Barrel-aged cocktails win fans coast to coast

12/28/2010 | New York Times (tiered subscription model), The

Bars and restaurants from San Francisco to Boston are finding favor for barrel-aged cocktails -- complete drinks aged in wooden casks for six weeks or so, just like wine or whiskey. Portland, Ore., bartender Jeffrey Morgenthaler kicked off the craze last spring, when he posted on his blog recipes and stories about experimenting with cocktail aging.

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New York Times (tiered subscription model), The

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