Barrel Aged Cocktails, Help Me Out, Which One Should I Make Next?

img_3545Sorry, I know I did this before and one of the below listed cocktails was on that list, which may in and of itself tell me something…..but still I’d like your input.

Here are the three contenders:

Rum Manhattan:

Amber Rum, Sweet Vermouth, Luxardo Marachino Liqueur and Orange Bitters.

I love the Rye Manhattans I have made and think making them with rum and adding orange bitters and a little Luxardo could be really tasty.

Vieux Carré:

Cognac, Rye, Sweet Vermouth, Bénédictine, Angostura Bitters and Peychaud’s bitters.

This is a drink a Tennessee Williams’s character would sip over ice while complaining about the heat sitting on the porch whilst reminiscing about his mad sister.  It sounds smooth, sip-able and very adult (the cognac mostly is why I think that) .  I also love the idea of having to buy a bottle of Bénédictine.

Chrysanthemum

Dry Vermouth, Bénédictine, Absinthe.

The first two reason this appeals to me are: Bénédictine and Absinthe.  It just sounds exotic and  I like that it is made with lighter color alcohols so that as it ages in the barrel it will get darker in color.

OK so now it’s up to you.  Which one should I make?

barrel_age_cocktails.jpgs_

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: urbanfoodguy@gmail.com
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9 Responses to Barrel Aged Cocktails, Help Me Out, Which One Should I Make Next?

  1. reelcharlie says:

    I vote Vieux Carré mainly because of your description and Vieux Carré is also in a title from one of my favorite guilty pleasure Murder Mystery book series, Vieux Carre Voodoo (Scotty Bradley Series) by Greg Herren.
    (https://www.goodreads.com/series/59776-scotty-bradley)

  2. cbcreates says:

    Chrysanthemum sounds interesting in its simplicity. I can’t recall, how long does it steep? The chrysanthemum combo sounds summery—perfect libation on a hot afternoon, served in a tall glass with ice and soda…or maybe tonic.

    • urbanfoodguy says:

      It’s in the barrel for 4-6 weeks you bottle it when you think it is where it tastes good to you. No hard and fast rule there and yes Summery it does sound perfect for the warm weather that has eluded us so far! Thanks for your vote!

  3. neiltheise says:

    i agree with reelcharlie. and i agree with cbcreates. but i think absinthe is hard to resist… do we have to choose???

    • urbanfoodguy says:

      Actually thanks to Paulette and Charles I ordered a smaller barrel yesterday so I could make both. I mean when has a barrel aged cocktail ever gone to waste at our home? 😉

  4. Pingback: Win an Invitation to a Barrel Aged Cocktail Party | Urbanfoodguy

  5. Michael says:

    I’m gonna have to vote for Chrysanthemum, but not because the others don’t appeal to me. It’s just the the Chrysanthemum sounds the least familar to me. And I’m feeling adventurous today.

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