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Barrel aging is the process that gives whiskey, dark rum, and aged tequila their flavor, as was well as many types of wine. While the process usually involves a large barrel of around 55 gallons, you can replicate most of the process at home using a Mason jar and toasted oak chips. I like to barrel age various cocktails and this recipe is for the Alaska Cocktail.
Lightly scrub the outside of the orange then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Lightly rinse the oak chips to remove any sawdust or grit.
Combine the zest with the remaining ingredients in a Mason jar with then seal. Place in a cupboard or cabinet and let sit for at least 3 weeks and up to 6 weeks, shaking the bottle every few days. Taste the cocktail as it ages until it takes on the flavor you desire. Then strain the cocktail and store in a sealed container until using.