Worth the wait: Andre’s barrel-aged cocktails
Thu, Oct 25, 2012 (midnight)
Photo: Sam Morris
Patrick Trundle, beverage director for both Andre’s and Alizé, has a very special treat for you. Unbeknownst to most, he has been experimenting with barrel-aged cocktails at Andre’s for the better part of the past year.
- At the Monte Carlo, 798-7151.
- Tuesday-Sunday, 5:30 p.m.-close.
Currently on the menu is the Martinez, a predecessor to the ubiquitous martini and Trundle’s third barrel-aged libation. The series began with the Hanky Panky—a classic sweet martini—and progressed to James Bond’s favorite, the Vesper. After the Martinez, Trundle will unveil the Opera—a gin-based drink with layers of orange courtesy of orange bitters and Grand Marnier.
What makes for good barrel-aging? Trundle explains: “We like to use spirits that aren’t already barrel-aged, so we haven’t used a lot of bourbons or whiskeys. Gin is great, because it has a lot of flavor and takes on so much more when it’s sitting in the barrel, while digestifs with real abrasive and strong flavors like Fernet and Averna get polished and mellow out.”
Each is aged for at least six weeks in a 3-liter used American oak barrel, producing around 24 cocktails at a time. While that might not sound like a lot, Trundle claims it hasn’t been an issue … yet. “Most people look for our 2-for-1 martinis and skip right over these. It’s almost a secret menu item.” Like In-N-Out, except drunker.