And here it is, again. Well that is downright wonderful of you to say, Erik. I have been making this eggnog the last 4 years (ever since I got into making craft cocktails) and even eggnog haters love it. We pulled out a bottle from five years ago last season and it was perfectly fine. Love you Mairz. La Revue du vin de France. Hope this helps! SAMI GASTON is a bartender-turned-illustrator. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. An ice cream maker would likely produce similar results. So happy to find this recipe and can’t wait to try it out in the meantime (until I can pop over and pick up a to-go option). I’m hoping you wouldn’t mind sharing your experience with everyone here, I’m sure more than a few people would be interested to hear how that worked. Any suggestions if we can’t find superfine sugar in a grocery store locally? 2 oz/60 ml añejo tequila That’s where we got the idea from. The only thing missing is your sarcastic banter with us and the crew. Bartender and author Jeffrey Morgenthaler heats up Late Night by showing Seth how to brew a Spanish coffee. You don’t need to add ice with the frozen drink machine, so it won’t get diluted. I hope to visit Portland one day and check out the Clyde. Menu. Since the early days of the cocktail revival, the Amaretto Sour has been regarded as nothing more than the butt of a joke. 3 oz/90 ml (by volume) monk fruit sweetener Your email address will not be published. We’ve long been fans of Morgenthaler and his site full of useful information for bartenders new and old. Divide it in half, divide it by 6, divide it by 3, it all works very very easily. Thanks for the recipe. Your turn.” As Bar Manager of Clyde Common, adjacent the Ace Hotel in Portland, OR, and Pépé le Moko, just around the corner, Jeffrey Morgenthaler caught the cocktail world’s attention with barrel-aged… I want to do it right this year. As long as I keep it in the fridge, and drink maybe a glass a day, will it still last a long time? I made a sugar free, dairy free version and tastes just as amazing! Jeffrey Morgenthaler, an award-winning bartender who’s worked at all kinds of watering holes, currently manages the bar at Clyde Common in Portland, Oregon. I never expected it to take off quite the way it did, but as I discussed in the PX Sherry Mudslide post, once it was in the wild it would have been a dumb idea to change it. Slowly add sugar until incorporated and dissolved. I never could have imagined how popular a tequila-sherry egg nog would become when I debuted it back in 2009. Stoli Vodka presents the ‘Drink What You Want’ video series with award-winning bartender Jeffrey Morgenthaler. Slowly add sherry, tequila, milk and cream. With the the whole situation going on I had enough time to work my way back through the blog and it has been a source of inspiration and knowledge. 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. Añejo tequila and amontillado sherry give it a seriously delicious twist on more the more classically styled egg nog recipe. I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. And great call on the immersion blender and mason jar – I’ve employed that method many times myself! Why do you use superfine or baker’s sugar? 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! Jeffrey— big fan! Any idea if it makes sense to go extra anejo with the Tequlia? Making Jeffrey Morgenthaler’s egg nog recipe has become a holiday tradition at Imbibe. —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. We love the boldness of the nutmeg—use freshly grated if you can—against the creaminess of the milk-egg-cream base. Jeff Morgenthaler is a sales and management speaker for training events in the Boston market. It was SO SO GOOD! 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. 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). 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, the prolific drinks writer who manages two bars at Ace Hotel Portland, tells Richard Frost why bartenders should never quit their day-jobs.. These are the books and tools I use every single day to make drinks at home and behind the bar. 2½ oz/60 ml Amontillado sherry Grasshopper - The Morgenthaler Method. My friends at Saveur Magazine and I got together at my house way too late one night and shot this fun little video on how to incorporate orange marmalade into a classic Whiskey Sour, which is one of my favorite little tricks of all time. It’s my pleasure to provide it. Like, I really love it. There was a Manhattan egg nog with rye whiskey and Spanish vermouth. ;) Jeffrey Morgenthaler Cocktail Kingdom® is the world’s premier manufacturer and distributor of professional barware, offering a wide spectrum of Jeffrey Morgenthaler & Unique & Essential Bartender's Tools created to meet the exacting standards of professional bartenders. 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