Home Food and Dining Magazine Barrel-aging cocktails at home requires a vessel, patience and good spirits Food and Dining Magazine Barrel-aging cocktails at home requires a vessel, patience and good spirits By John Carlos White - January 12, 2013 Share on Facebook Tweet on Twitter A new trend in bars is barrel-aged cocktails. Bartenders mix all the shelf-stable ingredients into a big batch, pour it into a barrel and age a few days to a few months. The result is a complex version of, say, a Manhattan, and th ......Read more RELATED ARTICLESMORE FROM AUTHOR RogerBaylor.com Diary: When you experience ageism, that’s when you know it’s real Food and Dining Magazine TKO Flight Club’s KY Bourby 2024 benefits Parkinson’s patients Food and Dining Magazine Chef in a Box (April 17, 18): Heitzman Traditional Bakery and Deli, featuring the next generation