In the first post, I proposed the question to you all, What cocktail should get barrel aged (without a real barrel)? In this post I found that most of you would rather respond on every other form of social media except the post’s page. So I rounded up all of your responses, gave it a thought, and decided the cocktail would be…
A Hanky Panky!
First, thanks to you guys who gave up a lot more info on this process than I had in the instruction manual. All of your comments were super helpful in this process and tuned me in to the fact that I needed to taste daily. And you know what? After four days this baby was done aging with the stave. It did, however, require several more days of chilling out in the bottle before the taste was to my liking.
The jar holds 375ml, so count on about 3 full cocktails, or several small sipping shots.
6 oz. gin, Ford’s works well here
3 oz. sweet vermouth, Martini & Rossi used here
1 oz. Fernet Branca
6 dashes of orange bitters, Regan’s used here
- Add the stave to the jar. Using a funnel, pour all ingredients into the barrel and seal.
- Taste starting a day or two into aging. After 4 days I found that I was happy with the taste.
- Strain mixture through cheesecloth, remove the stave from the jar, rinse the jar, and pour strained mixture back into the bottle. Cap and let sit for about 5 days in a cool, dark place.
- After 5 days your Hanky Panky is ready to drink. Pour with ice into a strainer to chill, or sip straight out of the bottle too! Both work.
The flavor definitely has that “barrel aged” quality to it with a sweet, smokiness. On the nose there are hints of molasses, vanilla, raisins, pepper, honey, and smoke; not your typical Hanky Panky. The sweet vermouth is more pronounced while the Fernet Branca has softened considerably. In the barrel it’s been transformed into a richer, moodier version of a Hanky Panky.
Now on to thinking about what goes in there next…