When booze meets oak, something amazing happens.
Barrel aging mellows the flavors of spirits, giving them more nuance, depth and sophistication. During aging the oak imparts new flavors into the booze, flavors like vanilla, cinnamon, caramel and smoke.
If oak can do all that for whiskey and other aged spirits, imagine what it can do for a cocktail.
At the Rogue Distillery and Public House in the Pearl District of Portland, we’re giving barrel aging a Revolutionary twist with our Dead Guyhatten cocktail.
We mixed a small batch of Dead Guyhatten, poured it into half-gallon sized charred oak barrels, and let it age for about three to five weeks.
Regular barrel aging takes months or years. But in such small barrels the booze has more contact with the oak, speeding up the maturation process.
Have a seat and we’ll pour our aged Dead Guyhattens straight from the barrel and into your glass. Our bartenders describe this concoction as rich and oaky with a touch of sweetness,
Barrel aging is a little unpredictable. No two aged cocktails are exactly alike. But if you want a mixed drink with unique and interesting flavors, come join us at our pub, the world’s oldest social media.
Here’s the recipe for our Dead Guyhatten. Let us do the mixing and aging for you.
1.5 oz. Dead Guy Whiskey
.5 oz. Sweet Vermouth
1 dash of Old Fashioned Bitters
1 Maraschino Cherry