Nashville is just beginning to see the wave of the cocktail movement that has been going on for quite some time in major cities like New York City, Chicago, and San Francisco (just to name a few). Thanks to my friends over at The Patterson House, The Holland House Bar & Refuge, and Bar No. 308, Nashville is moving in the right direction. After starting this site, I quickly became entrenched in the art of the cocktail and am on my way to learning everything cocktail related. I hope to, in turn, give what I learn to our readers in a easily digestible format with a little fun and humor. You can check my bookshelf right now and it is overflowing with cocktail books.
Barrel aged cocktails have taken root this year in American mixologist culture. People are experimenting with a Negroni (Dry Gin, Sweet Vermouth, & Campari) and even a Trident (Aquavit, Sherry, Cynar, Bitters). One cocktail that seems to stay relevant in the barrel aged cocktail world is a Manhattan. So I decided to give it a whirl myself but with a local and slightly unique spin. I enlisted my friends at Prichard’s Distillery and Olive & Sinclair Chocolate.
I was forced to keep my mouth shut until last week about the AMAZING project with which the two are involved, creating Prichard’s Double Chocolate Bourbon. That didn’t stop me from calling them to grab a barrel right after the bottling was complete. That’s right, a Double Chocolate Bourbon Barrel. Although I am not going to go into details on how the two products infuse, I will tell you that the barrel smelled unbelievable.
Below is the barrel. I will caution you to fill an older barrel with water first; the longer the barrel is unused, the drier it gets. You have to fill the barrel with water overnight to let the wood swell back up and seal the barrel. Once the barrel is no longer leaking, pour the out water and you are ready to begin the real process.
The recipe for my Manhattan (Makes ~3 gallons):
- 10 750mL Bottles of Prichard’s Tennessee Rye Whiskey
- 5 750mL Bottles of Martini & Rossi Rosso (Sweet Vermouth)
- 7 oz. of Peychaud’s Bitters
Stir the ingredients together (NO ICE) and pour into the barrel. Now, the waiting game – Let it rest for 5-7 weeks. Enjoy the soft blend of oak and char with your complex Manhattan. And if you made it like me, enjoy the subtle hints of chocolate on the back end.
This barrel aged cocktail can actually be tasted by YOU! How, you ask? I have decided to partner with the W.O. Smith Music School and help them with their cocktails at the Inaugural W.O. Smith Throwback Party.
Never again will you be able to pay so little and get so much alcoholly amazingness(while supporting an great cause- About the School)……
Tickets are only $40 until January 15th (250 Max Tickets) – Don’t miss your chance TICKETS