WHY AGE A COCKTAIL?
In short, because it tastes better.
‘Spirit-forward’ cocktails, or cocktails with no fresh ingredients, can be premixed and bottled simply to make the process of moving them around and preparing them simpler and faster.
Cocktail bars will often premix popular cocktails to their own recipes to accelerate speed of delivery and provide a better service to their customers. In 2005, Tony Conigliaro, the much celebrated London bartender started to investigate this further. He noted that drinks containing vermouth or sherry would oxidise slightly, rounding out the flavours and creating a smokiness and subtlety that was not there in the freshly mixed drink. The aged Negroni and Manhattan was born.
Jeffrey Morgenthaler in Portland took this a step further with large batches of premixed cocktails left to age in oak whiskey barrels. The results were phenomenal, and soon the cocktail world was alive with experimentation in ageing and premixing ingredients and cocktails themselves.
At Myatt’s Fields Cocktails, we age our core range under glass, so the drinks mentioned here are the same wonderful drink every single time. Occasionally we will release a limited edition cocktail out of one of our barrels. We will definitely be talking to you about whether those editions are right for your shop.
Ageing cocktails is a wonderful mix of art and science and has helped light up the cocktail world. We look forward to getting together and planning how to bring that world to you.