And five other ideas from pro bartenders for sweat-free entertaining You won’t find a simpler drink in the world than pouring three bottles into a bowl for a large-batch Negroni Sbagliato—a combination of Campari, sweet vermouth, and prosecco (which takes the place of the traditional gin). Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, is known for | Read More

They simply didn’t know better. In the 1970s and 1980s – the height of careless bars churning out much-maligned cocktails – imbibers absentmindedly sipped the sweet sludge they were served and asked no questions about the unbalances concoctions filling their glasses. In the midst of today’s classic-cocktail renaissance, such a shoddy approach to drink-slinging just | Read More

Clyde CommonDrink: Bourbon RenewalBartender: Jeffrey Morgenthaler “It’s been a staple of mine for nearly fifteen years, and was one of the first drinks I ever created. There isn’t much to say about it, other than the fact that it’s merely a Whiskey Sour with the sweet component split between simple syrup and crème de cassis. I love cassis | Read More

Bartender Jeffrey Morgenthaler’s favorite spot to stand while building cocktails at Clyde Common in Portland’s Ace Hotel is in front of the tavern’s large window. One wonders if—as he looks out onto Stark Street contemplatively stirring a cocktail—he’s dreaming up the next big thing. For those unfamiliar with Morgenthaler, he’s the man responsible for whipping the bar | Read More