By Terry Trucco
If you’re on top of drinks trends, you know all about barrel-aged cocktails, mixed drinks like Negronis and Old Fashioneds poured into barrels and left for weeks or months to oxidize and absorb flavor and color from their woody casings, much like whiskey and wine.
You also know the trendlet’s history – how Jeffery Morgenthaler, a Portland, Oregon bartender with an avid blog following, sampled a mature Manhattan in London at Tony Conigliaro’s 69 Colebrooke Row bar in 2009 and had a hosanna! moment.
Describing the drink as “sublime and subtle,” he elected to try it at home. But instead of aging a Manhattan in a glass bottle, like Conigliaro, he decided “bigger equals better” and opted for large-batch Negronis in an oak barrel.
The result? Bliss in a barrel. (more…)