Oregon's 'Trifecta Tavern' is now serving an experimental drink that contains charred wood. In recent years, barrel-aged cocktails have become a staple at many high-end bars. This wood-fired cocktail manages to deliver a similar taste without the need to carry out the lengthy barrel-aging process.
The new wood-fired cocktail was designed by bar manager Colin Carroll. In order to sidestep the barrel-aging process, Carroll chars pieces of wood in the tavern's wood-fired oven. He then places the cocktails in the restaurant's sous vide alongside the charred wood. The mixture is heated for as much as 18 hours at a temperature that falls just below alcohol's evaporation point. The process gives the drink a rich and full flavor that is similar to that of a barrel-aged cocktail.
The experimental drink demonstrates how old and new technology can be combined to deliver a unique drinking experience.
What Makes This Trend Stand Out
- Wood-fired Cocktails
- Bars can explore creative techniques that mimic traditional barrel-aging methods without the need for aging, opening up new opportunities for flavor experimentation and efficient production methods.
- Experimental Mixology
- Mixologists can experiment with non-traditional ingredients and preparation methods, creating unique and exciting drinking experiences for customers.
- Sous Vide Cocktails
- Sous vide technology provides a new avenue for infusing flavors and rapidly aging cocktails, creating new opportunities for bars to innovate their offerings.
Sectors Adopting This
- Hospitality
- Hospitality businesses can enhance their cocktail offerings and provide unique drinking experiences for customers through experimentation with new ingredients and techniques.
- Food and Beverage
- Food and beverage companies can develop and market new products and techniques, such as charred wood flavor infusions or sous vide cocktail mixers, to the bar industry.
- Kitchen Appliance
- Kitchen appliance companies can develop sous vide equipment specifically designed for the bar industry to facilitate efficient and innovative cocktail production methods.
