Podcast appearances and mentions of jeffrey morgenthaler

What's an ideal Thanksgiving cocktail? And how do you make the perfect eggnog? In our November/December 2024 issue, Imbibe contributing editor Wayne Curtis explores the former topic, and Portland bartender Jeffrey Morgenthaler contemplates the latter. For this episode, we talk with Wayne and Jeff about Thanksgiving cocktails, other holiday drinks (good and bad), and how to prepare for the festive season.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Damian Cole chats with Camper English, the cocktail world's renowned ice expert and author of Doctors and Distillers and The Ice Book. Tune in for a deep dive into the science behind clear ice, its role in elevating cocktails, and how you can make it at home using the game-changing method of directional freezing. Camper and Damian explore the myths and tips surrounding ice, like why boiling water doesn't help with clarity and why you should be storing your ice separately to avoid freezer odors. They also share insights into how ice impacts dilution and cooling, bust common misconceptions about bartending, and geek out over the best ways to make the perfect gin and tonic.Finally, Camper answers quick-fire questions, shares his biggest cocktail disasters (like muddling a houseplant), and controversially nominates the hanky panky cocktail as one he'd erase from history!What You'll Learn:The importance of ice in cocktails and how directional freezing can help you make crystal-clear ice at home.How ice affects cocktail dilution and temperature, and why clear ice is aesthetically and functionally superior.Secrets to creating the perfect gin and tonic, including why you should keep your gin in the fridge, not the freezer.Camper's top cocktail book recommendations, including The Bar Book by Jeffrey Morgenthaler and Liquid Intelligence by Dave Arnold.Fun and geeky ice tips, like how to incorporate toys into ice blocks and make garnished ice for party punches.Loved this episode? Make sure to follow the Cocktail Academy podcast for more fascinating discussions with the experts who are shaking up the cocktail world! Hosted on Acast. See acast.com/privacy for more information.

On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.'s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don't forget to leave a rating, review, and subscribe! Jeffrey Morgenthalers' Negroni Recipe Ingredients - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso vermouth - 1 ounce Campari - Garnish: orange twist or wedge Directions 1. Add all ingredients to a chilled rocks glass with ice. 2. Stir until chilled. 3. Garnish with an orange twist or wedge.

The guys make a summery sparkling wine cocktail from famed bartender Jeffrey Morgenthaler.LONE RANGER RECIPE1.5oz/45ml TEQUILA 1oz/30ml LEMON JUICE .5oz/15ml RICH SIMPLE SYRUP 2oz/60ml BRUT ROSÉ SPARKLING WINEAdd ingredients (except Rosé) to a shaker with ice and shake until well-chilled. Add the Rosé and strain into a Collins glass filled with ice. Garnish with a lemon twist.Recipe via Liquor.com Hosted on Acast. See acast.com/privacy for more information.

SummaryIn this episode, Chris LeBeau, the founder of Decoding Cocktails, shares his journey from working in strategic planning to becoming a full-time mixologist. He discusses how he simplifies cocktail-making and teaches others how to make delicious drinks at home. Chris also recommends books for beginners and shares his favorite tips and techniques.Guest• Chris LeBeau: Founder of Decoding CocktailsLinks• Chris LeBeau on the blog• Yummy chocolate cocktail recipes for Chocolate Happy HourTopics discussed• Chris's journey from strategic planning to mixologist• The inspiration behind Decoding Cocktails• The importance of understanding ratios and basic techniques in cocktail-making• Recommended books for beginners in cocktail-making• Tips for simplifying complex cocktail recipes• The art of making cocktails for othersKey takeaways• Cocktails can be simplified by understanding ratios and basic techniques.• The Book of Cocktail Ratios by Michael Ruhlman is a great resource for beginners.• The Bar Book by Jeffrey Morgenthaler is recommended for those who want to improve their bartending skills.• Start with simple cocktail recipes and focus on the mood and occasion when choosing drinks.• The process of milk clarification can be used to create unique and flavorful cocktails.Notable quotes• “If suddenly you didn't look at every cocktail as an iterative one-off, but as belonging to a family, now suddenly the universe of creating this becomes a lot more like cooking.” - Chris LeBeau• “Making a cocktail and it feeling hard or expensive or then it not even going right, that is an absolute perfect recipe to make sure you make fewer cocktails.” - Chris LeBeau• “The advantage that a cocktail has over wine and beer is that you get to say to someone, ‘Come over, let me make something for you.'” - Chris LeBeauEntities mentioned• Decoding Cocktails• The Cocktail Codex• The Four Hour Chef• In Toxicology• Michael Ruhlman• The Book of Cocktail Ratios• Jeffrey Morgenthaler• The Bar BookKeywordscocktails, bartending, mixology, ratios, techniques, beginner's guide to bartending, cocktail recipes, virtual classes, milk clarification, bartending booksDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

