Good cocktails? We’ve had a few. But what really make a standout bar shine? The people doing the shaking, stirring, and entertaining. Jeffrey Morgenthaler, Clyde Common, Portland, OR He was one of the first to start tinkering with homemade syrups, bitters, and other ingredients that now elevate bar programs across the country. That bottled Negroni | Read More

There’s no shame in a fruity cocktail, says Portland barman Jeffrey Morgenthaler (he loves them) “When I first started seeing this girl recently, I confused the shit out of her. At dinner one night, I ordered rosé. When we went out for drinks, I got a strawberry daiquiri.” “I can’t believe this,” she said. “Other | Read More

A lot of work goes into building a proper cocktail – from juicing, garnishing, carbonating, stirring, and shaking to choosing to correct ice for proper chilling and dilution of a drink. Jeffrey Morgenthaler recognizes the importance of technique behind the bar. He is currently bar manager at Portland’s beloved Clyde Common. His latest, The Bar Book: Elements of | Read More

Pépé Le Moko, Portland, OR Descend into this subterranean speakeasy and you’ll feel like you’ve entered a glamorous railway dining car (minus the windows). By now famous for his classic cocktails and Barrel-aged Negronis at Clyde Common in the Ace Hotel around the corner, Jeffrey Morgenthaler pays homage to the ’80s with drinks you probably haven’t seen on a | Read More