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Jeffrey Morgenthaler
United States
Приєднався 29 кві 2013
I'm a bartender located in Portland, Oregon. I've been writing about bartending and cocktails on my website since 2004.
Відео
Quick Tips for Using Silicone Ice Molds
Переглядів 1,5 тис.Місяць тому
We’re pretty lo-fi at home and we just make our ice cubes in trays (we don’t have an in-freezer ice maker). So as I was refilling the trays yesterday I was remembering how we used to use these same trays for our Old Fashioned at Clyde Common back in the day, and how some of the staff found them to be a pain in the butt to use. Now that I’m typing this I’m remembering one guy at the very beginni...
Easy and Fresh Rhubarb Syrup at Home.
Переглядів 2,1 тис.2 місяці тому
This is how I make rhubarb syrup at home in the springtime with fresh rhubarb from our garden. I don’t cook it so it retains that fresh, beautiful rhubarb flavor in my cocktails. Obviously at the bar we have a much more laborious process to ensure our syrups consistently contain the same sugar content. But for home use, this is a really great and very simple way to bring that fresh flavor from ...
The Spanish Coffee
Переглядів 7 тис.7 місяців тому
I love the Spanish Coffee. There's really just one cocktail from Oregon that's known all over - mainly just in Oregon and Southern Washington, and that's Huber's Café's Spanish Coffee. I spent a lot of time sitting at the bar at Huber's when I first moved to Portland, just watching the bartenders and making mental notes of the recipe as I watched their pours and their technique. This is a great...
The Universal Syrup Calculator and Pineapple Syrup
Переглядів 3,2 тис.8 місяців тому
A while back I posted about my Universal Syrup Calculator (jeffreymorgenthaler.com/universal-syrup-calculator/), that you can use to make a perfect 1:1 or 2:1 syrup out of anything. Making compound syrups out of fruit juices is an awesome bar technique, but the math can be difficult since juices come to the party with their own sugars. In this video, I just kinda explain a bit more about how th...
The Wandering Path
Переглядів 1,6 тис.9 місяців тому
This is one my business partner, Benjamin Amberg, came up with for our menu at Pacific Standard last year - and boy is it a good one. It uses my absolute favorite nonalcoholic spirit, The Pathfinder (this is not an ad, I'm just a fan) Pathfinder is a hemp-based non-alcoholic spirit that drinks more like an amaro or a dark, spiced rum than your typical N/A spirits. I’ve found a lot of those N/A ...
The Keoke Coffee
Переглядів 2,8 тис.11 місяців тому
The Keoke Coffee is one of those drinks that I got a lot of orders for back in the late 90s and early 2000s when I was first starting out making cocktails. And I never really gave it much thought back then, because it seemed like there were a hundred coffee drinks that all seemed very similar to me at the time; The Keoke Coffee, the Irish Coffee, the Coffee Nudge, Mexican Coffee, and the Spanis...
How to Eat An Artichoke
Переглядів 1,7 тис.11 місяців тому
Okay, so I grew up eating artichokes - my family lived not far from Castroville, California, and they were a regular part of dinner for me. So when we opened Pacific Standard in Portland, with a food menu that serves as a tribute to West Coast cooking, I knew I had to put a steamed, chilled artichoke on the menu. I quickly realized that not everyone grew up eating them and that how to eat a who...
"Fluicer" Flat Juicer Review
Переглядів 13 тис.Рік тому
Today I'm trying out the new "Fluicer", a flat plastic juicer that is super easy to use and gets a bit more juice out of your citrus. Its design also allows it to travel easier (my bar tool bag is constantly bursting at the seams) and store better in a drawer. Orange Flat Juicer: amzn.to/3LQ7bcC Lemon Flat Juicer: amzn.to/40gZqRp Lime Flat Juicer: amzn.to/3ZcgTZO And be sure to visit my website...
The Underhanded Pour
Переглядів 2,9 тис.Рік тому
A demonstration of the "underhanded pour" as described on Page 190 of The Bar Book.
Using a BOSKA Copenhagen Cheese Slicer to cut citrus peel cocktail garnishes!
Переглядів 13 тис.2 роки тому
Using a BOSKA Copenhagen Cheese Slicer to cut citrus peel cocktail garnishes!
