Food and Drink
Posted by Jo Greggains
10. Jul, 2013
Take some rum. Mix it into a cocktail. Leave it to steep in a barrel for a month and then… see what happens. It’s the very fact that barrel aged cocktails – one of the latest trends in mixology to come out of London and the US – is far from an exact science that makes it so appealing to the experienced cocktail makers out there.
Angostura rum have supplied 11 select venues in Melbourne with oak barrels and seven year old rum and challenged them to see what they come up with. Just like the mystery of a fine vintage, the interpretations and results can be quite surprising.
At The Beaufort the rum is infused through coffee and a burnt toffee/maple syrup added along with bitters. The staff still believe the best is yet to come from the yield and are opting to hold it in the barrel a few weeks longer before putting the drink on sale to see if the flavours develop even more – check in around the end of the month to see what they’ve come up with.
At The Everleigh the Chet Baker has a strong, traditional flavour upfront (that would be the vermouth). Yet it is a surprisingly light cocktail at the finish thanks to honey which has helped mellow the flavours of the overall drink from two weeks in the barrel.
While I was there I also snuck in to see the recently launched sumptuous back room – should you need an excuse to get back to The Everleigh I suggest you check it out as it is open Friday and Saturdays for groups and can also be hired out for private occasions.
The cocktails are part of a national judging contest currently running in 50 bars across Australia putting Melbourne’s own up against some of the best bars in the country.
Participating bars in Melbourne include Cookie, Toff in Town, Woods of Windsor, Lily Blacks, Luw Wow, The Beaufort, The Everleigh, The Long Room and Rum Diary.
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