How to make the perfect aged cocktail

Aged cocktails have become something of a staple in high-end bars across the world in recent years, with each establishment claiming to have discovered the perfect method.

We ask a panel of experts to give us the low-down on how to make the perfect aged cocktail

Cocktail ageing is a trend widely lauded by drinks connoisseurs as something that has bucked the habit of cocktail cannibalism.

While the majority of mixology trends across the globe re-work tried and tested industry fads – particularly with the growing prominence of consumer preference for “retro” cocktails – the aged cocktail offers something a little different.

Cocktails aged in barrels (or, indeed, leather or glass), have slowly made their way into the mainstream over the past few years, with more bars taking advantage of a market niche for more mature (in terms of both character and age) mixes.

Cocktail ageing adds another level of subtle complexity, depth and smoothness to a serve, but one wrong step could result in gallons of waste. Amid many opinions for making the perfect aged cocktail, we asked a panel of expert judges to help us decide.

Brian Bartels, bar and spirit director at Little Wisco, New York, Luis Simoes, bar manager, The Rivoli Bar at The Ritz, London, and Alex Kratena, Head Bartender, Artesian Bar at The Langham, London, all offer their perspectives.

We divide their advice into three separate sections: recipe for disaster, what to remember and how to impress.

Click through the following pages to see how to make the perfect aged cocktail.

Recipe for disaster

BB: My first reaction is that egg white would neutralise the complexity of what you were trying to achieve in the barrel-ageing process. Adding anything to the aged product takes the majesty away from how hard the barrel has been working for you.

LS: I would avoid spirits such as whisky or Cognac. They already offer outstanding and complex flavours, so do not gain much from being additionally barrel-aged. Also avoid fresh fruit, as the acidity would obliterate so much of the wonderful, subtle flavours I had worked so hard to obtain.

AK: I wouldn’t do anything without proper research. You need to watch out for the abv, and avoid fresh ingredients because they will mould if the ph balance of the mix is not correct.

What to remember

BB: First, the ingredients going into the barrel should hopefully wield a healthy balance prior to the ageing process. Being mindful of what begins the whole evolution is paramount to the end game. Coupled with that, the right barrel or oak used in the ageing process will undoubtedly affect the results one seeks. Is the wood charred on the inside? Was it previously used for Sherry, Bourbon or Scotch? Lastly, how long one keeps the ingredients inside the barrel is the greatest element of the cocktail ageing process. The result is ultimately left up to the barrel, when your palate deems it ready to serve, and the time between those two parameters.

LS: I believe that a good aged cocktail must have an outstanding personality – it must bring refinement and depth along with richness and a smooth nature. A good aged cocktail is like a wise old man: they have seen things and they are better for that experience.

AK: You really need to know what you want to achieve first – your technique and ingredients need to make sense. When creating an aged cocktail, you need to have as much control as possible – no matter what kind of ageing you decide to do, you should monitor your mix consistently. Taste testing is absolutely essential and I would recommend trying the cocktail at least three times a week. But, the bottom line is, it must taste delicious.

How to impress

The Unfinished Business – Artesian Bar’s aged cocktail

BB: I’d explore a myriad of used oak barrels. I’d like a barrel size that would be self-contained – the equivalent of the small batch barrels we often see in artisanal Bourbon-making. Let it sit for many a moon and pick the right wood.

LS: I’d select a base spirit that is interesting, with the potential to age well. Think how that spirit could be enhanced and pick an ageing barrel to complement it such as Cognac, Sherry or port, then store the barrel in premium conditions.

AK: Perfection is not just about the final destination – the most important thing is to feel that you get closer and closer by trying different things. Experimentation and meticulous planning are key to making a delicious aged cocktail.