We used a basic aged cocktail recipe for this delicious and very popular Boulevardier however, instead of using one whiskey for the lot, we used a mixture of a local Oregon rye from Rogue Farms and Elijah Craig, a Kentucky Bourbon. Adding those into the barrel along with Sweet (red) Vermouth and Campari, we realized that after several cocktail batches, this would most likely be the end of this barrels life. We found some charred oak in an aged cocktail kit we received as a gift and broke it up and got it to fit in the bung hole thank goodness. We do need a new barrel and so that's on order for now.
We actually let this age a bit longer than anticipated and loved the gooey sweet ooze that snuck out of the openings and yeah, it was like sweet liquored up honey and only provided a sign that perhaps we needed to drain the barrel in to bottles and be done with it.
We did fill two large bottles one of which made it to California with us on a road trip. For some reason, I felt this cocktail would be a man's cocktail but I will say, between the friends gathered around one evening while on our trip south, men and women equally enjoyed sipping this aged concoction. I think we have hidden the last bottle somewhere but we do have family coming for a visit soon so I'll have to dig it out and share it. Looking forward to the new barrel coming so we can make another batch.
Here's the recipe as is from Feast Magazine and cheers from Oregon!