If I handed you an aperitif that started out with cardamom, cinnamon, and caramel notes, followed by a slightly astringent spice tea-like quality in the mid-palate, with a long, citrusy finish, would you think it was vermouth? Probably not. I’ve been testing Atsby Armadillo Cake out on friends, and not one has guessed that it was a vermouth. Which might be a good thing.
I’m smitten with barrel-aged cocktails. I’d heard of bars around the country experimenting with this technique, but never tried one–until last night. At Maysville, NYC’s new Flatiron restaurant and whiskey specialist, I tried a barrel-aged Boulevardier that shattered the hype.
Photo Credit: Courtesy of Poul Lange
There’s nothing I hate more than sugary sweet cocktails. Yet, every year around this time my Inbox is inundated with pitches about brilliant “mixologist” creations involving ingredients like cherry vodka, tres leches liqueur, and melted chocolate–sometimes all in one drink (and no, I’m not joking).