Barrel - Aged Banana Boulevardier

slaps barrel* this baby has 30-40 cocktails in it and it gets better over time.

I’ve been meaning to do a barrel aged cocktail recipe for a while on here. There are so many benefits to barrel aging your cocktails instead of just batching (video coming soon!). But the true appeal is the mellowness that the oak brings to the [cocktail party]. Feel free to experiment with some of your favorite stirred cocktails but make sure not to use anything with citrus.

I kept this video pretty simple and didn’t use exact measurements, I figure using the actual bottles itself (full bottles + half bottles) would be more approachable and actually get y’all to do this at home. This recipe only fills up 3.6L of this 5L barrel so feel free to scale up to fill to the brim. Remember that smaller barrels have more surface area than the tradition 55 gallon barrels so this will age at a much faster rate (2-3 weeks should suffice), anything more than 2-3 months [if it lasts that long], should be transferred to a glass bottle.

If you’re looking for a barrel, check out the link on my bio site under ‘bar tools’.

Cheers and happy barrel aging!

ingredients:

1 Liter 100 Proof Bourbon
750 ml (1 Bottle) Campari
750 ml (1 Bottle) Cocchi di Torino
375 ml (½ Bottle) Banana Liqueur
375 ml (½ Bottle) Amontillado Sherry
375 ml Water
1 Pinch Smoked Sea Salt

tools:

instructions:

Combine all ingredients into a the barrel and age for at least 2 weeks, up to 3 months. After that, feel free to transfer into a separate bottle or keep adding more ingredients to top off your barrel.