{"id":2573,"date":"2011-10-26T21:09:29","date_gmt":"2011-10-26T21:09:29","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2573"},"modified":"2011-10-26T21:09:29","modified_gmt":"2011-10-26T21:09:29","slug":"barrel-aged-cocktail-jbt-blue","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2573","title":{"rendered":"Barrel-aged cocktail: JBT Blue?!"},"content":{"rendered":"<div>\n<p><a style=\"float: right\" href=\"http:\/\/nozama.typepad.com\/.a\/6a00e54ed05fc288330153929a9a1c970b-pi\"><img decoding=\"async\" style=\"margin: 0px 0px 5px 5px\" title=\"JBT Blue\" src=\"http:\/\/nozama.typepad.com\/.a\/6a00e54ed05fc288330153929a9a1c970b-250wi\" alt=\"JBT Blue\" width=\"194\" height=\"154\" \/><\/a>From  wines to beers as well as spirits, barrel-ageing is a wonderful process  that adds subtle hints of flavor to an already wonderful complex notes.  But barrel-ageing a cocktail? It can be done! Trend setting mixologists  and bartenders, such as Portland&#8217;s <a title=\"Jeffrey Morgenthaler\" href=\"http:\/\/www.nytimes.com\/2010\/12\/29\/dining\/29aged.html\" target=\"_self\">Jeffery Morgenthaler<\/a>, have been experimenting with aged cocktails with some faboo results!<\/p>\n<p>On this week&#8217;s video of <a href=\"http:\/\/smallscreennetwork.com\/liquidkitchen\/\">Kathy Casey&#8217;s Liquid Kitchen<\/a>\u2122, I make a <a title=\"JBT Blue\" href=\"http:\/\/smallscreennetwork.com\/video\/655\/liquid_kitchen_jbt_barrel_aged\/\" target=\"_self\">JBT Blue<\/a>!  This is a spirit-forward cocktail recipe that combines bourbon, silver  tequila, triple sec, red vermouth and Campari. Poured into a barrel,  this cocktail is aged for about three weeks. Once aged to my liking, I  pour enough for one cocktail, stir with ice and garnish with a  maraschino cherry!<\/p>\n<p>Cheers! -Kathy<\/p>\n<p>***Curious about barrel-aging your own cocktails? Check out <a title=\"Woodinville Whiskey Company\" href=\"http:\/\/www.woodinvillewhiskeyco.com\/products\/\" target=\"_self\">Woodinville Whiskey Company<\/a> for their stock on small or large barrels!<\/div>\n","protected":false},"excerpt":{"rendered":"<p>From wines to beers as well as spirits, barrel-ageing is a wonderful process that adds subtle hints of flavor to an already wonderful complex notes. But barrel-ageing a cocktail? It can be done! Trend setting mixologists and bartenders, such as Portland&#8217;s Jeffery Morgenthaler, have been experimenting with aged cocktails with some faboo results! On this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[852,11877,4640,4641,2932,1820,394,1025,458,608,7,11855,2987,508,4642,11856,4637,4638,293,1776,11860,3714,1175,2335,1345,11857,1244,11859,2435,1555,2436,4643,1034,88,1168,1558,1000,4639],"class_list":{"0":"post-2573","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-alcohol","8":"tag-amazon","9":"tag-barrel","10":"tag-barrel-aged-cocktail","11":"tag-bartender","12":"tag-bartenders","13":"tag-beer","14":"tag-bourbon","15":"tag-campari","16":"tag-cherry","17":"tag-cocktails","19":"tag-drink","20":"tag-drinks","21":"tag-episode","22":"tag-foodie-news","23":"tag-jbt-blue","24":"tag-jeffrey-morgenthaler","25":"tag-kathy-casey","26":"tag-kathy-caseys-liquid-kitchen","27":"tag-lifestyle","28":"tag-maraschino-cherry","29":"tag-mixologist","30":"tag-mixologists","31":"tag-portland","32":"tag-recent","33":"tag-recipe","34":"tag-recipes","35":"tag-red-vermouth","36":"tag-small-screen-network","37":"tag-spirit","38":"tag-spirit-forward","39":"tag-spirits","40":"tag-tequila","41":"tag-triple-sec","42":"tag-video","43":"tag-wine","44":"tag-woodinville-whiskey-company"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2573"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2573\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}