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.
Unless otherwise mentioned, all of our barrel aged recipes are based on a 3L Oak Aging Barrel.
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.
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.
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.
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.
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.
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.
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.
44 oz Bacardi Black (Infused with a 1 1/2tsp of Chinese five spice for 12 hrs, then strain through a coffee filter and back in the bottle)
12 oz of Sweet Vermouth
12 oz of Aperol
Age the above ingredients in a 2L barrel for a month.
To make a drink strain 3 oz into a mixing glass with ice and stir. Strain into the rocks glass and serve with a large ice cube. Garnish with a flamed orange peel.
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.
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?