No holiday season is complete without festive drinks, and among the seasonal standards is eggnog. Jeffrey Morgenthaler is an eggnog evangelist, serving his signature Tequila and Sherry Eggnog to guests at his bar, Pacific Standard, in Portland, Oregon. For this episode, Morgenthaler reflects on how he arrived at his recipe, and he shares some tips for making excellent eggnog at home.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Join us as we stir into the captivating world of mixology with Jeffrey Morgenthaler, an acclaimed American bartender, author, and thought leader in the cocktail industry. Starting his bartending career in the late 1990s, Jeffrey has evolved from a passionate beginner to a revered icon in the world of mixology. His approach to cocktails blends creativity with meticulous attention to technique, elevating the drinking experience to an art form.As an author, Jeffrey Morgenthaler is celebrated for his insightful and influential books, especially "The Bar Book: Elements of Cocktail Technique," a staple for both professional bartenders and cocktail enthusiasts. His writings offer a comprehensive look into the intricacies of cocktail making, from fundamental principles to advanced techniques.Jeffrey is also recognized for his pioneering contributions to cocktail culture. He is credited with popularizing barrel-aged cocktails and the revival of classic recipes, infusing them with contemporary twists. His expertise extends to managing bar programs, where he has implemented his innovative ideas and high standards, significantly impacting the industry.Beyond his technical skills, Jeffrey's philosophy on hospitality and customer engagement has shaped his approach to bartending. He advocates for a balance between creativity, efficiency, and the art of storytelling, making each cocktail a unique experience for the patron.In our dialogue with Jeffrey Morgenthaler, we'll dive into his journey, his inspirations, the evolution of mixology, and the behind-the-scenes stories of his famed creations. This episode is not just for those who admire a well-crafted drink but also for anyone interested in the fusion of creativity, tradition, and innovation in the culinary arts.

Dan chats up Cody Cannon, vocalist/guitarist.songwriter for a fantastic band called Whiskey Myers, who in addition to making great music have partnered with the award-winning distillers at Bespoken to make their own straight bourbon, Uncle Chicken's Sippin' Whiskey. And with America's biggest drinks festival, Tales of the Cocktail, taking place this week in New Orleans, Dan waxes nostalgic about his many misadventures at TOTC over the years, and offers up a NOLA-inspired original cocktail recipe from his good pal, master drinks-maker Jeffrey Morgenthaler. Also, in honor of National Tequila Day, Dan weighs in on a video put out recently by the world's preeminent experts on agave spirits, Kris and Kendall Jenner. And finally, in "Drinks of the Week," Dan reviews Nosotros Tequila and Mezcal, as well as a new bourbon from the fine folks at Frey Ranch. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of THE COCKTAIL GURU PODCAST, we go west—Pacific Northwest, that is—with Jeffrey Morgenthaler, owner of Portland, Oregon's Pacific Standard and The Sunset Room and creator of Ninkasi Canned Cocktails. Watch and listen as the author of The Bar Book and Drinking Distilled shares tales of a singularly focused journey from bartender to bar owner and more, including serving as head judge at the gold-standard San Francisco World Spirits Competition, with hosts Jonathan & Jeffrey Pogash. All brought to you by Glenmorangie X Single Malt Scotch Whisky, Marie Brizard Peach Liqueur, Monin Premium Gourmet Hot Honey Syrup, and Sobieski Vodka. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. To see the full show notes for this episode visit TheCocktailGuruPodcast.com --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

Examining another branch of the sour cocktail family, we're joined today by friend of the show Jeffrey Morgenthaler of Portland's Pacific Standard to talk about his self-proclaimed “Best Amaretto Sour In the World.” We will also look at the evolution of sour mix, the subtle art of beating egg whites, and the exciting resurgence of liqueurs in the cocktail space. Listen on to discover Morgenthaler's Amaretto Sour recipe — and don't forget to like, review, and subscribe! Jeffrey Morgenthaler's Amaretto Sour Recipe Ingredients 1 teaspoon of rich simple syrup (2:1) ½ ounce lightly beaten egg white 1 ounce of lemon juice ¾ ounce of cask-strength bourbon 1 ½ ounces of Amaretto Garnish: Lemon peel, brandied cherry DirectionsAdd all ingredients to a shaker with several large ice cubes. Shake until chilled. Strain into a 10-ounce Old Fashioned glass. Top with ice and garnish with a lemon twist and a brandied cherry on a toothpick, tucked into the lemon peel. Hosted on Acast. See acast.com/privacy for more information.

There is seemingly no detail too small for big-budget movies to get right–except bartending, that is. While lots of films depict bartenders at work, few of them get the details correct. On this episode of Fix Me a Drink, award-winning hosts David Wondrich and Noah Rothbaum discuss the history of bartending on film while enjoying classic Moscow Mules–a drink that was actually created in Los Angeles. They are joined by expert bartenders and raconteurs Jeffrey Morgenthaler, who runs the bar Pacific Standard in Portland, Oregon, and Eric Alperin from the famed L.A. bar the Varnish. Cheers! The Moscow Mule Contributed by David Wondrich INGREDIENTS 2 oz Vodka Juice of half a lime Ginger beer Glass: Tall glass or copper mug Garnish: Lime half DIRECTIONS Squeeze the lime half into a tall glass or copper mug. Add the vodka, fill with ice and top with ginger beer. Garnish the drink with the spent lime half. Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong

It's a big week for Cocktail College as we close in on the 50th episode milestone. Not only are we finally getting down to covering the Negroni, today we are joined by Portland, Oregon based Jeffrey Morgenthaler, formerly of Clyde Common and now of Pacific Standard. Listen on (or read below) to learn Morgenthaler's Negroni recipe — and don't forget to like, review, and subscribe!Jeffrey Morgenthaler's Negroni Recipe - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso - 1 ounce Campari Garnish: Orange twist or wedge Directions 1. Add all ingredients to a chilled rocks glass with ice. 2. Stir until chilled. 3. Garnish with an orange twist or wedge. See acast.com/privacy for privacy and opt-out information.

