Year: 2011

Chilled Out & Cheery – Agog Over Eggnog

Written by: Sam Meyer in CNN Eatocracy

We’ve heard about the history of eggnog, but what’s the best recipe for making your own as well as all the equally tasty variations?

In one corner: my favorite recipe for eggnog. Cocktail blogger and ace bartender Jeffrey Morgenthaler’s recipe is simple, fairly light in texture and has an intense, eggy flavor tempered with brandy and spiced rum. You make it in the blender, and it’s a snap to put together. Just don’t use a commercial blender, as it can heat the contents. Sweet scrambled eggs don’t make a tasty holiday treat.

In the other corner: my mother. Her favorite recipe is from Mary Meade’s Kitchen Companion by Ruth Ellen Church, published by the Chicago Tribune in 1955. (My mother used to work for the Trib’s food section, and many of our favorite family dishes come from the recipe files there.) This is heavier and rich, and the orange liqueur really brings out a nice spin on the traditional eggnog taste. You also want to plan ahead with this one, as it’s best when made 24 hours in advance.

One for the Road: Portland, Oregon

Written by: Simon Ford in Liquor.com

Clyde Common is a bustling and fun bar with great drinks. No surprise, since it was put together by one of the best bartenders in the business, Jeffrey Morgenthaler. It’s a pleasure to watch him at work — he’s efficient, entertaining and mixes a phenomenal cocktail.

50 Best Bars in America

Written by: in Food and Wine

Jeffrey Morgenthaler oversees the rotating cocktail list at this airy “tavern” adjacent to the Ace Hotel. One to try: the Cranky Lass with Scotch, amaro, apple cider, lemon, allspice liqueur.

Case Study | Quinine Syrup

Written by: Toby Cecchini in NY Times Style Magazine

Tonic water has more than just cinchona bark in it: there’s also a dense citric acid base and a certain amount of sweetness countering the quinine’s intense bitterness, as well as various aromatic botanicals, not unlike those found in gin itself. The peripatetic Jeffrey Morganthaler of Clyde Common in Portland, Ore., has had a much referenced recipe on his Web site for years now, and Jim Meehan just published his in his brand-new “PDT Cocktail Book,” out this month.

Bottled Carbonated Cocktails

I guess I’m getting old. I don’t say this because my fortieth birthday is approaching like a speeding bullet, but this: I know that cocktail carbonation is the hot new thing right now, but if someone hands me another carbonated Manhattan I’m going to cry into it, I swear. Believe me, I’m all for innovation | Read More

The Hot List: Pomegranate Concoctions

Written by: N/A in Liquor.com

But we couldn’t write a story about pomegranates and not bring up grenadine. While much of what you get now is full of corn syrup and food coloring, the cordial was originally made with pomegranate juice. We got star Portland, Ore., bartender Jeffrey Morgenthaler to share with us his tasty and simple version. Try it in the tropical Batida Rosa, which he serves at his establishment, Clyde Common, or enjoy it with a bit of your favorite alcohol. You just may be inspired to create your own myth…

The Kingston Club

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 | Read More

Aged, Not Shaken

Written by: Kevin Sintumuang in The Wall Street Journal

The barrel is a beautiful thing. It’s an object that’s etched into our boozy subconscious—an old-timey icon for fine drink that’s almost primal. It’s pre–frothy beer mug, pre–martini glass, pre–mustachioed bartender. Yet you rarely encounter one outside of a distillery tour. That is, until the craft-cocktail set started to re-purpose the barrels for aging their own drinks. Jeffrey Morgenthaler, head bartender at Clyde Common in Portland, Ore., was one of the first to do it, inspiring bartenders around the globe to experiment. And Tuthilltown Distilleries in Gardiner, N.Y., has kept the trend alive—it started off aging its whiskey in custom-made 2½-gallon vessels years ago because of the ability of those unusually small barrels to age spirits more quickly. Although larger ones are more cost effective, the distillers continue to use smaller barrels, partly because of the unique flavor they produce, but also because of the demand from drink geeks.

How to Price a Cocktail Menu

Contrary to what you may have heard, there’s more to my job than coming up with cool mezcal cocktails and bitching about having to write the schedule. At the end of the day, I’ve got to approach this career as a professional, with an eye on business. One of the more challenging parts of my | Read More

Hudson’s Barrel Aged White Manhattan

Since I’d been working with used Hudson whiskey barrels to age our cocktails at the bar, Tuthilltown Spirits graciously invited me out to collaborate on some barrel-aged cocktails with them in Upstate New York. Beautiful area and great great people, it was a really fun project to work on.

Aging makes for killer drinks

Written by: Gary Regan in San Francisco Chronicle

Jeffrey Morgenthaler, head bartender at Clyde Common in Portland, Ore., also sampled some of Tony’s aged cocktails, and he decided to play with the idea, laying his cocktails down in oak barrels, and thus adding yet another layer to the drinks.

What happens to cocktails when they age? For one thing, they oxidize a little when they are aged in bottles, which results in a tightly integrated, complex drink that shows a tad more complexity than a freshly made mixed drink.

Bar Star

Written by: Rachel Ritchie in Portland Monthly

The results are in! You, our fair readers, have voted Clyde Common’s Jeffrey Morgenthaler your Bartender of the Year. Here, he riffs on Portland’s drinking scene and shakes up the perfect Valentine’s Day cocktail.