Imbibe! What are your non-budget recommendations on liquor? Though I’m sure he hates the phrase “celebrity… : From Absinthe Cocktail to Whiskey Smash, by David Wondrich. Jeffrey Morgenthaler | Bar Manager at Clyde Common & Pépé le Moko. Meet Jeff After 20 years in business development roles, Jeff understands the challenges that sales teams face and helps them find effective solutions that are tailored to their industry and unique businesses. He has worked behind the bar full-time since 1996 everywhere from neighborhood taverns and college nightclubs, to fine restaurants and upscale cocktail bars. . It will be totally fine. A nominee for American Bartender of the Year at the 2012 Tales of the Cocktail Spirited Awards, Jeffrey Morgenthaler manages the bar at Clyde Common in Portland, Oregon. Small Screen. What would be your tequila of choice in making this? Hanging with Harris. So delicious! Privacy Policy | Let’s face it, most cocktail videos are all the same. As for non-budget recommendations…. Any suggestions on how to make it dairy-free? Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. Well that is downright wonderful of you to say, Erik. PS – If you’d like to watch a video about this egg nog, you can do so here. Movies. 2½ oz/60 ml Amontillado sherry Best Sellers Customer Service New Releases Find a Gift Today's Deals Whole Foods Gift Cards Registry Sell AmazonBasics Coupons #FoundItOnAmazon Free Shipping Shopper Toolkit Disability Customer Support Jeffrey Morgenthaler, the prolific drinks writer who manages two bars at Ace Hotel Portland, tells Richard Frost why bartenders should never quit their day-jobs.. Refrigerate overnight and serve in small chilled cups. 1:05 [Download eBook] The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler. Drinking a Whiskey Sour on one cube is like serving a pot roast rare” Oscars Best Picture Winners Best Picture Winners Golden Globes Emmys STARmeter Awards San Diego Comic-Con New York Comic-Con Sundance Film Festival Toronto Int'l Film Festival Awards Central Festival Central All Events The Old Fashioned is one of my favorite drinks to make and drink, and I think our Old Fashioned at Clyde Common is the best you’re going to find anywhere. In fact, the widespread ridicule of the liqueur and sour mix-based drink quickly became a banner cause for the movement, which was defined by fresh ingredients and a rejection of any cocktail created after 1950. Another Figoli Quinn Website (Digital Ocean) | Jeffrey Morgenthaler, an award-winning bartender who’s worked at all kinds of watering holes, currently manages the bar at Clyde Common in Portland, Oregon. These are the books and tools I use every single day to make drinks at home and behind the bar. For my first-ever appearance on late-night television, I got to show Seth Meyers how to make that classic Portland cocktail, the Spanish Coffee. Hands down. The Bar Book: Elements of Cocktail Technique Jeffrey Morgenthaler Alanna Hale Martha Holmberg PDF. Release Calendar DVD & Blu-ray Releases Top Rated Movies Most Popular Movies Browse Movies by Genre Top Box Office Showtimes & Tickets Showtimes & Tickets In Theaters Coming Soon Coming Soon Movie News India Movie Spotlight. I'm Cocktail Book Author and Bar Manager Jeffrey Morgenthaler, and This Is How I Eat. With strict adherence to quality cocktail creation using fresh and innovative yet accessible ingredients combined with a focus on great service, it is no wonder he and his bar receive great respect from his piers and … I’ve been making this recipe every year for the past however many years ago it was that you posted it. I might try oat milk or whatever your preferred daily-free plant milk is. The final result should look like this: Recipe printed courtesy of jeffreymorgenthaler.com. Añejo tequila and amontillado sherry give it a seriously delicious twist on more the more classically styled egg nog recipe. Probably my favorite tequila to use and very cost effective. And here it is, again. So happy to find this recipe and can’t wait to try it out in the meantime (until I can pop over and pick up a to-go option). I hope they’re not too hard to watch. If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book. And as we transition away from the original Clyde concept of a big, busy restaurant and into the new model of Clyde Tavern and the Common Market, I’ve been feeling all of my emotions about everything we’ve created here, while desperately trying to stay positive about the future. Amontillado sherry is officially sold out in Portland because of YOU, I am sure of it and LOVE it. The añejo tequila has a brandy-like quality with a much less sweet profile than, say, Cognac. Absolutely stellar nog. Was doing some for gifts and curious. This is a shoot I did for Tanqueray in conjunction with The Bar Book. Okay, so as a follow-up to the last video I posted, I wanted to show you how we use the Blichmann BeerGun at my bars to