Take Your Cocktails
to the Next Level by Aging Them

It was an idea I jotted down in my little moleskine notebook after seeing it mentioned on social media by photographer, explorer and noted negroni aficionado, Matt Hranek. "Bottle-aged negroni," I scribbled and circled. Then I started noticing aged drinks on cocktail menus and the reminders kicked off a little research. And being the boozey nerd that I am, was instantly intrigued. Here's what I came away with: aging your cocktail allows for a certain alchemy to happen. You let a few different alcoholic ingredients linger together for a few weeks (or even a few months) and the flavors mingle and deepen. The result is a slightly smoother, easy to drink cocktail that's ready to pour over ice.

First, you need to choose what booze to bottle. Stick with spirits-only cocktails (anything with cream or fruit juice could be problematic). Classics like a martini, Manhattan or Rob Roy are good choices. As is the aforementioned negroni. Which is what I tried. Then choose the vessel in which you'll be aging your cocktail. You can go with a simple, sealed bottle or you could go with a small barrel. Because if you're going to nerd out and age your own cocktails, why not get a hand-crafted American white oak barrel with a charred interior that can proudly sit atop your home bar?