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. [Perfect Spot]