Barrell Seagrass Rye Tai
Cocktail historians will agree that the original Mai Tai certainly didn’t include rye whiskey. That didn’t stop Barrell Craft Spirits Regional Manager Ned Anderson from experimenting with a rye-based riff on the Mai Tai — which, although nontraditional, turns out to be absolutely delicious. Here’s how to make one at home: Ingredients: • 1.5 oz Barrell Seagrass Rye Whiskey • .5 oz Giffard’s orgeat syrup • .75 oz freshly squeezed lemon juice • 6 dashes Angostura bitters Combine the Seagrass Rye, orgeat, and juices in a shaker and fill with ice. Shake until chilled. Strain into a highball filled with crushed ice. Top with bitters and garnish with a pineapple wedge or pineapple leaf. Kick back, relax, and imagine you can feel the tropical breeze on your face.
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Smooth Moves Bourbon Cocktail Recipe
Step into sweater weather with the Barrell Bourbon Batch 035 Smooth Moves cocktail. As a winning cocktail at the 2023 Bourbon Classic, the Smooth Moves highlights our favorite fall flavors and is perfect to enjoy during Bourbon Heritage Month. Full recipe in link.
New York Sour Cocktail
The New York Sour is a classic cocktail that typically calls for bourbon as the base, accented with lemon, simple syrup, egg white, and a red wine float. You can definitely make a great drink with bourbon, but if you’re ready to mix up the standard, Barrell's Dovetail has got you covered. Ingredients: • 2 oz Dovetail • .75 oz Simple Syrup • .75 oz Fresh Lemon Juice • 1 Egg White • .5 oz Red Wine (a fruity one) Add Dovetail, fresh lemon juice and simple syrup into the small side of a Boston Shaker set. Then add egg white and 2 1.5 inch ice cubes to the large side of a Boston Shaker set. Flip the small side of the shaker into the large side and press hard on the top to ensure a seal. The New York Sour recipe calls for a very long shake. Don’t skip this step. It helps create that be
Port Royal Cocktail
This lush take on the Old Fashioned cocktail from Head Bartender Pete Stanton of Ai Fiori NYC plays up the tropical flavors sometimes found in cask-strength bourbon. The bold vanilla, caramel, and nut tones of Barrell Bourbon Batch 032 are paired with ester-forward rum and banana, invoking the best characteristics of bananas foster. Velvet Falernum and Pineau de Charantes, an aperitif from the Cognac region, add nutty sweetness, accentuated by dark chocolate bitters. The Port Royal • 2 ounces Barrell Bourbon Batch 032 • ½ ounce Pineau des Charantes • 0.25 oz banana-infused Barrell Rum* • 0.25 Velvet Falernum • 6 dashes of chocolate bitters • Dehydrated banana chip, for garnish Add all ingredients except dehydrated banana to a mixing glass and fill with ice. Stir well, then stra
Apple Barrell Buck Cocktail
5min · 1 serving The Mule is a versatile category of long drinks that pair a spirit with ginger beer. This version from Head Bartender Pete Stanton of Ai Fiori NYC takes the classic in a decidedly autumnal direction anchored by Barrell Dovetail. Pommeau, an apple aperitif from Normandy that blends fresh, unfermented apple juice with calvados, adds length and sweetness. The bold, orchard fruit-forward flavors of Dovetail integrate and expand the pronounced apple flavors of the pommeau. Ginger, cinnamon, and aromatic bitters evoke the aroma of fall sweets baking in a warm oven. Apple Barrell Buck • 1 ½ ounces Barrell Dovetail • ½ ounce pommeau • ½ ounce freshly squeezed lemon juice • ¼ ounce cinnamon Demerara syrup* • Approximately 3 ounces ginger beer • 2 dashes aromatic bitte
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