The Owl - Feedback

**Some Stupid Japanese Name** · 01 Oct 2011, 09:01 AM

Originally Posted by Hubbitron

Uncle Sam don't know shit about cash.

Which is why the dolemites and ramons of the world suck.

**Hubbitron** · 01 Oct 2011, 09:35 AM

Originally Posted by icarusfall

Granted, I'm doped to shit on percocet right now, but I may have come up with the best idea ever in cocktails.

Barrel aging entire cocktails.

Like, make a couple liters of martini and put it on wood for a few months.

I ordered 3 barrels to mess with - a 2, 3, and 5 liter.

I've never even heard of it. Surely someone's gonna be into it, right?

I'd lean toward some new fangled wood aged manhattan?

**Anthony** · 01 Oct 2011, 10:30 AM

Originally Posted by Hubbitron

I'd lean toward some new fangled wood aged manhattan?

Yeah, aged cocktails are like the "new thing" up here right now. Alot of liquor stores have them.

**icarusfall** · 01 Oct 2011, 11:45 AM

After I ordered the barrels I dug around, and yeah, it seems like it's a thing.

I'm pretty certain we'd be the only people in SC doing it. I wanted to bring the idea to the new shine distillery in town. If it makes a great product, they've got the barrels and space to partner up with us.

**Tones** · 01 Oct 2011, 12:41 PM

Maybe some other people can chime in on this, but how experimental are "most" people with mixed drinks? I admit to going mostly to my old standbys, so these fancy mixed drinks are a bit foreign.

**Razor Ramon** · 01 Oct 2011, 01:21 PM

Age whiskey sodas and I'll drink it.

**Anthony** · 01 Oct 2011, 01:38 PM

Originally Posted by Tones

Maybe some other people can chime in on this, but how experimental are "most" people with mixed drinks? I admit to going mostly to my old standbys, so these fancy mixed drinks are a bit foreign.

For me it depends how much I trust the bartender.

**icarusfall** · 01 Oct 2011, 02:50 PM

Our whole thing is we want to offer people things they can't get anywhere else in town.

Like with the burgers, the servers will be instructed to push people towards ordering one of the ones we've created. We're happy to let someone make their own, but we've put a lot of time and energy into creating these flavor profiles and textural contrasts.

Same for the beers/cocktails. Trust us. We're not doing this stuff just for the hell of it. Sometimes it's experimental (aging cocktails), sometimes it's showing new ways to enjoy things: a martini with cucumber encapsulations sitting at the bottom like bubble tea.