I’ll go first: Don’t Stop Believin’, by Journey. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve…, Imbibe! Best egg nog I’ve ever had! This eggnog comes from The Bar Book, by Jeffrey Morgenthaler, and contains…tequila.His recipe, in that book, makes enough to feed (and satisfy) a crowd – a full gallon – which is good when you run a bar, as he does at Clyde Common.. This is "Jeffrey Morgenthaler" by P(OUR) on Vimeo, the home for high quality videos and the people who love them. Why do you use superfine or baker’s sugar? I never could have imagined how popular a tequila-sherry egg nog would become when I debuted it back in 2009. And it shows: our Egg Nog at Clyde Common is pretty fantastic, if I do say so myself. Or, you can scale the recipe down! Bartender and author Jeffrey Morgenthaler heats up Late Night by showing Seth how to brew a Spanish coffee. Made this Nog for some holidays boxes my partner and I are selling. Cheers and Merry Christmas! Give the technique, and our delicious tequila and sherry combination,… This is a shoot I did for Tanqueray in conjunction with The Bar Book. People were stunned with how delicious and different this nog is. thank you for the amazing content. Yes that method works perfectly! Any suggestions on how to make it dairy-free? Morgenthaler has been featured in Saveur, the Wall Street Journal, Food & Wine, the New York Times, Bon Appetit, Esquire, Imbibe,… Very happy with the outcome! Any idea if it makes sense to go extra anejo with the Tequlia? 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. I mean first off, the Clyde Common egg nog has surpassed the original base recipe in popularity. 12 large eggs Anyway, enough talk. Big thank you to reader Jonathan for providing this informative link about this. I never could have imagined how popular a tequila-sherry egg… At first glance, I can’t justify using $30 of Cabo Wabo…but at the same time if I’m spending over $100 on the food anyways…what’s another $30. Third place in our recent Espresso Martini tasting went to Jeffrey Morgenthaler of Clyde Common in Portland, Oregon. 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? Slowly add sugar until incorporated and dissolved. I’m impressed how much variety you can squeeze out of the basic ratio. 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). 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. I recently stumbled upon your website. That’s completely insane!! I want to batch and age this. Looking forward to a full report from the 2020 batch! It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. 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. The results are a thicker, creamier, icy (in a good way) eggnog. 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. But I’m here to tell you that he’s full of shit. Videos. 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. 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. Absolutely stellar nog. Just like there’s no crying in baseball, there’s no smiling in cocktail video making. SPEDIZIONE GRATUITA su ordini idonei Bartending and Cocktail Advice Since 2004. tequila:sherry:nog? https://t.co/cinpiNnzjL” Omlettin you know right now this is eggsactly what I want. I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. P.S. Another Figoli Quinn Website (Digital Ocean) | You are awesome. Thanks for reading! It was pretty terrifying to be up making cocktails in front of so many people, but I really enjoyed it. So here’s pretty much every video I’ve ever made. I make it almost every year and people lap it up! And as for delicious options that won’t break the bank, we use Lustau Amontillado sherry and Lunazul Añejo tequila at the bar. It was SO SO GOOD! Thanks for sharing your recipe and doing great things! The Bar Book: Elements of Cocktail Technique - Ebook written by Jeffrey Morgenthaler. Any suggestions if we can’t find superfine sugar in a grocery store locally? It just makes the brightest, freshest, most vibrant mint (or any other herb)syrup you’ve ever had. Thanks for having me on, guys! In a pinch (using commercial ‘nog), what would the specs of the drink be? Small Screen. This year will be the first time I’m making it myself. I'm Cocktail Book Author and Bar Manager Jeffrey Morgenthaler, and This Is How I Eat. Menu. “The “everything is better on large, clear ice” people are often the same folks who tell you all beef is better served bloody Different temperatures for different cuts, guys. Thank you for being so creative and being part of our annual holiday! Jeffrey Morgenthaler has made a lot of drinks. Okay, so the title might make this seem super elementary, but I’ve got to say that after traveling the world and watching bartenders – especially those in cocktail competitions – dispense a foamy soda that quickly turns flat, I thought I would post a quick video showing you how to solve that problem. Didn’t realize it was one if your recipes, but that does make sense. Your email address will not be published. Cosmopolitan: A Bartender’s Life by Toby Cecchini, The Gentleman’s Companion: Complete Edition, by Charles H. Baker, Cocktail Kingdom Stainless Steel Julep Strainer, Straight Up or on the Rocks: A Cultural History of American Drink by William Grimes, Cocktail: The Drinks Bible for the 21st Century, by Paul Harrington, UPDATE: So much has been discovered since this post originally went up, about the dangers of quinine in people with quinine sensitivity. Yeah absolutely! We’ve long been fans of Morgenthaler and his site full of useful information for bartenders new and old. 