New barrel-aged cocktail trend gaining momentum in Texas.
2013-01-31 — /travelprnews.com/ — The latest trend in mixology is proving to be barrels of fun, not just forFour Seasons Hotel Austin Sommelier Mark Sayre and Bartender Travis Tober, but also for Austin’s growing contingent of cocktail connoisseurs.
Started in Portland, Oregon, the idea of barrel-ageing cocktails borrows from the concept of ageing wine in oak to infuse it with subtle flavours of vanilla and caramel, along with a softer mouthfeel. Similarly, cocktails aged in oak tend to result in deeper, more complex flavours and less of the harsh, alcoholic burn characteristic of some liquors.
Part instinct, part science, the process of picking ingredients – and deciding the ideal timing for the best blend – is a labuor of love for Sayre and Tober. “Choosing a cocktail whose existing traits will partner well with the oak is imperative,” says Sayre. “It can quickly become addicting to decide on the next great concoction.”
The first batch of barrel-aged cocktails will be available in the Hotel’sLobby Lounge starting in February, including:
- Barrel-Aged Manhattan (USD 18.00) – Hudson Manhattan rye whiskey, Carpano Antica vermouth
- Barrel-Aged Blood & Sand (USD 18.00) – Monkey Shoulder scotch, Carpano Antica vermouth, Cherry Herring, cherry bitters, orange bitters and fresh-squeezed blood orange juice (added after the drink is ordered)
Because of the limited supply, the Lobby Lounge’s barrel-aged cocktails will not be listed on the menu, meaning only those in the know will be able to enjoy this new offering.
To inquire about future batch releases, call 512 685 8150 or visit the Lobby Lounge online.
Hotel Press Contact
Senior Director of Public Relations – Americas
98 San Jacinto Boulevard
Austin, Texas, U.S.A. 78701-4039
Email Kerri Holden
T. 1 (512) 685-8048