Great things come in unexpected places. For Tracy Lee, an ex-boyfriend's T-shirt sporting the Ember Tomster is what tipped her off to software development. Following curiosity and a three-week bootcamp, Tracy was hooked and ready to take on a career in coding. Today, Tracy is the CEO of This Dot Labs. She leads a team of 50 developers with a focus on reactive programming, web performance, and developer experience. Her clients and colleagues have become her closest friends and she's always looking to help fellow developers expand their careers. When she's not running an agency, Tracy is part of the RX Core Team (one of her many professional memberships), posting tech content to social media, and raising a new baby boy. So how does she manage it all?  In this episode, Tracy talks with Chuck and Robbie about wearing every hat under the sun and wearing them well, why she loves RxJS, having hard conversations with over-eager developers, what's so often ignored by non-technical CEOs, and what keeps Tracy motivated above all else.  Key Takeaways [00:09] - A Cinco De Mayo-themed beverage review.  [02:47] - An intro to Tracy. [06:17] - What RxJS is used for.  [09:28] - How Tracy balances everything. [18:55] - Tracy's life outside of coding, parenting, and business ownership.  [27:17] - How Tracy first got into web development.  [38:23] - Tracy's advice for developers and the hardest pill to swallow when you're over-eager.  [45:05] - An important conversation about whiskey and Tracy's liquor cabinet.  Quotes [08:24] - “Check out RxJS if you have not checked out RxJS. And then if you like it, I think it takes people a little bit to wrap their heads around it because it's a new way of thinking, but once people do I feel like people just want to RxJS all the things.” ~ @ladyleet  [15:19] - “I hope I can turn my life into only doing my hobby again. So that's my goal. Hire enough people to where I can actually not have to do all the things I don't love.” ~ @ladyleet  [29:36] - “I love development because it was so challenging to me, instead of business. I think developers go the other way, they're like, ‘oh development's easy, let me do business stuff because that's challenging.' For me it was different, I was like, ‘man this is so invigorating, this is hard and it's awesome and I can build things and create things.'” ~ @ladyleet  [35:19] - “I always talk about web performance and generally no one really wants to invest in it but performance is such a huge deal.” ~ @ladyleet  Links Tracy on Twitter This Dot Labs Cutwater Spirits  Bartesian Keurig RxJS Core Team Google Developer Expert GitHub Stars Microsoft MVP RxJS Angular Ember.js  ember-concurrency  tc39 Proposal for Observable  Introduction to RxJS Patterns in React This Dot Media on YouTube React Ken Wheeler Cricut  JavaScript Meetup ES2015 The Ember CLI GraphQL Apollo Federation Vanilla JS Sagamore Spirit Four Roses Single Barrel Blanton's Bourbon E.H. Taylor, Jr. Collection W.L. Weller Rickhouse Buffalo Trace Distillery Pappy Van Winkle's Whiskey Willett Distillery Stagg Jr.  Jeffrey Morgenthaler's Amaretto Sour Laphroaig Porsche Experience Center This Dot Media Angular Meetup This Dot Media React Meetup This Dot Media Women In Tech Monthly Mentoring Connect with our hosts Robbie Wagner Chuck Carpenter Ship Shape Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts Whiskey Web and Whatnot Top-Tier, Full-Stack Software Consultants This show is brought to you by Ship Shape. Ship Shape's software consultants solve complex software and app development problems with top-tier coding expertise, superior service, and speed. In a sea of choices, our senior-level development crew rises above the rest by delivering the best solutions for fintech, cybersecurity, and other fast-growing industries. Check us out at shipshape.io.

The only real note you need to know is that Jeffrey said, after we finished recording, that The Good Bottle Podcast was his favorite podcast he has been on. But other than that, the guys dive deep into the past, 2006 to be precise and hit Jeff with a few "Gotcha Questions" about what should and should not be lit on fire. Spoiler: it's Chris. Stories: https://www.foodandwine.com/news/clean-wine-beverages-label-warning-ttb https://www.courier-journal.com/story/life/food/spirits/bourbon/2022/04/27/heaven-hill-distillery-plans-new-135-m-distillery-bardstown/9552403002/ Dope Follows: @schmuckordie, @cadet_wineandbeer, @doc_parks, @fluentinbubbly, @jeffmorgen Also check out Wordle.com Worldle.teuteuf.fr & Quordle.com for extra intense and nerdy games --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/goodbottlepodcast/message Support this podcast: https://anchor.fm/goodbottlepodcast/support

