The bottled cocktail trend has arrived in Asheville. I first heard about it from my friends at The Magnetic Field, but I’m starting to hear that other bars around town are doing them. I don’t have details, so you’ll have to alert me in comments here or by email.
The Magnetic Field says this about their bottled cocktail, pictured above:
this concoction is Campari, Spanish Vermouth, distilled water,and orange oil all carbonated together and bottled
More from sanfrancisco.grubstreet.com:
Barrel-aged cocktails? So two-thousand-late. The latest in mixology trends that your cocktail-geek friends will soon be crowing about is bottled cocktails. Virginia Miller takes note of current examples of these sometimes carbonated offerings on her blog The Perfect Spot, including a bottled Pimm’s Cup at Jasper’s Corner Tap, a couple of 750-milliliter options at Local Edition to serve the whole table, and a lineup of bottled drinks at Harry Denton’s Starlight Room including a Phizzed Phosphate Daquiri and a delicious sounding pre-mixed gin and tonic with house-made tonic and distilled lime.
Here’s a good roundup from sfgb.com:
Bottle cocktails: These are sprouting up everywhere, including at the newest addition to the Bourbon & Branch family, the 1950s-styled Local Edition (691 Market, SF. www.localeditionsf.com), which opened April 12. There is no carbonation in these blends, just sophisticated, straightforward bottlings that utilize house syrups to drive flavor profile. Instead of individual-sized bottles, bar manager Ian Scalzo opts for 750-milliliter bottles that he corks and seals in-house. Order a large bottle of rum infused with house made yerba maté syrup — some come with a shot of sparkling wine, or soda — or avail yourself to tableside decanter service as you enjoy live music in this spacious, underground bar.