Barrel aged cocktails have slowly, over the last couple of years, become quite the thing in cocktail circles. Originally brought to these shores by intrepid mixologist Jeffrey Morgenthaler in Portland, Oregon who is the bar manager at Clyde Common the restaurant/Bar in the Ace Hotel.
The trend, from the best I can tell started in London, where the cocktails were aged in bottles. Here in the States, with the help of Tuthilltown Spirits they are made in aged oak barrels which come in a variety of sizes and can be ordered on-line by any cocktail enthusiast with the inclination. When I found this out, I, predictably went on-line and ordered myself one. They have a “barrel aged cocktail kit” which is a bottle with a lid and piece of aged oak in it – I felt that if I was going to do it I wanted to go all the way so ordered the smallest barrel they sell (5 liters) they are made from White America Oak and have not been used – so I am hoping that the flavor of each aged cocktail I make will evolve.This is where you come in which cocktail should be my first one?
I’ve narrowed it down to three:
Negroni: Gin, Campari, Sweet Vermouth
Manhattan: Rye, Sweet Vermouth, Angostura Bitters
Chrysanthemum: Benedictine, Dry Vermouth (white), Absinthe
Of course I want them all and I also am tempted to make Vieux Carre after reading David Lebovitz’s post on his aged cocktail experience. So many choices and only one barrel – what is a budding mixologist to do? Help me out and leave your vote in the comments. Then in 2 months you can come over and have a cocktail.