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. (Take note: some of the links below have changed, retired or otherwise been wiped from the internet.)

Mastering the Amaretto Sour with Jeffrey Morgenthaler

Written by: Chloe Frechette in PUNCH

Since the early days of the cocktail revival, the Amaretto Sour has been regarded as little more than the butt of a joke. In fact, the widespread ridicule of the drink quickly became a banner cause for the movement, which was defined by fresh ingredients and a rejection of any cocktail created after 1950. For Jeffrey Morgenthaler, the blanket derision of what was once “just a drink that nobody had an opinion on” never sat well with him.

“I didn’t get into this business because I wanted to make fancy drinks. I just liked working in bars,” says Morgenthaler. “I thought it was pretty stupid to just say that all these drinks that we’d been drinking and making for the past however many years was just pointless.”

But even the staunch defender of the Amaretto Sour saw room for improvement. “What if,” he ask, “we applied everything that we’ve learned over the past 10 years of quote-unquote mixology and just make the drink the way it should be?” His updated version first appeared on the Pepe Le Moko menu five years ago and has since become something of an industry standard.

How Jeffrey Morgenthaler (that’s me!) Eats

Written by: Claire Lower in Lifehacker

I really enjoyed this interview with my friend Claire Lower over at Lifehacker, about something different than the usual bar stuff: how I like to eat. I’ve always been very, very into cooking at home, and here I get to share some of my habits – including uncensored photos of the inside of my fridge! Click here to read it!

When Bad Drinks Go Good

Written by: Robert Simonson in The New York Times

Just as the cocktail renaissance has brought renewed fame to classics like the martini, the manhattan and the Negroni, it has heaped fresh infamy on a rogues’ gallery of less classy concoctions, most of which emerged during the final decades of the last century.

11 Essential Drinks at 11 Great Cocktail Bars

Written by: Robert Simonson in The New York Times

Getting a great cocktail at a great bar is a wonderful experience. But getting a cocktail of noted repute, at the bar where it originated or from the bartender who created it, contributes a certain extra level of special. There aren’t that many places where you can pull off this trick, but the modern cocktail revival has added to the number of such destination bars. For the intrepid boozehound with some frequent flier miles to burn, here’s a list of a few to hit.

Portland’s Jeffrey Morgenthaler named American Bartender of the Year

Written by: Michael Russell in The Oregonian

Jeffrey Morgenthaler is a gentleman and a scholar.

At least that’s the opinion of his drinks-industry peers, who named the Clyde Common bar manager both America’s Bartender of the Year and the country’s Best Cocktail & Spirits Writer at the 2016 Spirited Awards.

Morgenthaler, a household name among Portland’s cocktail set, can claim some responsibility for several American drinks trends, particularly the barrel-aging of cocktails. Several of his drinks are among Portland’s best-known cocktails, including the Barrel-Aged Negroni and Bourbon Renewal at downtown Portland’s Clyde Common and the Grasshopper at his subterranean Pepe Le Moko.

A More Subtle Amaretto Sour

Written by: Jason Rowan in Men’s Journal

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.

The Manhattan Project

Written by: Kevin Sintumuang in The Wall Street Journal

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.

The Saveur 100

Written by: Jeffrey Morgenthaler in Saveur

“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.” –


Written by: Joanna Prisco in Flaunt Magazine

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.”

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

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.