the whiskey made by “the damn Protestants”. Now this character I met at the bar is trying to tell me it’s the other way around. Help! Who do I believe, the man who raised | Read More

Elements Eight Rum

The list of increduble experiences I had last fall while attending (and speaking at) the Bar Convent Berlin is a mile long, but up near the top of the list is the afternoon chat I had with Andreas Redlefsen, owner of St. Lucia’s Elements Eight rums. Elements Eight is virtually unknown in this country, but | Read More

How to Make a Caipirinha – The American Bartending School Way

Speaking of great cocktails made with cachaça, let’s take a moment before the weekend and see what our old friends at the American Bartending School would do when confronted with a bottle of the stuff. In this segment, we’ll learn how to make the Brazilian classic, the caipirinha (kai-peer-EEN-ya) 1. Announce to your friends that | Read More


With my recent move to Portland and consequent adjustment to a new work environment, new living situation and new selection of great bars and restaurants to explore, I’ve been a little lax on the new drink recipes. Fortunately I have my cruel taskmasters at Boca Loca Cachaça to keep me toiling away, day and night, | Read More