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. [Morgenthaler] combines tequila and black currant jam, mix rum and fig jelly, and, best of all, shake orange marmalade into a whiskey sour where it adds | Read More

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 | Read More

Try this! 2012 is the year of Italian aperitifs, according to Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, Oregon. “I like to call them European café cocktails,” he says. “They’re light-bodied and low in alcohol. It’s a drink you can have at 3 or 4 in the afternoon and not be stumbling out | Read More

#2: Black Pepper and Grapefruit Soda For a cool crowd, Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Oregon, created this mocktail with black pepper syrup. (Boil 1tbsp black peppercorns with 1 cup water for 5 minutes, remove from heat and stir in 1 cup sugar. Chill and strain before using.) Mix 1 oz | Read More