Jeffrey Morgenthaler is the bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon, and the co-author of The Bar Book: Elements of Cocktail Technique. He writes about bartending and mixology.
As you probably know, the main reason why I have this website is to share what I’ve learned in the bar world with you, the people who actually read this junk 😉 But one other small reason why I record my findings here is that is serves as a record for when I need to | Read More
Sometime last year my good friends over at Cocktail Kingdom approached me about doing some bar tools together, and I enthusiastically say yes. So over the course of the last year we’ve been working together on designing, branding, and producing some bar tools that I think are a little different. I didn’t think there was | Read More
I’ve always had a pretty serious dilemma with the Gimlet. On one hand, I’ve never really been in love with fresh lime juice Gimlets. There, I’ve said it. But for me, they’ve always lacked this bracing, bitter, tart edge that a Gimlet made with Rose’s Lime has. Those qualities have always stuck in my head | Read More
I love the herb syrup technique we did for The Bar Book. It just makes the brightest, freshest, most vibrant mint (or any other herb)syrup you’ve ever had. In this collaboration between the book and Tanqueray, I show you how to make a mint syrup and then whip up a little Southside Fizz with Tanqueray | Read More
Reading David Wondrich’s Punch really opened my eyes to the wonders of oleo saccharum. It happened to most of us, I think! Anyway, as I detailed in this post, it’s so much easier with a vacuum sealer. So in this little video collaboration between The Bar Book and Tanqueray, I show you how it works, | Read More
I’m so proud to announce that my second book, Drinking Distilled: A User’s Manual, is out now! Just a couple of years in the making, this one is radically different from my first book, The Bar Book: Elements of Cocktail Technique. Drinking Distilled is a sort of how-to manual for those of us who enjoy | Read More