I had the opportunity to speak with one of the most influential mixologists in the world, Jeffrey Morgenthaler. We hear about how he got started with bartending, discuss his best selling books, as well as talk about how to make a great cocktail. Be sure to check out https://jeffreymorgenthaler.com/ to read his blog, learn great cocktail recipes, and purchase one of his books. You can follow him on Instagram @Jeffmorgen. A big thanks to our sponsor https://siptequila.com/. Be sure to follow me on Instagram @agavesocialclub

PlacesListen Bar. At first I thought she was talking about Japanese listening bars.Annie's popup: Sans Bar STLAnnie was enthusiastic about the #zeroproof #Negroni she had at Planter's HouseDrinks and ingredientsShirley TempleAnnie is a fan of Seedlip and Lyre's For Annie, brands like Ritual, which try to imitate the actual spirit, hit too close to homeBusch NA is a favorite of Annie's. I've also heard Portland bartender Jeffrey Morgenthaler praise it too. Important: Busch NA falls under the certified non-alcoholic guidelines but like O'Douls is ~0.5% ABV. Another NA beer along these lines she likes is Victory Citrus Wheat by WellBeing.Annie is also a fan of Grüvi's "Dry Secco" and "Bubbly Rosé"Better Rhodes: a zero-proof emporiumResourcesMindful drinkingDisordered eating vs. an eating disorderAnnie's full-time work is with PreventEd.orgI mentioned consulting my employer's Employee Assistance Program (EAP)Coping tactics: Have an excuse to leave, bring an accountability partner, have someone available to call you, take a time out from certain events, bring your own drinks, and most important have a planSubstance Abuse Disorder tells you that you are alone. It's a disease. Do not feel alone or shameful. Almost 20 million Americans (12 and older) suffered from a substance abuse disorder in 2017. Annie suggests moving away from terms like mocktail, spirit-free, non-alcoholic, and soft drinks. I've heard many people they most prefer zero proofBooksGood Drinks by Julia Bainbridge Zero: A New Approach To Non-Alcoholic Drinks by The Aviary  This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

I thought going into Christmas and the holidays that I would post some of my favorite episodes and why not start with my 100th episode with Jeffrey Morgenthaler all the way back in January, 2020! A lot has happened over the last 2 years and I think a revisit and catch up on the show is very necessary. Hope you enjoy the next round of episodes. TEXT ME on COMMUNITY - +1 250 999-4182 Share a dram with the hospitality industry's top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality'—covering topics from front-of-house service, to back-end business operations, and every inch between. “Tales of the Cocktail” - Top 10 Best Broadcast or Podcast (2020). New episodes posted every Tuesday and Friday. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA --- Send in a voice message: https://anchor.fm/post-shift/message

Dan is joined by David Prior, owner of Bladnoch, the oldest working distillery in the Scottish Lowlands and a leader in environmentally conscious whisky-making. Also, Dan dishes about some of his all-time favorite single malt Scotches, AND unveils a specialty cocktail created specifically for US by Portland, Oregon-based bartending legend Jeffrey Morgenthaler. Plus, with the NFL season set to begin, Dan and comedian Big jay Oakerson butcher their beloved Philadelphia Eagles fight song. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's been one hell of a year for bartenders and bar owners. Now that America is starting to reopen, bars are trying to navigate this new post-COVID world while dealing with industry burn-out, labor shortages, evolving business plans and changing drink trends. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum discuss the changing landscape for the bar industry with Robin Nance, portfolio trade engagement manager for Beam Suntory, and Jeffrey Morgenthaler, award-winning bartender, Half Full columnist and author of The Bar Book and Drinking Distilled. So fix yourself a cocktail and listen to this important episode of Life Behind Bars. Cheers!Life Behind Bars features Half Full's editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 Tales of the Cocktail Spirited Award for the world's best drinks podcast.Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

https://www.mixologytalk.com/196

Jeffrey Morgenthaler hopped on to talk to us about what he's currently up to as head judge for the San Francisco World Spirits Competition, as well as his take on what the industry's been through in the past year. If you're not familiar with who he is, Jeffrey has been writing about his experience with bartending and cocktails for several years at his website, jeffreymorgenthaler.com. He has been a regular columnist for Playboy Magazine, and contributes to a myriad of other publications, including Imbibe, Fine Cooking, and Punch. He is the best-selling author of the world's first book devoted entirely to cocktail technique, “The Bar Book: Elements of Cocktail Technique”.  (Pulled from his site, jeffreymorgenthaler.com)Go grab his books, The Bar Book or Drinking Distilled at your local bookstore. Booze imbibed:Sponsored: Branch Point Trit Whiskey (Instagram: @branchpointwhiskey)Guests:Matt Dutton, Twist & Tailor Community Manager, for the tasting segmentMelissa Ostrow for the tasting segmentJeffrey Morgehttps://jeffreymorgenthaler.com/nthaler of Clyde Common in Portland, ORCo-Hosts:Andi Whiskey, instagram.com/andi.whiskeyNemo, instagram.com/nemowithatwistAnd don't forget to follow us on instagram, instagram.com/send.whiskey and shoot us a message about what you'd like to hear on future episodes.Also check out our agency, Twist & Tailor, instagram.com/twistandtailor. We help grow food and beverage brands. If you own a business, get in touch.  We're here to help.

