This is awesome! It's amazing how that one drop of Thai bitters ties the whole drink together and brings it in balance. Thanks for sharing another great drink Louis!
On my second one I subbed Coffee liqueur for the Creme de Cacao and also subbed Bittermens Xocolatl Mole bitters for the Peychaud's. That doesn't suck either...
Louis, I don't have any experience making them, but I've tasted a few. Below is a link to an article in Seattle Magazine that discusses some of the bars in Seattle that are offering barrel aged cocktails and also gives a few tips on what to avoid, and examples of what bars are doing for barrel aged programs. In my experience tasting a couple, they do round out and seem a little sweeter after aging. It's a fun little read:
http://www.seattlemag.com/article/barrel-aged-cocktails-trend
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