Aged from the Inside Out


Bling Bling

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

The Ol’ Switcheroo


Half-Windsor Knot

1 oz Cognac
1 oz Rye Whiskey <Old Overholt>
1/2 oz Dry Vermouth <Dolin>
1/2 oz Zucca
1 barspoon Benedictine

Stir with ice, strain over ice into a rocks glass (preferably one large cube)


Sometimes new drinks are just an ingredient swap away.  Often this will come out of necessity – I’ll read about a drink that sounds tasty, but will be missing one component.  Instead of abandoning it and looking for something else, a quick scan of the bar usually results in finding a suitable replacement.  Other times I’ll be in the mood for a particular bottle, come across a recipe with a bunch of other good stuff in it, and figure that bottle would fit in nicely.

Continue reading