Barrel Aged Whitehook Cocktail

By Jamie Boudreau

Created by the former Milk & Honey bartender Enzo Errico, the Redhook Cocktail has become a modern day classic. Using Headlong White Dog Whiskey from Woodinville Whiskey Co., Jamie concocts a variation on the Redhook he calls the Whitehook. Barrel aged for almost three months, Jamie prefers to drink and serve the resulting liqueur straight without dilution.

Recipe

How to Make a Barrel Aged Whitehook Cocktail

2 parts Woodinville Whiskey Co. Headlong White Dog Whiskey

1 part Punt e Mes

1/2 part Maraschino liqueur

Instructions

Add all ingredients to a prepared barrel from Woodinville Whiskey Co.

Let age for 1 to 3 months depending on ingredients.

Taste test every week to evaluate.

When properly aged, filter through cheese cloth to remove particulates.

Store in tightly sealed glass containers.

Comments
Oliver Carpenter 8 Nov 2011
8:16 pm

you deliver time n time again mr Boudreau

harrydosanj 5 Feb 2013
1:53 pm

hello Jamie

can you recommend any molecular cocktail books? also i really want to learn more about reductions with seasonal fruits, any ideas where to get this infor from?
ps thank you for this site it answered alot of my questions. amazing!

Harry

Jamie Boudreau 5 Feb 2013
3:35 pm

harry, try here: http://blog.khymos.org/

Holden Wittich 5 Mar 2013
4:04 pm

Hello Jamie, i just signed up for small screen due to you videos, they are fantastic. So my next experiment is aging a negroni. I was curious to what other great cocktails i can age as well. Also the barrel shown in your video, would the 8 gal be the optimal size for aging cocktails?

Jamie Boudreau 7 Mar 2013
12:51 pm

Holden:
I’ve found it’s best to age ingredients with clear base spirits in wood and brown spirits (with aperitfs/vermouths) in glass.
If you’re just doing this at home, use wood chips, they take up less room than a barrel and cost less.

Steve Ello 24 Apr 2013
12:16 pm

Jamie…I have a small charred barrel I purchased from Copper Fox distilleryin VA. I used their base spirits to age a rye which actually turned out very nice. If I wanted to age a Negroni would you recommend rinsing the barrel first?  Great videos.

Jamie Boudreau 2 May 2013
7:25 pm

Steve:
yes, you should always clean out a barrel as you have no idea of the condition or what may be inside it.

Good luck!

charlie 24 Oct 2014
8:12 am

Hi Jamie -

You mentioned glass-aging cocktails in a comment above. Can you do an episode expanding on that? What are the advantages and disadvantages to aging in glass versus wood? What are we trying to accomplish with glass that we can’t with wood? Things like that. Many thanks.

- charlie

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