October 31, 2021
by Joe Ray in Wired Magazine
As someone who embraces the nerdier, more esoteric side of making cocktails, renowned barman Jeffrey Morgenthaler is no stranger to WIRED. His The Bar Book is my go-to for simpler reasons: it’s practical and I learn when I use it. The back cover gives a great sense of what you’re in for as the three biggest words on it | Read More
March 19, 2021
by Rebekah Peppler in The New York Times
… “Even sans sugared rim, sours can still lean sweet. The amaretto sour, a 1970s-era drink, has been long — and often correctly — lampooned as particularly cloying. But learning to make a proper one is a game changer. The key lies in fresh ingredients and a modern mind-set. Jeffrey Morgenthaler, the bar manager at | Read More
These are the books and tools I use every single day to make drinks at home and behind the bar. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance!
