Barrel-aged cocktails are nothing new. They have been around for quite some time and are delicious. A mixed cocktail, much like a single spirit, will pick up the characteristics of the barrel, with charred new American Oak being the most typical barrel. Charring a barrel creates what is called ‘the red layer,’ which essentially is the caramelization of the natural elements found in oak. Once the cocktail is inside, a multi-step process of flavor absorption takes place. As the oak heats and the pores open up, the cocktail becomes absorbed into the wood, which ultimately penetrates the red layer. As the wood cools down, the pores shrink and the liquid is pushed back into the barrel. Over time, the alcohol will evaporate—something called the ‘angel’s share,’ simultaneously causing concentration and oxidation. These processes happen slowly, so barrel-aged cocktails need anywhere from four to six weeks to mature.
>> It’s best to use spirits that have not seen the barrel before; that’s when you will see the most dramatic changes. One of the classics is Negroni. If you’re interested in barrel-aging a drink at home, follow these steps. First, buy a barrel. Second, fill it with hot water for 48 hours so the pores swell. Next, fill the barrel completely with your cocktail ingredients; then store in a cool, dark place for a set period of time. Last, enjoy.
[try this with that]
>> negroni with pork chops
Try a barrel-aged Negroni with a grilled Berkshire pork chop. The natural sweetness of the pork will play nicely with the bitter backbone of the drink.
1 oz. gin
1 oz. Campari
1 oz. sweet vermouth
[Cory Cuff is a graduate of the Culinary Institute of America in Hyde Park, N.Y., and the restaurant & bar manager at Cielo in the Four Seasons St. Louis.]