The coronavirus pandemic has managed to affect nearly every facet of life in America. Bars are certainly not exempt and the industry will find itself dealing with the repercussions of the pandemic for years to come. So how will this unprecedented period change the layout of bars and how they function? On this special episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum talk to three top bartenders—Alexis Brown from Chicago, Ivy Mix from New York, and Jeffrey Morgenthaler from Portland, Oregon—about what the near future holds. So mix yourself a drink and listen to this important episode of Life Behind Bars: What I’ve Learned. Cheers!Life Behind Bars features Half Full’s editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 Tales of the Cocktail Spirited Award for the world’s best drinks podcast.Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Zach speaks with Jeffrey Morgenthaler, bar manager at Portland, Oregon's Clyde Common, about efforts to get the legendary bar back open for service, how Covid-19 will change the bar industry, and why it will ultimately bounce back. Please send any requests or suggestions for future Conversations to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

Jeffrey Morgenthaler has been a bartender for the best part of 25 years. Like many in the industry, he first got behind the jump part-time while studying in his 20s - a degree in interior architecture that he completed, but ultimately shelved. He quickly became obsessed with cocktails, bought up old books and began his own writing about drinks, recipes and techniques on his website. Now, he is a well-known industry authority, has two books of his own and has ticked over 11 years running the beverage program at Portland bars Clyde Common and Pepe Le Moko.Jeffrey's most passionate about sharing his wealth of knowledge with the rest of the bar community, finding longevity and a balanced lifestyle behind the bar, and doing so with like-minded individuals. We ask him how life has changed for him in recent weeks, why he always seems to be ahead of the curve, where the ideas for his unique books came from and more. 

It's my 100th episode and so I wanted to do something extra special and interview long time friend, mentor and peer, Jeffrey Morgenthaler. This is an epic episode and I just love this guy, he is the epitome of a bartenders bartender. We chat about the Pour Symposium in this episode, you can watch it here Join us every Tuesday & Friday as award winning industry stalwart, Shawn Soole interviews some of the hospitality industries top talents from around the world including bartenders, venue owners, distillers and industry supporters. Get points of view, advice and the backstories every week. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole --- Send in a voice message: https://anchor.fm/post-shift/message

Brea and Mallory discuss learning things from books and talk to author and humorist Courtenay Hameister! Use the hashtag #ReadingGlassesPodcast to participate in online discussion! Email us at readingglassespodcast at gmail dot com! Reading Glasses Merch Helenna Santos’ Movie - Shasta Triangle   Courtenay Hameister   Okay Fine Whatever Links - Reading Glasses Facebook Group Reading Glasses Goodreads Group Amazon Wish List   Newsletter  Books Mentioned -  Midnight at the Blackbird Cafe by Heather Webber The Very Best of Caitlín R. Kiernan Save the Cat! by Blake Snyder The Actor and the Target By Declan Donnellan The Power of the Actor by Ivana Chubbuck Death and Co. Cocktails The Bar Book by Jeffrey Morgenthaler and Martha Holmberg The New Encyclopedia of Modern Bodybuilding by Arnold Schwarzenegger The Craving Mind by Judson Brewer Three Women by Lisa Taddeo

Jeffrey Morgenthaler is an award-winning bartender working since 1996 in everything from neighborhood taverns and college nightclubs to fine restaurants and upscale lounges. Jeffrey has been writing about bartending and mixology for years at his website, jeffreymorgenthaler.com- which is still one of the most respected blogs in the cocktail world. He is a regular columnist at Playboy.com, and his recipes and wisdom have appeared in The New York Times, The Wall Street Journal, Wine Enthusiast and Wired, among many others. He is the best-selling author of “The Bar Book: Elements of Cocktail Technique,” and Drinking Distilled. As always, Jeffrey tells it like it is, and we cover a range of topics including: Why the craft cocktail movement is due for change Why everyone should strive to contribute Why bartenders should stay behind the bar What drinking Manhattans at breakfast signals to others ...And so much more.

You might think there are enough Gins on the market but a new gin, Tod & Vixen's Dry Gin 1651, which has just been released by the Vale Fox Distillery in upstate New York, has done things a little bit differently. They have created a gin that has been specifically designed to be a good base for a cocktail. Made in consultation with three top bartenders - gaz regan, Leo Robitschek, and Jeffrey Morgenthaler - the gin is made with botanicals including juniper and angelica root without chill filtration to “retain these robust flavours”.We talk to founder Eral Gokgol-Kline about working with bartenders, the adventurers of foxes and what makes a good cocktail gin.

Bartender, author & drink-genius Jeffrey Morgenthaler about his two books, his experiences (& mistakes) as a young barman & Eggnog all (xmas-)day.

