JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life.

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. MARGARITA - JEFFREY MORGENTHALER 1½ oz tequila. ¾ oz Cointreau. ¾ oz fresh lime juice. 1 tsp simple syrup. Combine all ingredients in a cocktail shaker. Shake with ice until cold. Strain into a chilled old fashioned glass filled with ice (salted rim optional) Garnish with a lime and enjoy! Recipe printed courtesy of jeffreymorgenthaler.com. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for

DARK AND STORMY

Dark and Stormy – Chinese Five Spice Rum. Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks. JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life.

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. MARGARITA - JEFFREY MORGENTHALER 1½ oz tequila. ¾ oz Cointreau. ¾ oz fresh lime juice. 1 tsp simple syrup. Combine all ingredients in a cocktail shaker. Shake with ice until cold. Strain into a chilled old fashioned glass filled with ice (salted rim optional) Garnish with a lime and enjoy! Recipe printed courtesy of jeffreymorgenthaler.com. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for

DARK AND STORMY

Dark and Stormy – Chinese Five Spice Rum. Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks. ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish MARGARITA - JEFFREY MORGENTHALER Since it's Cinco de Mayo and everything, I figured I'd post the margarita we use at the bar. I worked on my margarita recipe for a long time until I found that perfect balance between sweet, sour and strong. It's been very good to us over the years. I learned early on

the famous 2:1:1

HOW TO MAKE YOUR OWN LIME CORDIAL (ROSE'S LIME JUICE 250g sugar. 8 oz/240 ml hot water. 1½ oz/45 ml fresh lime juice (measured by volume) 1½ oz/45 ml freshly grated lime peel (measured by volume) 1 oz/30 ml citric acid (measured by volume) Combine all of the ingredients in a blender. Blend on medium speed for 30 seconds. Strain with a fine strainer. Bottle and refrigerate. BOTTLE PRICING SPREADSHEET Bottle Pricing Spreadsheet. November 30, 2020. See more General. Update: Since there seems to be some confusion among non-bartender types, this spreadsheet is only for pricing out individual bottle shots. If you’re looking to price out a whole cocktail, please refer to this post for the appropriate spreadsheet. Hey guys. HOW TO MAKE YOUR OWN GRENADINE 2 oz/60 ml pomegranate molasses. 1 tsp/5 ml orange blossom water. Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients, allow to cool, and bottle. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

MEXICAN SIDECAR

The Sidecar is rumored to have been invented at Harry's American Bar in Paris some time in the early teens, and must have taken a popular turn very quickly, as it was a well-established drink by the time Prohibition arrived in the United States. Arguably the greatest cocktail of all time and the basis for HOW TO NOT FUCK UP A DAIQUIRI For this first installment, we’re shooting a response to the now-famous Daiquiri video that made the rounds for several years before being taken down. Rather than discuss the disputed history I’ll just show you how to make the damn thing, and quite well, might I add. I’m stoked to be working with Small Screen Network, and to be

up there

UP, NEAT, STRAIGHT UP, OR ON THE ROCKS I considered naming this article "How To Take an Order Behind the Bar", since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life.

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. MARGARITA - JEFFREY MORGENTHALER 1½ oz tequila. ¾ oz Cointreau. ¾ oz fresh lime juice. 1 tsp simple syrup. Combine all ingredients in a cocktail shaker. Shake with ice until cold. Strain into a chilled old fashioned glass filled with ice (salted rim optional) Garnish with a lime and enjoy! Recipe printed courtesy of jeffreymorgenthaler.com. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for

DARK AND STORMY

Dark and Stormy – Chinese Five Spice Rum. Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks. JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life.

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. MARGARITA - JEFFREY MORGENTHALER 1½ oz tequila. ¾ oz Cointreau. ¾ oz fresh lime juice. 1 tsp simple syrup. Combine all ingredients in a cocktail shaker. Shake with ice until cold. Strain into a chilled old fashioned glass filled with ice (salted rim optional) Garnish with a lime and enjoy! Recipe printed courtesy of jeffreymorgenthaler.com. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for

