Amy got me a couple of oak barrels for my birthday from Oak Barrels Ltd so that I could start experimenting with barrel-aged cocktails.
I got 5 and 2 liter barrels; I knew I wanted to do a Manhattan in the bigger barrel, and then maybe age a white whiskey or another cocktail in the small one.
I settled on a Newark in the 2 liter barrel, which calls for Laird’s Applejack, Maraschino liqueur, sweet vermouth, and Fernet Branca. This should age pretty quickly in the smaller barrel – I’ll check it in 6 weeks to see how it’s doing.
I wanted to do a Negroni but read that it’s best to do that after you’ve already aged something else in the barrel.
I’m looking forward to seeing how the Manhattan in the bigger barrel turns out. I used Buffalo Trace (it was on sale) as the base. This sucker should yield about six 750ml bottles of the good stuff, so I need to start collecting some empties.
I’ll report back as I taste these during the aging process. This should be interesting, especially because patience isn’t really one of my best qualities, but I have to wait at least 8 weeks on the big barrel.
A gin take on the Moscow Mule; fitting for this 70 degree early March day in Chicago.
Traditionally served over ice in a copper mug. However, if you’re like me and your collection of stemware is getting a little ridiculous, a highball will do just fine.
This drink works because of the Gin No. 6; I don’t think it would be ask good with a more traditional gin.
It took me a couple of tries to get into this drink; the Ransom Old Tom gin takes a little bit of getting used to at first. This has turned into one of my favorites. There’s a theme here: I love gin cocktails.
Here’s the recipe:
- 1.5oz Ransom Old Tom gin
- 0.5oz Luxardo Maraschino liqeur
- 0.75oz sweet vermouth
- Dash of orange bitters
- Build the ingredients in an ice-filled glass
- Stir with a bar spoon
- Strain into a cocktail glass
Note: the recipe called for Carpano Antica Formula
sweet vermouth, otherwise known as the best sweet vermouth ever. The problem is it only comes in a 1 liter bottle which tends to go flat before you use it all … I wish they made a smaller bottle!
I had this drink for the first time at The Drawing Room in Chicago and was instantly hooked.
The Corpse Reviver #2 is historically a breakfast drink (ha!). I have to say that I did have it with breakfast at Big Jones and it was pretty awesome …
Here’s the recipe:
- 1 3/4oz New Holland Knickerbocker gin (I like to up the gin slightly)
- 1oz Cointreau
- 1oz Lillet Blanc
- 1oz fresh squeezed lemon juice
- A few drops of Lucid absinthe
- Shake with ice
- Double-strain into a cocktail glass