Jeffrey Morgenthaler A Gallon of Margaritas by the Gallon. Latest Drink Recipe. Man, there are few things out there more polarizing to people than creamy drinks. And its funny, you know, because I think its a pretty universal thing that our mouths just water at the sight of a creamy cocktail. Origin. 1937 Cafe Royal Cocktail Book contains a recipe for a Picador using the same concentrations of tequila, triple sec and lime juice as a Margarita. One of the. Look at a properly made Ramos Gin Fizz. Or a White Russian. Or Egg Nog. How delicious do they look But then theres this guilty feeling that I think kicks in for most people, where its like, I cant justify drinking something that contains a bunch of fucking cream. And I get it, I totally do. Personally, I also try to save up those points and spend them during the holidays. But theres no getting around the delicious factor. So what about alternatives I like almond milk in my coffee. I even make my own at home. But one creamy substitute that I cant live without in my life is horchata. See the previous post for more on that. Anyway, as someone who has been making drinks for almost half of his life at this point, I had to try making something with horchata. My partner in crime at Clyde Common is a gentleman named Benjamin Amberg. But we all call him among other things, simply Banjo. This classic margarita recipe is made with easy with 3 ingredients, and its perfectly fresh and tasty Whether you like them straight up, on the rocks, or fresh from the blender, weve got a margarita recipe thats just right for you. Honey-Mango-Strawberry-Margarita-OTish-glass-CU.jpg' alt='Strawberry Margarita Recipe On The Rocks' title='Strawberry Margarita Recipe On The Rocks' />Banjo and I have a great way of working on cocktails together. Its very collaborative, and nobody gets too attached to an idea if a better one comes along. I wrote more about this process for Playboy, check it outAnd so it happened that we started working on our new horchata cocktail. And, of course, we broke out all of the typical formulas that wed both seen on menus before aged rum and horchata aged tequila and horchata variations on a White Russian with horchata instead of cream. And none of them were working, and we were about to scrap the whole idea. But then we had a thought what if instead of a flabby, creamy drink, we did something more bright and citrusyWe certainly hadnt seen that done before, and we know rice milk isnt going to curdle the way cream would. And suddenly, within minutes, wed assembled what is quickly becoming one of our most popular new drinks, the Southbound Suarez. Named after our favorite song on our least favorite Led Zeppelin album, I like to think the same stands of a reminder of just how tough this one was to create. Southbound Suarez. Becherovka. 1 oz horchata. Includes the road to margaritaville, basic virgin margarita recipe, giving margarita some glam, and more virginal options. Shake up one of Cooking Channels mean margarita cocktail recipes including blended, on the rocks, pomegranate and moreCombine ingredients with ice cubes and shake until cold. Strain over fresh ice in an Old Fashioned glass and garnish with a lime wedge. Most Popular Articles. A side project, an experiment or just a simple curiosity that turned into a delicious phenomenon that were still serving to much delight at our bar, barrel aged cocktails explore the gentle manipulation of a drinks flavors over time. This post details the inspiration, the history and the methods behind my barrel aged cocktails. My problem with homemade tonic water has always been a flavor profile that was too esoteric for the general audience. This recipe takes some of the positive qualities people have come to understand from commercial tonic water and updated them with fresh ingredients. Turned off by the glop you find in the grocery store, and unable to endure another long egg and cream whipping session, I set out to build an egg nog recipe from the ground up that retained the character of the orginal formula, was easy to make in a few minutes at home or at the bar, and tasted absolutely delicious. See if you agree with the result. One question Im often asked is Do you have any drink related book recommendations Well, funny you should ask, Ive compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. Bisquits And Gravy. I suggest you do the same. The problem with living in Oregon is the absence of little wooden shacks by the sea that sell cases of fresh ginger beer stacked on back porches. But with some readily available ingredients, a recipe Ive been revising for several years and a few free minutes I can easily transport myself to a little fishing boat on the ocean as I sip a Dark and Stormy made with fresh, house made ginger beer. Its always mojito season somewhere, so this advice is timely in your area about half the year. Wether youre making them or simply enjoying them, this advice will help you look like a pro in no time at all. The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now. Youll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you. Not to be confused with the Spanish wine and fruit based alcoholic beverage sangria, sangrita meaning little blood is a traditional accompaniment to a tequila served completo a non alcoholic sipper that cleanses the palate between fiery doses of agave. The world of booze can be mystifying to people that dont work in bars or around alcohol all the time. I hear a lot of assumptions about the industry Im in that are much like 9. Here are a few youve probably heard yourself. The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but Ive never been particularly impressed with the way these few paltry drops of bitters sat in their little egg white mattress and didnt play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly distributed bitters scorched foam slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brule in a glass I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more. I always love showing up to a party with a gallon jug of pre mixed margaritas, so Ive decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned this recipe packs a serious punch. There isnt much I can say about this video that hasnt been said already. If youve read anything Ive written about cocktails, youll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned this one isnt for the feint of heart. About Me. My name is Jeff Morgenthaler and Im the bar manager at Clyde Common in Portland, Oregon. Ive been tending bar since 1. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary. The writing I do here is intended as a work in progress. My recipes are like my opinions they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please dont feel the need to tread lightly here.