Clyde Common is tucked into the Ace Hotel, home to flannel and beard sporting locavores who look like they’ve just come back from cutting their own Christmas tree year-round. Head barman and avid cocktail blogger Jeffrey Morgenthaler soothes the Portlandia set with his eminently balanced, seasonally inspired concoctions; his surprise ace in the hole is a 1970s throwback: The Amaretto Sour.
I love Egg Nog. Like, I really love it. And it shows: our Egg Nog at Clyde Common is pretty fantastic, if I do say so myself. My preparation technique is a little unorthodox, but it does make the creamiest, smoothest Nog you’ve ever had. Give the technique, and our delicious tequila and sherry combination, | Read More
And I quote myself: “I make the best Amaretto Sour in the world”. Check out this fun video I made with Small Screen Network to see why it’s so damn good.
Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks.
I spent so many years on this site giving this poor woman a hard time that I thought I should just step up and make my own video about the Mint Julep. Because it’s not a Mojito made with bourbon: it’s an Old Fashioned made with mint. And I believe that when you look at | Read More
Years ago, I shared with you all a video from yet another bartending school or something that showed the most horrific excuse for a Mint Julep many of you have ever seen. It’s so bad that I’m honestly surprised that Woodford Reserve hasn’t bothered to have the video taken down. You can watch it here: | Read More
I gave this guy a hard time as well, but I don’t feel bad about it: he picks his nose during his own cocktail video, for fuck’s sake. And yeah, he goes on about how difficult it is to make a delicious Daiquiri the right way when in fact it’s one of the easiest things | Read More
Happy National, uh, Daiquiri Day? I can’t believe it’s already National Daiquiri Day and I’ve still got my National Margarita Day decorations up! I mean, I haven’t even begun to think about National Sazerac Day or National Mojito Day. If it turns out that there are 365 different PR people working for giant liquor companies, | Read More
For a little background info before you read this post, you can watch me ramble on in front of a camera below. If you don’t want to listen to my nonsense, skip it and read on. In my opinion, one of the greatest triumphs of the cocktail renaissance is the rediscovery of the classic Old | Read More
I’ve said this before: I’m a lazy guy, and yet I’m a perfectionist. I want my cocktails perfectly-prepared, but I’d really rather not work too hard. With that in mind, I present my latest in perfectly-prepared cocktail ingredients for slackers like you. A couple of years ago, like so many other bartenders around the world, | Read More
Scottish Breakfast: The saltiness of the Scotch cuts perfectly through the perfume-y, dessert-sweet Sherry. A cask-strength Speyside Scotch like Glenfarclas 105 works best… From Jeffrey Morgenthaler of Clyde Common, Portland, Ore.
I have a confession for you: I can’t remember how to make a Mai Tai. I’m serious, I can’t. I mean, I know what goes in one, I know the legend of the drink, the names of the supposed creators, and the importance of the Mai Tai in modern cocktail culture. I can even conjure | Read More
No, really. I’m serious. In case you think I’m joking, or that you read that wrong, let me go on the record right now: I make the best Amaretto Sour you’ve ever had in your life. No ifs, ands or buts about it, my Amaretto Sour dominates and crushes all others out there. And now, | Read More
“Fruit preserves have always been a reminder during colder months of the previous summer’s bounty, and there’s no quicker or lovelier path to those memories than with a cocktail. I combine tequila and black currant jam, mix rum and fig jelly, and, best of all, shake orange marmalade into my whiskey sour where it adds texture, sweetness, and an extraordinary touch of citrus-peel bitterness.” –