-We’re here with Jeffrey
Morgenthaler, everybody. His second book, “Drinking Distilled:
A User’s Manual,” was published earlier this year. Thank you so much
for being here, Jeffrey. -Thanks for having me!
-I’m so excited. You have two bars in Portland.
-I run two bars in Portland. Clyde Common, Pépé le Moko.
-Okay, great. -Have you been to Portland?
-I have been to Portland. -Are you gonna come back?
-I will come back. -You’re gonna come back.
You’re gonna hang out at my bar. And after I get done with work, we’re gonna take you down
to Huber’s Café, where this drink was invented. It’s kind of, like, the
official drink of Portland. -All right. What is it?
-It’s called a Spanish coffee. -Let’s do it.
-All right. [ Cheers and applause ]
Some people know it. -Yeah. So you’re gonna do this.
I’m gonna do this. Grab a lime.
-Yep. -Okay. Upside down. And then just —
Let’s rim it. -Okay.
-You’ve done this. You know what you are doing.
Look at you. Yeah. -Look at that.
-That is amazing. -I have beautiful hands.
-Yeah. That looks great. So, smoosh it in there.
-Yep. This is what?
-This is sugar. -Okay. Wow. -This drink has been a
round since the ’70s. It is — It’s kind of
a Portland phenomenon. That looks great.
Okay, so, this is 151-proof rum. -Okay. Great.
-Very strong. Very strong. So, I’m going to give you some. -That’s, uh — Wow. Okay.
-That’s about… -That’s about like 302, yeah. -Yeah.
The camera adds 10 ounces. -Yeah, right.
All right. What’s next? This is a little triple sec.
Orange and pear. Quarter-ounce.
And then comes the fire. -Oh. Already? Okay, great. -Okay, so — Okay. Pick up your glass.
-Okay, great. -I want you to hold it
at a little angle like this. Little angle like this.
-Yep. Yep. -Okay. And I’m going to
light it on fire. Now, what I need you to do with
me is slowly turn this glass. -Okay.
-While holding it at an angle. -Okay.
-While holding it at an — yes. -Ohh! Look at us!
-Ohh! -Okay. So, are they
getting this on camera? Does that really show up well?
-I think we’re getting it. Let’s see if they can
see it on — Oh, yeah. Ohh. Ow. Son of a bitch. -You’re fine.
-Son of a — Jeffrey! God damn it, Jeffrey! -I do this all the time. You will —
Light your shoes on fire. So we’re going to
keep rotating it. Do you notice that
it’s melting the sugar? -Oh, it is!
-So it’s caramelizing the sugar on the rim of this glass.
-That’s great. -When you go to Hubers, they
make a big spectacle of this. Sometimes I like
to do this, Seth. Watch out.
-Oh. -This is a little nutmeg.
-Oh, wow. All right, great. -Keep rotating. Okay. Oh! I forgot the coffee!
Seth, keep rotating. -Okay, I will. Oh, my God.
You’re fully on fire. -I’m fully on fire.
Are you okay? -I am okay. Yeah.
-Okay. This is a French press. -Great. So if somebody orders
like two of these, does that mean everybody else
in the bar goes home? -So, the funny — [ Laughs ] So, the funny thing is,
is the minute you light up one of these in Portland, the
entire bar starts ordering them. -Okay, great.
-So let’s just pretend that this French press is done. -Yep, sure. I’m fine with that.
-I know, yeah. -And you’re rotating, right?
-I’m rotating. I promise I’m not gonna stop. -Seth, I want you
to be very careful. -Okay, great.
-This is very dangerous, Seth. Okay, and you’re going
on vacation next week. -I am. Yeah. Ohh!
-I’m lighting the studio up. We’re good. We’re good.
All right. A little Kahlúa.
-Uh-huh. -By “a little,” I mean a lot.
-Yep. It’s beautiful. -Now, I’ve heard you say
there are no bad drinks, only bad bartenders. -Exactly.
-All right. Is that putting the fire out?
-That’s putting the fire out. [ Laughter ] All right.
Set your glass down. -How does the smoke alarm
not go off all the time? -Oh, it probably will start
in a couple of seconds here. Okay.
So, now we’ve got our coffee. -Great.
-Spin this around. -So much rotating and spinning. -Yeah, this is the old
30-second brew. -Okay. Great.
-Yeah, yeah. They were like, “Don’t screw up
your TV appearance.” -How many like — You wouldn’t have
more than one of these on any given night, right? -No. God, no. -Would you say
this is a better drink for the beginning of a night
or the end of a night? -You know, I think it’s a —
I think it’s the perfect, like, Portland, cozy, rainy
end-of-the-night sort of drink. That’s why when you come in…
-Yep. -…we’re going to
finish off the night. -Yeah. Which seems weird. I feel like you should
take the day off. But whatever. I come all the way out there.
“I’m working.” I’m like,
“Well, great, all right.” -You know I make like
$15 an hour, right? Okay, so, over here,
we’ve got some whipped cream. This is my little trick
for whipped cream. I put it in a mason jar
and give it like a shake
for about 15 seconds. -Great. Okay.
-Great. And then —
-Rotate it! -Rotate it. Rotate the lid.
-Okay. -Okay, and then I’m just
going to do this part. -Yeah, okay, great.
-Okay. Okay. So — You know what
I need you to do? I need you to take this
and some nutmeg, because you are going to
finish the drink for me. You are going to
grate nutmeg on top. -Okay. -And I’m gonna try not to
screw this up on live TV. -Wow. It’s very beautiful.
-Oh, my God. I’ve never been so nervous! -And I’m going to nutmeg it.
-Nutmeg it. -Whoo! -And then we’re gonna toast.
-All right. -Wow. This looks beautiful.
All right. Is it going to be really —
All right, well — -It’s going to be the weakest strongest Spanish coffee
you’ve ever had. -Cheers, Jeffrey.
-Cheers, Seth. [ Cheers and applause ] -Oh, that is delicious.
-[ Laughs ] -Jeffrey Morgenthaler,