From time to time, I will get a call from a publication asking me to speak about bartending and cocktails. While it may seem that I just love to see my name in print (well, sure), I also enjoy being given the opportunity to spread the word about craft bartending and the growing movement that is taking place behind bars around the world.
Click the article name to reveal a snippet of the article and a link to the full story, if available.
“The Saveur 100″ Saveur. January 2012
“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. – Jeffrey Morgenthaler“
Rowan, Jason. “A More Subtle Amaretto Sour” Men’s Journal. December 18, 2012
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.
Sintumuang, Kevin. “The Manhattan Project” The Wall Street Journal. February 18, 2012
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.
Prisco, Joanna. “Sherry” Flaunt Magazine. January 2012
Award-winning mixologist and bar manager at Portland, Oregon’s Clyde Common, Jeffrey Morgenthaler likes to get more conceptual with his sherry cocktails. For the Andalusian Buck, he was “riffing on what I thought would be a very popular drink in Spain,” says Morgenthaler. “Most people don’t know this but Spain is one of the biggest gin-drinking countries in the world. And we have this really beautiful ginger beer that we brew in-house. It’s a really dry ginger beer, and it just sets up so beautifully with the nutty sherry and the strength of the botanicals of the gin.”
And in the Land of the Microbrew, are customers receptive to that whimsy? “We have a pretty sophisticated clientele here in Portland,” Morgenthaler replies. “It doesn’t freak people out.”
“50 Best Bars in America” Food and Wine. December 2011
“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.”
Cecchini, Toby. “Case Study | Quinine Syrup” The New York Times Style Magazine | Blogs November 14, 2011
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.”
“The Hot List: Pomegranate Concoctions” Liquor.com September 9, 2011
“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…
Sintumuang, Kevin. “Aged, Not Shaken” The Wall Street Journal. July 30, 2011
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.
Regan, Gary. “Aging makes for killer drinks” San Francisco Chronicle May 8, 2011
“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.”
Knowlton, Andrew. “Drinklandia: Where to Get Buzzed in Portland” Bon Appétit March 2011
“Clyde Common’s trend-setting bartender Jeffrey Morgenthaler serves barrel-aged cocktails, including improved versions of the Negroni and El Presidente.
Ritchie, Rachel. “Bar Star” Portland Monthly February 2011
“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.
Simonson, Robert. “Aged Cocktails Gain in Popularity” The New York Times December 28, 2010
“Barrel-aged cocktails are being poured at bars from San Francisco to Boston. They are exactly what they sound like, complete cocktails aged in barrels, just as if they were wine or whiskey.
At Dram in Williamsburg, Brooklyn, an aged Martinez, a 19th-century cocktail founded on gin and sweet vermouth, can be sampled. At the Gramercy Park Hotel’s Roof Club, there’s an cask-seasoned star cocktail, made of apple brandy and sweet vermouth. Temple Bar, near Boston, takes its time with a Negroni.
Barrels give whiskey much of its flavor, and all its color. With cocktails, the wood imparts flavors of vanilla, caramel and certain spice notes. Vermouth becomes a bit oxidized from exposure to air through the wood. And practitioners say the various alcohols integrate in the process.
The trend took off last spring after the Portland, Ore., bartender Jeffrey Morgenthaler posted his experiments with barrel-aged drinks, and a few recipes, on his blog (jeffreymorgenthaler.com), well read in cocktail circles.”
Meyer, Sam. “Chilled Out & Cheery – Agog Over Eggnog” CNN.com Eatocracy December 16, 2011
“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.
Ford, Simon. “One for the Road: Portland, Oregon” Liquor.com December 8, 2011
“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.
“Portland” Nylon Magazine November 2010
“Jeffrey Morgenthaler, widely recognized as one of the best mixologists in America, manages the bar at Clyde Common. Embarrassingly, we did not know this fact when we asked him if he ‘knew any good gin cocktails’ on our first night in Portland (his reply: ‘Yes, thousands’). Nevertheless, far too early one morning he made a unique cocktail just for NYLON, the Transatlantic. ‘It celebrates our local distilleries and the Portland palate, which leans toward bitter, complex spirits and liqueurs,’ he says. ‘I think it’s a winner.’ Here’s how to make your own…”
Kramer, Julia. “Old enough to drink” Time Out Chicago November 2010
“The allure of charred wood has led bartenders to try their hand at aging bitters (Joshua Pearson has a batch of four-month-aged “Christmas” ones in the works at Sepia; the Violet Hour makes 15–17 varieties of bitters, some of which it ages), individual spirits and, most recently — with inspiration from Portland, Oregon, bartender Jeffrey Morgenthaler — entire cocktails. Though what goes in the barrel is important (the cocktail’s got to be entirely spirits—and pretty high-alcohol ones that won’t oxidize), so is the barrel itself.”
Bailey, Spencer. “The Boardroom Boozehound” Bloomberg Businessweek September 30, 2010
“Lunch can still be splashy. Jordan Kaye, co-author of How to Booze, and Jeffrey Morgenthaler, noted spirits blogger and mixologist at Clyde Common in Portland, Ore., advise on how to get tanked without tipping off your co-workers”
Cecchini, Toby. “Case Study | Vintage Cocktails” The New York Times Style Magazine | Blogs June 2010
“Jeffrey Morgenthaler, who runs the bar at Clyde Common in the Ace Hotel in Portland, Ore., and also writes an engaging cocktail blog, was in London for Rumfest last October and found himself sitting at 69 Colebrook Row, appreciatively sipping one of Conigliaro’s vintage manhattans. “Being American, I thought to myself, ‘How can we age this more, and faster, make it taste really different?’””
“Shelf Life – Barrel-aged cocktails are the latest bartending craze” Tasting Table June 2010
“In today’s hyperactive cocktail climate, new ideas travel faster than a bottle of Fernet Branca in a room full of mixologists. Case in point: barrel-aged cocktails.
The seed was planted when Portland, Oregon-based bartender Jeffrey Morgenthaler tasted a Manhattan that had been aged five years in a glass vessel by noted London bartender Tony Conigliaro. Back at home in his bar, Clyde Common, he began aging cocktails in barrels instead of bottles to cut down the wait time.
An avid blogger, Morgenthaler quickly posted the results–smooth and nuanced drinks that brought new life to old formulas–and it didn’t take long for others to catch on.”
Adams, Jenny. “Go List: Our 100 Best New Food and Drink Experiences” Food and Wine Magazine May 2010
“Instead of just buying aged spirits, Jeffrey Morgenthaler ages his own cocktails in oak barrels. Negronis (a mix of gin, vermouth and Campari) acquire a sweet, oaky finish after six weeks in Tuthilltown whiskey casks.”
Condon, Josh. “The Mixologist’s Guide to Furnishing Your At-Home Bar” Esquire.com May 2009
“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.”
Grossman, Liz. “The A-List: Top Ten Mixologists” Playboy.com April 2009
“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.”
Soole, Shawn. “Advanced Mixology: Featured Mixologist” Chilled Magazine Spring 2009
“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.”
Stern, Steven. “Punch: It’s Not Just for the Holidays Anymore” The New York Times. December 23, 2008
“Eggnog, that other holiday favorite, has a separate lineage as well: technically it is a “flip,” as Jeffrey Morgenthaler notes on his cocktail blog, at www.jeffreymorgenthaler.com. He devised a streamlined version for Bel Ami, a restaurant in Eugene, Ore., and serves it from Thanksgiving to New Year’s. “I really wanted to have eggnog in a bar,” he said. “It’s not something you ever see. People go crazy for it.”
“A serious student of classic drinks, Mr. Morgenthaler happily bucks tradition with his nog, whipping up small batches in that clever anachronism, the blender. He’s convinced that his recipe — which is creamy but not gelatinous, and doesn’t require separating the eggs — improves on the original. There are times, he said, when “it’s O.K. to go against history.””
Smith, Robert. “Cheers To 75 Years Of Drinking Legally” National Public Radio. December 5, 2008
“Bartender and blogger Jeffrey Morgenthaler has been pushing the idea of a true drinking holiday for 10 years now, and he says this year it took off exponentially. But Morgenthaler says you really need to do it right by drinking American craft beers and cask-aged spirits.
‘Seek out your local microbrewed beer. Seek out your small American distilleries. Seek out your local wineries,” he says. “It’s important that we celebrate the day because it marks the return of those American traditions that were almost lost during Prohibition.’”
