Jeffrey Morgenthaler

The downsizing in my home continues! I have been collecting this stuff for 25 years and I’m realizing it doesn’t do anyone any good sitting in a box in a storage unit.

So next up is another really special one. The Jerry Thomas Guide: ebay.us/m/OEHLjj

I’m dipping my toes into selling some of my rare and vintage bottles through Unicorn Auctions, and if all goes well I’ll unpack a bunch more.

If you’re interested in the first four of my bottles, have a look at the link below!

linktr.ee/jeffmorgen

Oxford Companion to Spirits & Cocktails pg 99 contr @jeffmorgen.bsky.social

boomerang

drink sent by the bartender at one bar to the bartender at another via customer courier. The term most likely derived from the idea that a drink sent to a friend would most certainly be returned.

#Cheers 🍸

Or, additionally: Me.

Bartender Story Problems - Jeffrey Morgenthaler If you don’t tend bar for a living, or haven’t at some point in your past, you probably don’t understand the quick thinking that we have to do every single second. So, in order to demonstrate what sor...

I forgot I wrote this, but looking back nearly ten years later I've got to say I think it's some of my finest work:

jeffreymorgenthaler.com/bartender-st...

🤦‍♂️

Aw those are just Freedom Freckles. NBD.

The Carbonation and Dispense Pressure Calculator! This is a collab between myself and Crossroads in London (get their Bubbles book). Easily calculate the pressure needed to carbonate (and, optionally, dispense) your cocktails and non-alcoholic bubbly drinks.

Check it out at CarbonationCalc.com

Yes!! I do this with other liquid recipes as well. Figured I needed a tool like this for home, why not just make it nice and share it with the world? Glad you’re getting some use out of it.

Screen grab of a sesame dressing we often use on cucumber salads. It includes original measurements as well as the same recipe scaled to 500 ml. The text reads: Sesame Dressing Batch Size: 500 Milliliters (0% Dilution) Original Recipe 45 ml Rice vinegar 15 ml Dark Japanese soy sauce 10 ml Honey 90 ml Roasted sesame oil 110 ml Peanut oil Scaled Recipe 2.82 oz/83.40 ml Rice vinegar 0.94 oz/27.80 ml Dark Japanese soy sauce 0.63 oz/18.63 ml Honey 5.64 oz/166.79 ml Roasted sesame oil 6.89 oz/203.76 ml Peanut oil Note that the original recipe also included 5 ml of soy lecithin not included in this calculation

@jeffmorgen.bsky.social made a useful calculator for batching cocktails. He’s even included an optional dilution factor. jeffreymorgenthaler.com/the-batch-co...

But it’s useful for other compounded liquids. Set dilution to 0% and scale, for instance, a 275 ml salad dressing to fill 500 ml bottle.

I very much approve of all of these ideas. I’d add a Bushmills 16 to that list.

Ask Your Bartender: Protestant vs. Catholic Whiskey - Jeffrey Morgenthaler Hey Bartender My South Side Irish Chicago Dad always told me that Jameson was the Catholic whisky and that Bushmills was the whiskey made by “the damn Protestants”. Now this character I met at the bar...

As always, on St. Patrick's Day, don't get caught up in some religious bullshit that someone saw on The Wire one time and has been repeating like its gospel ever since:

jeffreymorgenthaler.com/ask-your-bar...

Thank you! That made my morning!

Updated! Thank you.

Looks like I missed that when I went in and added metric volumes to all the recipes! Send me the link and I’ll update it.

This was helpful, thank you!

Yeah I think after two incidents he’s earned that right.

We gotta get you some cut-resistant gloves, my man.

I’ve been known to pour a three-ounce Old Fashioned at home from time to time, when the going gets tough.

That’s a solid rule.

One 1x cube per cocktail is my rule. Works pretty damn well.

Thank ye @jeffmorgen.bsky.social casually mentioned something years ago about blending shaken drinks at home and to hell with shakers. I’m paraphrasing. But I’ve been putting that trick to use of dumping everything into the Vitamix and hitting play. No more ice sounds? That Daiquiri is ready.

I wish I had more of my old mix tapes. I’ve got a couple more recent ones (20 y.o.) converted but the really old stuff is all gone.

Ever think about converting those to Spotify or Apple playlists and sharing them?

I have one in my kitchen drawer (love the flat form factor) and one in my bar bag at all times. They’re great.

Storied Carmel restaurant to close after billionaire landlord ends lease Downtown Carmel's beloved The Forge restaurant, a city fixture of 53 years, is set to close Feb. 7.

This is so sad. One of my favorite bars in the world and a place that’s been on this planet as long as I have.

www.sfgate.com/centralcoast...

It’s kind of a signature move, to be honest.

Bourbon Renewal: Created by famous bartender Jeffrey Mogenthaler in 2004.
2 oz Bourbon
1/2 oz Creme de Cassis
1 oz 🍋 Juice
1/4 oz Simple Syrup
1 dash Angostura Bitters
shake with 🧊 & strain in a chilled old fashioned glass over fresh 🧊.
#cocktails #mixology #bourbon
#cheers

I have no idea what this means 😂

It always irks me a little when I’m at a bar or restaurant and they use inside baseball terms without knowing I’m in the business:

“Are you a four top?”
“What temperature for that steak?”
“Do you need a roll-up?”
“Just to let you know we’re down to two orders of salmon all day.”

It’s weird.