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. So I thought I’d do my best to try to (sorry, there’s no other way to say this) … shake things up a bit. Different ice for different drinks. Favorites? 36 West 25th Street, Fifth Floor, New York, NY 10010. Add the eggs to your open mixer or stand mixer, beat on low until smooth. And the Amontillado sherry brings this dry, nutty flavor to the party that’s perfect for the holiday flavor palate. I just made the first gallon of the season yesterday, stole a sneaky taste, and fell in love all over again. And this tongue-in-cheek video is no exception. 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. Compra Drinking Distilled: A User's Manual. Reading David Wondrich’s Punch really opened my eyes to the wonders of oleo saccharum. It’s a quick demonstration of how to make the Raspberry Syrup we did in the book, and then turn that into a delicious Clover Club using Tanqueray Ten. I know you do!! Grasshopper - The Morgenthaler Method. Read this book using Google Play Books app on your PC, android, iOS devices. 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. Divide it in half, divide it by 6, divide it by 3, it all works very very easily. He wants to tell you all about how you’re ordering drinks (and drinking them) the wrong way. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance! 2½ oz/60 ml Amontillado sherry You don’t need to add ice with the frozen drink machine, so it won’t get diluted. La Revue du vin de France. Follow them at Food52.com -- and check out their new kitchen and home shop, Provisions . Jeffrey Morgenthaler official sites, and other sites with posters, videos, photos and more. I’m from Louisiana and alcoholic frozen/slushy beverages are a staple. Can i cut it in half for a single serve and shake it up in tins? What follows is a litany of things we might, however, be judging you for. Shouldn’t the scaled-down recipe call for 75 ml of sherry, to match the proportions of the full recipe? I want to do it right this year. Click here to learn how to make this and other drinks for a slushie machine! Stoli Vodka presents the ‘Drink What You Want’ video series with award-winning bartender Jeffrey Morgenthaler. 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. With freshly grated nutmeg, can’t go wrong. “In case you missed it, here’s the video from Late Night with Seth Meyers last night! There are entire stores dedicated to selling them. But seriously, glad you liked it. 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. I think extra añejo tequila would be fantastic in this, if you’ve got some! 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. There was a Manhattan egg nog with rye whiskey and Spanish vermouth. A few questions. 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. Hi Jeffrey – Been a big fan of your blog and book since I found your recipe for ginger beer years ago. It’ll be cold, but not not sealed airtight. Anyway, as I detailed in this post, it’s so much easier with a vacuum sealer. Seriously though, thanks for all that you do and all that you share. 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. In a stand mixer on low speed, beat eggs until smooth. Still, do give the original recipe a try, I have made it 3 xmas in a row and its always been amazing. This is the best tequila drink I’ve ever had. 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. So I do it, sometimes reluctantly. I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. Morgenthaler has been featured in Saveur, the Wall Street Journal, Food & Wine, the New York Times, Bon Appetit, Esquire, Imbibe, and more. Thanks for your input! Many thanks for the inspiration. 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. Made this for the first time tonight and I’m in love. 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). 2 oz/60 ml añejo tequila Sometimes I forget not everyone has access to professional restaurant equipment . I’m sorry. We love the boldness of the nutmeg—use freshly grated if you can—against the creaminess of the milk-egg-cream base. Try the same recipe but replace the 16 or so oz of eggnog ingredients with 16oz of store bought eggnog and see how it turns out! This year I tried a few variations of your base – A tequila batch, a rye and a rum based batch, and they all brought something interesting to the table. Hoe long can it be stored??? 1:05 [Download eBook] The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler. Añejo tequila and amontillado sherry give it a seriously delicious twist on more the more classically styled egg nog recipe. Slowly add sugar until incorporated and dissolved. 