2 oz Pisco <Macchu Pisco>
1/2 oz Dry Vermouth <Dolin>
1/2 oz Green Chartreuse
Combine ingredients and stir with ice, strain into a chilled cocktail glass. To oak age, make a ten serving batch in a container with a tight fitting lid. Add about an ounce of oak cubes (or a spiral). Shake every day or so and taste every few days until desired flavors are reached. Strain into clean container.
In the last few years, barrel aged cocktails have definitely become a thing. Bars are taking classic cocktails (or even their own creations), throwing them in an oak barrel, and waiting to see what happens. For brown spirits in particular, kind of takes the whole booze thing full circle. Bars have the buying power and space to procure and store 3-5 gallon barrels without much hassle. So what is the home bartender to do? Fear not, for I have the answer for you. Even better, you can play along at home. Continue reading “Aged from the Inside Out”