BARREL
AGED COCKTAILS with BETHE BOWMAN of I TA L I A T R AT T O R I A
by Lanette Faulkinberry Photos by Amanda Joy Christensen
w
e sat down to chat with Bethe Bowman, successful
Barrel aged cocktails, in very basic terms, is where you pre-mix
restaurant owner and mixologist, to discuss her own your favorite cocktail, minus the ice and garnish, and store it in
barrel aged cocktails and the emerging world of craft spirits.
a barrel for aging. In Bethe’s case she uses a small 5 liter barrel,
Bethe mixes together her background in the food industry, a waits 6 weeks, eagerly perform a taste test and viola, she finds degree in Biology and her curious nature to create a perfect recipe herself with over 100 servings of the biggest trend in mixology. for success. Wanting to bring a different kind of Italian cuisine to
How does she do it? There are a few ways to go about the aging
Spokane, WA Bethe and her Swiss partner Anna Vogel decided process. Barrels can be ordered online, like Bethe has done, or to open Italia Trattoria in trendy Browne’s Addition. Their focus barrels can be graciously gifted to the mixologist by local brewers was to have something new and exciting on the menu which, in or distillers. The smaller barrels that Bethe finds online allow turn, would attract a more adventurous crowd, just the kind of for a faster aging process and helps her keep up with customer clientele ready to try something new.
demand. New American oak with a medium toast is her wood of
While researching Italian liqueurs and cocktails she discovered choice, although she’s curious to try Hungarian oak. the world of barrel aged cocktails. Bethe asked herself: “If you
Bethe mentions that she has made three different runs on
can age a wine, and you can age bourbon and rum, then why one particular American oak barrel, and noted how the flavors can’t you age a cocktail?” Taking note of what English bartender change each time. After selecting the right oak she ages the pre Tony Conigliaro and American based Jeffrey Morgenthaler from mixed Manhattan in 5 liter primed barrels for 6-8 weeks, but she Clyde Commons were achieving, she decided to read more and doesn’t add the fig just yet because it will ferment, which is not eventually try it herself. What was her first experiment? The desirable. After the wait, she bottles it with figs and lets it blow rather successful Figgy Manhattan.
off until it’s just right.
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