DARK AND STORMY

Dark and Stormy – Chinese Five Spice Rum. Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks. ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish MARGARITA - JEFFREY MORGENTHALER Since it's Cinco de Mayo and everything, I figured I'd post the margarita we use at the bar. I worked on my margarita recipe for a long time until I found that perfect balance between sweet, sour and strong. It's been very good to us over the years. I learned early on

the famous 2:1:1

HOW TO MAKE YOUR OWN LIME CORDIAL (ROSE'S LIME JUICE 250g sugar. 8 oz/240 ml hot water. 1½ oz/45 ml fresh lime juice (measured by volume) 1½ oz/45 ml freshly grated lime peel (measured by volume) 1 oz/30 ml citric acid (measured by volume) Combine all of the ingredients in a blender. Blend on medium speed for 30 seconds. Strain with a fine strainer. Bottle and refrigerate. BOTTLE PRICING SPREADSHEET Bottle Pricing Spreadsheet. November 30, 2020. See more General. Update: Since there seems to be some confusion among non-bartender types, this spreadsheet is only for pricing out individual bottle shots. If you’re looking to price out a whole cocktail, please refer to this post for the appropriate spreadsheet. Hey guys. HOW TO MAKE YOUR OWN GRENADINE 2 oz/60 ml pomegranate molasses. 1 tsp/5 ml orange blossom water. Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients, allow to cool, and bottle. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

MEXICAN SIDECAR

The Sidecar is rumored to have been invented at Harry's American Bar in Paris some time in the early teens, and must have taken a popular turn very quickly, as it was a well-established drink by the time Prohibition arrived in the United States. Arguably the greatest cocktail of all time and the basis for HOW TO NOT FUCK UP A DAIQUIRI For this first installment, we’re shooting a response to the now-famous Daiquiri video that made the rounds for several years before being taken down. Rather than discuss the disputed history I’ll just show you how to make the damn thing, and quite well, might I add. I’m stoked to be working with Small Screen Network, and to be

up there

UP, NEAT, STRAIGHT UP, OR ON THE ROCKS I considered naming this article "How To Take an Order Behind the Bar", since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life. ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le HOW TO MAKE YOUR OWN LIME CORDIAL (ROSE'S LIME JUICE 250g sugar. 8 oz/240 ml hot water. 1½ oz/45 ml fresh lime juice (measured by volume) 1½ oz/45 ml freshly grated lime peel (measured by volume) 1 oz/30 ml citric acid (measured by volume) Combine all of the ingredients in a blender. Blend on medium speed for 30 seconds. Strain with a fine strainer. Bottle and refrigerate. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com.

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for UP, NEAT, STRAIGHT UP, OR ON THE ROCKS I considered naming this article "How To Take an Order Behind the Bar", since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life. ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le HOW TO MAKE YOUR OWN LIME CORDIAL (ROSE'S LIME JUICE 250g sugar. 8 oz/240 ml hot water. 1½ oz/45 ml fresh lime juice (measured by volume) 1½ oz/45 ml freshly grated lime peel (measured by volume) 1 oz/30 ml citric acid (measured by volume) Combine all of the ingredients in a blender. Blend on medium speed for 30 seconds. Strain with a fine strainer. Bottle and refrigerate. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com.

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for UP, NEAT, STRAIGHT UP, OR ON THE ROCKS I considered naming this article "How To Take an Order Behind the Bar", since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

RECIPES ARCHIVES

June 17, 2018. Whiskey can be a challenging ingredient in cocktails. Gin is kind of the workhorse of the cocktail world; it works in pretty much everything and fails in almost nothing. But whiskey is a fickle thing. There aren’t a ton Irish whiskey cocktails, because Irish

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. BOTTLE PRICING SPREADSHEET Bottle Pricing Spreadsheet. November 30, 2020. See more General. Update: Since there seems to be some confusion among non-bartender types, this spreadsheet is only for pricing out individual bottle shots. If you’re looking to price out a whole cocktail, please refer to this post for the appropriate spreadsheet. Hey guys. HOW TO BUILD YOUR OWN CARBONATION RIG Sometimes when I put up a new post on this site, it’s because I have what I think is a good idea and I want to say, “Hey world, here’s an idea I came up with and I’d like to share it with you.” Other times I put up a new post because I want to say, “Hey, quit emailing me and asking me how to do this. So, like a million years ago I put up a couple of blog posts on this site, one HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night. HOW TO MAKE YOUR OWN GRENADINE 2 oz/60 ml pomegranate molasses. 1 tsp/5 ml orange blossom water. Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients, allow to cool, and bottle. Recipe printed courtesy of jeffreymorgenthaler.com. FOOD PAIRINGS: DINNER AND ABSINTHE 2 tbsp apple cider vinegar. 2 oz Gorgonzola cheese, crumbled. 1 tsp black pepper. pinch salt. Whisk ingredients together until combined and dressing is smooth. The tanginess of the vinegar and Gorgonzola flirted with sweetness of the drink, and the cold from the ice water tamed the heat rising from the black peppercorn crust.

