Martini Monday Report - Tales from a Saturday Night Dinner Party
For the past 25 days I've been barrel aging some cocktails. As I wrote about here (click on the link for the recipes), I've had two different cocktails working: a Creole cocktail (a variation of a Manhattan, with cherry heering and Benedictine), and a classic martini. Well, we had some company over this weekend, and I decided it was time to try out the drinks.
Having never barrel aged a gin-based cocktail other than a Negroni, I was very eager to try my martini out. After I transferred the drink from the barrel into a 750 ml bottle, I could instantly tell how the color of the drink had turned from clear into a lightly caramel-colored creation. I added ice into a mixing glass, added 2.5 ounces of martini, and stirred well. I strained into a glass, and used a slice of orange peel for garnish. My company wanted dirty martinis, so they garnished theirs with olives and added a bit of olive juice.
The verdict: it tasted incredible. Like all of the other drinks that I've barrel aged, the barrel smooths the drink so nicely. It's like magic. If I remember correctly, I think I added a few dashes of orange bitters to the mix prior to aging (from reading a few sources online, it is proper to add a bit of orange bitters to a classic martini and it still is a classic martini). While my friend said this hint of orange flavor threw him off a bit initially, the drink was a hit for all who drank it. The martini was a perfect aperitif to go with our appetizers. I shared the drink with my brother the next day, and like everybody the night before, he indulged in a second glass. Unfortunately, I am now out of barrel-aged martinis.
I don't view myself as a "martini person." Nonetheless, let me tell you, I will be making more very soon, and a whole 3 liters worth, instead of just 1 liter. I usually drink bourbon or rye, but the lightness of this drink, combined with the sweetness of the barrel, makes it an absolute winner.
Regarding the other barrel-aged cocktail, after two martinis, it is hard to say exactly how great it was. But, I only bottled around 350 ml, while the remainder is still aging. I think whiskey based drinks take longer to age, usually at least 4-6 weeks. My preliminary tasting notes are that it is a rich drink with complex flavors due to the Benedictine. The high proof bourbon provides a strong backbone, that holds up nicely with a large cube of ice. I'll report more on this drink in 1-2 more weeks. It will definitely be a good one to have for the winter, similar to a hearty character of a Boulevardier.
The last cocktail we enjoyed that evening was a dessert drink. I made Pink Squirrels. The traditional recipe is equal parts light creme de cacao, creme de noyaux, and half and half or heavy cream. For 4 people, I used 2 oz of each liquor, and I used whole milk instead of the cream, but I also added 2 scoops of vanilla ice cream, a few ice cubes, and mixed it all in the blender. As usual, it was sweet and delicious.
Are you making any great cocktails this holiday season? If so, let me know how it turns out in the comments below, or on Twitter. Follow me on Twitter here!
Having never barrel aged a gin-based cocktail other than a Negroni, I was very eager to try my martini out. After I transferred the drink from the barrel into a 750 ml bottle, I could instantly tell how the color of the drink had turned from clear into a lightly caramel-colored creation. I added ice into a mixing glass, added 2.5 ounces of martini, and stirred well. I strained into a glass, and used a slice of orange peel for garnish. My company wanted dirty martinis, so they garnished theirs with olives and added a bit of olive juice.
The verdict: it tasted incredible. Like all of the other drinks that I've barrel aged, the barrel smooths the drink so nicely. It's like magic. If I remember correctly, I think I added a few dashes of orange bitters to the mix prior to aging (from reading a few sources online, it is proper to add a bit of orange bitters to a classic martini and it still is a classic martini). While my friend said this hint of orange flavor threw him off a bit initially, the drink was a hit for all who drank it. The martini was a perfect aperitif to go with our appetizers. I shared the drink with my brother the next day, and like everybody the night before, he indulged in a second glass. Unfortunately, I am now out of barrel-aged martinis.
I don't view myself as a "martini person." Nonetheless, let me tell you, I will be making more very soon, and a whole 3 liters worth, instead of just 1 liter. I usually drink bourbon or rye, but the lightness of this drink, combined with the sweetness of the barrel, makes it an absolute winner.
Regarding the other barrel-aged cocktail, after two martinis, it is hard to say exactly how great it was. But, I only bottled around 350 ml, while the remainder is still aging. I think whiskey based drinks take longer to age, usually at least 4-6 weeks. My preliminary tasting notes are that it is a rich drink with complex flavors due to the Benedictine. The high proof bourbon provides a strong backbone, that holds up nicely with a large cube of ice. I'll report more on this drink in 1-2 more weeks. It will definitely be a good one to have for the winter, similar to a hearty character of a Boulevardier.
The last cocktail we enjoyed that evening was a dessert drink. I made Pink Squirrels. The traditional recipe is equal parts light creme de cacao, creme de noyaux, and half and half or heavy cream. For 4 people, I used 2 oz of each liquor, and I used whole milk instead of the cream, but I also added 2 scoops of vanilla ice cream, a few ice cubes, and mixed it all in the blender. As usual, it was sweet and delicious.
Are you making any great cocktails this holiday season? If so, let me know how it turns out in the comments below, or on Twitter. Follow me on Twitter here!
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