BARREL-AGEING COCKTAILS

The very same barrel that makes ageing whisky or rum a worthwhile venture can also be applied to cocktails. Oak casks are usually used to age spirit-forward cocktails, which not only take on the flavours of the oak but also taste smoother because of it. Many bars have comprehensive programmes built around ageing cocktails. The Manhattan here in Singapore, for example, has a rickhouse filled with custom-made new oak barrels containing everything from its namesake cocktail to solera-aged negronis. Drinks typically age for between six and 12 weeks, but there are some that have seen six months to three years in a barrel.