Subscribe to our podcast with the following channels:
To download this episode directly, click here.
Another content packed episode where Dan and AC discuss batching cocktails, Dan walks through one of his most popular barrel aged cocktails, AC provides commentary on a cocktail a coworker made for a party and asks questions about standard tipping procedures at cocktail bars.
Barrel Aged Mezcal Old Fasioned
- 6 bottles Alipus San Baltazar Mezcal
- 3 bottles of filtered water (just refill your now empty Mezcal bottles)
- 1.5 bottles of Demerarra (rich) syrup
- 198 dashes of Angostura Bitters
- 99 dashes orange bitters
- stir all together in a camboro (barrel)
- pour all into barrel and let sit for "less than two weeks"
- pour over ice at service with Old Fashioned garnish
Essentially blow my up the classic Old Fashioned build but adding the water you would get from stirring/diluting the cocktail.
AC's Aviation Batch
- 14 ounces of fresh lemon juice
- 14 ounces of Maraschino liqueur
- 58 ounces of Gin
- 6 ounces of Creme de Violette liqueur
- Less than 24 ounces of filtered water.
Andrew likes to add the water in last but basically dump all the ingredients into a large container. Add water to taste. Keep this in the fridge to ensure that the cocktail is chilled at all times. You should consider finishing this within three to four days of batching.
Thank you for tuning in!
Dan Rook and Andrew Clark