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. . I’m obsessed with this as a traditional nog-hater! I’m assuming the shelf life is quite a while considering the amount of alcohol in there, right? I used the tequila & sherry from this as an inspiration for egg nog ice cream and :chefs-kiss: Love this recipe. I also love using this technique at home (yes, I’m a dork | Read More. So in this little video collaboration between The Bar Book and Tanqueray, I show you how it works, | Read More. I mean first off, the Clyde Common egg nog has surpassed the original base recipe in popularity. Despite being a cold drink it is somehow warming (temp outside in the 40s in Eugene). It will be totally fine. And great call on the immersion blender and mason jar – I’ve employed that method many times myself! We’ve aged our nogs over the course of many years and it holds up just fine. I know you’re just here for the recipe. Sign up for the Small Screen Email Newsletter: http://vid.io/xdM Be the first to know when new episodes air on our site! Jeffrey, I’ve been doing your regular eggnog recipe for several years. It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. I hope they’re not too hard to watch. Thanks a lot! Just curious. I hope they’re not too hard to watch. This is 100% egg nog, and there’s no arguing with that. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing…, Update! Hands down. Like, I really love it. 4 oz/120 ml coconut cream. Thank you to Stoli for giving me the platform to help shut this guy down. Happy holidays and happy egg nogging. Curled up in a cozy cabin on the mountain and deci, Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License, Another Figoli Quinn Website (Digital Ocean), 3 oz/90 ml (by volume) or 75 grams (by weight) superfine or baker’s sugar, 18 oz (by volume) or 450 grams (by weight) superfine or baker’s sugar (NOT powdered!). Also, I | Read More, I love the herb syrup technique we did for The Bar Book. Hi… What is the shelf span of your eggnog?? And they say the real pro tips are always in the comments. Hello Select your address Explore the Hobby Shop. Imbibe! In 1991 I spent a summer in Budapest, Hungary on a, I’m going to celebrate by watching The Great Bri. Until then I’m enjoying your great Egg Nog recipe. I love Egg Nog. 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. —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. Probably my favorite tequila to use and very cost effective. I recall watching a video of you on live TV with a blender. This article originally appeared on Food52.com: Jeffrey Morgenthaler's DIY Grenadine Food52 is a community for people who love food and cooking. Hope this helps! It wont be as smooth and liquid-y, but it will certainly be much easier to whip up. I love this drink so much, can’t wait to make this year’s batch! What are your recommendations on the liquors? Watch Late Night with Seth Meyers highlight 'Jeffrey Morgenthaler Shows Seth How to Brew a Spanish Coffee' on NBC.com 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. ;). Another Figoli Quinn Website (Digital Ocean) | Savio322. We pulled out a bottle from five years ago last season and it was perfectly fine. 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… 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. Thanks for listening, and be well. 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. Jeffrey Morgenthaler | Bar Manager at Clyde Common & Pépé le Moko. It’s a fun, quirky, and ultimately exquisitely delicious variation of a classic cocktail, but not so quirky and fun that it distracts from the original drink. Made 1/4 the quantity, and was able to do it in under 10 minutes using a large mason jar and handheld immersion blender. Seriously though, I’ve had a tequila-sherry egg nog once and it was amazing. Siete Leguas añejo tequila and Hidalgo Amontillado are pretty amazing together. 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. Also budget options (without compromising on overall flavor)? UPDATE: I realize that most of you at home don’t have commercial restaurant equipment on hand – If you’d like to scale this recipe for two servings that will fit in a home blender, simply divide everything by 6. He’s such a fixture in bars these days: the Whiskey Alpha. The Bar Book — Bartending and mixology for the home cocktail enthusiast. 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 … We’ve long been fans of Morgenthaler and his site full of useful information for bartenders new and old. It’s always a hit and I’ve shared the link to the recipe with anyone and everyone who was interested (at least 2 people). Another reader from Germany here. 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. Was doing some for gifts and curious. Click here to learn how to make this and other drinks for a slushie machine! The host stands behind a counter and drones on about ingredients and quantities. In the past I have used Costco brand tequila…but I want to do this recipe even more justice. 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.. 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. Curled up in a cozy cabin on the mountain and deci, How to Bottle Kegged Cocktails Using the Blichmann BeerGun, Carbonating Cocktails (or Ginger Beer, water, etc) with a Keg, How to Use an iSi Soda Siphon to Carbonate Housemade Sodas, Mastering the Old Fashioned with Elijah Craig Bourbon, Saveur Magazine: How to Make a Marmalade Whiskey Sour, Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License, Another Figoli Quinn Website (Digital Ocean). Thanks for the amazing recipe. In this fun video I did as a collaboration between The Bar Book and Tanqueray, I show you how to make your own orange bitters at home, and then make a nice little Tanqueray Ten Martini with them. It’s easily scalable. Movies. Jeffrey Morgenthaler is an award-winning bartender and author from Portland, Oregon.
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