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

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 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

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

Basically invent barrel-aged cocktails? Been there, done that. Get everyone into bottled, carbonated cocktails? Old news. Now, Jeffrey Morgenthaler is all about reviving questionable ’80s cocktails. His Amaretto Sours are downright desirable, which is a grand feat because those things never are.

And five other ideas from pro bartenders for sweat-free entertaining You won’t find a simpler drink in the world than pouring three bottles into a bowl for a large-batch Negroni Sbagliato—a combination of Campari, sweet vermouth, and prosecco (which takes the place of the traditional gin). Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, is known for | Read More

They simply didn’t know better. In the 1970s and 1980s – the height of careless bars churning out much-maligned cocktails – imbibers absentmindedly sipped the sweet sludge they were served and asked no questions about the unbalances concoctions filling their glasses. In the midst of today’s classic-cocktail renaissance, such a shoddy approach to drink-slinging just | Read More

Clyde CommonDrink: Bourbon RenewalBartender: Jeffrey Morgenthaler “It’s been a staple of mine for nearly fifteen years, and was one of the first drinks I ever created. There isn’t much to say about it, other than the fact that it’s merely a Whiskey Sour with the sweet component split between simple syrup and crème de cassis. I love cassis | Read More

Bartender Jeffrey Morgenthaler’s favorite spot to stand while building cocktails at Clyde Common in Portland’s Ace Hotel is in front of the tavern’s large window. One wonders if—as he looks out onto Stark Street contemplatively stirring a cocktail—he’s dreaming up the next big thing. For those unfamiliar with Morgenthaler, he’s the man responsible for whipping the bar | Read More

There are bars. Then there are Bars. And when yours has been named “The Best Bar in World” for three consecutive years, you know that your watering hole is the latter: more elevated in nature and in a league of its own—and that the pressure is on to create extraordinary cocktails with (mindblowing) twists. But for Alex Kratena—head bartender | Read More

Good cocktails? We’ve had a few. But what really make a standout bar shine? The people doing the shaking, stirring, and entertaining. Jeffrey Morgenthaler, Clyde Common, Portland, OR He was one of the first to start tinkering with homemade syrups, bitters, and other ingredients that now elevate bar programs across the country. That bottled Negroni | Read More