Bartender Journey Episode #263 The Old Fashioned. I was at a sitting at a bar the other day and there was a bartender, training a young lady who was obviously brand new to bartending. The younger one asked the one who was doing the training “how long have you been bartending”. She answers “nearly 15 years”. A ticket comes in for an Old Fashioned. Here’s a learning opportunity for the newbie, right? She explains how to make it: “Get a rocks glass Get an orange slice and a luxardo cherry and muddle it in the glass. Add ¼ to ½ oz of simple syrup and about the same amount of sweet vermouth. Add ice and then fill nearly to the top with whiskey, (usually you should ask what type of whiskey they would like). Top with club soda. Put 3 or 4 dashes of bitters on top” There are a lot of problems here. Lets take them one by one. The muddled “fruit salad” Old Fashioned was an unfortunate variation on the classic recipe. Some people like them and even expect them that way, which is fine…the best cocktail for someone is the one made exactly the way they like it. But the classic recipe is water, sugar, bitters and whiskey…we’ll talk about where that description comes from in a few minutes. Somewhere along the road it became popular to muddle an orange slice and a red maraschino cherry with sugar and bitters.The muddling in an Old Fashioned is supposed to be to incorporate the granular sugar (or sugar cube) with a little water and the bitters. Moving on to the second mistake in my example. THERE IS NO VERMOUTH IN AN OLD FAHIONED!   There is sweet vermouth in a Manhattan…not an Old Fashioned Next…she says “top with club soda”. Yes we do want to dilute it a bit. Some books will tell you do this. Personally I add the water by stirring the whole thing in my mixing cup with ice. This chills the drink down and the melting ice adds water or “dilution”. I strain it into a glass with fresh ice. Next she said to “put 3-4 drops of bitters on top”. 100% wrong. I don’t like to flat out say somebody is doing something wrong, but no don’t do that.You want to incorporate the bitters into the drink. While there are drinks which call for drops of bitters on top, such as the Pisco Sour…not the Old Fashioned. This is my recipe, and its written almost exactly like this in Jeffrey Morgenthaler’s The Bar Book, which is more or less the final word for me personally in all matters Bartending. In mixing cup: 2 dashes Angostura Aromatic Bitters 1 dash of Angostura Orange Bitters, 2 oz of Bourbon Stir with ice to chill and dilute. Strain into an old fashioned glass with one large 2” ice cube. Express oils from an orange twist (use a Y-peeler to make orange twist to order). You could also use a lemon twist, which is delicious also. Old Fashioneds can of course also be made with Rye whiskey or even rum. I’ve seen Reposado or Anão Tequila Old Fashioneds too. In Sasha Patraski’s book Regarding Cocktails Sasha’s protégé Sam Ross shares his recipe for an Old Fashioned variation called the Tattletale. Its made with Angostura bitters, honey a blend of a Highlands scotch and a smoky Islay scotch. So of course, there is no end to variations and methods, but I just feel like its good to know the proper traditional way of making things before going off on tangents. History wise: The earliest known printed definition of the “cocktail” appeared in the newspaper the Balance and Columbian Repository in 1806. It was written in response to a reader who asked for a definition of the word. It said a cocktail is “A stimulating liquor, composed of spirits of any kind, sugar, water and bitters.” Quoting from Wikipedia, “The first use of the name ‘Old Fashioned’ for a Bourbon whiskey cocktail was said to have been at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.” Robert Simonson mentioned that it was simply referred to as a “whiskey cocktail” until the late 19th century. Mr. Simonson wrote a great book all about the Old Fashioned called The Old-Fashioned: The Story of the World's First Classic Cocktail, with Recipes and Lore. I’ll have a link to that along with the other books I mentioned. Speaking of prohibition, as I record this today Dec 5, 2018 it is Repeal Day! This is the anniversary of the end of Prohibition in 1933. Its an unofficial Bartender holiday, or at least excuse for a party! I happened to be almost at the end of binge watching Boardwalk Empire, which was a great show on HBO about the prohibition era. Its fictional, but a lot of historical characters are in the show like Lucky Luciano, Al Capone and Elliot Ness. The show is now available on Amazon Prime if you want to check it out. So mix yourself up and Old Fashioned. I’d love to see your version. If you could post a picture on IG and give it the hash tag #BartenderOldFashioned Depending how many we get, I’ll try to mention them all on the next show. I’ll be posting mine on my IG which is BartenderJourney. Here’s a toast: Here’s to everything that is old. Old friends, old times, old manners and old fashioneds.

Jon talks to Seattle's cocktail pioneer Jeffrey Morgenthaler about substance abuse in the bar and restaurant world. Lakshmi Iyer tells us about samosas and what it says about the immigrant experience in America, and Marylin Moriarty finds her roots in France through the wonders of cheese.

