Airing between regular episodes of the VinePair Podcast, “Covid-19 Conversations” takes an inside look at how the coronavirus crisis is impacting all areas of the alcohol business.
In this installment of Covid-19 Conversations, VinePair podcast co-host Zach Geballe interviews Jeffrey Mongenthaler, bar manager at nationally acclaimed Clyde Common in Portland, Ore. Mongenthaler is a best-selling author of books such as The Bar Book and Drinking Distilled. He’s been named one of the most influential bartenders several times, his recipes are regularly featured in national publications, and he is well-known for running his own website, found here.
As Clyde Common prepares for reopening, Morgenthaler says he’s staying busy helping with the architectural redesign of the space. As he explains, the establishment’s new layout will be dual-faceted with Clyde Tavern, a bustling tavern on the original bar side of the space; and Common Market, an all-day counter facilitating delivery and pick-up orders.
This seasoned bartender touches on the challenges of serving alcohol in Oregon, primarily the inability to legally serve to-go cocktails. He also gives context to the function that batched cocktails have played in the bar scene, long before coronavirus boosted the need for pre-batched beverages.
During his free time, Morgenthaler says he has been showcasing new creations on his website, namely this Pedro Ximenez Sherry Mudslide, which is well worth a look.
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