I’ve been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, 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.
If you’d like to read my official bio, well here it is:
Jeffrey Morgenthaler is an award-winning bartender (Tales of the Cocktail’s American Bartender of the Year, 2016), working since 1996 in everything from neighborhood taverns and college nightclubs to fine restaurants and upscale lounges. He currently manages the six-time James Beard Award-nominated bar program at Clyde Common, and the celebrated Pepe Le Moko; both are located in Portland, Oregon.
Jeffrey has been writing about bartending and mixology for several years at his website, jeffreymorgenthaler.com. He is a regular columnist at Playboy.com, and contributes regularly to a myriad of other publications, including Imbibe and Punch. He is the best-selling author of the world’s first book devoted entirely to cocktail technique, “The Bar Book: Elements of Cocktail Technique”
His recipes and wisdom have appeared in The New York Times, The Wall Street Journal, and Wine Enthusiast and Wired magazines. Forbes called him one of the “Cocktail Movers and Shakers” of 2007, Playboy named him one of the top ten mixologists in the United States in 2009, Food and Wine Magazine named him one of the ten most influential bartenders of the past decade in 2014, and Supercall named him one of the seventeen most influential bartenders of the past hundred years.