DARK AND STORMY

Dark and Stormy – Chinese Five Spice Rum. Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks. AN OPEN LETTER TO GREY GOOSE VODKA Dear Grey Goose vodka; It has come to my attention, during many incidents over the course of several years, that your wonderful product is determined to kill me. I am not referring to the ubiquitous hangover that so many of my clients have endured as a result JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life. ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le HOW TO MAKE YOUR OWN LIME CORDIAL (ROSE'S LIME JUICE 250g sugar. 8 oz/240 ml hot water. 1½ oz/45 ml fresh lime juice (measured by volume) 1½ oz/45 ml freshly grated lime peel (measured by volume) 1 oz/30 ml citric acid (measured by volume) Combine all of the ingredients in a blender. Blend on medium speed for 30 seconds. Strain with a fine strainer. Bottle and refrigerate. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for UP, NEAT, STRAIGHT UP, OR ON THE ROCKS I considered naming this article "How To Take an Order Behind the Bar", since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some JEFFREY MORGENTHALER February 4, 2021. See more General. For over a decade now, I have been a judge at the San Francisco World Spirits Competition. It has been an incredible honor for my professional career to be part of the world’s most prestigious spirits competition, and one of the oldest, for half of its life. ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

GRASSHOPPER

A true Grasshopper is a close cousin to a true Brandy Alexander. They are both comprised of equals parts creme de cacao, cream, and one other ingredient. In the case of the Brandy Alexander, that third ingredient is brandy. In the case of the Grasshopper, it's green creme de menthe. Our version at Pepe Le HOW TO MAKE YOUR OWN LIME CORDIAL (ROSE'S LIME JUICE 250g sugar. 8 oz/240 ml hot water. 1½ oz/45 ml fresh lime juice (measured by volume) 1½ oz/45 ml freshly grated lime peel (measured by volume) 1 oz/30 ml citric acid (measured by volume) Combine all of the ingredients in a blender. Blend on medium speed for 30 seconds. Strain with a fine strainer. Bottle and refrigerate. A GALLON OF MARGARITAS BY THE GALLON 2 cups simple syrup. Mix ingredients together in a large insulated container. Fill container with gallon Ziploc bags full of ice to chill. When ready to serve, pour mixture into an 8-ounce glass filled with ice. Salted rim is optional. Makes around 20 margaritas per gallon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN COLD BREW COFFEE CONCENTRATE FOR Add a quart/liter of cold water, and stir it around until all the grounds are wet. Let it sit for a half an hour. This is really just to get the grounds wet and a little more manageable than trying to stir up a half gallon of water and a pound of coffee. 4. After half an hour, add the rest of the water. Add another quart of cold water and

give

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night.

THE RICHMOND GIMLET

Ah, the Richmond Gimlet, one of the best summer drinks to ever come out of the emerald hamlet of Eugene, Oregon Its soft flavors imbued with fresh mint, mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for UP, NEAT, STRAIGHT UP, OR ON THE ROCKS I considered naming this article "How To Take an Order Behind the Bar", since there seems to be a problem with bartenders and servers not fully understanding the vocabulary used in their workplace. I was reminded of this while reading this thread on the StraightBourbon.com forums some time ago. Yes, there seems to be some ABOUT ME - JEFFREY MORGENTHALER Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. Most recently he managed the seven-time James Beard Award-nominated bar program at Clyde Common,

