Bottle Ageing Cocktails - Part 2 : The First Batch

6 weeks ago I laid down some cocktails for aging, for those of you who didn't catch the beginning of this little experiment you can find it here. 

 As they say the proof of the pudding is in the eating, well the proof of my cocktails (usually quite high !) is in the drinking.

Firstly let us discuss the Manhattan.  When I originally mixed the batch and tried it fresh the cocktail tasted like you would expect a Manhattan to taste, i.e. a predominate taste of bourbon with a hint of bitters. Now move on 4 weeks, like an alchemist I reach in to the dark recesses of my cocktail laboratory (or the under-stairs cupboard as it's also known) and tentatively break the seal of the concoction that has been resting the past month.

So the verdict ? The taste has certainly matured in the bottle. The once, almost harsh, bourbon has somewhat mellowed and the main body of the taste seems to come from the vermouth. This gives the drink a slightly more sweet kick which is then over taken by a refreshing slight bitter after taste. So I am relieved to say my efforts haven't been wasted and that I look forward with baited breath to my 3 month and 6 month old bottles.

Moving on to the Negroni.  After 6 weeks in the bottle the change in taste wasn't quiet as dramatic as the Manhattan but was still very pleasant. Again the sweetness of the vermouth seems to have permeated the mixture, but it is nicely counter balanced by the somewhat intense, herbal bitterness of the Campari.

So far I am pleased with the results of this little experiment and I will hopefully see you back here in a few months for the next round. 

Until then 

The SilverFox