Bulleit Bourbon Renewal by Jeffrey Morgenthaler
Переглядів 4,3 тис.4 роки тому
Bulleit Bourbon Renewal by Jeffrey Morgenthaler
Bottling Kegged Cocktails with the Bllichmann BeerGun
Переглядів 3,7 тис.4 роки тому
Bottling Kegged Cocktails with the Bllichmann BeerGun
Meehan's Bartender Manual Book Launch Party
Переглядів 4225 років тому
Meehan's Bartender Manual Book Launch Party
Heaven Hill Bartender of the Year 2017
Переглядів 2715 років тому
Heaven Hill Bartender of the Year 2017
I like making oleo saccharum from oranges
I'm seeing this one very late, but I recognize that black backdrop with the clairin and Hampden boxes on top. Love Jordan's videos, and he and Jeffrey working together on this is so cool!
The juicy bits on the citrus fruit are called fronds. All citrus have the tiny juice pockets 🍊🍋.
Cheers. Enjoy.
Love the recent videos, I mean this nicely, these were recorded a few years ago right, again with no disrespect, I've a feeling from recent recordings your voice is carrying a few more miles these days?
Ha! Yeah I’m like a decade older now.
Hi Jeffrey, all these Tanquerry recipes are very interesting, this orange bitters particularly so. I would not have known it could be home made. Currently abstaining due to a repeat attack of gout. Nick from York
very thirsty all of a sudden.
That's the 1st time I've seen that shaker in a video, it was my 1st shaker, I still appreciate it!
Love the latest videos. Any specific reason you make the mint syrup 1:1 versus 2:1 you recommend in the Bar Book? Do I need to adjust to a 1:1 because of the herbs?
Haha no if memory serves I used 1:1 partially because it's what I had on hand and it's also likely that we used it because it's a little easier for first--time simple syrup makers and home bartenders to do.
Amazing. What’s the ratio on that sugar to raspberry for the syrup?
The recipe is in The Bar Book - I don’t have it handy right now as I’m on mobile but it’s in there!
This cocktail looks fantastic, have passed over this in The Bar Book many times so this really makes me want to go and try it!
Can you include the recipe in the description of these videos?
Looks like 3/4oz mint syrup 3/4oz lemon juice 1 1/2oz Tang 10 3/4oz mineral water
What mint variety is that? Spearmint?
Peppermint, always!
Infusions with the n02 are great. Using wood chips to age a spirit slightly is another good use case.
Yeah I have used it to quick-age barrel aged cocktails. Those Jack Daniel’s smoking chips are great for it.
Why the one ice cube in your dry shake? Never seen that before?
I would guess it agitates more so maybe it aerates better? I'd be curious to see the results of doing this versus doing a standard dry shake.
Forgot I did that. I’ve done all the side-by-sides and I haven’t dry shaked in years as a result.
Fabulous!!
Love it. Got to try it... You got to do your awkward to the camera shaking from the old Stoli vids.....
😂😂😂
Presentation wise that big fat cube of ice is a great aesthetic
Mint syrup not always a common ingredient but you've provided a quick and easy method of making it. Love it
Thanks so much 😊
Love that the videos are back. Big fan of the Bar Book as well, pretty much my go to for all tools and techniques
You’re too kind my friend
Thyme & orange liqueur sounds like a great combo! Btw, I heard somewhere that a cheese slicer works better as a citrus peeler 😉
Hahaha this was shot a LONG time before I knew about that.
I love this beauty Jeff!! Love Tanquersy 10 in this gorgeous cocktail!! You rock!!
Aw thank you my friend!
@@jeffmorgen 🙂
Delicious cocktail!! What a beauty!!
💜💜
any idea how to replace overproof rum?? mexico prohibits any spirit past 55%
I think you’ll be fine using a 55% rum or neutral spirit.
Wait a moment ... there are no bittering agents in your bitters? 😅
You 100% sure of that?
@@jeffmorgen If my English isn't totally forsaking me... To my knowledge not one of orange peel, coriander, caraway and cardamom is considered a bittering agent. I might be mistaken. Just wondering 😄 I expected to see sth like gentian root, chincona bark, wormwood or angelica root.
nice
Any specs for the punch?
I am bartending a rehearsal dinner this weekend and would love to make this for it, would love to get the recipe!
So sorry, guys! I didn't see this comment. Here's that recipe for you! (2) 750 ml bottles Tanqueray 10 gin 8 oz Campari 16 oz lemon juice 12 oz oleo saccharum 750 ml sparkling wine 750 ml sparkling water
@@jeffmorgen thanks so much!!
@@jeffmorgen This sounds amazing. Just to be sure, by 12 oz oleo, you mean 12 oz sugar and 9 lemon peels?
add some green grapes and you'll have an Enzoni punch!
And to that we'll add...
😂😂😂
OUR Cointreau...