Schwaner-Albright, Oliver. “Let 100 (O.K., 8) Bartending Philosophies Bloom” The New York Times. December 2, 2008
“At the Bel Ami Lounge in Eugene, Ore., Jeffrey Morgenthaler serves a gin and tonic made with his own recipe for agave-sweetened quinine syrup. Daniel Shoemaker at the Teardrop Lounge in Portland, Ore., crafts his own vermouth, falernum, blueberry shrub (a kind of cordial) and 15 bitters.”
Felton, Eric. “Celebrating Cinco de Drinko” The Wall Street Journal. November 28, 2008
“The demise of Prohibition, 75 years ago this coming Friday, is something of a cause for celebration, and it will be treated as such with Repeal Day parties in Washington, Chicago, New Orleans, San Francisco, New York and elsewhere. The trend got started a couple of years ago, when Oregon bartender and blogger Jeffrey Morgenthaler promoted the anniversary as an informal holiday suitable for quaffing. You could say the goal of the cocktail crowd has been to make Repeal Day a sort of Cinco de Drinko.”
“Best of Eugene: Best Bartender” Eugene Weekly. October 30, 2008
“It seems appropriate that it’s this year that Jeffrey Morgenthaler tops the list as your favorite drink-mixer in town. In the last year, Morgenthaler’s had drink recipes appear in Playboy (the Bourbon Renewal) and Food and Wine Cocktails 2008 (the Batida Rosa, an “interpretation of a classic style of Brazilian beach cocktail”); his writing has spread beyond his popular blog to Germany’s Mixology magazine, where he’s now a regular contributor; and recently he gave a presentation on using the web to connect to the global bar community at the Berlin Bar Conference (the Germans, it appears, like him as much as we do). Voters love his Richmond gimlet, which won Best House Drink; unprompted, one of our writers penned an ode to his gin and tonics; personally, we like picking something new from the ever-changing cocktail list for the first drink — the Autumn Leaves is a current favorite — and asking Morgenthaler what else he’s got up his sleeve for the second. And third.”
Szaszko, Gabriel. “Gintastic Refreshment” Oklahoma Magazine. September, 2008
“Let it never be said that drinking can’t be a transcendental experience. About half the time I serve someone their ﬁrst Richmond Gimlet, their response is, “That’s just a little slice of heaven, isn’t it!” The other half sit mutely in admiration of the drink, their faces lit by the greenish hue of an up-tipped cocktail glass. Until they come up for air and ask for another, that is. Created by Jeffrey Morgenthaler, an architect cum bartender who blogs about cocktails at www.jeffreymorgenthaler.com, the Richmond Gimlet is quickly becoming a modern classic, and for good reason.”
Templeton, Molly. “Much More Than a Mimosa” Eugene Weekly. May 22, 2008
“It all started with one drink. Or rather, it started with the idea of a drink, with the recipe Bel Ami bartender Jeffrey Morgenthaler posted to his blog one afternoon. Morgenthaler was fudging a little with a ‘Mixology Monday’ topic: fruit liqueurs. Rather than using a fruit liqueur exactly, he’d created a drink that used Bombay gin, lemon, St. Germain elderﬂ ower liqueur and a syrup made from Sweet Cheeks 2006 Estate Pinot Gris.
East of Eden wasn’t just a delicious drink with perfectly layered ﬂavors, though. It was an introduction, albeit a rather roundabout one, to an oft-neglected sub-category of cocktails (using the general deﬁnition rather than the one that speciﬁes certain ingredients): those made with wine.”
Bjornstad, Randi. “Mixologist Lets It Pour” The Register-Guard. May 12, 2008
“Jeffrey Morgenthaler is a man on a mission, and he’s carrying on his crusade these days from behind the well-stocked bar at Bel Ami Restaurant and Lounge at Midtown Marketplace, on Willamette Street in just-south-of-downtown Eugene.
The mission — and not only has he already accepted it, he helped start it — is “to put Oregon on the map by being on the forefront of ‘craft’ bartending,” which means “putting out world-class cocktails” and getting bartenders all over the state to sign on to do the same thing.”
“Drink of the Month: Bit of a Fix-You-Upper” Playboy. May 2008
“Jeffrey Morgenthaler is our kind of guy: an obsessive practitioner of lost arts and an inventor in his own right. He toils behind the bar of the Bel Ami Restaurant & Lounge in crunchy Eugene, Oregon, mixing, remixing and improvising, and he documents his findings at jeffreymorgenthaler.com.”
