This new trend, simply called “Bottling,” is popping up everywhere.
“The bottled cocktail,” Nightclub.com tells us, “is the latest (and frankly better) version of barrel aging that also accommodates the shared service idea. Interurban in Portland has two rotating cocktails on the menu that come by the large-format bottle. In San Francisco, Jasper’s spring cocktail program includes not only a second cocktail served from a draft system (the Hanky Panky, made with gin, Fernet and sweet vermouth), but also house-bottled, carbonated Pimm’s Cups. At New York City’s recently opened The Daily, a recent bottle offering was a Vesper Martini (gin, vodka and Lillet Blanc) for two.”
At New York City’s NoMad, you can even make your own from a well-stocked cocktail cart — appealing for do-it-yourselfers, but not for others.
How do you feel about the pre-made cocktail? We especially want to hear from those behind the bar.