With the precision mixologists take these days in building their more ornate creations, customers have grown used to waiting a few minutes for a drink. For the latest innovation in elite libations, however, they’ll have to wait six weeks or so. Barrel-aged cocktails are being poured at bars from San Francisco to Boston. They are | Read More
Six-Week-Old Martinis, Anyone?
December 28, 2010
by Robert Simonson in The New York Times