and

BOURBON RENEWAL

2 oz bourbon. 1 oz fresh lemon juice. .5 oz creme de cassis. .5 oz simple syrup. 1 dash Angostura bitters. Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge, or if in season, fresh currants. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO BUILD YOUR OWN CARBONATION RIG Sometimes when I put up a new post on this site, it’s because I have what I think is a good idea and I want to say, “Hey world, here’s an idea I came up with and I’d like to share it with you.” Other times I put up a new post because I want to say, “Hey, quit emailing me and asking me how to do this. So, like a million years ago I put up a couple of blog posts on this site, one BOTTLE PRICING SPREADSHEET Bottle Pricing Spreadsheet. November 30, 2020. See more General. Update: Since there seems to be some confusion among non-bartender types, this spreadsheet is only for pricing out individual bottle shots. If you’re looking to price out a whole cocktail, please refer to this post for the appropriate spreadsheet. Hey guys. CANEFLOWER - JEFFREY MORGENTHALER Caneflower Print Me. 1½ oz/45 ml cachaça. ¾ oz/22.5 ml Aperol. ½ oz/15 ml St. Germain elderflower liqueur. Combine all ingredients in a mixing glass . Stir with cracked ice and strain into a small chilled cocktail coupe. Garnish with a generous twist of lemon. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO PRICE A COCKTAIL MENU It costs $10 but comes in at a 32% pour cost, but it’s designed appeal to a smaller segment of the customer base, and therefore you only sell ten of them a night. You make up for this with Drink B. Drink B costs $8 but comes in at a 17% pour cost. It’s appealing to a much larger audience, and therefore you sell 150 of them a night. HOW TO MAKE YOUR OWN GRENADINE 2 oz/60 ml pomegranate molasses. 1 tsp/5 ml orange blossom water. Heat juice slightly, just enough to allow other ingredients to dissolve easily. Stir in remaining ingredients, allow to cool, and bottle. Recipe printed courtesy of jeffreymorgenthaler.com. HOW TO MAKE YOUR OWN TONIC WATER 1 tsp whole allspice berries. ¼ cup citric acid. ¼ tsp Kosher salt. Combine ingredients in a medium saucepan and bring to a boil over high heat. Once mixture starts to boil, reduce heat to low, cover and simmer for 20 minutes. Remove from heat and strain out solids using a strainer or chinois. FOOD PAIRINGS: DINNER AND ABSINTHE 2 tbsp apple cider vinegar. 2 oz Gorgonzola cheese, crumbled. 1 tsp black pepper. pinch salt. Whisk ingredients together until combined and dressing is smooth. The tanginess of the vinegar and Gorgonzola flirted with sweetness of the drink, and the cold from the ice water tamed the heat rising from the black peppercorn crust.

DARK AND STORMY

Dark and Stormy – Chinese Five Spice Rum. Buying spiced rum is cool, but you do know that you can make your own with the spice profile you prefer and none of the sugar, right? This simple technique for making spiced rum and incorporating it into a Dark and Stormy is one of my favorite little tricks. JEFFREY MORGENTHALER BARTENDING AND COCKTAIL ADVICE SINCE 2004

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CLYDE COMMON EGG NOG

October 28, 2020

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I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. And for many reasons. I mean first off, the Clyde Common egg nog has surpassed the original base recipe in popularity. I never could have imagined how popular a tequila-sherry egg | Read More

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ITALIAN PLUM SOUR

September 9, 2020

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I recently posted on my Instagram about my excitement around finally learning how to use the fruit of my lone Italian Prune Plum (or Empress Plum) tree that grows right outside the back door to my kitchen. I spent all day Sunday learning how to make plum jam (among other things) and then was taught | Read More

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NEGRONI SORBETTO

August 26, 2020

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I have this awful habit, as a blogger, of never getting things posted in time and they just drag on year after year. The fact that I’ve never posted my Tom and Jerry recipe is one of those casualties. I get busy during the holidays, and every year I don’t remember to post it

until | Read More

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SWEET CORN MILK ICED COFFEE

August 13, 2020

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OK listen. Yeah I know it sounds s u p e r weird, but bear with me on this one, and trust me: I haven’t led you too far off the path thus far, and I don’t plan on starting now. Here’s the story. It’s hard for me to complain about where my job has | Read More

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CLYDE TAVERN

August 3, 2020

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Look at this crew. I did some half-assed math the other day and realized that this group (counting our dear Amelia, not pictured) has collectively worked this bar for nearly 40 years. That’s not combined years tending bar in general, mind you (that number is closer to 70) that’s the totaled number of years we’ve all | Read More

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PX SHERRY MUDSLIDE

May 17, 2020

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One of my favorite drinks I’ve ever come up with has never been tasted by anyone but me. Okay, that’s not entirely true but there are like five people in the world who’ve ever tried it. And I’ve been going through my site lately (as a currently unemployed bar manager, I have all this time | Read More

