Aged cocktails are becoming de rigueur at most any upper-end cocktail bar you might happen upon. The theory being that the aging process melds and mellows the flavors of the cocktail’s constituent ingredients. And it does, as evidenced after savoring a Liberal at Canon, Seattle’s world-class paean to whisky and bitters. With the edges hewn off of the rye, and the vermouth’s sweetness softened, the drink played like velvet on the tongue.
Let’s try it at home! Tuthilltown Spirits offers a small aging kit that I couldn’t resist ordering. You receive a 12 ounce-ish bottle with cork and a charred oak barrel stave rod to add a little depth to your drink. I elected to age a Manhattan first, not only because it’s one of my favorite cocktails, but I’ve had one or two, and so have a good yardstick to compare an aged versus straight out of the mixing glass version. I made a double, as I intend on having a second set of taste buds try this one out to keep the whole thing on the up-and-up. Here’s what you do…
MANHATTAN
2 ounces Bulleit Rye
1 ¾ ounces Carpano Antica Formula Vermouth
3 dashes Regan’s Orange Bitters No. 6
1 Luxardo cherry (for serving, DON’T put this in the aging bottle)
I mixed the whole thing and poured into the bottle. The tasting is in 2 weeks, I’m not entirely sure how I’ll make it ‘till then…stay tuned…
My grandmother and me, around 1966. She and I would make pies in her large country-style kitchen, which is where food started for me.
“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” ~ Bourdain
Beat the heat with a delightfully crunchy and piquant quick carrot pickle. Use the freshest pickling spice you can find, not the bottle of it that’s been sitting on your spice shelf for a couple years. You’ll be happy you did; the clove and allspice really wake up your taste buds! I served these at a summer get-together last year and they were a big hit!
QUICK PICKLED CARROTS
Ingredients
2 lb. baby carrots
3 c. white or champagne vinegar
½ c. water
1 c. white sugar
2 cloves garlic, peeled and lightly crushed with the flat side of a knife
1 tsp. sea or kosher salt
2 tbs. pickling spice
Method
1. Combine the vinegar, water, sugar, garlic, salt, and spices in a medium soup pot. Bring to a boil.
2. Reduce heat to medium and add the carrots. Simmer for 4 minutes.
3. Remove from heat, let cool and transfer to a bowl.
