We’ll Drink to That: Barrel-Aged Cocktails

By Donna Garlough | Boston Magazine |

The latest obsession of Boston’s cutting-edge mixologists? Aging premixed cocktails in barrels, which allows flavors to develop more complexity. Temple Bar’s Hugh Reynolds has been aging Negroni cocktails like the one pictured (made from Ethereal gin, Campari, and sweet vermouth) in whiskey barrels for six weeks; the batch will be ready to tap this month. Meanwhile, John Gertsen of Drink has been toying with several recipes, including aging his Fort Point cocktail (a blend of rye whiskey, Punt e Mes, and Bénédictine liqueur) in a Pierre Ferrand cognac cask. He’s planning on serving it up in early 2011.