Kirstin Henninger. “Cocktail Movers and Shakers” Forbes Traveler. December 2007
“Another drink-slinger who’s putting the Pacific Northwest on the cocktail map is Jeffrey Morgenthaler, bartender at El Vaquero in Eugene, Oregon. “There are amazing drinks being made in this region right now and people don’t really know about it.” He’s doing his best to change that. Of late, his favorite drink is an Old Fashioned using house-made orange bitters and his own brandied cherries.”
Cox, Louanne. “However you like your gimlet, it kicks a hell of a punch.” Helium. August 2007
“2001 saw the introduction of the Richmond Gimlet by mixologist extrodinaire Jeffrey Morgenthaler. His recipe is 2oz Tanqueray No. 10 gin, 1oz fresh lime juice, 1oz simple syrup and a large sprig of mint. Place all the ingredients plus ice into a cocktail shaker and shake, then strain into a chilled cocktail glass.”
Neuman, Steven. “El Vaquero Dishes Up Latin Spice” The Oregon Daily Emerald. July 13, 2007
“This actually stands in stark contrast to the excellent and detailed bar menu created by legendary Eugene mixologist Jeffrey Morgenthaler. It’s been said before, but if you have the cash, drop some for a few Richmond Gimlets – the perfect cocktail to beat summer swelter.”
Fauchald, Nick. “The Mojito Rules” Food and Wine. July 12, 2007
“Oregon-based mixologist/blogger Jeffrey Morgenthaler … recently posted an excellent list of mojito dos and don’ts, which should be posted behind every bar in America, along with his recipe for a proper mojito, which has given me hope that the mojito still has a chance.”
Clarke, Paul. “Gone But Not Forgotten” Imbibe. July/August 2007
“At El Vaquero in Eugene, Ore., bartenders have also taken to using house-made falernum instead of the commercial versions. “I think the reason we’ve been pursuing the do-it-yourself approach is because we’d like to turn the clock back to a time when there were so many more flavors available to mixologists,” says Jeffrey Morgenthaler, bar manager at El Vaquero. Morgenthaler found a falernum recipe online and has been using the syrup in Rum Swizzles, Corn ‘n Oils and other drinks, with a good response from customers. “Nobody’s ever tasted anything like it,” he says. “People have been going crazy for the falernum ever since we introduced it.”
Sparks, Lance. “El Vaquero: Riding High in the Fifth Street Market” Eugene Magazine July/August 2007
“Bartender Jeff Morgenthaler is a skilled mixologist with distinctive charm and a talent for invention. His “senuous cocktails” (each $8) include special selections of classics (43 Manhattan, Planter’s Punch) and Morgenthaler’s own ideas (Red Agave, Pink, Irish Laundry). The revival of interest in the cocktails couldn’t have come at a better time. Morgenthaler’s corner of El Vaquero is mighty popular during cocktail hour.”
Regan, Gary. “Gin Cocktails” Wine Enthusiast. May 2007
“The Richmond Gimlet, adapted from a recipe by Jeffrey Morgenthaler, Head Bartender, El Vaquero, Eugene, Oregon. … Fill a cocktail shaker two-thirds full of ice and add the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass.”>/p>
“The great thing about blogs is they’re so specialized,” says Jeffrey Morgenthaler, head bartender at El Vaquero restaurant in Eugene and author of a mixology blog. … “(The best part) is being able to connect with like-minded people. My area is so specific. There aren’t a lot of people in town that I can talk to about this stuff.” Although Morgenthaler is interested in a highly specialized area – namely mixology, the more artful side of bartending – there are lots of other uses for blogs.
Hale, Mike. “Bar Talk” The Monterey Herald. April 19, 2007
“A great bartender is like a great chef,” said Jeffrey Morgenthaler, the bar manager at El Vaquero in Eugene, Ore., and the author of a well-read blog on the subject. Morgenthaler, who grew up in Toro Park and graduated from Salinas High School in 1989, is a certified expert on the subject of “mixology,” and is quoted as such in several newspapers and magazines. “I see cocktails as a form of cuisine,” he said by phone from his Oregon home. “A great bartender can elevate the mundane after-work drink into something more. It transcends the simple act of having a drink to calm your nerves. It’s sensory.”
