Tune in to a fun, friendly and informative episode of The Speakeasy as host Damon Boelte is joined by Jeffrey Morgenthaler, bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon and author of The Bar Book: Elements of Cocktail Technique. Damon and Jeffrey talk shop and discuss the importance of technique over recipes, subjectivity in cocktail tasting and the state of drinks in 2014. Tune in and get some serious insight into the world of cocktails on another awesome episode of The Speakeasy. Todays show was brought to you by Rolling Press. Recipes and flavors are so subjective, which is great! We dont have to agree about the proper proportions for a whiskey sour because there are so many different palettes and preferences. One thing we can agree on is that we should strain the lemon juice before the whiskey sour so theres no pulp. The technique is more objective, which is fun for me. [13:00] --Jeffrey Morgenthaler on The Speakeasy

Tune in to a fun, friendly and informative episode of The Speakeasy as host Damon Boelte is joined by Jeffrey Morgenthaler, bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon and author of The Bar Book: Elements of Cocktail Technique. Damon and Jeffrey talk shop and discuss the importance of technique over recipes, subjectivity in cocktail tasting and the state of drinks in 2014. Tune in and get some serious insight into the world of cocktails on another awesome episode of The Speakeasy. Today’s show was brought to you by Rolling Press.

“Recipes and flavors are so subjective, which is great! We don’t have to agree about the proper proportions for a whiskey sour because there are so many different palettes and preferences. One thing we can agree on is that we should strain the lemon juice before the whiskey sour so theres no pulp. The technique is more objective, which is fun for me.” [13:00]

–Jeffrey Morgenthaler on The Speakeasy