Barrel-aged Brooklyn Cocktail

Adapted by StarChefs.com
August 2011
Yield: Yield: 1 Cocktail

INGREDIENTS:

2 ounces Old Overholt rye
¾ ounce dry vermouth
½ ounce maraschino liqueur
½ ounce Amer Picon bitters
1 lemon twist

METHOD:

Combine the rye, vermouth, maraschino liqueur, and Amer Picon, keeping the proportions the same, and increasing the quantity based on the size the barrel in which you plan to age the mixture. (We typically age cocktails in 3- to 5-gallon barrels made from American oak that previously held rye whisky. But you can experiment with all sorts of barrels.) Age the cocktail mixture for 3 to 5 weeks—barrel size affects aging time; the smaller the barrel, the faster the cocktail ages—tasting the mixture each week to ensure the aging is stopped at just the right time. Once aged, dispense the cocktail into a glass with lots of ice, and stir to chill. Strain the cocktail into a frozen or chilled cocktail glass and garnish with the lemon twist.