A Negroni is a classic gin, Campari, and sweet vermouth cocktail with a bold botanical and bitter flavor. This recipe uses smoked wood chips to neutralize some of the negroni's inherent bitterness with a lovely smoky flavor.
The ingenious method to infuse the negroni with wood chips uses NO2 from a whipped cream canister.
Considering Manhattans use barrel-aged bourbon as the star ingredient, a barrel-aged Manhattan intensifies the complex earthy and spiced notes of the bourbon. This recipe uses oak barrels to make small batches of barrel-aged Manhattans.
It recommends aging the cocktail for a minimum of six weeks to bring out the butterscotch, vanilla, and oak flavors.
This simple, two-ingredient cocktail is not so much a cocktail as it is an extra aging process.
Instead of curing an oak barrel with water to prepare it for aging, this cocktail recipe has you cure the oak barrel with sherry, leaving the sherry-filled barrel to soak for days before funneling your favorite rye whiskey in.
This double-aged, spiced whiskey recipe combines Irish whiskey with numerous baking spices, bananas, and earl grey tea. First, you combine the ingredients in a glass jar to stew for a couple of days before funneling it into an oak barrel to age for a minimum of three weeks.
The bananas add sweetness to tamper the spices, and the aging process makes this spiced whiskey go down smoothly.
I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.