According to The New York Times, the newest innovation in the booze scene is not about picking up the speed with things. Rather, it’s all about playing the waiting game. Mixologists are beginning to realize the benefits of barrel-aging their cocktails, rather than making them right from scratch. They are complete cocktails aged in barrels, as if they were making a fine wine or whiskey.
Bartenders all over the county are beginning to get into this latest phenomenon of barrel-aging their cocktails. From New York to San Francisco, the aged cocktail is becoming a tastier and more refined version of the made-to-order drink.
This trend was started by Jeffrey Morgenthaler, a bartender in Portland, Oregon. After doing some experiments with barrel-aged drinks, he sampled an aged Manhattan at Tony Conigliaro’s London bar 69 Colebrooke Row. Now, Mr. Morgenthaler makes several aged cocktails at Clyde Common, the bar he manages.
The cocktails can get expensive, but bartenders justify the price based on the limited quantity and the time that goes into making them.
