'barrel-aged cocktails' on Serious Eats

Barrel-Age Your Own Cocktails for $10

Over the past year or so, it seems that every fancy bar or ambitious restaurant cocktail list has included a barrel-aged cocktail: a cocktail mixed and ready to drink, but instead poured into a mini (or real big) barrel to mellow and take on a little oak flavor. Jeffrey Morgenthaler's method has spread to Chicago and San Francisco, Boston and New York, so of course the DIYers wanted to get in on the action. More

Making Barrel-Aged Manhattans at Stephanie Izard's Girl and the Goat

Barrel-aged cocktails are all the rage, so it would make sense that one of the hottest restaurants in America, Top-Chef winner and Food & Wine Best New Chef Stephanie Izard's Girl and the Goat, would be jumping on the bandwagon. But, with mixologist Ben Schiller at the helm, simply following a trend isn't enough. It has to be done right. We got a chance to help Schiller prepare one of the first batches of G&TG's barrel-aged Manhattans. More

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