Flavour Guide This guide will help you create the perfect classic cocktails with a unique twist from the barrel.
Barrel-Aging Classic Cocktails
STEP 1
Manhattan (4 weeks)
You can find our Barrel-Aged Manhattan recipe here. Bourbon or rye and sweet vermouth will flavour your barrel nicely. We want those corn and rye flavours to mellow the oak flavour.
STEP 2
Maple Old Fashioned (5 weeks)
Find our Barrel-Aged Maple Old Fashioned recipe here. Now that we’ve done 4 weeks of our Manhattan we are adding maple syrup and bourbon. We’re using maple syrup instead of a sugar cube because we want the sweet vermouth from our Manhattan to come through in our maple old fashioned.
STEP 3
Paper Plane (6 weeks)
Now that your barrel has the flavours of sweet vermouth and maple. The Paper Plane is one of my favourite cocktails because I’m a big fan of Averna Amaro, Aperol and rye. You’ll be able to build a beautiful handcrafted cocktail or sip it neat.
STEP 4
Sazerac (7 weeks)
This Sazerac is a must in every underground bartenders repertoire. All the previous flavours instilled in your barrel work together to balance the Campari and add more character to your Sazerac.
STEP 5
Negroni (8 weeks)
Equal parts of Campari, sweet vermouth and gin make up Italy’s national cocktail. has been a crowd pleaser in North America for going on 20 years and is a standard in any bartender’s arsenal.
STEP 6
Corpse Reviver (8 weeks)
This light evanescence cocktail is great on its one without a barrel but now that we’ve built flavour memory in our oak barrel we are taking the Corpse Reviver to a new level. Flavours of our maple, sweet vermouth and Aperol and Campari will add sophistication.