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CHOCOLATE CHIP COOKIES

April 25, 2020

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/ Recipes

Yes, you read that right: Chocolate Chip Cookies. And no, this is not a goofy shot recipe. (As an aside, are any of you old bartenders like me who remember when every shot was some sort of attempt to replicate the flavor of a dessert item? The Girl Scout Cookie Shot, the German Chocolate Cake | Read More

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GARY REGAN

November 16, 2019

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On November 15th, 2019, the world lost one of the great bartenders. Gary was a long-distance mentor of mine, and then he became an idol of mine, then a colleague, and finally a friend. When we lose someone, I think it’s nice to share some fun stories about them. Gary was a true bartender, and | Read More

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AT MY BARS, WE SUPPORT BRANDS WHO SUPPORT BARTENDERS

October 22, 2019

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You know, I’ve been thinking about this story for a while now, and it’s really been bugging me, so I thought I’d get it off of my chest. Also, I have zero desire to name any names or start some sort of brand boycott. This is just a little look inside my head. Here

goes: | Read More

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MY PORTLAND FOOD AND DRINK RECOMMENDATIONS

October 2, 2019

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I had the pleasure of sitting down (in front of my computer with gmail open) with Celine Bossart of VinePair to talk about my current favorite spots in Portland to eat and drink. I realized that some of you might actually want this information, I know I get a fair number of emails about it, | Read More

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BLUE HAWAII

August 4, 2019

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Hey Jeffrey I used to frequent Pépé Le Moko a few years back when I lived in Portland, my go-to drink was always the blue Hawaii. I always stop by for several when I’m in town. I have been trying to recreate it for my girlfriend’s upcoming tiki-themed 21st birthday party, and I have tried | Read More

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THE OTHER SIDE

June 11, 2019

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Continuing on the photography bent that I’ve been on for the past year, my latest piece for The Daily Beast is now live. For those of you who missed the last one, I’ll just sum it up for you: My pal Noah Rothbaum over at Half Full on the Daily Beast website noticed me

messing | Read More

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INTERVIEWING AND HIRING TIPS

April 29, 2019

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Dave writes: Hey man, You ever post anything about interviewing potential bartenders? I used to think I was pretty good at it but my lack of success in hiring the right people is making me question myself. Cheers. Dave Hey Dave! Funny, I’ve been thinking for a long time that I should probably post something | Read More

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HOW NOT TO MAKE A TOM COLLINS

April 17, 2019

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Okay, look. I’m going to preface this by saying that I’m trying to be a kinder, gentler version of myself. You’ve seen me tear apart other bartenders here and here for teaching people how to make shitty drinks. Because it genuinely offends me to see people irresponsibly teach others when it’s so, so easy to | Read More

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MY COLLABORATION WITH STUMPTOWN COFFEE IS LIVE!

March 15, 2019

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Oh man am I excited about this one! For the past few months I’ve been working with my friends over at Stumptown Coffee on their seasonal beverage program. Craft cocktails, meet craft coffee! I mean, obviously I’ve always been a huge fan of coffee cocktails, but this is the first time I’ve gotten the opportunity | Read More

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BOOKS I’VE WRITTEN

STUFF I LIKE

These are the books and tools I use every single day to make drinks at home and behind the bar. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance! Cocktail: The Drinks Bible for the 21st Century, by Paul Harrington The Flavor Bible: The Essential Guide to Culinary Creativity

Yarai Mixing Glass

The Gentleman’s Companion: Complete Edition, by Charles H. Baker Straight Up or on the Rocks: A Cultural History of American Drink by

William Grimes

MOST READ ARTICLES

HOW TO MAKE YOUR OWN TONIC WATER UPDATE: So much has been discovered since this post originally went up, about the dangers of quinine in people with quinine sensitivity. Big thank you to reader Jonathan for providing this informative link about this. I’m leaving this post up as an archive, but I encourage you to read that article first, and if you… HOW TO MAKE YOUR OWN GINGER BEER As far as I’m concerned, springtime is Dark and Stormy season. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing… A GALLON OF MARGARITAS BY THE GALLON Update! Click here to learn how to make this and other drinks for a slushie machine! It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve… FIND ME ON SOCIAL MEDIA

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Well friends, it is with heavy hearts that tonight Thanks to everyone’s participation in Elijah Cra Thank you @willametteweek and @cohenesque for this It’s cold out. It’s getting dark earlier and l

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