Press Page 5

Bar Star

by Rachel Ritchie in Portland Monthly

The results are in! You, our fair readers, have voted Clyde Common’s Jeffrey Morgenthaler your Bartender of the Year. Here, he riffs on Portland’s drinking scene and shakes up the perfect Valentine’s Day cocktail. What distinguishes the rose city’s drinking crowd? The fact that we have a really sophisticated and educated clientele. People take drinking seriously | Read More

Six-Week-Old Martinis, Anyone?

by Robert Simonson in The New York Times

With the precision mixologists take these days in building their more ornate creations, customers have grown used to waiting a few minutes for a drink. For the latest innovation in elite libations, however, they’ll have to wait six weeks or so. Barrel-aged cocktails are being poured at bars from San Francisco to Boston. They are | Read More

The America Issue: Portland

by Nylon Staff in Nylon Magazine

We’re not quite sure what happens at a vegan strip club, but there’s one in Portland, Oregon. You can also get married in a donut shop – the world-famous Voodoo Donuts – for $175 (it includes coffee and donuts for 10), and cycle naked during Pedalpalooza, the annual celebration of the city’s bike culture. … | Read More

The Boardroom Boozehound

by Spencer Bailey in Bloomberg Businessweek

Lunch can still be splashy. Jordan Kaye, co-author of How to Booze, and Jeffrey Morgenthaler, noted spirits blogger and mixologist at Clyde Common in Portland, Ore., advise on how to get tanked without tipping off your co-workers.

Shelf Life – Barrel-aged cocktails are the latest bartending craze

by n/a in Tasting Table

In today’s hyperactive cocktail climate, new ideas travel faster than a bottle of Fernet Branca in a room full of mixologists. Case in point: barrel-aged cocktails. The seed was planted when Portland, Oregon-based bartender Jeffrey Morgenthaler tasted a Manhattan that had been aged five years in a glass vessel by noted London bartender Tony Conigliaro. | Read More

Case Study | Vintage Cocktails

by Toby Cecchini in The New York Times Style Magazine

Jeffrey Morgenthaler, who runs the bar at Clyde Common in the Ace Hotel in Portland, Ore., and also writes an engaging cocktail blog, was in London for Rumfest last October and found himself sitting at 69 Colebrook Row, appreciatively sipping one of Conigliaro’s vintage manhattans. “Being American, I thought to myself, ‘How can we age this more, and faster, make | Read More

Summer Classics with a Twist

by Wayne Curtis in Men's Journal

One theory about the origin of the word “cocktail” says it was swiped from 18th-century slang for a non-thoroughbred horse, whose docked tail signified mixed heritage. A drink so adulterated with something other than pure spirits – like bitters or sugar – adopted the nickname by analogy. In the two centuries since Americans discovered a | Read More

The Mixologist’s Guide to Furnishing Your At-Home Bar

by Josh Condon in Esquire Magazine

Jeffrey Morgenthaler of Clyde Common in Portland, Ore., says: “There are two basic principles to muddling. The most common technique is to get in there and really bash things apart — using a little force breaks up the fruit entirely and gets the most flavor. The other technique is reserved for citrus segments and peels, | Read More

The A-List: Top Ten Mixologists

by Liz Grossman in Playboy

When Jeffrey Morgenthaler of Clyde Common got fed up with commercial tonic water, he made his own. “I don’t like the sweetness,” he says. “There’s a lack of depth in the flavor profile.” For his housemade version, he boiled cinchona bark with citrus peel, citric acid and lemongrass to extract the quinine, then filtered it | Read More

Don’t Put Away That Punch Bowl Just Yet, Cratchit

by Steven Stern in The New York Times

Innumerable Christmas stories, from Charles Dickens to Charlie Brown, conclude with the same message: how great it wold be if only we could keep the holiday spirit all year round. That, more or less, has become the credo for a circle of cocktail enthusiasts – though for “spirit” substitute “punch”. Most of us these days | Read More

Cheers To 75 Years Of Drinking Legally

by Robert Smith in National Public Radio

Unemployment is rising and banks are disappearing. It may feel like 1929 all over again, but there’s a crucial difference between the Great Depression and our fiscal crisis: We modern folk can legally drown our sorrows in alcohol. It may not be much solace, but on Friday, Dec. 5, you can spend your few remaining | Read More

Your Favorite Bartender is EVERYWHERE

by Molly Templeton in Eugene Weekly

How does the national media love the man Eugeneans voted Best Bartender? I’ll spare you from counting the ways; you can check the press page of his website for that. I just want to mention the two latest, er, mentions: Last week, The Wall Street Journal did a story on Repeal Day, the growing-in-popularity sorta-holiday that celebrates the end | Read More

Let 100 (O.K., 8) Bartending Philosophies Bloom

by Oliver Schwaner-Albright in The New York Times

TEN years ago, cocktail seekers would have been hard-pressed to find a bar that used fresh juice in sour mix (never mind adding microplaned zest), and ordering an Aviation would have earned a cold look instead of a refreshing but potentially lethal mixture of gin, lemon juice and maraschino liqueur. Today drinkers don’t need to | Read More