Zach shares the latest behind the bar at Accomac Inn as well as discusses exciting libations to come:
I just wanted to give everyone an update on the oak barrel cocktails. To keep a consistent cocktail focus in the barrel, we will not be doing the smoked ham vodka in it, even though the smoked ham vodka will still be made for the Accomac Pop Up at Central Market York. What I have been doing and will continue to do for the next month or so, is incorporate some flavors into the oak.
An American style whiskey has been stored in it for the last two weeks, and we will be storing a dry sherry in it for the next 2-3 weeks, depending on how well it incorporates into the wood. This is going to add subtle flavor notes to the wood so when we put our first cocktail in, some of the whiskey and nutty sherry flavors will be found in the cocktail.
My first goal, is to do a high-end Manhattan – a mix of sweet vermouth and a dark liquor (a nice bourbon, or scotch) in the barrel. I might add a a touch of vanilla or molasses to sweeten a little and to compliment the nutty and oaky flavors, which will come with the liquors.
That’s all for now! Be on the look out for new cocktails toward the end of this week and after Easter.