Over the past year or so, it seems that every fancy bar or ambitious restaurant cocktail list has included a barrel-aged cocktail: a cocktail mixed and ready to drink, but instead poured into a mini (or real big) barrel to mellow and take on a little oak flavor. Jeffrey Morgenthaler's method has spread to Chicago and San Francisco, Boston and New York, so of course the DIYers wanted to get in on the action.
Explore by Tags
Entries tagged with 'barrel-aged cocktails'
Hugh Reynolds of Temple Bar in Cambridge uncorked his first batch of Negronis in October. Into the cask goes gin, campari, and sweet vermouth. Over a couple of weeks the cocktail transforms into a rounder, smoother, extremely drinkable version of itself.