Take a look at our barrel aging recipesBARREL AGED COCKTAIL RECIPES

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.

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Urban BarrelDarryl MartellaJeffrey Roberts, The Urban BarchefJeffrey Roberts, The Urban BarchefRichard Perron Recent comment authors
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Roberts roberts
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Roberts roberts

Recipe instructions maple old fashioned

Curtis Shillington
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Curtis Shillington

Yes I would also like this recipe

Jeffrey Roberts
Guest
Jeffrey Roberts

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

Tony
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Tony

Is their a name for this recipe?

Jeffrey Roberts
Guest
Jeffrey Roberts

What we have here is a Maple Old Fashioned my friend.

Richard Perron
Guest
Richard Perron

What would be the measurements for a 1 litre barrel?

Jeffrey Roberts
Guest

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.

Jeffrey Roberts
Guest

“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.”

Tim Goernert
Guest
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!

Urban Barrel
Guest

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.”

Darryl
Guest
Darryl

Where can I get my hands on Lactart?

Darryl Martella
Guest
Darryl Martella

I just fired up 2 new cocktails in my barrels:
A White Manhattan and a Bourbon Smash!