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How Jeffrey Morgenthaler Eats

by Claire Lower in Lifehacker

Jeffrey Morgenthaler has made a lot of drinks. Though I’m sure he hates the phrase “celebrity bartender,” there’s no denying that his methods and cocktails are famous, nor can you deny that they’re really, really good. In addition to being very good at alcohol, Jeff is also very good at food, and was nice enough | Read More

The Best Way to Keep Your Punch Cold

by Claire Lower in Lifehacker

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

Watch Portland Barman Jeffrey Morgenthaler Almost Set Seth Meyers on Fire

by Marty Patail and Kelly Clarke in Portland Monthly

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

In Search of the Ultimate Mint Julep

by Robert Simonson in Punch Magazine

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

The Best Drink Books of Spring and Summer 2018

by Punch Staff in Punch Magazine

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

The Cocktail World According to Jeffrey Morgenthaler

by Wayne Curtis in The Daily Beast

Longtime and famed bartender Jeffrey Morgenthaler has some advice for you about drinking. Also, Morgenthaler has absolutely no advice for you. Welcome to the Morgenthaler Paradox. I’ll get to that in a moment. In the meantime, this month marks twenty-two years since Morgenthaler has been tending bar—since 2009 as head barman at the award-winning Clyde Common in | Read More

Clyde Common’s Jeffrey Morgenthaler Doesn’t Have Room for Garbage Bottles

by Jordan Hughes in VinePair

There are some bartenders who keep their secrets close to the vest, revealing very little about their recipes or techniques. Jeffrey Morgenthaler is not one of those bartenders. Named American Bartender of the Year, and Best Cocktail and Spirits Writer at the 2016 Spirited Awards, Morgenthaler demystifies craft cocktail techniques and ingredients on his eponymous blog. He has been credited with launching | Read More

When Bad Drinks Go Good

by Robert Simonson in The New York Times

Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common (also in Portland), is arguably the high priest of this populist trend. His new-and-improved rendition of the lowly Amaretto Sour, now served at bars around the world, began as a secret, under-the-bar special he would serve only to friends. “It wasn’t cool to | Read More

11 Bars Where a Cocktail Was Born (or Raised)

by Robert Simonson in The New York Times

From New York to Melbourne, going to the source enhances the enjoyment of a fine drink. If you’ve ever wondered who’s responsible for the barrel-aged cocktail trend, step inside Clyde Common. There you’ll likely spot the bartender Jeffrey Morgenthaler, who served up his first barrel-aged Negroni back in 2009. It’s still on the menu. If | Read More

The New Brunch Cocktails

by Punch Staff in Punch Magazine

While the “brunch cocktail” has become as broad a notion as “brunch food,” some specific drinks do come to mind. “There are several families when you start thinking of brunch drinking,” says Jeffrey Morgenthaler, head bartender at Clyde Common in Portland, Oregon. He designs brunch beverages in five distinct groupings: Bloodys, covering riffs like Caesars, Marias and Red | Read More

Portland’s Jeffrey Morgenthaler named American Bartender of the Year

by Michael Russell in The Oregonian

Jeffrey Morgenthaler is a gentleman and a scholar. At least that’s the opinion of his drinks-industry peers, who named the Clyde Common bar manager both America’s Bartender of the Year and the country’s Best Cocktail & Spirits Writer at the 2016 Spirited Awards. Morgenthaler, a household name among Portland’s cocktail set, can claim some responsibility | Read More

Portland’s Cocktail Bucket List: The 50 Drinks to Try Before You Die

by Alex Frane in Thrillist

Whether it’s at a dive bar or cocktail bar, brew pub, or strip club, or a fine dining restaurant with a full bar and artisan cocktail program, going out and getting drinks is an integral element in the fabric of Portland. There’s always something new and exciting to try, so we’ve rounded up 50 standouts from the horde of boozy beverages you | Read More

The Anti-Snob Cocktail Revival

by Rosie Schaap in Food and Wine Mazagine

The only thing I liked about growing up in the 1980s was the abundance of opportunity for rebellion. I hated the politics. I hated the clothes. When my classmates were clamoring to get the latest pair of acid-washed jeans or tickets for a Bon Jovi show, I was skipping school to protest apartheid and trading | Read More

How to Use Science to Make Safe Eggnog With Raw Eggs

by Adam Rogers in Wired Magazine

Every year, you wish you liked eggnog more than you do. The branding powers of the Season that ‘Tis act like it’s as vital and inimical as spruce trees and gift wrap. They flavor lattes with it! But more likely than not, you take no more than a delicate, polite sip of store-bought stuff poured from | Read More