We went to W.A. Frost a few months back and ordered Negroni's. They happened to have some barrel aged Negroni behind the bar, and we accepted the offer. It was quite good and served as my introduction to the "barrel-aged fad" that seems to be getting some traction. Predicted life span: 2.5 yrs. max.
So I figured I'd find a way to do this at home. Helloooo Google. One search and I found my strategy. Some day when I become a cooper or have access to free barrels I will make truly barrel-age drinks. Until then I will do this. Thanks to Chris for doing the work I would never have done and publishing an excellent post titled How to Make Barrel Aged Cocktails at Home (no barrel required)...
This is my first effort so I will follow most of what Chris did. I will be adjusting the proportions a bit since we like a heavier dose of gin in our Negroni's. If it goes well I might have to invest in a small barrel from Oak Barrels Ltd. They look mighty cool. I will know in six weeks and update this post.
Here is what I set up...
- 12 oz gin
- 08 oz Campari
- 08 oz Sweet vermouth
- 15 g Jack Daniels Barrel chips
Combing all in a mason jar and seal.
Gently roll or shake each day for 6 weeks.
Decant or strain the mixture through cheese cloth into another mason jar.
Refrigerate. Serve over ice with a 1/2 ounce of water to mimic dilution from melted ice. I'll have to play with this.
Negroni Confidential
My wife's first Negroni was served at The Norton restaurant just across the river from Red Wing, MN. The restaurant was run by the Husker Du bassist, Greg Norton. He mixed up a great Negroni with a dash of orange bitters. I was quite surprised my wife liked the drink so much. This also served as my eye-opener to the making quality cocktails and the desire to make them at home.
I could go on about how Campari changed their formulation some years back switching to an artificial coloring from carmine red (which is a VERY cool biologic stain). I will not do that. I respect your time too much.
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