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Grub Street on Barrel-aged Cocktails

Glad to hear that Grub Street isn’t sick of barrel-aged cocktails either! Their recent blog post mentions Clyde Common co-owner’s New York joint The Beagle. Personally, I enjoy seeing bartenders going their own way with barrel-aging (using it for something other than the Manhattans and Negronis that Morgenthaler used to revamp the technique). You could really go with any cocktail that has a strong spirits backbone and try it out using this technique. Been experimenting with barrel-aged cocktails? Tell me about it in the comments section.

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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