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  • Belly up to the bar for barrel-aged cocktails

    Three Tacoma bartenders show how they serve up barrel-aged cocktails – Macy Heppner pours a sazerac at Stack 571, Jeanette Moore prepares a Manhattan at WildFin American Grill and Cassandra Newman of Pacific Grill makes a negroni. Maturing in oak for over a month adds nutty character and softens the alcohol's edges.

Three Tacoma bartenders show how they serve up barrel-aged cocktails – Macy Heppner pours a sazerac at Stack 571, Jeanette Moore prepares a Manhattan at WildFin American Grill and Cassandra Newman of Pacific Grill makes a negroni. Maturing in oak for over a month adds nutty character and softens the alcohol's edges. Drew Perine dperine@thenewstribune.com
Three Tacoma bartenders show how they serve up barrel-aged cocktails – Macy Heppner pours a sazerac at Stack 571, Jeanette Moore prepares a Manhattan at WildFin American Grill and Cassandra Newman of Pacific Grill makes a negroni. Maturing in oak for over a month adds nutty character and softens the alcohol's edges. Drew Perine dperine@thenewstribune.com
TNT Diner

TNT Diner

Sue Kidd has the latest South Sound restaurant news, with openings & closings, recent reviews and more.

Always better with age: A Tacoma tour of 5 barrel-aged cocktails to try

April 06, 2017 6:00 AM

About the TNT Diner Blog

@tntdiner

The News Tribune's dining blog is managed by food editor and restaurant critic Sue Kidd.