The Dutch Debuts Barrel-Aged Cocktails
Aged for weeks in American whisky barrels, the restaurant’s new cocktails are mature, nuanced, and seasonally charged.
April 27, 2012
To celebrate its first spring in Miami, The Dutch is introducing an innovative barrel-aged cocktail program that’s exclusive to Miami. So if you bounce between New York and Miami, don’t expect to find these unique drinks at founding chef/co-owner Andrew Carmellini’s original SoHo location of The Dutch.
The program offers a revolving menu of cocktails aged four to six weeks in American whisky barrels and settled in glass jugs. Available now, the first of the matured libations to launch is the Barrel-Aged Cocktail #3, made with Original Moonshine Whiskey, Pimm’s No. 1, Dolin dry vermouth, Spanish brandy, and Mandarine Napoleon orange liqueur. The settled mixture is mixed with molé bitters and served straight up or on the rocks with an orange twist.
The new cocktails are aged under the watchful eye of beverage director Josh Nadal, who explained why the aged drinks will not be popping up in NYC: "[Aging] requires a large amount of space, which we don't have in New York City.”
Aged cocktails aren’t the only libations debuting at The Dutch this spring. The new Indigo Smash, made with Banks 5 Island Rum, muddled local blueberries, citrus, and an absinthe rinse, brings a refreshing twist to the seasonal selects. Perfectly timed for Cinco de Mayo, the equally new First Word is a spicy, sexy tipple that boasts jalapeño-infused Del Maguey Mezcal Vida, Green Chartreuse, Luxardo Maraschino liqueur, and lime. All new and existing cocktails are $15. Drink up! 2201 Collins Ave., Miami Beach, 305-938-3111