Press: 2010

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Six-Week-Old Martinis, Anyone?

by Robert Simonson in The New York Times

With the precision mixologists take these days in building their more ornate creations, customers have grown used to waiting a few minutes for a drink. For the latest innovation in elite libations, however, they’ll have to wait six weeks or so. Barrel-aged cocktails are being poured at bars from San Francisco to Boston. They are | Read More

The America Issue: Portland

by Nylon Staff in Nylon Magazine

We’re not quite sure what happens at a vegan strip club, but there’s one in Portland, Oregon. You can also get married in a donut shop – the world-famous Voodoo Donuts – for $175 (it includes coffee and donuts for 10), and cycle naked during Pedalpalooza, the annual celebration of the city’s bike culture. … | Read More

The Boardroom Boozehound

by Spencer Bailey in Bloomberg Businessweek

Lunch can still be splashy. Jordan Kaye, co-author of How to Booze, and Jeffrey Morgenthaler, noted spirits blogger and mixologist at Clyde Common in Portland, Ore., advise on how to get tanked without tipping off your co-workers.

Shelf Life – Barrel-aged cocktails are the latest bartending craze

by n/a in Tasting Table

In today’s hyperactive cocktail climate, new ideas travel faster than a bottle of Fernet Branca in a room full of mixologists. Case in point: barrel-aged cocktails. The seed was planted when Portland, Oregon-based bartender Jeffrey Morgenthaler tasted a Manhattan that had been aged five years in a glass vessel by noted London bartender Tony Conigliaro. | Read More

Case Study | Vintage Cocktails

by Toby Cecchini in The New York Times Style Magazine

Jeffrey Morgenthaler, who runs the bar at Clyde Common in the Ace Hotel in Portland, Ore., and also writes an engaging cocktail blog, was in London for Rumfest last October and found himself sitting at 69 Colebrook Row, appreciatively sipping one of Conigliaro’s vintage manhattans. “Being American, I thought to myself, ‘How can we age this more, and faster, make | Read More