I’ve been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don’t feel the need to tread lightly here.
If you’d like to read my official bio, here it is:
Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. He currently manages the seven-time James Beard Award-nominated bar program at Clyde Common.
Jeffrey has been writing about his experience with bartending and cocktails for several years at his website, jeffreymorgenthaler.com. He was a regular columnist for Playboy Magazine, and contributes to a myriad of other publications, including Imbibe, Fine Cooking, and Punch. He is the best-selling author of the world’s first book devoted entirely to cocktail technique, “The Bar Book: Elements of Cocktail Technique”
He is an educator and speaker, sharing his work at Bar Convent Berlin, the P(our) Symposium, Tales of the Cocktail, and Portland Cocktail Week. He is a judge at the San Francisco World Spirits Competition, the Heaven Hill Bartender of the Year competition, and Diageo World Class.His recipes and wisdom have appeared in The New York Times, The Wall Street Journal, and Wine Enthusiast and Wired magazines, as well as the New York Times Cookbook and The Joy of Cooking.
Playboy magazine named him one of the top 10 mixologists in the United States, Food and Wine Magazine named him one of the 10 most influential bartenders of the past decade, Drinks International voted him the 9th most influential bartender in the world, and Thrillist named him one of the 15 most influential bartenders of the past hundred years.
He is a regular contributor to The Daily Beast, and the author of Drinking Distilled.