The section in Tristan Stephenson’s Curious Bartender about ageing cocktails was very interesting to read. Most cocktail ingredients – spirits, vermouths, bitters and so forth – have been through individual ageing processes before being bottled, creating their unique flavour that adds to each drink they are used in. Stephenson suggests another level of ageing, mixing a cocktail and then allowing the blended drink to rest for a further period, creates a subtly different drink to the one mixed and served immediately, giving examples of both his own drinks and those of other bartenders he has sampled. He notes the differences between the various ageing devices, from wooden barrels to bottles & flasks, retaining his greatest enthusiasm for simple stainless steel flasks.
The co-owner of two of London's hottest cocktail bars, Purl and the Worship Street Whistling Shop, Tristan Stephenson talks about the future of drinks, his lab-based cocktail creativity and how to win competitions. 'It's not enough anymore to serve a drink and just to say that it tastes nice,' says Tristan Stephenson. Tristan Stephenson is an award-winning bar operator, bartender, barista, chef, journalist, and bestselling author of the Curious Bartender series of drinks books. Tristan Stephenson has 22 books on Goodreads with 2871 ratings. Tristan Stephenson’s most popular book is The Curious Bartender Volume 1: The artistry an. Tristan Stephenson passed away on January 5, 2019 in Newport, Tennessee. Funeral Home Services for Tristan are being provided by Brown Funeral Home - Newport. Tristan Stephenson is renowned as one of the leading experts in the bar community on cocktail science and molecular mixology.
I thought I would put this to the test with a batch of my own ‘house’ Manhattan, adapted by the recipe for the Industrial Revolution cocktail that Stephenson gives in his book. Using a basic stainless steel drink flask that I found on Amazon for around £6, I mixed up the following:
300ml of bourbon (Wild Turkey)
100ml of sweet vermouth (Martini Rosso)
Tristan Stephenson Csu Channel Islands
50ml of dry vermouth (Noilly Prat)
15ml of maraschino (Briottet marasquin)
10 drops of Bob’s Abbott’s bitter
All of this went into the flask, given a good shake and labelled with the starting date. I aim to be trying this out with some friends at a cocktail evening in September. I will keep taking a quick sniff from the flask from time to time to see if I can detect any changes.
Once ready, the mixture will be stirred over ice and then strained into a chilled glass. For the sake of the experiment, I will be mixing an unaged version at the same time to sample against…
Update – November 2017.
Last night, I returned to a batch of rye-based Manhattans I made around Christmas 2016, and which had been maturing in a flask in my drinks ‘fridge ever since. Chilled & ready mixed, I just needed to measure out 3ozs into a cold glass, and add a garnish of lemon zest.
Tristan Stephenson Books
Somehow, resting quietly at a few degrees above zero for around a year had really changed & improved the flavours of the drink; it was an incredibly smooth Manhattan, rich and spicy & with a distinctive, but not overpowering, bitter note. This might see like an overly-elaborate method of cocktail making, but it really does seem to add a dimension to the drink I hadn’t expected. I really don’t know what is going on with this approach, but something good is happening in that flask. Worth experimenting with, I believe – if you have the time, and the patience.