I’ve wanted to experiment with barrel aged cocktails for a while now. I’ve been reading about how the flavors mellow and blend while resting in oak. Well, I got my chance.
I found some dry 2 gallon oak barrels in a storage closet at work. the hoops were off and I could see space in between the staves.
Seemed dead and not coming back to life. I didn’t want that to stop me, so I brought them home and did some research on reconditioning dry barrels. I found this
I decided to try a barrel aged vieux carre and a barrel aged vesper. Both are spirit only cocktails. You don’t want anything in the barrel that would spoil or ferment. I batched to equal 4 quarts for around 32 4 ounce cocktails. Rest in the barrel for 6 weeks. Double strain into bottles and chill.
Barrel aged Vieux Carre
Remy Martin VS
Vya Sweet Vermout
Peychauds and Angostura
- Barrel Aged Cocktails (urbanfoodguy.com)
- Happy Hour: How To Make Instant Barrel-Aged Cocktails (gizmodo.com.au)