Press Page 7

Boundless Blogs

by Lewis Taylor in The Register Guard

“The great thing about blogs is they’re so specialized,” says Jeffrey Morgenthaler, head bartender at El Vaquero restaurant in Eugene and author of a mixology blog. … “(The best part) is being able to connect with like-minded people. My area is so specific. There aren’t a lot of people in town that I can talk | Read More

Bar Talk

by Mike Hale in Monterey Herald

A bartender (or barman, barmaid, barkeep, mixologist) is a listener, a counselor, a joke-teller, a gossip, a pal, a mediator, a matchmaker, a diplomat and a sage. A great bartender recognizes customers and puts to memory our names, our drinks, our quirks and our foibles. He or she can lend insight into entertainment options beyond | Read More

Everybody’s Talking About…

by n/a in Spin Magazine

Feel like a nice tall glass of history? Seventy-three years ago today, the 21st Amendment to the U.S. Constitution was ratified, striking down the 18th (which took booze out of the hands of Joe Bartender and put it into the hands of Joe Bootlegger). To honor the repeal of the 13-year-long national nightmare known as | Read More

I’ll Have What He’s Having

by Tea Austen Weaver in Chow Magazine

Blogger and mixologist Jeffrey Morgenthaler is a man on a mission. His goal: to help spread the news of Repeal Day, the only holiday devoted solely and entirely to drinking. Celebrated on December 5, Repeal Day marks the anniversary of the day the 18th Amendment (that would be Prohibition to you and me) was repealed, thereby allowing all God-fearing Americans | Read More

Scintillating Citrus

by Gary Regan in Wine Enthusiast

Everyone knows you use triple sec in a Margarita. What kind of lunatic uses Cointreau? Someone said that to me recently and I had to explain to the poor unenlightened one that Cointreau, no matter what the label says, is triple sec, and it’s my triple sec of choice whether I’m mixing up a batch | Read More

Minty Fresh: The Eugene Origins of a Trendy Cocktail

by Molly Templeton in Eugene Weekly

On an unremarkable night last year, I was at Luckey’s, and I was bored with my drink. “I don’t know what I want,” I said to the bartender. “Have you ahd a Richmond Gimlet?” he asked. “No,” I said. “What’s that?” Simply delicious was the answer: a gimlet made with Tanqueray No. 10, fresh lime, | Read More