Barrel Aged La Rosita
The Negroni and Boulevardier are our go to cocktails to barrel age. This spec adds a Mexican flair to our old standbys.
- 1 Liter Cured Oak Barrel
- 1 Liter Pitcher
- Bar Spoon
- Mixing Glass
- Old Fashioned Glass
- 15 oz Reposado Tequila 100 proof if available
- 5 oz Campari
- 5 oz Sweet Vermouth
- 5 oz Dry Vermouth
- 1 dash Angostura Bitters To be added when serving the cocktail
- 1 Orange or Lemon Swath To be added when serving the cocktail
Cure the Barrel
- This step is required if you are using the barrel for the first time. Rinse out the barrel three or four times to get any loose charred wood debris out.
- Insert the spigot on the front of the barrel.
- Fill the barrel full of HOT water and insert bung. Set the barrel on the stand with the spigot end up while curing. Keep it full of water for 5-7 days. Most barrels will leak when you first fill them, so you will want to place it on a tray. If the barrel is still leaking after 7 days you will need to apply some barrel wax.
- Do not leave water in barrel for more than 14 days or mold may develop.
- When not aging a cocktail. Always store your barrel with water and crushed campden tablet to prevent mold.
Aging you Cocktail
- This spec is for 1 liter of cocktail. If you have a larger barrel multiple by the size of the barrel. For example, multiply by 2 for a 2 liter barrel.
- Combine first 4 ingredients in a pitcher. Do not add bitters during the aging process, as the bitter will overpower during the aging process. Stir ingredients and then use the funnel to transfer to the empty cured barrel. You can age the cocktail for a few days or a few weeks, it depends on how you like the flavor. A brand new barrel will age faster. Taste the cocktail every couple of days determine when it is done. Transfer to a bottle when the aging process is complete.
- Pour 3 oz of cocktail over ice and stir until chilled. Strain into an old fashioned glass over cubed iced. Garnish with an orange or lemon swath.
Tried this recipe?Let us know how it was!