4 Great Bars for Barrel-Aged Cocktails + Your Barrel-Aging Primer
|Dave Kupchinsky "blending" the Red Bull/Vodka/Chartreuse|
Head barman Dave Kupchinsky is a rarity in L.A. -- a bartender who has stayed in one spot for 2 Â½ years. As far as the barrel-aging trend goes, Kupchinsky is both wary and practical. He's honest when he says he has "mixed feelings about it. It's definitely a trendy thing to do and I resisted doing it for awhile, but it brings notice to the place." Given that, it's not surprising that his first foray into the game is rather tongue-in-cheek, but also particularly Angeleno. Witness his barrel-aged Red Bull/vodka/Chartreuse, which evolved because the idea "just cracked me up" when he thought about it. Ironically, he says the mix is tasting pretty good. If Eveleigh sells it, it will be soon and on Monday's Industry Nights. Get in line -- there's only four liters of the stuff. Currently, Kupchinsky is aging a more serious brew of Plymouth naval strength gin, Tio Pepe dry sherry, yuzu bitters and, again, that favored Chartreuse. The combination is a riff on the "Nome" cocktail from David Embry's "The Fine Art of Mixing Drinks," which was in turn a riff on the "Alaska." 8752 W. Sunset Blvd., Los Angeles, (424) 239-1630.
Lesley blogs at 12 Bottle Bar, tweets at @12BottleBar and is the author of the book "Gin: A Global History." Want more Squid Ink? Follow us on Twitter or like us on Facebook.
1633 Abbot Kinney Blvd., Venice, CA