SPIRIT FOR­WARD

Wynn Magazine - - LAST CALL - BY CHRIS STAVE | PHO­TOG­RA­PHY BY SABIN ORR

Armed with bar­rels and bit­ters, Wynn mixol­o­gist Christo­pher Hop­kins ush­ers in the sea­son of trans­for­ma­tion with new takes on clas­sic cock­tails.

he hot new trend of bar­rel ag­ing cock­tails al­lows the al­co­hol to ex­tract fla­vors from the wood, re­sult­ing in a more lay­ered taste ex­pe­ri­ence. Wynn mixo­gol­o­gist Christo­pher Hop­kins takes full ad­van­tage of that in Bar­tolotta Ris­torante di Mare’s La Contessa, a twist on a Ne­groni. “I did an in­ter­pre­ta­tion that made it fuller, spicier, smok­ier, and wood­ier by bar­rel ag­ing it for 22 days,” says Hop­kins. Sim­i­larly, Si­na­tra’s Boule­vardier is aged for 32 days, and here the oak plays per­fectly with the bit­ter notes of Cam­pari, while the rye whiskey base and com­plex Mar­tini Gran Lusso ver­mouth add a welcome spice. At Encore’s East­side Lounge, the change hap­pens not in a bar­rel, but in your glass. The sugar cube in the clas­sic Cham­pagne Cock­tail is coated with An­gos­tura bit­ters and then cov­ered with Hen­nessey V.S.O.P. co­gnac and Cham­pagne. The cube dis­solves, al­ter­ing the drink’s fla­vor as it re­leases the spicy bit­ters. See? Change is good.

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from left: Si­na­tra’s Boule­vardier, Bar­tolotta Ris­torante di Mare’s La Contessa, and East­side Lounge’s Cham­pagne Cock­tail.

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