Drink Me Magazine just reported that barrel-aged spirits are a predominant trend this year, but mixologist Anthony Caporale says barrel-aged spirits just aren’t cutting it anymore. Bartenders are barrel-aging their cocktails now, too.
“They are pre-mixing cocktails and re-aging them in barrels, which is awesome,” Caporale says. The only thing keeping these drinks from you, he continues, is that this aging is difficult for many smaller bars to execute.
The bars that are executing this new trend are fired up about it. At this May’s Manhattan Cocktail Classic, the bartenders at The Beagle will host an event to showcase why barrel-aged gin cocktails work so well. We sure love the Breukelen Aged Glorious Gin, so we can imagine that these cocktails will be all the rave.
Drink Trends in 2012, Drink Me Magazine