New Cocktail Menu at El Vaquero

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I finally released a new cocktail menu that I’ve been working on since just before I left for Las Vegas. It’s not completely finished yet, but I really wanted to get something new out there, and it’s pretty close.

I’ve spent weeks testing and refining these drinks, and I think it’s my best menu yet. Stop in sometime and try one out, or make one at home. I promise I’ll have every one of these recipes up here soon.

Click here for a downloadable PDF of the menu.

19 Replies to “New Cocktail Menu at El Vaquero”

  • Redthought says:

    Excellent options, I’d have a hard time deciding.

    I’m glad to see the whisk(e)y spit up like that. Nice.

    I small editing note: you don’t use dollar signs throughout, except with the beer list. Intentional?

    I can’t help it, sorry if it’s out of line to edit the menu…

  • Jeffrey says:

    Oops! And here I pride myself on catching stuff like that, thanks for actually paying attention.

    I’m reprinting the menus tomorrow, when I add another drink to the list: the Tomato Daiquiri.

    You heard me.

  • Summer Murphy says:

    Just a note —

    I think the menu looks wonderful! But I’d add a caveat that many people on this side of the Pond make this same mistake:

    You list Whisky and Whiskey; Irish, American, and Scotch. That’s rather redundant.

    The DRINK is scotch whiskey, the nationality is SCOTS, or so my Grandda Ross always insisted. But then, he also insisted that anyone who drank ice with their whiskey was a Sassenach (English)so and so.


  • Jeffrey says:

    Thanks, Summer! But I don’t understand why it’s redundant, I have Irish Whiskey, American Whiskey, and Scotch Whisky, is that not right?

  • jeffrey, i like your menu. a good mix of classics, classics re-interpreted and house-made inventions.

    curious why you didn’t list the ingredients on the pisco sour. using the traditional method, i’d assume you use egg whites… knowing egg whites turn people off for fear of salmonella poisoning, i’m sure you left out the ingredients for that reason. is that correct?

    also, what makes the Brisa a Brisa and not a Greyhound…?

    gonna have to make a trip to Eugene soon


  • Jeffrey says:


    You’re exactly right! I wanted people to open themselves up to something new, and I was afraid of alienating people with egg whites. We of course use them in the drink, wouldn’t be a traditional Pisco Sour without them!

    The Brisa is equal parts vodka, orange liqueur (we use Patron Citronge) and grapefruit juice – up.

    I’ll have to check in the next time I’m in Seattle, an old dear friend of mine tends bar at the Virginia Inn. If you’re ever there, tell Freddy that Morgenthaler sent you.

  • I like it alot Jeff, Good Work.

  • Jeffrey says:

    Thanks, Shawn! I fixed your URL, there, looks like you forgot a ‘w’.

  • ND says:

    Yep, the correct spellings certainly aren’t redundant (even in the US!). Scotch is always spelled “Whisky”, and Irish is always spelled “Whiskey”. Not sure about the others, but there you go.

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