Press: 2020

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My Cherry Amour: The Perfect Cocktail Companion

by Alice Lascelles in Financial Times

Making your own cherries is not as easy as it sounds – they can be surprisingly stubborn about taking up the juice. One of my favourite bartender-drinks writers, Jeffrey Morgenthaler, recommends starting with a jar of Italian maraschino cherries, draining them of their syrup and then rebottling them with a mix of cognac, amaretto and maraschino | Read More

15 Of The Best Gins To Always Have On Hand

by Karla Alindahao in Forbes

I was not a big gin drinker back in my early 20s. Far from it, actually. In my mind it was whiskey or nothing at all. (Save for water.) But I soon came around, thanks to an ex’s extraordinary force of a grandmother, who taught me how to luxuriate and thoroughly enjoy a G&T. And the | Read More

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5 Portland Bartenders Capture the Autumnal Spirit in a Glass

by Katherine Chew Hamilton in Portland Monthly

Bye, pumpkin spice. Hello, turmeric, Oregon pears & fig jam. Jeffrey Morgenthaler  “Summer flavors are about celebrating one or two key ingredients,” says Jeffrey Morgenthaler. “I feel like fall flavors are about piling on flavor on top of flavor on top of flavor.” Morgenthaler would know. The bar manager at downtown’s Clyde Common and formerly | Read More

What It’s Like to Be Behind the Stick Right Now

by Gabriella Mlynarczyk in Liquor.com

Let’s face it: The question on everyone’s mind is: When can we get back to normal? And the answer for most of the bar industry is that normal no longer exists and probably won’t for a long time to come. As I write this, we’re hitting seven months of living in the “Upside Down,” where | Read More

Your Home Bar Needs a Smoke Gun, an Immersion Circulator, and…Milk?

by Adrienne Donica in Popular Mechanics

Upgrade your cocktails with these impressive gadgets and techniques. Barrel Aging This technique, developed by award-winning Portland-based bartender Jeffrey Morgenthaler, uses an oak barrel to tame harshness and alter flavor in spirit-driven drinks made with fortified wine, such as a Negroni. The semi-porous wood allows oxygen to interact with the ingredients—mellowing the vermouth in a | Read More