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THE OLDER, THE BETTER
Barrel-aged cocktails are creating a stir in Valley
Making the perfect barrel-aged cocktail, the process by which pre-mixed drinks are expertly placed in customized barrels for weeks or months to change a cocktail’s character and flavor, is perhaps the hottest drink trend of the past several years. And several Scottsdale venues are at the helm of the trend.
BY ALISON BAILIN BATZ
Citizen Public House All of Citizen Public House’s cocktails originated inside an American oak barrel with a grade-four char inside, which denotes the degree to which the wood has been burnt inside the barrel. New cocktails are made in small five-liter batches and tested over an aging period of six to eight weeks. Using a process called solera, the cocktail is continuously reintroduced to the barrel before the original contents run out so that the barrel never runs dry. Don’t miss the Julep ($12), which is made with Bulleit Rye Whiskey, Menthe-Pastille (a minty liqueur), Aperol and AZ Bitters Lab Figgy Pudding Bitters. www.citizenpublichouse.com. EVO Like other venues, EVO features an amazing barrel-aged Manhattan. But, unlike most, they also developed a tequila-based drink called La Paz ($12), which is made with barrel-aged tequila, Aperol, lime and elderflower foam. A relatively new technique in barrel aging – and technically done without the actual barrel itself – the process involves placing charred oak coils into a bottle of tequila and sealing it for two weeks so the flavors in the tequila meld with the smoky oak. www.evoscottsdale.com. Fat Ox Fat Ox has a total capacity of 100 liters for barrel aging, which is mostly used for their popular Negronis and Manhattans. But for something a little different for fall, try the aged Vieux Carre ($14), a classic New Orleans cocktail made with rye whiskey, cognac, sweet vermouth and several types of bitters. The aging process, often over a month, has a profound impact on the vermouth and whiskey, bringing out the complexity of the vermouth, as well as the oak and vanilla notes in the whiskey. Mixologist Conor Cook also uses a touch of Islay Scotch Whisky for added earthiness. www.ilovefatox.com. Grassroots Kitchen & Tap Grassroots features three barrel-aged cocktails at any given time – a Sazerac, a Manhattan and a Negroni – aged in cask barrels that infuse oak, caramel and even vanilla notes. Try the Negroni, which features Tanqueray London Dry Gin, Campari, sweet vermouth and orange peel. The Negroni ($11) is notorious for either being loved or hated for its distinct bitter taste, but by aging the cocktail, that bitterness is softened on the palate. www.grassrootsaz.com. Pig & Pickle Each one of Pig & Pickle’s four barrel-aged cocktails is a twist on an American classic and aged anywhere from one to three months. The Man or WoMan-hattan ($13) are standouts from this bunch. This seemingly traditional Manhattan is anything but thanks to the addition of Yellow Chartreuse, a sweet and aromatic French liqueur made from 130 herbs, plants and flowers. It is combined with Russell’s Reserve Bourbon and vermouth-like Bonal, then barrel-aged for more than a month. To increase the depth of flavor, sweet vermouth and AZ Bitters Lab’s Mi Casa Bitters are added when served. www.pigandpickle.com.
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So Scottsdale! October '17