Barrel Aged Cocktails

IMG_2503Barrel aged cocktails have slowly, over the last couple of years, become quite the thing in cocktail circles.  Originally brought to these shores by intrepid mixologist Jeffrey Morgenthaler in Portland, Oregon who is the bar manager at Clyde Common the restaurant/Bar in the Ace Hotel.

The trend, from the best I can tell started in London, where the cocktails were aged in bottles.  Here in the States, with the help of Tuthilltown Spirits they are made in aged oak barrels which come in a variety of sizes and can be ordered on-line by any cocktail enthusiast with the inclination.  When I found this out, I, predictably went on-line and ordered myself one. They have a “barrel aged cocktail kit” which is a bottle with a lid and piece of aged oak in it – I felt that if I was going to do it I wanted to go all the way so ordered the smallest barrel they sell (5 liters) they are made from White America Oak and have not been used – so I am hoping that the flavor of each aged cocktail I make will evolve.IMG_2502This is where you come in which cocktail should be my first one?

I’ve narrowed it down to three:

Negroni: Gin, Campari,  Sweet Vermouth

Manhattan: Rye, Sweet Vermouth, Angostura Bitters

Chrysanthemum: Benedictine, Dry Vermouth (white), Absinthe

Of course I want them all and I also am tempted to make  Vieux Carre after reading David Lebovitz’s post on his aged cocktail experience. So many choices and only one barrel – what is a budding mixologist to do?  Help me out and leave your vote in the comments.  Then in 2 months you can come over and have a cocktail.


About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
This entry was posted in Other Stuff, Recipes and tagged , , , , , , , . Bookmark the permalink.

8 Responses to Barrel Aged Cocktails

  1. neil says:

    Absinthe ALWAYS gets my vote 🙂

  2. Leslie-Anne says:

    Chrysanthemum – but just because I like the name.

  3. cbcreates says:

    Manhattan. We’ve been ordering and making them with an orange slice and Stirrings blood orange bitters in addition to angustura. Also, real brandied cherries are welcome, but NEVER marischinos. Bulleit Rye (the good stuff) or Old Overholt Rye (everyday) are our house brands. But I just read from the Lebovitz link that Canadian Club is rye. I didn’t know that. Isn’t it really sweet? Wonder if it’s cheaper.

    • urbanfoodguy says:

      mmmmm yum I like that idea! And I am realizing that 5 litres of booze is not insignificant and the one of the other contenders – the Chrysanthemum – has both Benedictine Absinthe – so cost could definitely be a deciding factor!

  4. Dessie says:

    I’m an Old Fashioned kind of girl…

  5. Pingback: Barrel Aged Cocktails | mdh

    • urbanfoodguy says:

      Thanks for this – I think my first Barrel Aged Cocktail is going to be a Manhattan. I have a 5 litre barrel – constantly looking for good recipes so if you have any let me know I’d be happy to pass them along!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s