Recipes & Tips

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.
For a 3-liter Barrel, use:

Negroni

45 oz Bulldog
27 oz Campari
27 oz Cinzano

Age 3-4 weeks in the barrel and sample along the way to see how it changes, then empty the barrel into a decanter. Stir once you pour it from the barrel. Add an orange zest to taste.


Blitzkrieg

45 oz Wild Turkey 101 Over Proof
22.5 oz Plum Brandy
15 oz Yellow Chartreuse
7.5 oz Aperol

Age 2-3 weeks in the barrel, then empty the barrel into a decanter. Stir with ice until slightly diluted.


Boulevardier

40.5 oz Old Forester Signature
27 oz Campari
27 oz Cinzano

Age 3-4 weeks in the barrel and sample along the way to see how it changes, then empty the barrel into a decanter. Stir on ice until diluted just right. Strain over fresh ice and garnish with orange zest over the top with the peel rubbed around the rim of the glass.


Cinco de Whoops Ass

1 Liter Espolon Blanco Teq
1 Liter Aperol
22.5 oz Appletons

Age 3 weeks in the barrel, then empty the barrel into a decanter. Take 2 oz and shake with 3/4 oz fresh lime juice and top with a splash of Whoops Ass IPA from Stray Dog.


Barrel – Aged Zombie

750ml Bacardi Black
750ml Baron Samedi
500ml 151-proof Rum
8½ oz. Falernum
3 oz. Grenadine
3 oz. Cinnamon Syrup*
2 oz. Lactart
⅔ oz. Angostura Bitters
⅓ oz. Absinthe

Add all of the ingredients to your 3-liter oak barrel and age from 1 week – indefinitely. To serve, tap 3-4 oz. into a large wine glass over a large ice cube. Swirl it to chill, and let it sit for about 60 seconds before enjoying.


Barrel-Aged Corpse Reviver

1 Liter Gin
750 ml bottle Cocchi Americano
750 ml bottle Cointreau
5 oz. Lactart (10% Lactic Acid)
¾ oz. Absinthe

Add all ingredients to an oak barrel and age from 1 week – indefinitely. To serve, tap ~3 ounces into an ice-filled mixing glass and stir to chill. Strain into a coupe glass. Top with an orange twist or cherry. To store, fill a 6⅓ oz. bottle with ¼ oz. water, top with the cocktail, cap, and store in the freezer. To serve, pour into a coupe glass and top with an orange twist or cherry.


Barrel-Aged Margarita

2-750ml bottles Tequila
19 oz. Cointreau
16 oz. Agave Nectar
6 oz. Lactart (10% Lactic Acid)

Add all ingredients to a 3-liter barrel and store to taste (1 week to indefinitely). To serve, tap 3-4 ounces into an ice-filled margarita glass. Stir to chill and garnish with a lime wheel. If bottling, add ¼ oz. water per 6 oz. of cocktail and store in the freezer.



What are you aging next, we want to know?

Let us know in the comments what you’re aging.

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Roberts roberts
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Roberts roberts

Recipe instructions maple old fashioned

Jeffrey Roberts
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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.

Tim Goernert
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Tim Goernert

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!