Barrel-Aged Cocktails Begin at Max Fish

While it will take about 3 months for the cocktail to finish, we started to make it this week.  Yes, that’s a 3 month window of production.  Sounds like a long time to wait for a drink? Not really once you taste the results.

The Barrel-Aged Cocktail has been making it way around the country and is now firmly in Connecticut at the Max Restaurant Group.  We started this week with a variation on the Manhattan by blending Hudson White Corn Whiskey from New York’s Hudson Valley with Doling Dry Vermouth from France and just a touch of Regan’s Orange Bitters from Louisiana.  We didn’t make just one drink, though – we made a barrel full of it – 5 gallons to be precise.  This mixture is taking its time mellowing and coming together in an oak barrel that previously held whiskey from Hudson Distillery.  The idea is that over the next few months the cocktail’s elements will have the opportunity to really meld with each other, pickup some color and sweet vanilla flavors from the barrel and be affected by the slow integration of oxygen – an element typically not found in cocktails.

The end result will be a smooth and mellow Manhattan that is easy to drink and delicious to sip.  We plan to make it available early to mid-June, or when the drink is ready.

We will be expanding this concept at Max Fish, as well as introducing it at Trumbull Kitchen and Max Oyster Bar.  We are planning on doing a tasting event featuring all the variations we mix up sometime in June. Perhaps you can let us know which are the best combinations??

 

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Big Cocktail Dinner Tonight at Max Fish

Maxologist Dave Bouchard Building the Cocktails

Tonight Dave Bouchard and Dave Sellers presented a great dinner featuring some innovative cocktails based on classic styles and food pairings to match.  Despite (slightly off)weather we had over 40 people venture out to experience this dinner and enjoy the creative process happening at Fish.  Dave Bouchard has created a serious craft cocktail culture with his staff and they are creating delicious cocktails, as was on display for dinner tonight.  Here is the lineup that we featured:

Chef Dave Sellers Doing What He Does Best

Aperitif

Gougeres / Trout mousse / caviar

Kir Royal-classic sparkler with a twist

Massenez de Dijon, fresh orange, Prosecco, lemon oil

Daiquiri

Cuban Wedding shrimp / Jumbo shrimp / myers rum / orange juice / jalapeño

Lemon Thyme-the original daiquiri, elevated; savory and refreshing

Puerto Rican white rum, lemon-thyme syrup, citrus, Jamaican dark rum

Martini

Thai steamed red snapper / tamarind / ginger / lemongrass

Tamarind Kiss-exotic but familiar; each sip invites another

Ginger infusion, tamarind and citrus, notes of vanilla

Manhattan

Rye glazed “bacon” / roast pork tenderloin / stone ground grits

Green Point-smooth, spicy and convincing

Old Overholt rye, Yellow Chartreuse, Punt e Mes

Flip

Marcona almond cake / sherry sabayon

Pedro Ximinez-rich, creamy and complex

Pedro Ximinez sherry, orgeat, egg, nutmeg

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