From no standing at the bar to no yelling to no hats, over the last two decades, craft cocktail bars from coast to coast have been posting their own etiquette guidelines. But are any of these rules actually necessary or worth following? To answer this question, Life Behind Bars hosts Noah Rothbaum and David Wondrich are joined by veteran Portland, Oregon, bartender Jeffrey Morgenthaler, who just published "Drinking Distilled: A User’s Manual." Listen to the episode to find out if you need to change your behavior in bars. Life Behind Bars features Half Full’s editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

This week, Damon and Sother are joined by Jeffrey Morgenthaler, the bar manager at Clyde Common in Portland, Oregon. His newest book is Drinking Distilled: A User's Manual, an opinionated, illustrated guide for cocktail beginners, covering the basics of spirits plus making and drinking cocktails. The Speakeasy is powered by Simplecast

Mauro Mahjoub spricht über den perfekten Negroni und seine Negroni Week Guest Shift mit Jeffrey Morgenthaler.

Do you act cordially at bars? Today's high-end temples to mixology aren't places for crude behavior, say our three cocktail craftsmen. Next, how are the best bars in the world designed for efficient flow and optimum pleasure? And finally, why are bars ...

This week on the show we talk to Natalie from Beautiful Booze. She travels the world taking amazing photos of her boozy adventures.   She talks to us from Italy. We’ll talk about cocktail photography and also hear about how she travels full time. Listen to the Bartender Journey Podcast # 251 with the audio player on this page, or subscribe on Apple Podcasts,  Android or Stitcher Radio. Check out Beautiful Booze on all social media and the web site: BeautifulBooze.com Cocktail of the Week: I was inspired by a post on Natalie’s Beautiful Booze web site. She did a Burnt Citrus Margarita. I had a bag of Mandarin Oranges so I thought I’d grill a couple of those and juice them. I just cut them in half and sprinkled a little turbinado sugar and grilled them on the BBQ for a few minutes. I also made some Mandarin Orange round slices for garnish and grilled them as well. Grilled Mandarin Margarita: 2 oz Reposado Tequila 1/2 oz Grand Marnier 1 oz Grilled Mandarin Orange Juice 1 oz of freshly squeezed lime juice. 1/2 oz Simple Syrup 2 Dashes Orange Bitters Black Lava Sea Salt for rimming glasses Grilled Mandarin Orange Round for garnish Rim outside of glasses with Sea Salt, leaving a portion of the glass unrimmed. Shake all liquid ingredients with ice. Add fresh ice to rimmed glasses. Strain drink into prepared glasses. Garnish with Orange Round. Book of the Week: Drinking Distilled – A User’s Manual by Jeffrey Morgenthaler. Mr. Morgenthaler’s new book Drinking Distilled – A User’s Manual is, as it says in the title it’s a USER’S Manual. It’s mostly about how to drink like a grown up. There are sections on what to drink when, and for what occasions, how to act in a bar, (should you use your phone at a bar, is it ok send someone a drink at a bar?) You may have heard me recommend his first book The Bar Book. It is the first book I recommend when someone asks me for a “learn how to Bartender book”. Not just recipes – it’s a manual of how to Bartend. Jeffrey Morgenthaler was our guest on Bartender Journey on podcast #113 If this show has helped you out, entertained you, informed you, please consider supporting Bartender Journey with a small monthly pledge to our Patreon Campaign.  For the price of a Frappuccino each month you can show your support for this show and help keep it going. Please follow Bartender Journey on Instagram @BartenderJourney. Toast of the Week: To the thirst yet to come.

This week we’re talking about The Dark Ages of Cocktails – that ill-fated time period between the late 1960s all the way through the late 1990s. When vodka was king, sour mix was in most everything, and people happily guzzled garbage drinks named after body parts and sexual acts. It was sexy and gross and a lot of fun!    This Week's Recipe:   Jeffrey Morgenthaler’s Amaretto Sour 1½ oz amaretto ¾ oz cask-proof bourbon 1 oz lemon juice 1 tsp. 2:1 simple syrup ½ oz egg white, beaten   Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired.    links:  JeffreyMorgenthaler.com   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com

While Bartenders can not be expected to have Sommelier level wine education, we certainly need to be knowledgeable about what we are serving and how to make recommendations to our guests. We chat with Monika Elling, author of Wine 123: All you need to know about wine in 90 minutes or less It’s the Bartender Journey Podcast #233. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Over the past 232 episodes of Bartender Journey we’ve only talked about wine once.  Way back in show #105 we spoke with Elizabeth Schneider of the Wine For Normal People podcast. Wine 123 packs a lot of knowledge into a small package that is very easy to digest. Of course Monika Elling’s Wine 123: All you need to know about wine in 90 minutes or less is our Book of the Week.  It’s a perfect crash course on wine. For our cocktail of the week I suppose we could have come up with something obscure, but Sangria makes people so happy.  Searching for a way to make it à La Minute, I found the answer on Jeffrey Morgenthaler’s site. He uses Red Wine, Grand Marnier, Fresh Orange Juice, Simple Syrup and a dash of Angostura bitters.  Brilliant!  It’s delicious and a real crowd pleaser.  I’ll let you experiment with the proportions for making one glass.  Suffice to say, a little bit of each modifier goes a long way - the drink should be mostly wine in the end.  Mix it all in a big wine glass, and an orange, lemon and lime wedge and then add ice at the end.  This same recipe works with white wine, for a nice White Sangria. If this show has helped you, entertained you, etc and you’d like to see it continue, please consider leaving a little something in our Tip Cup.  Please help support this show and help keep the audio flowing. Also, if you work for a brand or other business that would benefit from reaching our community of Bartenders and Enthusiasts, please get it touch to find out about sponsorship opportunities.  Use our contact page. Toast of the Week: Here’s to water...water devine- It dews the grapes that give us wine.

