As the owner of a Urban Barrel, I am always on the lookout for unique and exciting ways to use our barrels. That’s why I am thrilled to share with you our latest creation – a coconut fat washed barrel aged negroni.
This cocktail is the perfect combination of bold flavors and smooth textures. The coconut fat washing process adds a subtle sweetness and creaminess to the classic negroni, while the barrel aging gives it a rich and complex flavor profile.
4-6 Weeks
1 liter barrel
330 ml gin
330 ml sweet vermouth
330 ml Campari
1 cup coconut oil
Orange peel for garnish
To start, melt 1 cup of coconut oil and add it to the gin. Stir well and let it sit for at least 24 hours to allow the flavors to infuse.
Once the coconut oil has infused into the gin, strain it through a cheesecloth or coffee filter to remove any solid particles. Next, add the sweet vermouth and Campari to the gin mixture and stir well.
Now it’s time to barrel age the negroni. Pour the cocktail into a 1 liter barrel and let it sit for at least 4 weeks. The longer it ages, the more complex the flavors will become.
When you’re ready to serve, pour the negroni over ice and garnish with an orange peel. The result is a smooth and satisfying cocktail that will impress even the most discerning of palates.
So why not try something new and exciting with your barrel? Our coconut fat washed barrel aged negroni is sure to be a hit at your next cocktail party or gathering. Cheers!
Hand-made premium oak barrels specially designed and crafted for aging spirits and cocktails.
info@urbanbarrel.ca
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