A generation ago, they called it brown liquor. Now, we call it the angel’s share. Do you know what all great liquor has in common? They are aged for many years –sometimes decades– in charred white oak barrels.
Barrel-aged booze is what this class is about. This is the class for boozehounds looking for the next great experience. From Tennesse Bourbon to antique-style brandy, you will learn about (and taste) a fantastic selection of barrel-aged booze: our favorite styles from the past twenty years.
Plus, we will show you one or two great cocktails, including a barrel-aged cocktail that will blow your socks off.
white dog, toasted oak, water
The Bourbon Barrel
lemon, sugar, and bourbon aged for 3 months in a small whiskey barrel
The Illegal Cocktail: Dark & Stormy
rum and fermented ginger beer
Navarre Smallest Barrel Brandy, California
Diplomatico Reserva Exclusiva, Venezuela
Casamigos Anejo Tequila, Mexico
Russel’s Reserve Single Barrel Bourbon, Kentucky
1. Simple Syrup
Sugar and Water
Simple Syrup, Pomegranate Juice, Brandy
3. Lime Cordial
Lemon & Lime Juices, Simple Syrup, Kaffir Lime Leaves.
4. Blueberry Infused Whiskey
Rye Whiskey, Dried Blueberries.
Champagne, St-Germain, Club Soda.
Fish House Punch
1 cup diced peach (when out of season: /12 cup each pineapple and mango), 1/4 cup lemon juice, 3/4 cup water, 1 cup Applejack, 1 cup oak aged rum, 1 cup cognac. 1/4 cup sugar. Heat all non-booze ingredients together of medium-high heat until boils. Remove from heat immediately. Cool & mix in the spirits. Let sit overnight (or a minimum of 2 hours).
2 ounces Laird’s Apple Brandy. 1 ounce lime cordial. 1/2 ounce grenadine.
1 ounce Gin to 1 ounce lime cordial.
2 ounces Gin, ½ ounce Creme Yvette, 2 teaspoons Luxardo, ½ ounce lime cordial.
3 oz Infused Whiskey. 3/4 oz simple syrup. Absinthe (wet the glass, toss out the rest). Bitters to taste.
6oz fine sugar
1 whole nutmeg
4oz cocoa powder
½ pound dark chocolate, chopped
2 clementines, halved and thickly sliced
1 sprig of rosemary
½ bottle of red wine
Place the water, sugar, cocoa, spices and chocolate in a pan and bring to a simmer. Remove from heat and whisk until it chocolate has melted and everything’s incorporated. Add clementines and rosemary and leave to infuse for 10 minutes. Add the red wine and warm through gently.
2 ounces Cachaça (or white rum) kah//SHAH/sah
Juice from one lemon
1/2 ounce maple syrup
1/4 teaspoon smoked paprika
4 sage leaves, divided
Fill a cocktail shaker with ice. Add white rum, lemon juice, maple syrup, paprika, and 3 sage leaves. Shake well for 30 seconds. Strain into a cocktail glass. Garnish with final sage leaf.
2 cups Simple Syrup
2.5 cups Calvados
2 cups Cognac
2 cups Sweet Vermouth
2 Liter used whiskey barrel
If the barrel has been used, you can age a cocktail for 2-3 weeks. If new, follow the cooper’s direction for preparing the barrel and only age cocktail for 2-3 days.
2 ounces scotch
½ ounce Earl Grey syrup
½ ounce freshly squeezed lemon juice
2 dashes chocolate bitters
1 lemon twist, for garnish
To make the cocktail, combine all ingredients in a cocktail shaker. Add ice, and shake well. Strain into a coupe glass. Garnish with a lemon twist.
Earl Grey syrup: boiling water, 1 Earl Grey tea bag, 16 ounces honey
Boil 8 ounces of water in a small saucepan. Reduce to low heat. When the water stops boiling, add the honey and tea bag. Steep for 10 minutes. Remove the tea bag, and allow the syrup to cool. Chill thoroughly before using.
1. The Botanist
2. Green Spot