Our local cocktail game is on point - but this year, bartenders have been raising the stakes. Barrel-and bottle-aging cocktails brings a whole new (smooth and mellow) dimension to your ordinary libations.
1. Despite its name, Fluke Wine Bar in Newport serves some of the best cocktails in the City by the Sea. They bottle-age three different libations: the Bottle-Aged Manhattan, with Woodford Reserve Bourbon, Carpano Antica Vermouth and Woodford-spiced cherry bitters; the Rhum-attan, with Babancourt 3 Star Rhum, grapefruit-infused Punt y Mes and bitters; and the Negroni, with Plymouth Gin, Aperol and Berto Vermouth.
2. KG Kitchen Bar is a new entry to the food scene on Hope Street in Providence. Their Barrel-Aged Manhattan takes Pendleton Whiskey, Aperol and Dolin Rouge, and mellows them together to smooth out the bitter amaro flavors and create a smooth drinking experience.
3. The Dorrance is one of the standard bearers for great cocktails in Providence. Their Bottle-Aged Manhattan elevates the classic cocktail, combining Rittenhouse Rye, Cocchi di Torino, Sweet Vermouth and Angostura Bitters.
4. In Pawtuxet Village, Basta takes their cocktails up a notch by
aging two in barrels. Their barrel-aged Negroni takes house-infused Pineapple Campari, London Dry Gin and Carpano Antica, and ages them together for two weeks to let the flavors mellow together in this dry Italian classic. Their Blood Orange Manhattan is aged for a month, with Bulleit Rye, Carpano Antica, Luxardo Maraschino and Blood Orange Bitters.
5. Besos in East Greenwich brings some Prohibition-era excitement to their cocktail menu, offering their own house-made Bathtub Gin. Guests can choose from three flavor profiles – light and citrusy, rich and smooth or refreshing and bubbly - and the bartenders will concoct a cocktail to match, using their secret house infusion.
6. At The Boat House in Tiverton, they take their nautical nature seriously. Their mellower version of a Manhattan is Ocean State-inspired. The Harbor Cask combines Newport-made Thomas Tew Rum with orange liqueur, sweet vermouth and bitters, then aged in-house and served with a cherry and