A bunch of punch screams “party,” but a glass bowl—while very pretty—is not the best choice, thermodynamically speaking, especially if you’re serving out of doors. Couple that with ice, which is famously known for melting, and your punch can get warm and watery real fast.3-Ingredient Happy Hour: Last Minute Punch To combat this terrible fate, | Read More

On Tuesday, May 22, Pepe Le Moko and Clyde Common barman, cocktail genius, and (according to several unnamed Portland Monthly staff members) strapping gentleman Jeffrey Morgenthaler appeared on Late Night with Seth Meyers to promote his second book of booze wisdom, Drinking Distilled: A User’s Manual. During the segment, Morgenthaler attempts to show an unwitting Meyers how to make a classic Portland drink: Huber’s Spanish | Read More

We asked 15 of America’s best bartenders to submit their finest recipe for the Mint Julep—then blind-tasted them all to find the best of the best. “The only day you can sell them, you can sell hundreds of them,” said bartender St. John Frizell, owner of Fort Defiance in Brooklyn. “And the next day, you sell zero.” | Read More

Drinking Distilled: A User’s ManualBy Jeffrey Morgenthaler  Having thoroughly outlined the proper way to make cocktails in his first book, The Bar Book, Jeffrey Morgenthaler turns his attention to how to properly drink cocktails with his latest. Cutting through the abundance of misguided drinking rules (shaking bruises gin; tip a certain number of dollars per drink), the longtime | Read More