Press Page 5

The Manhattan Project

by Kevin Sintumuang in The Wall Street Journal

A guide to stirring, experimenting with and drinking up the leanest, meanest and jazziest of classic cocktails. Scottish Breakfast: The saltiness of the Scotch cuts perfectly through the perfume-y, dessert-sweet Sherry. A cask-strength Speyside Scotch like Glenfarclas 105 works best… From Jeffrey Morgenthaler of Clyde Common, Portland, Ore.

The Saveur 100

by Saveur Staff in Saveur

Fruit preserves have always been a reminder during colder months of the previous summer’s bounty, and there’s no quicker or lovelier path to those memories than with a cocktail. [Morgenthaler] combines tequila and black currant jam, mix rum and fig jelly, and, best of all, shake orange marmalade into a whiskey sour where it adds | Read More


by Joanna Prisco in Flaunt Magazine

Award-winning mixologist and bar manager at Portland, Oregon’s Clyde Common, Jeffrey Morgenthaler likes to get more conceptual with his sherry cocktails. For the Andalusian Buck, he was “riffing on what I thought would be a very popular drink in Spain,” says Morgenthaler. “Most people don’t know this but Spain is one of the biggest gin-drinking | Read More

What’s the Best Drink to Lift My Spirits?

by Spirit Staff in Southwest Airlines Spirit Magazine

Try this! 2012 is the year of Italian aperitifs, according to Jeffrey Morgenthaler, bar manager of Clyde Common in Portland, Oregon. “I like to call them European café cocktails,” he says. “They’re light-bodied and low in alcohol. It’s a drink you can have at 3 or 4 in the afternoon and not be stumbling out | Read More

How to Do Anything Better Guide

by Glamour Staff in Glamour Magazine

#2: Black Pepper and Grapefruit Soda For a cool crowd, Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Oregon, created this mocktail with black pepper syrup. (Boil 1tbsp black peppercorns with 1 cup water for 5 minutes, remove from heat and stir in 1 cup sugar. Chill and strain before using.) Mix 1 oz | Read More

Tech Bubble: Exploring the Carbonated Cocktail

by Joe Ray in Wired Magazine

The steel briefcase arrived inside two other boxes, Russian doll-style. Its combination-lock latches flipped skyward with a gratifying snap. In the briefcase, snug inside custom-shaped foam, lay a device that looked like it was designed by a committee made of Steve Jobs, Q from James Bond lore and a sex therapist. My therapy, however, would be | Read More

Chilled Out & Cheery – Agog Over Eggnog

by Sam Meyer in CNN Eatocracy

We’ve heard about the history of eggnog, but what’s the best recipe for making your own as well as all the equally tasty variations? In one corner: my favorite recipe for eggnog. Cocktail blogger and ace bartender Jeffrey Morgenthaler’s recipe is simple, fairly light in texture and has an intense, eggy flavor tempered with brandy | Read More

One for the Road: Portland, Oregon

by Simon Ford in

For a relatively small city, Portland, Ore., is a big cocktail town. It boasts almost a dozen artisanal distilleries, several famous bartenders and, of course, many fine watering holes. And that’s not to mention the annual Great American Distillers Festival it hosts, or the recently established Portland Cocktail Week. And if you should want something | Read More

50 Best Bars in America

by Food and Wine Staff in Food and Wine

Clyde Common, Portland, Oregon Jeffrey Morgenthaler oversees the rotating cocktail list at this airy “tavern” adjacent to the Ace Hotel. One to try: the Cranky Lass with Scotch, amaro, apple cider, lemon, allspice liqueur.

The Chef is Pouring

by GQ Staff in GQ

A GQ guide to the next ingredient-obsessed, insanely inventive, and downright culinary wave of cocktails. When classic cocktails came roaring back, we were psyched, not to mention buzzed on flips and fizzes and old-fashioneds. These days, top chefs are taking cocktails to new heights, putting serious talent behind the bar and raiding the kitchen for | Read More

Case Study | Quinine Syrup

by Toby Cecchini in NY Times Style Magazine

As befits the pointy-headed elevation of all simple things, gourmet attention is now being paid to the humble gin and tonic. Specifically, to the tonic. Why would one bother? What’s broke? Well, since the 1970s, the default Schweppes and Canada Dry tonics in the United States have been made with high-fructose corn syrup, which renders | Read More

Happy Hour: The Apple of Your Highball

by Adam McDowell in The National Post

Norwegian Wood: This cocktail comes courtesy of Jeffrey Morgenthaler, acclaimed bartender at Clyde Common of Portland, Ore. It makes use of aquavit, a Scandinavian cousin to vodka infused with herbs and spices.

Roll Out the Barrel! These Old Cocktails Pack a Mean Punch

by Joe Ray in The Independent

Barrel-ageing cocktails took off in the US after a well-known cocktail maker, Jeffrey Morgenthaler, experimented with the practice in Portland, Oregon. But the concept of cocktail ageing was in fact born in the UK. Mr Morgenthaler had himself been inspired by a visit two years ago to 69 Colebrooke Row, Islington, a London bar run | Read More

The Hot List: Pomegranate Concoctions

by Staff in

There are few fruits with such storied histories as the pomegranate. We’re talking about central roles in famous Greek myths and several Bible mentions. But sadly today, it’s often treated as merely an exotic delicacy. In fact, the pomegranate’s deliciously tart flavor is perfect for cocktails in the fall, which is coincidentally its peak season. | Read More

Aged, Not Shaken

by Kevin Sintumuang in The Wall Street Journal

The barrel is a beautiful thing. It’s an object that’s etched into our boozy subconscious—an old-timey icon for fine drink that’s almost primal. It’s pre–frothy beer mug, pre–martini glass, pre–mustachioed bartender. Yet you rarely encounter one outside of a distillery tour. That is, until the craft-cocktail set started to re-purpose the barrels for aging their | Read More