Thank you very much to Mark Cappelletty for submitting this recipe for a barrel-aged vieux carre that he aged in a 3-Liter Barrel. Thank you again Mark and enjoy!
The Barrel-Aged Vieux Carré
1 750ml Bottle Rittenhouse Rye (25.36 oz.) + 5 oz.
1 750ml Bottle Pierre Ferrand 1840 Cognac (25.26 oz.) + 5 oz.
1 750ml Bottle Cocchi Vermouth di Torino Vermouth (25.36 oz.) + 5 oz.
8-10 oz. Benedictine (10 if you like it a little sweeter and more herbal)
64 dash Angostura Bitters
64 dash Peychaud’s Bitters
(Thank you to Noe Restaurant and Bar for the picture)