bourbonismyspinach

This is the first of what I hope to be many barrel aged cocktails, I used a two liter once charred new american oak barrel for the first batch of this. As time goes on I imagine that I will have to allow for more time for this to reach its peak, but for the first go around I only had to keep this in for three weeks:

• 1 Yamazaki
• .5 Canton
• .25 Fernet Branca

After this aged I re-bottled it and then added .25 coriander ginger syrup (you can find this recipe under the Bastard Child post), stirred over ice, and served up. Mind you, I didn’t just aged one drink worth of this, I used a whole bottle of Yamazaki and proportionate measures of the remaining ingredients.

This drink, before being aged, is still a good one, but does taste a little raw with so much Fernet coming through. After aging this though, everything mellows and blends into what tastes almost like an unfiltered, fresh pressed apple cider with a small pull of whiskey in it. It is light enough to be considered a spring and summer cocktail, but it can also hold up to the heavier foods served in fall and winter.