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WHY AGE A COCKTAIL?

WHY AGE A COCKTAIL?

In short, because it can taste better.

Spirit-forward cocktails, or cocktails with no fresh ingredients, can be premixed and bottled simply to make the process of moving them around and preparing them simpler and faster. 

Citric juices like lemon and lime can be pretty faithfully recreated from their constituent parts: malic acid; citric acid; tartaric acid and so on. That allows cocktail makers to use those flavours in a stable way.

Egg white, fresh fruit juice, and champagne, not so much. Not yet anyway. In fact, if someone tells you that they have a canned Pina Colada for you, ask yourself where the cream of coconut and fresh pineapple juice came from. It's good to be aware of what is possible before you imbibe.

Cocktail bars will often batch popular cocktails to their own recipes to accelerate speed of delivery and provide a better service to their customers. In 2005, Tony Conigliaro, the much celebrated London bartender started to investigate this further. He noted that drinks containing vermouth or sherry would oxidise, rounding out the flavours and creating a smokiness and subtlety that was not there in the freshly mixed drink. The aged Negroni and Manhattan was born.

Jeffrey Morgenthaler in Portland took this a step further with large batches of premixed cocktails left to age in oak whiskey barrels. The results were phenomenal, and soon the cocktail world was alive with experimentation in ageing and premixing ingredients and cocktails themselves.

At Myatt’s Fields Cocktails, we age most of our core range. We’ve spent years now working on ratios, cutting vermouths and sherries, trying them with different spirits, trying to stabilise adjacent ingredients, and testing testing testing. We hope you’ll love the results.

Ageing cocktails is a wonderful mix of art and science and has helped light up the cocktail world. We love helping bring that world to you.

 

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