An Oregon based bartender, who has once studied architecture in Budapest and the United States. The impassionate American bartender today gives lecture on drinks and bar culture. Furthermore he is one of the most famous bloggers of the cocktail scene with his website www.jeffreymorgenthaler.com.
Jeffrey, why are you coming to the Bar Convent Berlin and what is your presentation “In a network world – the influence of web 2.0 on the global bar scene” going to be about?
I’m coming to the BCB to give my presentation on the web and the global bar scene, but I’m also there to practice what I’ll be preaching: going from being a small-town bartender in Oregon to delivering a presentation at the Berlin Bar Conference is exactly what my presentation will be about. I’ll also be blogging the event on my website and learning more about the European bar community.
What are your favorite bar blogs and websites?
I have a few bar blogs that I like to check in on regularly. One of the finest, in my opinion, is Paul Clarke’s Cocktail Chronicles. He’s not a professional bartender, but he does conduct some of the most in-depth research about classic cocktails that you’ll find on the web.
I make certain that I never miss an episode of Robert Hess’ The Cocktail Spirit on the Small Screen Network. And although it’s not frequently updated and I can’t really read it, I do like the content on the Japanese Cigar Bar Blog.
Can you tell us something about Oregon and its bartender’s guild?
Oregon is a special place. I just got home from two nights of camping with some friends on a river, without another person around for miles, and it reminded me that one of the greatest things about living here is a closer relationship with nature than you find in other places.
This connection to the Earth results in a higher concentration of people who care about the food and drink they put into their bodies. The Oregon Bartenders Guild was formed to nurture that idea.
Which has been your favourite spirit or cocktail lately?
My drink of choice lately has been chinato on the rocks with a nice big strip of orange peel. I love the way Italian bitters feel in the stomach and settle the mind. I get a sense of tradition whenever I’m having Carpano, Campari, chinati, etc.
Thank you for the interview, Jeffrey.
BCB speaker portraits: