How to Make Three Perfect Barrel-Aged Cocktails
Just in time for your holiday party
There’s no better way to survive the cold weather than with an expertly crafted cocktail. In particular, a barrel-aged cocktail, which has a smoother taste than most cocktails. The best part? These batched cocktails only have a handful of ingredients, so they're easy to make in advance of a big party and they'll always be a hit.
For the uninitiated, barrel-aging is an easy way to create flavorful cocktails. Pour your base mix into an aging barrel, wait two weeks, and you've got a simple but unique beverage. While you can do it from the comfort of your own home, we were inspired to give this a shot after visiting Parker & Quinn, an awesome Midtown Manhattan American restaurant. So tasty were their barrel-aged cocktails, we asked them to share their secrets.
"It's pretty easy," says Dominick Costa, Parker & Quinn manager. "It can be the perfect feature for cocktail parties or just to keep at home for a night cap after a long day. You'll need a one-liter American Oak barrel with a light char, to start." (These barrels can be purchased from a number of online retails and they’re relatively cheap. We love Amazon’s Premium Charred American Oak Aging Barrel which is only $64.95.)
First, fill the barrel with warm water and let it sit for 24 hours. "This helps ensure the barrel will seal nice and tight," says Costa. After, you can get to mixing. You'll want to allow about two weeks for your mixture to properly absorb the flavors of your barrel. It’s that easy, we promise.
As for what to fill it with, Lamar Curtis, Parker & Quinn's expert barman, has you covered. His beverage menu, similar to the seasonal dining menu, focuses on quality and authenticity. From the classic Manhattan to a modern take on the Negroni, these cocktails will keep you warm and cheery all winter long. (Incidentally, all are named for iconic Manhattan-based films.)
"After Hours" Rum Old Fashioned
- 25 oz. Mount Gay
- ¾ cup of sugar
- 1 tsp Angostura bitters
- 1 orange cut into half wheels
How To Make:
Combine the bottle of rum, sugar, and orange wheels. Stir until the sugar fully dissolves. Cover and let sit overnight. Next, strain the mixture using a coffee filter so no pulp remains. Transfer the strained and infused rum to a 1-liter barrel and let sit for about two weeks. After two weeks, empty the barrel and add Angostura bitters. Keep in an airtight bottle until ready to serve. Be sure to serve over ice.
"Most people prefer a bit of orange in their Old Fashioned, whether it’s from bitters, orange oil, or muddled fruit so this recipe expertly infuses the aged rum with fresh orange wheels to create a drink that’s refreshing and perfectly balanced," says Curtis.
"Manhattan"
- 22 oz. Hudson Bourbon
- 11 oz. Sweet Vermouth
- 1 tsp Peychaud's bitters
How To Make:
Combine bourbon and sweet vermouth and allow the mixture to sit in a 1 liter barrel for about two weeks. After two weeks, add 1 tsp of Peychaud's bitters. Store in an airtight bottle and keep refrigerated. Serve over ice.
“When you barrel age a Manhattan, it allows the vermouth to subtly oxidize while the high proof whiskey base pulls out complex, beautiful flavors from the barrel. What results is an intense, robust cocktail that is the perfect companion for a cigar or a hearty cut of meat” adds Curtis.
"Taxi Driver" Negroni
- 17 oz. Hendrix Gin
- 8 oz. Amaro Montenegro
- 8 oz. Aperol
How To Make:
Combine gin, Amaro Montenegro, and Aperol in a barrel and let sit for about two weeks. After two weeks, transfer to an airtight bottle and keep refrigerated. Serve over ice.
"The Taxi Driver is a variation on an italian classic, but with a slightly sweeter taste. Barrel aging has a dramatic result on this cocktail (the gin is un-aged), so the flavors from the barrel will seep through and add a warm, oaky essence to the drink," says Curtis.
Bear in mind, you can use your barrel for up to three fills. "After that the wood has pretty much given all it has. The barrel will absorb some of your cocktail so it's best to refill your barrel with something similar to what was previously in it. You'll also want to double the time you let your cocktail rest in the barrel after each fill," shares Curtis. "We also encourage you to save a taste of the un-aged cocktail in your fridge and compare it to the aged result so you can see the effect of the barrel."
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