Monday, 21 May 2012

The Bottle-Aged Cocktail Experiment

As I wrote in May last year, aged cocktails are unquestionably one of the biggest phenomenons to reach bar-rooms in every corner of the globe with barrel, bottle and steel-aged libations now being served by bartenders in a variety of different establishments.

Much has been written covering the science behind these beverages, and you will also find wide discussion on the flavour imparted during the barrel-aged process or the integration of flavour when resting in glass or steel, however there seems to be very little in the way of detail comparing the latter two (in this case specifically those rested in glass) to a cocktail that has been freshly made.  And it is this which takes me to the purpose of this blog...

As I am a curious cat and always looking for reasons to justify a drink or three I have decided to bottle-age a series of my favourite cocktails which call for my line of cocktail bitters alongside a host of my favourite spirits.

Each cocktail will be prepared in three different bottlings which will be aged for 3 months, 6 months and 1 year before they are opened and compared to a freshly made variant.  I intend to open each bottling with a group of friends (it'd be rude not to) to gather the thoughts and opinions of many and I'm also hoping some of you reading this may also age your own bottling so we can compare notes as we go along.  The recipes to produce one 70/75cl bottling can be found below with rum and gin cocktails currently underway.

I am also looking into the possibility of producing an aged brandy cocktail, vodka cocktail, tequila cocktail, cachaça cocktail, whisky cocktail, bourbon cocktail, rye cocktail and genever cocktail to name but a few.

Rum


Kennedy Manhattan (to be opened on 30th June 2012, 30th Sept 2012 and 30th March 2013)

Created at the Oak Room in Copenhagen 

500ml El Dorado 15 year old
200ml Dolin Dry
40 dashes Boker's Bitters
50ml maple syrup  

Method: Add all ingredients to jug and stir until maple syrup has dissolved and all ingredients are combined. Funnel into a clean glass bottle then cork down and store in a cool, dry place for three months, six months and one year. When ready to open add 75ml liquid to mixing glass fill with cubed ice and stir for 15-20 seconds  
Glass: Vintage cocktail  
Garnish: Home-made cocktail cherry  
Ice: N/A
 Gin


Spruce Goose (to be opened on 11th August 2012, 11th November 2012 and 11th May 2013)

Created by Matt Clark at Dutch Kills in New York

450ml Adnam's First Rate Gin
225ml Lillet Blanc
56.25ml Bitter Truth Apricot Liqueur
15 Dashes Dandelion & Burdock Bitters  

Method: Add all ingredients to jug and stir until all ingredients are combined. Funnel into a clean glass bottle then cork down and store in a cool, dry place for three months, six months and one year. When ready to open add 97.5ml liquid to mixing glass fill with cubed ice and stir for 15-20 seconds  
Glass: Vintage cocktail  
Garnish: Lemon zest  
Ice: N/A
As each cocktail features a selection of my favourite spirits I shall also be writing articles about each ingredient to give you some further insight into each bottling that's featured above.  Should you have any questions or queries please don't hesitate to ask in the comments or by contacting me directly.

Sláinte!

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Adam Elmegirab
Bar Consultant / Compounder
Evo-lution / Dr. Adam Elmegirab's Bitters

E-mail: adam.elmegirab@evo-lution.org
Web: www.evo-lution.org / www.bokersbitters.co.uk
Facebook: Adam Elmegirab / Evo-lution Bar Consultancy / Dr. Adam Elmegirab's Bitters
Twitter: @AdamsBitters

3 comments:

  1. very VERY curious to hear about the results of this. could be a use finally for the lovely empties all around my kitchen. :D

    ReplyDelete
  2. Hi Adam! Any news of these experiments?

    ReplyDelete