Wynn Magazine - - NEWS -

FOR­TU­NATELY FOR SPIR­ITS EN­THU­SI­ASTS, mixol­o­gists have fig­ured out that the cock­tail ag­ing process adds a depth of fla­vor unattain­able by any other method. For guests of SW Steak­house in Wynn Palace in Co­tai, a new barrel-ag­ing pro­gram has just been launched to com­ple­ment the restau­rant’s Amer­i­can steak­house theme. Based on Amer­i­can clas­sics with twists around the idea of smoke, fire and wood, of­fer­ings in­clude a gin-based Tuxedo No. 2 (aged four weeks), Chair­man’s Cut (aged six weeks) with bour­bon and rum, the clas­sic Cam­pari lover’s SW Ne­groni (aged six weeks) and a Per­fect Man­hat­tan (aged four weeks) with dou­ble rye and two ver­mouths. Ag­ing helps to en­hance and smooth out the edges of each spirit, cre­at­ing a more rounded and com­plex char­ac­ter, ad­ding a hint of but­ter­scotch from the charred Amer­i­can oak bar­rels. SW has ac­quired 21 bar­rels, some of which will be ag­ing drinks and spir­its while oth­ers are be­ing sea­soned. En­joy now, en­joy later!

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