Friday, 31 December 2010
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Trending: Aged Cocktails
We have all know that cheese, wine and George Clooney get finer with age, but now cocktails are joining the team.Bars in big cities like San Francisco, Boston and New York are serving barrel-aged cocktails that are, as the name suggests, cocktails aged in barrels à la wine or whiskey. Letting cocktails age in barrels allows the different types of alcohol to integrate and gives the drink flavors of vanilla, caramel and spices from the wood.
The trend began Spring of 2010 after Oregonian bartender Jeffrey Morgenthaler experimented with barrel-aged drinks and posted recipes on his popular blog. Morgenthaler found that after seven weeks, the cocktails need to be transferred to a glass vessel.
As one would predict, barrel aged cocktails range from $13 to $25 as they are limited in quantity and time exhausting.
Below are three recipe's (yielding 3 gallons) shared by Jeffrey Morgenthaler on his website for aged cocktails:
NEGRONI
128 oz (approximately five 750ml bottles) dry gin
128 oz sweet vermouth
128 oz CampariStir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve.
MANHATTAN
256 oz (approximately ten 750ml bottles) rye whiskey
128 oz (approximately five 750ml bottles) sweet vermouth
7 oz Angostura bittersStir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a barrel that has previously stored sherry, Madeira, or port wine). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
TRIDENT
128 oz (approximately five 750ml bottles) aquavit
128 oz dry sherry
128 oz Cynar
7 oz peach bittersStir ingredients together (without ice) and pour into a three-gallon oak barrel (I prefer a used single malt barrel). Let rest for five to seven weeks and pour into glass bottles until ready to serve.
Would you try making your own aged cocktails?
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- From: sbaral@xanga
- About Me: I'm a Rutgers University graduate who discovered a passion for writing in college when I found myself enjoying researching for and writing papers instead of working at biology labs. In my spare time, I enjoy cooking and watching movies--I am in pursuit of learning to fluently speak French and Italian after developing an interest in these languages from watching foreign films. Apart from foreign films and cooking, my interests include photography, traveling, art history and interior design. twitter.com/sushbaral
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Comments (6)
sounds interesting but i'm damn sure not paying that much money for one cocktail. we're in a recession people, act like it!
I'd do it myself, but I wouldn't pay for it if someone else did it.
that sounds gross...
also i think they're overpriced since it only takes 6-7 weeks to age them
When you said aged, I expected them to be "rested" for several years, not a few weeks. I'd try them if they were more affordable, but I wouldn't try and make my own.
I could get into that but, then again, I don't mind paying outrageous prices for quality. I'd try them once then, if they're worth the price, I wouldn't mind them as an indulgence now and again.
@turnyalightsdownlow@xanga - To each his own opinion, of course, but I feel like that's the same as saying, "We're in a recession, so no one should eat at Olive Garden," or something. Everyone should indulge once in a while. It's a recession, not the Great Depression.