bottle our ginger beer and our two bottled cocktails that are on the menu at all times. I’m leaving this post up as an archive, but I encourage you to read that article first, and if you…, As far as I’m concerned, springtime is Dark and Stormy season. This is one of the videos I did for Stoli in their “Drink What You Want” series, where we explored this notion that bartenders judge you negatively for drinking vodka (spoiler alert: we aren’t). P.S. Jeffrey, thank you for always sharing your knowledge with us. Made this Nog for some holidays boxes my partner and I are selling. With the the whole situation going on I had enough time to work my way back through the blog and it has been a source of inspiration and knowledge. Last year we put it in a frozen drink machine. As Bar Manager of Clyde Common, adjacent the Ace Hotel in Portland, OR, and Pépé le Moko, just around the corner, Jeffrey Morgenthaler caught the cocktail world’s attention with barrel-aged… An ice cream maker would likely produce similar results. Just like there’s no crying in baseball, there’s no smiling in cocktail video making. Look at this crew. But I’m here to tell you that he’s full of shit. This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks. I’m sorry. Jeffrey Morgenthaler, Self: Late Night with Seth Meyers. It was pretty terrifying to be up making cocktails in front of so many people, but I really enjoyed it. Back to Top, In 1991 I spent a summer in Budapest, Hungary on a, I’m going to celebrate by watching The Great Bri. I made a sugar free, dairy free version and tastes just as amazing! In this collaboration between the book and Tanqueray, I show you how to make a mint syrup and then whip up a little Southside Fizz with Tanqueray | Read More. What follows is a litany of things we might, however, be judging you for. Required fields are marked *. : From Absinthe Cocktail to Whiskey Smash, by David Wondrich, Bitters: A Spirited History of a Classic Cure-All, by Brad Thomas Parsons, UPDATE: So much has been discovered since this post originally went up, about the dangers of quinine in people with quinine sensitivity. I was wondering how long a batch would roughly keep? IMDb TV IMDb Originals Latest Trailers. He currently manages the seven-time James Beard Award-nominated bar program at Clyde Common. Slowly add sugar until incorporated and dissolved. Jeffrey Morgenthaler is an award-winning bartender, working since 1996 in everything from neighborhood taverns and college nightclubs to fine restaurants and upscale lounges. Yeah absolutely! About Jeffrey Morgenthaler. Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site! “We played a new game tonight at work and now I want to play it with all of you: What song, if it were playing as you walked into a bar, would cause you to turn around and leave said bar? Stoli Vodka presents the ‘Drink What You Want’ video series with award-winning bartender Jeffrey Morgenthaler. We love the boldness of the nutmeg—use freshly grated if you can—against the creaminess of the milk-egg-cream base. Stoli Vodka presents the ‘Drink What You Want’ video series with award-winning bartender Jeffrey Morgenthaler. Before managing the bar at Portland’s beloved Clyde Common, Jeffrey Morgenthaler tended bar at neighborhood taverns, college nightclubs, fine dining restaurants, and upscale lounges, including Marché and Red Agave in Eugene, Oregon. 4 oz/120 ml coconut cream. It turned out amazing and a fraction of the time. Jeffrey Morgenthaler has made a lot of drinks. Since the early days of the cocktail revival, the Amaretto Sour has been regarded as nothing more than the butt of a joke. The only victor to ask for cold brew—albeit in the form of a concentrate—the drink was otherwise standard, mixing in a three-quarter ounce each of Stoli 100 Proof vodka and Kahlua, while eschewing simple syrup. The host stands behind a counter and drones on about ingredients and quantities. Just used this method with your ratios, but with DeGroff’s version of bourbon and rum (I will do tequila/sherry on the next one, but most of the family really like the bourbon/rum combo). Savio322. Portland Rising Star Mixologist and brave mixology experimentalist Jeffrey Morgenthaler whips up a few of his favorite classic cocktails with the help of his iSi… Thanks for reading! Yeah, yeah, I know: I’ve got a face made for radio.But in all seriousness, since the stuff I do is mainly technique focused, video is a natural medium for sharing what I’ve learned. This year will be the first time I’m making it myself. Hope this helps! La recette de l'Amaretto Sour revisité par Jeffrey Morgenthaler. I love this drink so much, can’t wait to make this year’s batch! Thanks for saying hi, Charlie! Jeffrey Morgenthaler - Clyde Common - Hanging with Harris - Small Screen. Menu. Anyway, as I detailed in this post, it’s so much easier with a vacuum sealer. Cheers. And it would all start with this one: Week One was going to be a tequila-sherry egg nog. When a new cocktail bar first hits upon a winning formula – securing a loyal following, garnering industry acclaim and winning awards – it won’t be long before the offers start flooding in. Videos. Jeffrey Morgenthaler - Clyde Common - Hanging with Harris - Small Screen. Anyway, enough talk. Jeffrey, I’ve been doing your regular eggnog recipe for several years. 