What’s the only thing better than a freshly made Manhattan?
A Manhattan that’s been happily snoozing in an oak barrel for a few weeks.
The novelty and sophisticated flavor of barrel-aged cocktails have proved to be consistently popular with bar patrons. But aging cocktails isn’t the simplest process: You’ve got to prep your barrel, seal the leaks, store it properly, and monitor your mixture’s progress. To succeed, you’ll need a killer drink recipe and a bar staff that’s enthusiastic about experimentation and attentive to detail.
Let’s look at the pros and cons of serving barrel-aged cocktails.
