Barrel Aged Alaska Cocktail Infusion Recipe

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.

Barrel aged alaska

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the barrel aged Alaska cocktail infusion recipe you can check out the following.
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Barrel Aged Alaska Cocktail Infusion Recipe

  • Published: November 30, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 3 Days

Barrel Aged Alaska Cocktail Infusion Ingredients

For the Barrel Aged Alaska Infusion

1/2 orange
1/2 cup toasted oak chips or Jack Daniels Smoking Chips
1 cup dry gin
1/3 cup yellow Chartreuse
6 dashes bitters

Barrel Aged Alaska Cocktail Infusion Instructions

For the Barrel Aged Alaska Cocktail Infusion

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.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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