Ohio Mixologists On Cutting Edge Of Latest Trends

Cocktail Trends-A +A
RICK ADAMCZAK | Ohio Tavern News Writer
Published: 01/15/2013

Often cocktails are made with spirits that have been barrel-aged, but a popular trend these days is to put the cocktails back into the barrel.

For example, a restaurant or bar may make a batch of Manhattans and then pour it into a barrel and allow it to age for perhaps six months.

The cocktail can then absorb the color and flavor of the wood of the barrel, said Cris Dehlavi, head bartender at M in downtown Columbus and brand ambassador for St. Germain liqueur.