Inspired by a visit to see Tony Conigliaro at the unnamed bar at 69 Colebrooke Row in London last fall, where Manhattans are aged in glass vessels to sublime and subtle effect, the barrel aged cocktails I’ve been serving at Clyde Common this year are a decidedly American curiosity. (more…)
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.
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 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 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.
The Great American Distiller’s Festival was this past weekend, and I was there on Sunday to witness some of the action with my crusty sidekick, Scott.
The first event was a seminar titled “The History of the Cocktail“, led by Robert Hess. Robert jumped right in there with a crash course on spirits, theories about the origins of mixed drinks in general, and some basic drink etymology. The team from the Teardrop Lounge mixed Old-Fashioned Whiskey Cocktails while Robert demonstrated the simplicity involved in creating this, the original cocktail and a surprisingly complex little number considering its spartan ingredient list.
Robert then jumped into a brief history of aromatized wines such as vermouth, and their popularity in cocktails in the late nineteenth century. The team whipped up a batch of very large Manhattans while the crowd braced themselves for a 1PM rye whoopin‘.
And in a perfectly logical move, Robert demonstrated how the Martini grew out of the Manhattan and proved it by passing around his interpretation of the original Martini, made with Dry Fly gin, Carpano Antica Formula vermouth, and Angostura orange bitters. The crowd swooned as they took another brunch-sized blast of 80 proof liquor.
To Tales of the Cocktail, that is. You see, after last year’s debacle there was no way I was going to miss this one. In fact, I was so excited about going that I somehow showed up to the airport a day early, embarrassed as heck and thanking the nice young lady up and down for rescheduling my flights. (If Beaumont were there he totally would have made fun of me until I peed my pants.)
Anyway, no harm done, as I’m currently at the Portland Airport waiting for my connection to Dallas, and then off to New Orleans. I’ll be posting updates via Twitter, here on my site, and most importantly on the ginormous collaborative cocktail blog that we’ve set up to provide more Tales coverage than you’ll be able to shake a swizzle stick at.
More to come soon, I’ve got to get ready for my flight!
One of my favorite things about the holidays is getting to spend a lot of time in airports. Since I’m usually stuck safely behind a bar five nights a week, it’s nice for me to get right in there with a swarming throng of people and be corralled through a series of lines for an hour or more.
So, to rinse off whatever anxieties I’ve accumulated during a day’s travel, I like to unwind by doing a little bar research once I arrive at my destination. Being in Los Angeles to visit my sister, and knowing where I’d go if I were Chuck Taggart, I headed downtown to sit at Southern California’s shrine to whiskey: Seven Grand.
When I’m visiting a bar of this caliber, I usually like to start with one of the classics, just to get a feel for the place. So my first cocktail was an expertly-prepared Sazerac, with Rittenhouse rye and Pernod. While I’ve got to say that I usually prefer Herbsainte to the syrupy-sweet Pernod, it became less of an issue with the punch of the 100-proof whiskey. In place of the traditional lemon peel, they used orange peel. Nice touch, dudes.
Next I decided to take a chance and venture onto the house specialty portion of the menu, something I almost never do unless I’m in a reputable establishment such as this (really, you have no idea what sort of abominations have been placed in front of me under the guise of ‘mixology’). So I ordered up an Elder Fitzgerald, which I’m guessing went something like this:
2 oz Old Fitzgerald 12 year-old bourbon
1 oz lemon juice
¾ oz St. Germain elderflower liqueur
½ oz simple syrup
1 egg white
…but I could be wrong. Old Fitzgerald is light and spicy, and a perfect compliment to the elderflower liqueur. The lemon adds the right amount to tartness, and the egg white builds a nice, creamy mouthfeel and a foamy head on the drink.
All good things must come to an end, and after four ounces of whiskey in me and very little sleep on the plane, it was about bedtime for Bonzo. Seven Grand is a little oasis in a desert of low-carb vodka/sodas and Red Bull drinks. I’ll be back, and next time I’m taking you with me, Taggart.
When I travel, I have a list of bars and bartenders that I want to see in whichever city I’ll be visiting. My recent trip to Manhattan was no exception, and after the Repeal Day party I made a point of heading out into the snowy night in eager anticipation of having some world-class cocktails.
The first bar on my list was the Flatiron Lounge, near Gramercy Park. All of the reviews I’d read told me that this was the place to be treated to some serious bartending, and judging by the cocktail menu that was placed before me, I was going to be in for a treat.
Thanks to the efforts of the good folks at Dewar’s scotch, I flew out this morning to New York City for Repeal Day.
After a few late take-offs and missed flights, I finally arrived in Manhattan in time to check in to my hotel and scrub my travel-weary face before heading out on the town for a short visit.
I was in Portland again this weekend, taking a tour of House Spirits Distillery and meeting with some West Coast cocktail luminaries. I’ve been a big fan of the House Spirits products for quite some time, so this was quite the excursion for me.
Yesterday my co-pilot at El Vaquero, Scott, and I made our way up to Portland at nine in the morning for the Great American Distillers Festival – a feat not easily accomplished by two bartenders who had closed the bar the previous night.
Stopped by the Extreme Bartending booth and hung out with founder and president Scott Young for a few minutes.
He’s a super nice guy, very much into bartending, and bartending toys, and flair bartending. He always had a smile on his face and loved to talk to everyone about bartending. He even seemed to like my idea for Repeal Day and promised he’d try to help if I sent him copies of the photos. I don’t have your email address, Scott!
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 [...]