Weaver, Tea Austen. “Do Women Drink for Free?” Chow. February 14, 2007
“Is it true that women never pay for their own drinks in bars—having their tabs picked up instead by obliging men? This is the latest question at Jeffrey Morgenthaler’s Ask Your Bartender column on his blog.”
Regan, Gary. “Scintillating Citrus” Wine Enthusiast. June 2006
“Jeffrey Morgenthaler, head bartender at El Vaquero, in Eugene, Oregon, hosts a regular customer who favors Cointreau on the rocks with a single dash of orange bitters in the glass. … Bartenders and consumers nationwide all have their own favorite orange liqueurs—some for cocktails, some to sip neat. Morgenthaler, for instance, uses Patrón Citrònge, a Mexican triple sec, along with Presidente Mexican brandy and fresh lemon juice when he makes his Mexican sidecar at Vaquero, a Latin-American steakhouse.”
On the Scene with Sarah Simpson KMTR NewsSource 16. March 31, 2006
Templeton, Molly. “Minty Fresh: The Eugene Origins of a Trendy Cocktail” Eugene Weekly. March 9, 2006
“The Richmond gimlet, though certainly not the only gimlet variation in the world to use mint, is the particular creation of Jeffrey Morgenthaler, a bartender at El Vaquero whose blog turned up on that Google search — complete with Richmond gimlet recipe and sightings in other Eugene bars. I clearly had to try more.”
Everybody’s Talking About… Spin Magazine. December 5, 2006
“To honor the repeal of the 13-year-long national nightmare known as Prohibition, a mixologist from Oregon, Jeffrey Morgenthaler, has been drumming up support for Repeal Day: An authentic alcohol-centric holiday, as ‘it is the only day which truly has any connection with alcohol,’ he wrote on his blog. Morgenthaler argues that Cinco de Mayo and St. Patrick’s Day are played out and are a bit exclusionary (‘Being French on Cinco de Mayo is about as cool as being British on the Fourth of July’), but that Dec. 5 is ‘a great time to get together with friends and celebrate our constitutional rights.’”
Weaver, Tea Austen. “I’ll Have What He’s Having” Chow. November 27, 2006
“Blogger and mixologist Jeffrey Morgenthaler is a man on a mission. His goal: to help spread the news of Repeal Day, the only holiday devoted solely and entirely to drinking. Celebrated on December 5, Repeal Day marks the anniversary of the day the 18th Amendment (that would be Prohibition to you and me) was repealed, thereby allowing all God-fearing Americans of a certain age to drink legally again.”
Salvia, Vanessa. “Back to Basics” Eugene Weekly. March 10, 2005
“I don’t drink much. Between being a student and a parent, I can’t bring home the bacon or fry it up in a pan if I’m soused half the week. But when my editor told me to taste and write about popular cocktails, with the emphasis on tasting the cocktails, I said “Hell yeah!” My first thought was to find out what Jeffrey Morgenthaler serves a lot. He’s the hunky guy behind the bar at Red Agave, and I completely trust his opinions about alcohol. Morgenthaler says drinkers are returning to the classics like Manhattans, Sidecars and Martinis – the kinds of drinks you can get at almost any bar in the world. “I think people are getting a little overwhelmed by all the exotic ingredients,” he said. “I’ve been selling a lot of nice, simple drinks lately.”
Smith, Giselle. Best Places Northwest. 2005
“Voted best new restaurant by the Eugene Weekly in 2003, Red Agave is a distinctive blend of Nuevo-Latino cuisine. … The high ceilings and warm yellow walls make the open floor plan feel lively and vibrant. … Mixmaster Jeff Morgenthaler adds his own special twist to the full bar, and desserts range from spiced Mexican chocolate cheesecake with warm caramel-arbol chile sauce to an aged manchego cheese plate served with quince paste, cayenne, toasted almonds, and Palace Bakery baguette.”
Fogelson, Ben. “Why Red Agave’s So Damn Good” Eugene Weekly. October 10, 2002
“Don’t forget Jeff Morgenthaler, prodigy bartending mixmaster, who brings extraordinary life to one of Eugene’s newest and finest dining establishments. … The drink menu rides hard the trend of interesting concoctions containing fresh-pressed juices, sometimes-exotic spirits and always colorful names, such as the Red Agave and the Blood Orange. Foreign liquors sit against a mirror.”