My friend, it’s an honor to be cyberstalked by you any time. Hope you liked the cookies!
02.03.2026 17:15
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My friend, it’s an honor to be cyberstalked by you any time. Hope you liked the cookies!
I don’t. But I will be plastering it all over the place when it’s released, don’t worry. 😀
I’ve been using this thing for work for the past year and I love it. I hope you do too. It’s available now for iPhone and iPad (Android version is in the works!) for only $4.99 at the App Store. I really hope you enjoy it.
apps.apple.com/app/bevnap-c...
And while we were doing that, we added the ability to share recipes with friends through the app as well as via text message or PDF. In short, we built this app for folks like me: people that love making cocktails but also need some professional-grade tools that can help run a cocktail program.
I’ve always been leery of a recipe app that would require me to enter all of my own custom recipes without the ability to get them out. So we built in the functionality to export everything to standard formats such as plain text and spreadsheet.
And, of course, my personal database of cocktail recipes – both personal and classic – that I’ve been tasting and tweaking nightly behind the bar for all these decades.
I needed a practical app that I can use daily, behind the scenes as well as behind the bar. An app that can incorporate those calculators with the suite of bar management tools I’ve been using in a professional setting for the past thirty years, such as calculating ABV and pour cost on the fly.
Over the past year, we’ve been quietly working on something special and it’s finally live! After I’d put out the Batch Calculator and the Universal Syrup Calculator, my friend Chuck reached out to me and said “Why not make an app that can do all of that *and* store a database of cocktails as well?
Thanks so much. We have tons more planned for the future. It’s exciting.
Many many more to come! Thanks for sharing. Lots of additional recipe packs are on the way.
10000000000%
Anyway, this gets fairly long and in-depth, so the rest of this train of thought is on my website: jeffreymorgenthaler.com/the-currency...
And I’m not talking about the interaction between bartender and guest right now, just the thing that we trade in amongst ourselves.
But one facet of this paradigm shift has been kind of eating at me lately, and I wanted to share some thoughts. And that’s this idea I have that *knowledge* has replaced *skill* as the cultural capital among bartenders over the past decade.
I’m also going to preface this by saying that I abhor this sort of old-guy “the kids are doing it all wrong” bullshit that has been around since the beginning of time. I love being able to sit back a little bit, and watch and learn from new bartenders. It’s inspiring, and it’s fucking fun.
I’m aware that hospitality evolves over time. Shit, when I started, most bars didn’t even take credit cards, everything was cash only. I’m talking about the massive tidal wave of change that’s happened in the past decade, with the largest amount of change happening since Covid started.
This is just going to be a bunch of musings, something I haven’t been able to get out of my head for a while now. Inspired by my many text thread and in-person conversations with “old timers” and veterans like myself who have watched a real paradigm shift in the drinks trade lately.
I'm bringing my Choose Your Own Adventure talk to Phoenix Cocktail Weekend and I would love to see you there!
partiful.com/e/FZPQddIY2R...
Hell yeah. Glad you’re liking it.
Can we re-normalize leaving the windows open on daytime flights? I’m flying over the Caribbean in a dark metal tube right now.
Happy Holidays! This is just a reminder that I have personalized, signed copies of BOTH my books for sale on my website (jeffreymorgenthaler.com/book/) for the cocktail nerd in your life, or just as a cheeky gift to yourself (because we all could use a little treat right now)
Just put the lights on the tree and made our first batch of @jeffmorgen.bsky.social eggnog so now the holiday season is fully in force.
Gone, gone are those Halcyon early 1990s days when a burgeoning cocktail nerd could pick up one of these for maybe 15 clams at a swap meet or antique mall. But if you want to get your hands on vintage Jerry Thomas material, today might be a good time.
We are, much like England, a country that uses both systems. C’est la vie.
The downsizing in my home continues! I have been collecting this stuff for 25 years and I’m realizing it doesn’t do anyone any good sitting in a box in a storage unit.
So next up is another really special one. The Jerry Thomas Guide: ebay.us/m/OEHLjj
I’m dipping my toes into selling some of my rare and vintage bottles through Unicorn Auctions, and if all goes well I’ll unpack a bunch more.
If you’re interested in the first four of my bottles, have a look at the link below!
linktr.ee/jeffmorgen
Oxford Companion to Spirits & Cocktails pg 99 contr @jeffmorgen.bsky.social
boomerang
drink sent by the bartender at one bar to the bartender at another via customer courier. The term most likely derived from the idea that a drink sent to a friend would most certainly be returned.
#Cheers 🍸
Or, additionally: Me.
I forgot I wrote this, but looking back nearly ten years later I've got to say I think it's some of my finest work:
jeffreymorgenthaler.com/bartender-st...
🤦♂️