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Trending: Barrel-aged cocktails

Photos by Dan Bishop

August 2014

If you are seeking a cocktail with character, you might want to turn to barrel-aged cocktails. "The barrels import all kinds of flavors like caramel and nut," says Kimberly Floyd, owner of Boone and Crockett.

The drink trend is infiltrating bars and restaurants around town; expect to see more on drink menus as fall begins. "The oak just brings out a certain character in the cocktail," says Tom Johnson, beverage manager at Bartolotta Groupís Rumpus Room.

Rum Raiderís Cove By Trip Duval

The Hamilton

Bar manager Trip Duval is aging three different cocktails in barrels, but one summer loviní barrel is Rum Raiderís Cove.

Ingredients: Roaring Danís rum, English Harbour 5-year-old rum, Combier peche liqueur and Camparo Antica vermouth.

Drink it Now: This super sipper is patio-ready. Duval is also aging a tequila drink called Blossom of Thistle and a whiskey cocktail called Rye + Wit.

Maple Blond Manhattan By Tom Johnston

Joey Gerardís

Ingredients: White whiskey, Lillet Blanc vermouth, Cocchi Americano vermouth and Reganís Orange Bitters. "Itís basically just what it sounds like ó a light colored manhattan with a touch of maple," Johnston says.

Prep Work: Before adding the ingredients, the oak barrel is cured with real maple syrup and water. If you donít cure a barrel with water, the water expands to fill the holes in the wood and your barrel will leak your cocktail instead of aging it.

Corpse Reviver By Tom Johnston

Rumpus Room

Ingredients: Rehorst gin, Cointreau, Lillet Blanc vermouth and lemon peels, aged in an oak barrel, which brings out the lemon oil in the peels.

Finishing Touch: Though most of the drink is aged, the absinthe used to rinse the glass before serving is not added to the barrel.

The Martinez

Boone and Crockett

Ingredients: St. George Terroir gin, Carpano Antica, Dolin Rouge vermouth, Luxardo Maraschino liqueur and Angostura bitters.

Personality: This old-style cocktail is aromatic and herbal, and makes for a smooth and sophisticated sipper.



This story ran in the August 2014 issue of: