A lot has happen in 6 months, countries have been invaded, governments have fallen, streets have been flooded, cats and dogs living together – mass hysteria.
Alongside all of this bottled cocktails have been ageing, resting quietly in my dark laboratory (or as some people call it my under stairs cupboard) waiting, no plotting, their unleashing upon an unsuspecting world.
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.
Now we all like a good vintage, from wine to clothing the word vintage adds an air of respectability to something that can otherwise be described as plain old. I have found however that this doesn’t apply to the growing pile of used socks that are gestating in my laundry pile.
But what about cocktails I hear you cry! Well, you would be right to do so, bottle and case aged cocktails are very on trend now, but it seems the practise goes back a little further than that.
The word cocktails elbows its way into our vocabulary in the early 1800’s. Common practise then was to have casks of cocktails ready-made, which were subsequently transferred into glass bottles for serving. Indeed, legendary father of flare bartending and cocktails Jerry Thomas has several of his own recipes for bottling cocktails that he offered as “take-away” (now that has to beat a pizza), but is this just a convenient way to make a large batch of cocktails for a party or does the advantage go deeper?