At different temperatures we perceive tastes differently. For example, melted ice cream tastes sweeter than frozen ice cream. Thus, “If you want to use less sugar in cocktails, serve them slightly warmer,” said Tristan Stephenson of London bar Worship Street Whistling Shop.
See also: this recent post on room temperature cocktails.
Executive summary: it keeps longer than you would expect in the refrigerator (definitely longer than normal wine), but if you plan to store an opened bottle longer than a month or so you should probably look into small vacuum sealed packages.
“The Brave" (Tequila, Mezcal, Averna, orange liqueur, with an Angostura mist on the glass) from Anvil in Houston, Texas—an excellent example from the unusual genre of “hotel,” or room temperature, cocktails. Drinks like this are built in a glass without ice, which means they are neither chilled nor diluted but still manage to taste balanced and not feel overly strong. A number of other intriguing recipes along these lines can be found in Maks Pazuniak’s fantastic book “Beta Cocktails" (including Troy Sidle’s highly avant garde "Heart of Glass.”).
Great article on the finer points of blender drinks. You don’t see a lot of technical advice about this oft-maligned style of cocktail.
Conceptually clever use of super-high proof bourbon to invert a Manhattan.
Piña Colada season at The Commodore in Brooklyn.