Barrel-aged cocktails are one of the latest trends in mixology in which pre-mixed cocktails are placed in barrels to mature. The technique’s purpose is to change the cocktail’s character and flavour, mellowing any sharper flavours in the same way wines and distilled spirits are aged. But just as spirits, wine and beer benefit from aging in oak barrels, so do pre-mixed cocktails.
Barrel-aged cocktails are made and served at bars and restaurants across the country, but unlike wine or spirits, they are just as easy to make at home. Allowing classics like the Sazerac or Manhattan to age in oak for a month allows flavours to mellow and soften, while also adding a new dimension.
Recipe instructions maple old fashioned
Yes I would also like this recipe
INGREDIENTS
4.2L Rye or Bourbon Whiskey
105mL Angostura Bitters
500mL Maple Syrup (diluted)

HOW TO
Add all the ingredients to a 5 litre barrel
Age for approximately 4-6 weeks before bottling – taste test during this period regularly
To serve, stir with ice before straining over fresh ice into your favouite old fashioned glass
Garnish with a twist of orange
Is their a name for this recipe?
What we have here is a Maple Old Fashioned my friend.
What would be the measurements for a 1 litre barrel?
Barrel Measurements: Measures 4.5″ diameter and 6″ long
Shipping Weight: 4 pounds
Barrel Measurements: Measures 4.5″ diameter and 6″ long
Shipping Weight: 4 pounds
I always start off with less is more with Maple syrup. 2 to 3 oz of maple syrup for every litre
500ml maple syrup diluted do u mean by that ? 250ml maple syrup 250ml water ? @ Jeffrey Roberts
Hi Amanda,
Just make sure that you are using the best possible 100 % pure maple syrup.
After your preferred aging is done you can then open it up with a drop of water or an ice mold. A fresh orange zest will also add depth and complexity to your drink.
Happy Easter
I have had really great feedback on this cocktail not to mention men this is a great one to make your lady!
Do Not Resuscitate (3L Barrel age for a minimum of two weeks)
70 ounces of Bulldog gin
30 ounces of Triple Sec
2 ounces of Absinthe
Directions:
Build the following over ice,
2 ounce of DNR
2 ounce of Lillet Blanc
1 ounce of ? lemon juice
1 ounce of lime juice
Dash of simple sugar
Dash of egg white (optional)
Hard shake and strain into a coupe glass and garnish with a citrus twist.
“We generally do 2-3 batches per cocktail per barrel depending on the life of barrel, and the quality of wood. Some are denser, some are lighter, some are really good, — each barrel is kind of like its own kid, you have to learn what its strengths and weaknesses are, and act accordingly.”
I really wanted to test the theory…will the barrel make it better? I chose one of the cheaper bourbons – Wild Turkey. No special blends, just let the barrel do all the work. Aged it for 3 weeks and lets just a few of my buddies and I finished the barrel in an evening! You really do taste the difference and it will elevate any spirit to the next level!
Plan and prepare for angel’s share
“Generally for costs, I usually say you’re going to lose about 10% to evaporation. It really does depend on the barrel and what you’re aging. We did barrel-aged Chartreuse for a year, but that was heavy in sugar, so it leaked a little bit with molasses. We put about twelve bottles in and got ten bottles out. The longer you age, the more you lose. When we aged the sherry amontillado for a year, we started with ten liters and ended with just under seven liters.”
Where can I get my hands on Lactart?
I just fired up 2 new cocktails in my barrels:
A White Manhattan and a Bourbon Smash!
You’ll for sure have to let us know how they turned out! Happy Aging & Merry Christmas.
Could you post the snake oil recipe? I tried it at Brewfest, and I need more!!
How long will these cocktails be good for after they are bottled or can they go in a decanter?
For the maple old-fashioned, or any other cocktail with maple syrup, can I just add it to the barrel, or will it eventually settle out, or not dissolve completely, or whatever? Should I dilute it first?
Like, if a recipe calls for 100 mL of maple syrup, is that what I add, or if I’m barrel aging, are we talking 50 mL water + 50 mL syrup?
This sounds like such a great winter option!