The section in Tristan Stephenson’s Curious Bartender about ageing cocktails was very interesting to read. Most cocktail ingredients – spirits, vermouths, bitters and so forth – have been through individual ageing processes before being bottled, creating their unique flavour that adds to each drink they are used in. Stephenson suggests another level of ageing, mixing a cocktail and then allowing the blended drink to rest for a further period, creates a subtly different drink to the one mixed and served immediately, giving examples of both his own drinks and those of other bartenders he has sampled. He notes the differences between the various ageing devices, from wooden barrels to bottles & flasks, retaining his greatest enthusiasm for simple stainless steel flasks.
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I thought I would put this to the test with a batch of my own ‘house’ Manhattan, adapted by the recipe for the Industrial Revolution cocktail that Stephenson gives in his book. Using a basic stainless steel drink flask that I found on Amazon for around £6, I mixed up the following:
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300ml of bourbon (Wild Turkey)
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100ml of sweet vermouth (Martini Rosso)
50ml of dry vermouth (Noilly Prat)
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15ml of maraschino (Briottet marasquin)
10 drops of Bob’s Abbott’s bitter
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All of this went into the flask, given a good shake and labelled with the starting date. I aim to be trying this out with some friends at a cocktail evening in September. I will keep taking a quick sniff from the flask from time to time to see if I can detect any changes.
Once ready, the mixture will be stirred over ice and then strained into a chilled glass. For the sake of the experiment, I will be mixing an unaged version at the same time to sample against…
Update – November 2017.
Last night, I returned to a batch of rye-based Manhattans I made around Christmas 2016, and which had been maturing in a flask in my drinks ‘fridge ever since. Chilled & ready mixed, I just needed to measure out 3ozs into a cold glass, and add a garnish of lemon zest.
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Somehow, resting quietly at a few degrees above zero for around a year had really changed & improved the flavours of the drink; it was an incredibly smooth Manhattan, rich and spicy & with a distinctive, but not overpowering, bitter note. This might see like an overly-elaborate method of cocktail making, but it really does seem to add a dimension to the drink I hadn’t expected. I really don’t know what is going on with this approach, but something good is happening in that flask. Worth experimenting with, I believe – if you have the time, and the patience.
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Tristan Stephenson is renowned as one of the leading experts in the bar community on cocktail science and molecular mixology. In 2005 he set up the bar at Jamie Oliver's Fifteen Cornwall, before taking on a role as Brand Ambassador for the Reserve Brands Group in 2007, training bartenders at some of the highest regarded bars and restaurants in the UK, including The Ritz. In 2009 he co-founded Fluid Movement, a breakthrough consultancy company for the drinks industry which lead to the opening of his London bars Purl, The Worship Street Whistling Shop and Black Rock. Tristan makes TV appearances, is a contributor to print and online drinks publications and a judge at international spirit competitions. He is the author of the bestselling The Curious Bartender: The Artistry & Alchemy of Creating the Perfect Cocktail; the following books in the Curious Bartender series: An Odyssey of Malt, Bourbon & Rye Whiskies; Gin Palace; and Rum Revolution.