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Two things I jump: bandwagons and the gun.
Bandwagons: Ever since the New York Times ran a story in late December about the upswinging trend of barrel-aged cocktails — pre-mixing a large batch of an all-liquor tipple, like a Manhattan or a Martinez, then setting it aside for a month or more in either a glass vessel of some kind or a genuine oak barrel, preferably one that’s already been used to age something else — I’ve been all like gimme gimme I wanna I wanna. I even can brag my very own used oak barrel; Sean won a three-galloner from Tuthilltown Spirits in upstate New York (purveyors of Husdon Whiskeys) at their Facebook Fan Appreciation Day over the summer. (I originally misunderstood Sean’s e-mail informing me he won the barrel. I thought it came with three gallons of bourbon inside it and told everybody so. That was embarrassing.)