Worth The Wait: Barrel Aged Cocktails

From Drinking In America on Feb 20, 2013

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We’re used to waiting a few extra minutes for a drink in a crowded bar. But six weeks? C’mon. That’s the average waiting time for an aged cocktail and apparently they’re worth it.

 

Aging cocktails took off a few years ago after Jeffrey Morgenthaler was inspired by Tony Conigliaro’s aged Manhattan. Morgenthaler brought the idea back to the U.S. and began aging cocktails at his Portland, Oregon bar. Years later, the trend has become rampant in bars and cocktail lounges across the country.

 

So what exactly is an aged cocktail? Classics such as a martini, Manhattan or Negroni are mixed in oak barrels and left to age for six to twelve weeks. The result is a smoother and more flavorful version of the already delicious original. The barrels add a hint of vanilla and spice to the cocktails, giving them an extra boost.

 

Like we said this trend is catching on and more bars across the country are serving new recipes of aged cocktails. Some that we can’t wait to order:

  • Temple Bar, Boston MA: Red Sky – an aged concoction of rum, cynar and grapefruit essence
  • Clyde Common, Portland, OR: Barrel Aged Chrysanthemum – a mix of dry vermouth, Benedictine, absinthe and orange aged for two months
  • Liberty Bar, Seattle, WA: Good Dog – an intriguing cocktail of white whiskey, grappa and lemon bitters.
  • Girl & The Goat, Chicago, IL: Old Money – a blend of bourbon, Aperol, walnut liqueur and allspice.

 

Aged cocktails can be a bit expensive, normally $15-25. We think they’re worth it, at least once. Have you ever tried one?

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