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Barrel-Age Your Own Cocktails for $10

Maggie Hoffman 24 comments

Over the past year or so, it seems that every fancy bar or ambitious restaurant cocktail list has included a barrel-aged cocktail: a cocktail mixed and ready to drink, but instead poured into a mini (or real big) barrel to mellow and take on a little oak flavor. Jeffrey Morgenthaler's method has spread to Chicago and San Francisco, Boston and New York, so of course the DIYers wanted to get in on the action. More

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