What you need to know—and a little more—about ageing cocktails and spirits
Ageing cocktails is not absolutely new, but it has been gaining momentum in recent years and seems likely to stay as a necessary feature of any really good craft bar. The ageing process can transform a drink from a boozy spirited concoction to a mellow, sophisticated and complex one, and it is just the thing that increasingly sophisticated drinkers want.
The only way to truly appreciate the metamorphosis is to drink it. Comparing an aged negroni to one freshly made by Gabriel Carlos, the assistant head bartender of Manhattan, the mature cocktail is clearly the more elegant elixir. Rounded and balanced, with deeper, subtle flavours of caramel and vanilla, it has had its edgy acidity smoothened out, resulting in a mellow, silky, complex nectar, compared to the zingy forwardness of the fresh one. “Once you have tasted an aged negroni, you can never go back to a fresh one,” he says with a wink. Indeed, how true. And like with age, this is something to be savoured slowly, not rushed through.
Bu hikaye WINE&DINE dergisinin November 2017 sayısından alınmıştır.
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Bu hikaye WINE&DINE dergisinin November 2017 sayısından alınmıştır.
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