Does anybody remember our barrel-aged Vieux Carré? Well, it’s now out of the barrel after spending four weeks inside of it. The end result is a significantly darker, and smoother cocktail compared to what we started with. (And an empty two liter barrel of course).
Below is the recipe to make just one of this delicate cocktail, if you don’t have the time or possibility to barrel-age a bigger batch.
0,75 oz rye or bourbon
0,75 oz Cognac
0,75 oz sweet vermouth
1 tsp Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Stir all ingredients with ice, strain into coupe glasses.