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.
Schnickelfritz
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.
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.