If you've been spending too much time in bars lately—and we certainly hope you have been—you've likely noticed the rise of barrel-aged cocktails. The technique takes some of your favorite mixed drinks, mellows them out, and adds some layers of complexity. There is, however, a barrier to entry for most at-home barkeeps: Patience. Unless you know this shortcut.
Barrel-aging typically takes six weeks. Depending on what you're making and what kind of barrel you have, it could be months. Of course, the best things come to those who wait, but for those who want to try a barrel-aged cocktail right now, we've got a trick for you.
It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Let's reverse Benjamin Button some booze!
This comes to us from our friend Timothy Zohn, at the AQ Bar in San Francisco, who last week taught us how to clarify citrous juices to make clear cocktails. All you need is an iSi cream whipper, some pieces of oak, a shaker, a strainer, and a little bit of fire. Oh, and the ingredients for the cocktail of your choice.