He's completed his evolution into a content creator. There was no stopping it.
Exactly my thought. I swear he does it intentionally each video now 😂
My biggest issue with silicone ice trays is that they absorb all the smells from the freezer, which transfers into the ice over time. They don't seem to stay fresh for long, despite my best efforts with baking soda and vinegar, running them through the dishwasher, etc. Any tips regarding keeping these things fresh for longer?
If your ice is absorbing smells from your freezer/refrigerator, it's a bigger issue with your freezer in general, and the way that air is circulated throughout the system. Get a tray that has a tight fitting lid and it will help mitigate these issues. I only use these types of cubes to shake or stir with, and never serve drinks directly over this ice.
Honestly, I hate to say it but this isn’t an issue with the trays, it’s an issue with the cleanliness of your fridge. If it were me, I’d tear everything out of both freezer and fridge, defrost the whole thing, and clean it top to bottom. Great time to toss out any stinky leftovers and refresh the baking soda as well.
Great tip as always.
Thanks bud!
Yeah cool but can you talk about Green Chartreuse? I really wanna talk about Green Chartreuse.
Don’t you guys ever get tired of talking about green chartreuse?
@@jeffmorgenI just made an Industry Sour, and now I want to talk more about Fernet. But yes, I love Chartreuse as well.
@@jeffmorgen I would also be amenable to talking about amaretto sours if chartreuse is no longer an option.
Activity spike from Jeffrey Morgenthaler? Time to annoy people with no interest in bartending by namedropping you again
😂😂
Is this the recommended method only for making up a flavoured soda inside the siphon, or even for just plain soda water? I've experienced the rapid decarbonation issue just with plain soda, but I left the tube in.
Works for either. Just remember to a) keep the lid sealed and b) keep the soda very cold in the fridge. It’ll stay carbonated.
big love. These small bits of stuff are great!
Thank you!
I've done it by weight as written in the Bar Book and it works fine. I find weight easier than volume anyway, have a good set of scales as is.
just like your honey ginger syrup recipe. thank you Jeff, for sharing & helping us grow as bartenders.
My pleasure!
Love it. Going to have try this
Jeffrey, glad to see you’re back online. I’ve been following you for many years, purchased your books, and have always enjoyed your videos. Being a tiki fan I recognized your 151 rum as LemonHart. Wish you well and for continued success.
Thank you so much!
Thank you for posting this advice on youtube, I'm only starting out after studying for a year here in Argentina and I'll be saving up some money to get the book some day :)
Any time my friend!
What is the recommended serving pressure if using a picnic tap or some other tap directly connected to the liquid post?
5-10 PSI
@@jeffmorgen much appreciated
Hello Jeff, your "Spanish Coffee" video has gone viral on Twitter and we Spaniards have seen it. We just wanted to tell you that no one in Spain has ever seen that strange type of coffee here. All the best!
Well, perhaps someone can locate the creator of this cocktail to let them know - it was named well before I was born!
Probably the easiest and most informed way to use siphons, from our fearless leader behind the bar. Thanks, Jeffrey! I go back to your book often for reference to methods and reasoning behind them. You've helped me go from a hobbyist to a professional bartender for hire with great success. Always learning!
That means a lot, my friend! Thank you!
This might be a dumb question but does this also work with almond milk to make orgeat?
Sure does! You're not going to get as much almond flavor as you want unless you add a little almon extract at the end, but for a 2:1 almond syrup this works just great.
I have a problem with all my sodas having a faint taste and smell of burnt plastic. Anyone able to help with that ?
I'm afraid you've got a much larger problem there that I won't be of much help with over the internet. Good luck!
all i manage is glasses full of foamyness and then a flat drink. this video has helped soooo much
I'm so happy to help!
My man!! Just wanted to share with you how inspiring you are to me. Still remember the first time that I watched you create cocktails on Small Screen.... I was in awe!! ⭐ Your Sherry and Reposada Tequila Eggnog recipe has definitely impacted my life in so many positve ways... I have a honored Christmas Tradition courtesy of you 🥛 Thank you for taking the time to share your wealth of cocktail knowledge with us. Lots of respect and admiration for your methodology🥤 Cheers to you 🥂
That is so awesome to hear and so kind of you to say! Very happy to be a part of your Christmas traditions, it’s a big part of why I do what I do! Cheers to you and happy new year!
I LOVE the Pathfinder! Such an incredible product.
Indeed!
Really cool technique!
Nearly scrolled past this, but had to do a double take and see that you actually have a UA-cam channel now!
It’s true!