3:14. Not sure if this has already been stated, but for anyone with a standard 5 cup home blender cutting the recipe to 1/4th fits perfectly without overflowing. Different ice for different drinks. Stoli Vodka presents the ‘Drink What You Want’ video series with award-winning bartender Jeffrey Morgenthaler. Showtimes & Tickets Showtimes & Tickets Top Rated Movies Most Popular Movies Browse Movies by Genre Top Box Office In Theaters Coming Soon Coming Soon DVD & Blu-Ray Releases Release Calendar Movie News India Movie Spotlight. Now that I”m enjoying making these little instructional videos, here’s the first part of two where I show you how to carbonate cocktails (or anything, really) with a keg. I’m obsessed with this as a traditional nog-hater! They call them daiquiris – though they are they farthest thing from an actual daiquiri. But seriously, glad you liked it. Merry Christmas and happy holidays from us to you. A few questions. And I hope you like the cookies every bit as much. Yes it will last indefinitely in a clean airtight bottle in the fridge. Click here to learn how to make this and other drinks for a slushie machine! Hi Jeffrey – Been a big fan of your blog and book since I found your recipe for ginger beer years ago. Slowly add sherry, tequila, milk and cream. Even as he took his first sip of a David Cordoba crafted Jägerita, Jeffrey knew it would be disgusting. Bartending and Cocktail Advice Since 2004. Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon. There was a Manhattan egg nog with rye whiskey and Spanish vermouth. It’s my pleasure to provide it. Omlettin you know right now this is eggsactly what I want. I spoke about my experience being behind the bar for the past 23 years, and in addition to the usual myth-busting and casual outrage, I decided to get very personal on this one. Excited to try this recipe! Many thanks for the inspiration. This is "Jeffrey Morgenthaler" by P(OUR) on Vimeo, the home for high quality videos and the people who love them. Glad you’re enjoying the egg nog, and looking forward to making you a drink in person one day! I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve…, The Gentleman’s Companion: Complete Edition, by Charles H. Baker, The Waldorf Astoria Bar Book, by Frank Caiafa. unexpected nogs was born in my head. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Thank you for sharing! Menu. It was SO SO GOOD! The idea to spin añejo tequila and Amontillado sherry into a traditional egg nog as the new bar manager of Clyde Common came from a place of insecurity: I’d just moved here from the college town I’d been living in, and I was afraid that Portlanders were too cool for my brandy and spiced rum egg nog that had become so popular. Slowly add sugar until incorporated and dissolved. Thanks, have a great, safe holiday season! Morgenthaler has been featured in Saveur, the Wall Street Journal, Food & Wine, the New York Times, Bon Appetit, Esquire, Imbibe,… The Morgenthaler … U.S. SHOWROOM. I look forward to making this recipe this holiday season! So here’s pretty much every video I’ve ever made. Click here to learn how to make this and other drinks for a slushie machine! He’s such a fixture in bars these days: the Whiskey Alpha. Best egg nog I’ve ever had! Jeffrey— big fan! My friends at Saveur Magazine and I got together at my house way too late one night and shot this fun little video on how to incorporate orange marmalade into a classic Whiskey Sour, which is one of my favorite little tricks of all time. Thanks, Morgenthaler, you are making our holiday a little more ‘normal’ by sharing the cocktails we would drink bellying at your bar. We pulled out a bottle from five years ago last season and it was perfectly fine. Love you Mairz. Thanks for your input! Thanks a lot! You are awesome. For the bourbon, Morgenthaler opts for Booker's, but notes that Old Granddad 114 is also a good standard. Your email address will not be published. I’ve never tried to make it without dairy, so you’ll have to report back here with your findings. 