Kathy Casey’s Liquid Kitchen®
JBT Blue Barrel Aged Cocktail
1 - 750 ml bottle bourbon
2 cups red vermouth
1 1/2 cups silver tequila
1 1/2 cups triple sec
1 cup Campari
Stir ingredients together in a large pitcher.
Add to barrel using a funnel.
For a small barrel, age for around three weeks, tasting samples each week.
Tip: fill barrel with water and soak overnight to deter leaks.
When serving, pour out enough for one cocktail.
Stir with ice.
Strain into a cocktail glass.
Garnish with a maraschino cherry.