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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.

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.
Drew Perine dperine@thenewstribune.com