-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. -Okay.
-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, everybody!