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 🍸

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...

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

@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.

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 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.

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

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.