This week on the Podcast we speak with Nico Martini. His company Hypeworthy does digital marketing…mostly for the Hospitality and Spirits industries. Johnnie Walker Benders' BatchTriple Grain American Oak Blended Scotch WhiskyAged 10 years in American Oak Casks.This is the first U.S. release in the new experimental Blenders' Batch series, with limited availability.It is extremely rare to see the words "Grain Whiskies" on a bottle of Scotch.  Also to see the word "Blended" displayed so prominently.  Consumers (often blindly), flock to Single Malt Scotch, and automatically assume they are far better quality than Blended Whiskies.  Johnnie Walker has, of course built their entire business on Blended Whiskies and produces excellent products.  This is a good tasting Whisky at a very reasonable price point.  You can see Brian’s tasting notes here. Cocktail of the Week:Blood and Sand 1 oz Blended Scotch Whisky ¾ oz Sweet Vermouth ¾ oz Cherry Herring 1 oz (Blood) Orange Juice Shake and strain into a chilled Coup. Orange twist Book of the Week:The Bar Book – Elements of Cocktail Technique by Jeffrey Morgenthaler. Whenever someone asks me, “what book would you recommend?” I immediate say “Bar Book”. This book has everything you need as far as technique goes. Let’s get you involved with Bartender Journey!  Here are the questions: Which best describes you? Working Bartender Working Bar Back Aspiring Bartender Cocktail Enthusiast Spirits Enthusiast Other? If you are working Bartender, how many years experience?  How did you discover Bartender Journey? Where in the world are you?  Do you have any suggestions for the Bartender Journey Podcast, subjects you'd like covered, or questions you'd like answered on the show?   Go to bartenderjourney.net/survey for the list of questions, then record the answers on your phone with a voice recorder app. Email it to brian@bartenderjourney.net Toast: To Days of Ease and Nights of Pleasure!

Our full-length interview with Jeffrey Morgenthaler! The journey from dive bar to craft cocktails. The Pacific Northwest’s impact on craft cocktails. The infamous nose picking video. Cocktail recipes becoming the industry standard. Morgenthaler’s Amaretto Sour recipe. Barrel Aged Negroni recipe. The role of home bartenders. “What should I get for my home bar?” The resurgence of […]

Tales of the Cocktail 2016 podcast #1! Parties, party buses, and seminars! Interviews feature Jeffrey Morgenthaler, Paul Clarke, and Adam Ford (who wrote “Vermouth“). Download Tales Episode 1.

Jon Taffer and booze (link). Jeffrey Morgenthaler’s response. Full Diva. We taste Tamworth gins, Flora and Apiary. We make a Prado cocktail. Why choose blanco? “I like you, but where am I going to take you?” Download Episode 84.

An interview with the great bartender and author Jeffrey Morgenthaler!  We talk about bartending myths, proper bar techniques, and bar management strategies. Listen with the player below or subscribe on iTunes or Sitcher Radio.Enter the Shake The Vine Contest for a chance to win one of (8) $1000 prize and (1) grand prize of $5000!  Deadline for entries is 6/30/15.Book of the Week: Jeffrey Morgenthaler's THE BAR BOOK.  Its a manual for Bartenders!Check out Jeffrey Morgenthaler's web site.I had a great time at #CocktailsInTheCountry event with Gaz Regan recently!  Pictures below!Get 30 days free of Amazon Prime!  Free shipping on many Amazon products, plus access to Amazon's video streaming service.If you enjoy the show please give us a rating and a quick comment on iTunes!  You can help the show by visiting our Tip Cup Page, or clicking through to Amazon with one of the links below.

Glow-in-the-dark cocktails served by the yard? Why do people drink more during the holidays? We consider whiskey with breakfast and drink two Maple Whiskies. Dry and tasteless cornbread. Has Lisa been tasting alcohol wrong all this time? Everybody loves a wet mouth. We make a Daiquiri thanks to Jeffrey Morgenthaler’s recipe. Not up to snuff as […]

Tune in to a fun, friendly and informative episode of The Speakeasy as host Damon Boelte is joined by Jeffrey Morgenthaler, bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon and author of The Bar Book: Elements of Cocktail Technique. Damon and Jeffrey talk shop and discuss the importance of technique over recipes, subjectivity in cocktail tasting and the state of drinks in 2014. Tune in and get some serious insight into the world of cocktails on another awesome episode of The Speakeasy. Today’s show was brought to you by Rolling Press. “Recipes and flavors are so subjective, which is great! We don’t have to agree about the proper proportions for a whiskey sour because there are so many different palettes and preferences. One thing we can agree on is that we should strain the lemon juice before the whiskey sour so theres no pulp. The technique is more objective, which is fun for me.” [13:00] –Jeffrey Morgenthaler on The Speakeasy