Leo made a batch that night after closing. He washed the raspberries, weighed the sugar, stirred the pot until the kitchen smelled like a summer orchard. When he strained it through a fine-mesh sieve, the liquid that emerged was the color of a sunset on a bruised lip.
Though Morgenthaler has explored various techniques in his books, such as The Bar Book , his widely shared "Summer School" method is a refined technique designed for clarity and speed: jeffrey morgenthaler raspberry syrup
Jeffrey Morgenthaler ’s raspberry syrup is a foundational component of his bar technique, specifically designed to preserve the fresh, vibrant flavor of highly perishable raspberries for use in cocktails like the Clover Club . The Recipe The key to Morgenthaler’s method is gentle simmering rather than a rolling boil, which helps keep the fruit flavor "bright" rather than "cooked." Ingredients Leo made a batch that night after closing
Morgenthaler nodded. “You’re doing it right. But you’re wasting berries.” Though Morgenthaler has explored various techniques in his
The ultimate test of this syrup is the . This is a drink that requires egg white and raspberry syrup to create a foam.
“Show me your setup,” he said.
He almost laughed. Instead, he pulled out his phone—a cracked relic from 2018—and searched the name. Jeffrey Morgenthaler. Portland bartender. Author. And a recipe for raspberry syrup that involved fresh berries, sugar, cider vinegar, and a shot of vodka as preservative. No artificial color. No high-fructose corn syrup. Just deep, jammy, crimson truth.