jeffreymorgenthaler.com

I mean, obviously I’ve always been a huge fan of coffee cocktails, but this is the first time I’ve gotten the opportunity to design non-alcoholic coffee drinks with the very best in the business. The Citrus Cold Brew Shrub pairs apple cider vinegar and lemon with tasty Stumptown cold brew for something tart and earthy. It’s got a lot of apple cider vinegar and lemon set up against that dense and rich Stumptown Cold Brew. It’s meant to shake things up a little bit, as all of these drinks are going to do.

These intrepid imbibers took the only raw ingredients they had on hand, allegedly, and combined gin, fresh lemon juice, sugar, and Champagne, and served the whole concoction in a 75 millimeter artillery shell. In 1919, Harry MacElhone published The ABC of Mixing Drinks, and inside he listed a recipe for a drink called a French 75, created by a bartender named “MacGarry” of Buck’s Club in London. The drink was identical to a Tom Collins (gin, lemon, sugar, soda) with one change: the substitution of Champagne for soda water. Which brings us to the other, strange bit of mythology that you’ve no doubt encountered if you’ve ever been served a French 75 before: I say that MacGarry’s French 75 was identical to a Tom Collins with the exception of that bubbly bit, and I mean it: a French 75 is meant to be served on the rocks, just as a Collins would be.

I’m tired of never remembering how I make my cold brew coffee concentrate for our Espresso Martini, so I’m posting the proportions here for myself to find. I am not a coffee nerd, I don’t know the first thing about coffee. And we feel very strongly about using cold brew concentrate instead of espresso for our Espresso Martinis because… we don’t have an espresso machine. And here’s what the difference is between unfiltered concentrate (left) and filtered concentrate (right) So those proportions are: Now, if you want to have some delicious cold brew to sip on, simply cut this mixture with an equal part cold water and serve.

So over the course of the last year we’ve been working together on designing, branding, and producing some bar tools that I think are a little different. I didn’t think there was any sort of market for a Morgenthaler jigger or bar spoon, so we tried to come up with a few things that weren’t super common and that might be kind of fun for you guys. My favorite is the cost-per-ounce calculator, which will convert pretty much any size container of alcohol, from a 12-ounce beer bottle, all the way up through the most common sizes of spirits bottles, and to the most common beer keg sizes for beer, cider, draft wine, and draft cocktails. Well, our Triomphe Atomizer is simply that, but with a really cool color-coding system wherein you can select one of four colors to indicate the contents of your atomizer without the need for ugly labels or masking tape.