Bank Street Social Launches New Barrel-Aged Cocktail Range
The Bank Street Cocktail Co. launches this month, bringing three premium barrel-aged cocktails to the menu at Bank Street Social.
Ageing cocktails in oak barrels is an innovative trend in the craft drinks scene, transforming the flavour profile of a traditional cocktail over a period of weeks-to-months. The popularity of the technique is often attributed to bartender Jeffrey Morgenthaler of Clyde Common in Portland, Oregon, who published his recipes and process for barrel ageing cocktails online in 2010.
Most suited to classic, spirit-forward cocktails such as the Negroni or Manhattan, the process of barrel-aging creates an interaction between the cocktail and the oak of a barrel, leading to the creation of a more mellow, refined drink. Charred-barrels commonly imbue notes of vanilla and spice, changing both the taste and the colour of the cocktail. The average length of barrel ‘resting’ depends on the cocktail, but usually ranges from 4 to 12 weeks.
We’ve selected West Winds Gin (from Western Australia), Maidenii Sweet Vermouth (from Victoria) and Campari to create a unique Australian barrel-aged Negroni. Aged for a minimum of 6 weeks in an oak-barrel from a cooperage in the Barossa Valley, the cocktail exhibits a smoothness and complexity not seen in a freshly-prepared drink.
Three barrel-aged cocktails are now available behind the bar at Bank Street Social:
Barrel-Aged Negroni featuring West Winds Gin, Maidenii Sweet Vermouth and Campari.
Barrel-Aged Manhattan featuring Bulleit Rye Whiskey, Maidenii Sweet Vermouth and Angostura bitters.
Barrel-Aged Martinez featuring Hayman’s Old Tom Gin, Maidenii Sweet Vermouth, Luxardo Maraschino Liqueur and orange bitters.