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
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.
Bar manager Trip
Duval is aging three different cocktails in barrels, but one summer
loviní barrel is Rum Raiderís Cove.
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.
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,"
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.
Rehorst gin, Cointreau, Lillet Blanc vermouth and lemon peels, aged in
an oak barrel, which brings out the lemon oil in the peels.
Though most of the drink is aged, the absinthe used to rinse the glass
before serving is not added to the barrel.
George Terroir gin, Carpano Antica, Dolin Rouge vermouth, Luxardo
Maraschino liqueur and Angostura bitters.
This old-style cocktail is aromatic and herbal, and makes for a smooth
and sophisticated sipper.