2:36. Looking forward to a full report from the 2020 batch! I decided to give this I’ve a try and I was amazed at how good it was! Or, you can scale the recipe down! He currently manages the James Beard Award-nominated bar program at Clyde Common in Portland, Oregon. Merry Christmas and happy holidays from us to you. I did some half-assed math the other day and realized that this group (counting our dear Amelia, not pictured) has collectively worked this bar for nearly 40 years. Thank you for sharing this and other recipes… truly a gift. Why do you use superfine or baker’s sugar? Thank you for being so creative and being part of our annual holiday! It’s the perfect combination of flavors for egg nog. Jeffrey Morgenthaler, the prolific drinks writer who manages two bars at Ace Hotel Portland, tells Richard Frost why bartenders should never quit their day-jobs.. We love the boldness of the nutmeg—use freshly grated if you can—against the creaminess of the milk-egg-cream base. This egg nog will last indefinitely in the fridge in a clean, sealed, airtight container. I’m assuming the shelf life is quite a while considering the amount of alcohol in there, right? My preparation technique is a little unorthodox, but it does make the creamiest, smoothest Nog you've ever had. Is the scaling a very direct “divide in half” if I want to scale it down? Jeffrey Morgenthaler leans on multiple solutions in his Broken Bike: He dials back the equal-parts base to favor white wine, swaps Campari for less-aggressive Cynar, and carbonates and bottles each in a single-serving format. Any idea if it makes sense to go extra anejo with the Tequlia? La maggior parte dei prodotti viene spedita entro un giorno lavorativo I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. I want to batch and age this. Like, I really love it. At least not according to Jeffrey Morgenthaler of Clyde Common in Portland, Oregon. And even more importantly to me, this egg nog is one of the most delicious drinks I’ve ever created in my (almost) twelve years in this building. Can i cut it in half for a single serve and shake it up in tins? Would an immersion blender in a large mixing bowl be able to sufficiently replace a stand mixer so I could knock this out in one batch or would smaller mason jar batches be the way to go? JEFFREY MORGENTHALER is the award-winning bar director of Clyde Common and Pépé le Moko, the author of The Bar Book, and a cocktail editor and columnist for Food Republic. It it soooo good and so much better than traditional eggnog with brandy or bourbon. Thanks for sharing your recipe and doing great things! I look forward to this egg nog every year at Clyde Common. Given that your recipe is a bit lighter than other Egg Nog recipes I’ve seen, would this age well in the fridge, or better to drink it up within a few days? This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. —Jeffrey Morgenthaler; Clyde Common, Portland, OR "We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. Making Jeffrey Morgenthaler’s egg nog recipe has become a holiday tradition at Imbibe. Didn’t realize it was one if your recipes, but that does make sense. Such a fun series to shoot! Check out the video below and learn | Read More, This year I was honored (and quite shocked, really) to be invited to speak at the P(our) Symposium in London. SAMI GASTON is a bartender-turned-illustrator. I’ve definitely employed that method on many occasions. I mean first off, the Clyde Common egg nog has surpassed the original base recipe in popularity. Siete Leguas añejo tequila and Hidalgo Amontillado are pretty amazing together. Your email address will not be published. It’s a | Read More, This was a super fun project I shot in Chicago with my good friends at Heaven Hill/Elijah Craig. What are your recommendations on the liquors? People were stunned with how delicious and different this nog is. Fingers crossed that it’s soon. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance! Thanks for the amazing recipe. Despite being a cold drink it is somehow warming (temp outside in the 40s in Eugene). At the bar (and at home) I’ve been using Lunazul Añejo for the past several years and it’s really fantastic. The Bar Book: Elements of Cocktail Technique - Ebook written by Jeffrey Morgenthaler. Half Full over at The Daily Beast an Bulleit Bourbon were kind enough to let me do this quick video at home about one of our most popular drinks at the bar, the Bourbon Renewal. This article originally appeared on Food52.com: Jeffrey Morgenthaler's DIY Grenadine Food52 is a community for people who love food and cooking. I think extra añejo tequila would be fantastic in this, if you’ve got some! Thank you for sharing, and thank you for creating what will be a Christmas tradition in our house! And they say the real pro tips are always in the comments. Drinking Distilled: A User's Manual (English Edition) eBook: Morgenthaler, Jeffrey: Amazon.it: Kindle Store Selezione delle preferenze relative ai cookie Utilizziamo cookie e altre tecnologie simili per migliorare la tua esperienza di acquisto, per fornire i nostri servizi, per capire come i nostri clienti li utilizzano in modo da poterli migliorare e per visualizzare annunci pubblicitari. Happy Nogging. I used the tequila & sherry from this as an inspiration for egg nog ice cream and :chefs-kiss: Love this recipe. 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