The best aprons recommended by professionals like Samin Nosrat, Jeffrey Morgenthaler, and more. “I always look for washability and a color that won’t fade too quickly. I like my aprons to be utilitarian and not a fashion accessory. So for me, leather aprons and aprons with leather straps are out. My main problem with these | Read More

Since the early days of the cocktail revival, the Amaretto Sour has been regarded as little more than the butt of a joke. In fact, the widespread ridicule of the drink quickly became a banner cause for the movement, which was defined by fresh ingredients and a rejection of any cocktail created after 1950. For Jeffrey | Read More

We asked 10 of America’s best bartenders to submit their finest recipe for the Espresso Martini—and then blind-tasted them all to find the best of the best. Third place in our recent Espresso Martini tasting went to Jeffrey Morgenthaler of Clyde Common in Portland, Oregon. The only victor to ask for cold brew—albeit in the form of | Read More

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

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

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

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

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

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

It became official this summer, but anyone who has tasted Jeffrey Morgenthaler’s handiwork over the years at Clyde Common or Pepe Le Moko already knew it: They were sipping drinks from America’s best bartender. Morgenthaler and his bars at the Ace Hotel have been nominated for these big national awards before and not won. So | Read More

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

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