A Sharp Knife & Salt

The Sur La Table Blog

  • About·
  • Contact·
  • Surlatable.com
 
You are here: Home / Recipes / Barrel-Aged Tequila Negroni

Barrel-Aged Tequila Negroni

May 5, 2016 by

Barrel-Aged Tequila Negroni

Print recipe
  • Print with main photo
  • Print text only
Barrel-Aged Tequila Negroni
Serves 7 - 8
Meal type Beverage
Misc Pre-preparable
By author W&P Designs

Ingredients

  • 10oz tequila
  • 10oz Campari
  • 10oz sweet vermouth
  • 2 barrel-aging staves

Directions

1. Combine tequila, Campari and sweet vermouth in a 32-oz. Mason jar. Add two barrel-aging staves, cap and let age for 10 days.
2. After 10 days, strain the Negroni through cheesecloth and store in a cool, dark place.
3. To serve, stir 4 ounces of the barrel-aged Negroni with ice for 10 seconds, strain into a rocks glass with a large cube of ice and garnish with a strip of orange zest.
  • About
  • Latest Posts
Cory Newbiggin

Cory Newbiggin

Cory is a copywriter at Sur La Table. He has a penchant for pedantry, is figuratively tired of the misuse of literally, and still bemoans the death of the Oxford Serial Comma. He enjoys coffee, cocktails and karaoke.
Cory Newbiggin

Latest posts by Cory Newbiggin (see all)

  • A Tax-Relief Cocktail Recipe: Slush Fun(d) Blender Negronis - April 15, 2016
  • How (and Why) to Make Candied Lemon Peels - March 9, 2016
  • Cotriade: An Easy Breton Fish Stew - February 26, 2016

Share this:

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Print

Enjoyed this post? You might also like these.

In our kitchen At the market well equipped potluck videos recipes
 

search our blog

Follow Us

 

Instagram

Recent Posts

  • Introducing Miyabi’s Newest Collection
  • Peach Crostata
  • Q & A with Sur La Table’s Doralece Dullaghan
  • Five Ways to Create a Perfect Summer Tablescape with Chilewich
  • From Our Dads to Yours
  • 3 Tips for Outdoor Entertaining

Recent Comments

  • Razonia McClellan on Q & A with Sur La Table’s Doralece Dullaghan
  • Dee on 5 Tips for Using a Pressure Cooker
  • Susan Bayani, MS, RD, LDN on 5 Tips for Using a Pressure Cooker
  • rodman on Celebrating 45 Years: Our Favorite Desserts
  • rodman on Kerrygold Irish Cheddar and Stout Fondue for St. Patrick’s Day!

Subscribe

Subscribe via RSS
Enter your email address to subscribe and receive notifications of new posts by email.

Blog Roll

  • 101 Cookbooks
  • 5 Second Rule
  • Bon Appetempt
  • Chocolate & Zucchini
  • Chow
  • David Lebovitz
  • Food52
  • Food in Jars
  • Joy the Baker
  • The Kitchn
  • Little House Pantry
  • Lottie + Doof
  • Manger
  • Not Without Salt
  • Orangette
  • P.S. Blog
  • Serious Eats
  • Smitten Kitchen
  • The Sporkful
  • Tasting Table
  • The Wednesday Chef

Copyright © 2019 Sur La Table